Spices are a totally undervalued aspect of food preparation. When paprika and a little bit of cayenne are introduced to this shrimp dish, they totally ramp up the flavor. Get the most out of your shrimp with this tasty, healthy recipe.
Recipe and photo courtesy Vicky Berman @ Avocado Pesto.
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Makes 4 servings
- 36 large shrimp, (shell on, but deveined, or with a slit down the side), defrosted and dried
- 1 lime, zested
- 1 Tbsp minced garlic
- 3/4 tsp cayenne pepper
- 2 Tbsp smoked paprika
- 2 tsp salt
- 3 Tbsp extra-virgin olive oil (more if needed for pan frying)
- 15 cloves garlic, lightly crushed (with the skin still on)
- Handful cilantro, chopped, for garnish
- 1/2 lime, juiced, for garnish
How to make it
Make sure the shrimp is defrosted, rinsed, and completely dried. The shrimp must be completely dry.
In a large bowl, combine shrimp, lime zest, minced garlic, cayenne pepper, smoked paprika, and salt. Toss until thoroughly coated.
In a large pan, heat olive oil over medium-high heat, and add garlic cloves. Once oil is hot and almost sizzling, place shrimp in single layer on the pan (you will have to cook it in batches). Do not overcrowd the pan.
Cook on each side for 3-4 minutes or until cooked through, and shrimp shell is crispy. Remove and repeat for remaining shrimp (adding more oil if necessary).
Serve garnished with lime juice and cilantro.