Portions: 4 servings Calories: 280kcal |
A fantastic dish with intense flavors, and contrasting textures, this spicy shrimp recipe is our new family favorite. It is very easy to make and takes just a few minutes to prepare. It'll soon become one of your favorites too.
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Preparation
Sauteed spicy shrimp.
Why I ā¤ļø it
This great weeknight dish was loosely inspired by Southern US Cuisine, but I also threw in some Mediterranean and Caribbean touches. I also love that I can amp the kick and add more or less spiciness to it.
It is pretty rare to find a dish with few ingredients and uncomplicated preparation that tastes this good. I doubt you'll have leftovers.
Sauteed spicy shrimp recipe
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Utensils and tools
- Large skillet or pan
Ingredients
- 4 tablespoon olive oil
- 2 tablespoons mashed garlic
- 2 teaspoons salt, (or more, to taste), divided
- 1 red bell pepper, minced finely
- 1 teaspoon of cayenne pepper, minced finely (or red pepper flakes, or hot sauce to taste)
- 2 dozen large shrimp (uncooked, peeled)
- 2 tablespoons minced parsley or cilantro
- 1 tablespoon of lime or lemon juice
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: SautƩeing
Heat the oil in the skillet over very low heat.
Add garlic, half the salt, red peppers, and cayenne to the oil, and cook stirring, until the bell pepper is cooked through, taking care that it does not burn.
Increase heat to medium. Stir in the shrimp, parsley, and ā cup water, and cook until the shrimp have turned pink.
Step 2: Serving
Season with salt to taste, and drizzle with lemon juice and remove from the heat.
Top tips
- You can also make this dish with habanero peppers in place of cayenne pepper, which is perfect for making them into tacos. Habaneros are fairly spicy, so how spicy you want this dish will depend entirely on you. I can tolerate very spicy food, so I may use a whole one. You should start with a quarter, and add more until you find your comfort level. Discard the seeds if you want them even less spicy.
Serving suggestions
I serve it over a bed of Southern grits, Dominican chenchƩn, or creamy polenta. I also love it with a few slices of avocado. You can also make them into spicy shrimp tacos, or make them into shrimp pasta (just mix them with boiled spaghettini).
If you want a decidedly Caribbean flair, some tostones are great with these shrimp or serve with a bowl of white rice.
Nutritional information
Calories: 280kcal | Carbohydrates: 6g | Protein: 47g | Fat: 8g | Saturated Fat: | 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 1440mg | Potassium: 734mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 36mg | Calcium: 180mg | Iron: 2mg
FAQs
What spices go with shrimp?
Shrimp are a very versatile dish, great with Mediterranean spices, cajun seasoning, latino sazĆ³n, and much more. There's really no limit to the ways you can season shrimp.
Can precooked shrimp be sauteed?
Absolutely. Although I prefer using raw shrimp because I like the texture if all you have is precooked shrimp, that'll work too. Instead of cooking until they turn pink like raw shrimp, cook them until they are heated through, and try not to overcook them.
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How to Make Spicy Shrimp in 5 Minutes
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons mashed garlic
- 2 teaspoons salt (or more, to taste), divided
- 1 red bell pepper minced finely
- 1 teaspoon of cayenne pepper , minced finely (or red pepper flakes, or hot sauce to taste)
- 2 dozen large shrimp (uncooked, peeled)
- 2 tablespoons minced parsley or cilantro
- 1 tablespoon of lime or lemon juice
Instructions
Step 1: SautƩeing
- Heat the oil in the skillet over very low heat.Add garlic, half the salt, red peppers, and cayenne to the oil, and cook stirring, until the bell pepper is cooked through, taking care that it does not burn.Increase heat to medium. Stir in the shrimp, parsley, and ā cup water, and cook until the shrimp have turned pink.
Step 2: Serving
- Season with salt to taste, and drizzle with lemon juice and remove from the heat.
Nutrition
By , published Jun 21, 2016 on Tia Clara
Mox
Ay dio mio. That was so good!