Fire up your taste buds with a dash of cayenne pepper in this simple and succulent Spicy Shrimp recipe.
It doesn’t take much to make me happy. I love a random road trip to nowhere or any type of dilly-dally with no agenda. A dip in a hot tub makes my whole week. As for food, just give me a pile of well-seasoned, perfectly cooked shrimp, and I am a happy girl. Honestly, forget the road trip and the hot tub. All I really need is a pile of shrimp. Bonus points if they’re already peeled.
I hear people talk a lot about love languages these days, but I bought that book about them, and none of the love languages mention shrimp. I feel like this is a pretty big oversight. I’m about 60% comprised of these succulent, tender crustaceans at any given time, so they’re a big part of who I am. And if someone puts a big plate of spicy shrimp in front of me, well, we’re looking at about 85%.
This spicy shrimp recipe is not only easy—it’s my own personal love language. It has all the seasoning a pile of shrimp needs: smoky paprika, garlic, onion, cayenne, black pepper, and a touch of salt, with a squeeze of lemon juice after they’re done. This is the perfect recipe if you want to make shrimp for a few days’ worth of meals, because they go great over rice, on a po-boy, over salad greens, and pretty much anything else you want to put them on. Just don’t serve me these shrimp if you’re planning on having leftovers.
Is This Spicy Shrimp Healthy?
Shrimp are healthy for most people! These tasty crustaceans have their fair share of omega-3s and are a good source of protein. Plus, the dash of cayenne powder adds more than just a tongue-burning sensation—it’s also a source of antioxidants. Olive oil provides some healthy fats, and the lemon juice gives a dose of vitamin C. Overall, this shrimp recipe is low in calories and saturated fat, and it’s high in protein. The only areas of concern are the amount of cholesterol and sodium in this dish. If your doctor has told you to limit dietary cholesterol, be sure to limit your consumption of shrimp. And if you’re limiting your sodium intake, use “lite” salt, less salt, or omit the salt completely.
Shrimp Tips
Are you new to shrimp recipes? Shrimp aren’t complicated to cook, but there are a few guidelines you should follow to prepare and cook them safely and to ensure they are as tasty as they can be!
- Using frozen shrimp is fine, but thaw them in the fridge: Shrimp is very perishable. So, according to food safety rules, thaw them in the fridge overnight.
- Peel shrimp safely: If you bought unpeeled shrimp, be sure to set up your peeling station before you pull the shrimp out of the fridge. You’ll need two bowls of ice—one for the unpeeled shrimp to sit in, and one to put the peeled shrimp in. This ensures the shrimp stay cold enough during the peeling process.
- Don’t buy pre-cooked shrimp for this recipe: This recipe calls for cooking the shrimp in a delectable mixture of seasonings, and if the shrimp are already cooked, they won’t turn out nearly as tasty!
- Don’t overcook the shrimp: Shrimp cook very quickly. You might think that cooking the heck out of perishable seafood is a good idea to kill bacteria, but they reach a safe temperature fast because of their small size. Shrimp are cooked when their flesh is pearly white and opaque. Overcooking can make them rubbery!
How Do I Store Leftovers?
After you cook your spicy shrimp, you can put cooled leftovers in an airtight container and pop them in the fridge for up to 3 days. You can also freeze leftovers in freezer-safe bags for up to 2 months, but make sure to squeeze all the air out of it. Or, you could give your leftovers to me, and I’ll take care of them.
Serving Suggestions
Steamed White Rice (or brown rice) is a classic pairing for spicy shrimp, thanks to its neutral flavor profile. The starch in rice helps absorb the spicy edge and is a great way to cool down your palate in between bites. Of course, if you’re on a low-carb diet, you could make Cauliflower Rice as a substitute for a similar flavor effect. I like to add green onions, sautéed tomatoes, and cucumbers to my spicy shrimp and rice.
If you want to avoid the rice (and any rice-like substitutes) altogether, these shrimp make a great salad protein. Put the shrimp on a bed of salad greens, or on top of this Spinach Salad for a fantastic lunch or dinner.
To add a Southern spin to this recipe, why not cook up some buttery grits and serve your spicy shrimp on top? You could even add some shredded cheese to make cheese grits. Or, to add some complexity to your spicy shrimp, consider whipping up a batch of Mango Salsa, The Best Guacamole, or honey-sriracha mayo for extra dimensions of flavor.
Ingredients
- 1 pound large shrimp peeled and deveined, then patted dry
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley finely chopped
Instructions
- In a mixing bowl, combine the shrimp with olive oil, garlic powder, smoked paprika, cayenne pepper, black pepper, and sea salt. Toss to coat evenly.
- Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque.
- Remove from heat, drizzle with lemon juice, and sprinkle with fresh parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This was truly the best spicy shrimp recipe I have tried! So delish!
Thanks so much Lexie 🦐🦐🦐