Spicy Summer Shrimp–A delicious and simple summer treat!
Every so often my mom will make a dish she likes to call “Spicy Shrimp.” Over time, I’ve tweaked and put my own spin on “Spicy Shrimp” including a title change to “Spicy Summer Shrimp” since I only seem to make this dish around that season. The essence of the recipe remains, but I added more fresh ingredients to make this dish pop!
Buying the Shrimp
I bought a pound of fresh shrimp, heads on. Whoa, those things are sharp! Be careful when handling if you opt to have the heads on, because they literally stabbed through the plastic bags and paper they were in. Sheesh, talk about the food fighting back. Spicy Summer Shrimp is spicy in more than one way (hehe).
I got my revenge 🙂 It took some time to detach the heads, so if you want to be a time saver grab some shrimp with the heads already detached. Likewise, I also deveined the shrimp on both the top and bottom. Time saving option would be to get the already deveined. However, I am unsure of the deveined options for fresh shrimp, perhaps that is something to look into later.
Seasoning and Marinating
This is the part when you go ahead and add all of your ingredients before you get in the shower so that by the time you are done it’s ready to cook.
My favorite seasoning…(if you guessed ‘smoked paprika’ you’re a winner!) really helps this dish out in so many ways. Smoked paprika never lets me down. The fresh cilantro is also a big deal for this.
Now the cayenne can play a large or small role depending on how much you actually want to taste the shrimp and not the spice. I prefer a hint of spice, but some of my heat seekers may want more heat. A good addition for this would be jalapeño or habañero peppers! Just don’t lose the essence of the flavor 😉
It’s really a preference for the way you want to cook these shrimp. They can handle being grilled. I sautéed these bad boys and they came out great. I think grill marks and the smoky flavor would bring an interesting complexity to the dish.
- 1lb of fresh shrimp deveined (if the heads are still on, detach them but leave the tails on)
- 1 tbsp of freshly chopped garlic
- 1-2 tbsp of finely chopped onion
- ½ tsp of smoked paprika
- ½ tsp of freshly ground black pepper
- ½ teaspoon fresh cilantro
- sea salt to taste*
- a pinch (or so) of cayenne
- Combine all the ingredients and let them marinate for approximately 15 minutes.
- Sauté (or grill) the shrimp until firm (but not too firm/tough).
- Serve with whatever sides. This dish is adaptable. Enjoy!