Heavenly Spiced Shrimp

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These shrimp. They are so good and I ate them hot and cold and loved them both ways. I don’t always think shrimp are great as leftovers, but I seriously ate these for 3 days straight. They are heavily spiced, but not too spicy, if you get what I mean. Unless you use hot chili powder and then you’ll get a kick. They have a ton of depth and richness to them that brightens up with just a spritz of lemon juice. I ate them plain, in a creamy sauce, on salad, as a snack…they were great to have on hand. If you don’t have access to a grill, you could probably cook them in a cast iron skillet and they’d still be delicious.

I like to use big shrimp for this, but I imagine you could cook a bunch of medium shrimp like this too and they would be easy to toss into salads or omelets or something. Play around with it. I hope you love them too!

Heavenly Spiced Shrimp

1 lb. extra large shrimp, uncooked but peeled with tail on

1 tsp. olive oil

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. cayenne pepper

1/2 tsp. salt

Lemon wedge

Directions

  1. Place olive oil and all of the spices in a large bowl.
  2. Add the raw (defrosted and rinsed if they started frozen) shrimp to the bowl and toss thoroughly. Use your hands and rub the spices all over the shrimp.
  3. Let the shrimp marinate in this dry rub for about 15 minutes.
  4. Preheat the grill, including whatever tray or basket you plan to grill the shrimp on. If you prefer to use skewers, then go ahead and skewer your shrimp.
  5. Place the shrimp on the heated tray and close the lid.
  6. Let cook for about 90 seconds, then flip the shrimp.
  7. Close the lid for another 30 seconds, just long enough to grab a plate.
  8. When they are pink and opaque, remove from the grill.
  9. Spritz with a lemon wedge or two and dig in!

Serves 3-4

 

 

 

Buffalo Shrimp and Spaghetti Squash

This one’s a bit unusual. My husband really likes buffalo chicken so I’m always trying to think of ways to try something new, while giving him the flavor that he loves. When I don’t have a lot of time, or any meat defrosted, shrimp often comes to save the day.

You definitely get the kick from the hot sauce in this, but it’s tempered by the coconut milk which lends a bit of a tropical flair. It’s surprising at first, but once you settle in, it’s really tasty.

Buffalo Shrimp with Spaghetti Sqhash 2013

Buffalo Shrimp and Spaghetti Squash

10 oz. uncooked, peeled shrimp

2 cloves of garlic

1/4 tsp. paprika

1/8 + 1/4 tsp. salt

1 tsp. bacon grease

1/2 small onion, chopped, about 1/2 c.

1 c. full fat coconut milk (I like Native Forest)

1/3 c. Frank’s RedHot Original (NOT buffalo sauce which has some unsavory ingredients)

1/4 tsp. garlic powder

1/4 tsp. onion powder

4 cups of roasted spaghetti squash (directions below)

2 T. cilantro, chopped

2 scallions, finely sliced

Squeeze of lime, about 1 tsp.

Directions

1) Squash: Preheat oven to 415 degrees. Cut the squash lengthwise and sprinkle with 1/4 tsp. salt. Place face down in a glass baking dish and add about 1/4 in. of water. Bake for 45 minutes, until cooked but still al dente. Allow to cool face-up and then shred with a fork to look like spaghetti noodles. Check out my post with pictures here.

2) Shrimp: In a medium bowl, massage shrimp with crushed garlic, paprika, and 1/8 tsp. salt. Set aside to marinate for 15-20 minutes.

3) Melt bacon grease in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until soft. Add coconut milk, Frank’s hot sauce, garlic powder, onion powder, and 1/4 tsp. salt. Turn heat down slightly and simmer for 5 minutes.

4) Add shrimp and 4 cups of cooked spaghetti squash (reserving any extra for another use). Stir to coat everything in the sauce and allow to cook for 7-8 minutes, until the squash is hot and the shrimp are cooked through.

5) Turn off the heat and add chopped cilantro, scallions, and a squeeze of lime.

Serves 2-3