Serve them as an appetizer or as a main dish over cauliflower rice, or use them in salads and tacos. I cook shrimp often. My entire family enjoys them. I always have a package or two of frozen shrimp in the freezer, so it’s just a matter of remembering to defrost them the night before - although you can also quickly defrost them in a bowl of lukewarm water if needed. I especially enjoy these spicy shrimp. They are delicious and easy to make. My husband, who loves well-seasoned foods, requests them often, and I am happy to oblige!
Recipe Card
Olive oil: I love cooking with this delicious oil. Avocado oil is another option, although olive oil is more flavorful. To season: Kosher salt, chili powder, garlic powder, smoked paprika, and cayenne pepper. Raw shrimps: Peeled and deveined. The tail can be on or off - it’s up to you. Parsley: Used for garnish, so if you don’t have any on hand, you can skip it.
Your first step is to heat olive oil in a large skillet over medium-high heat. Add the shrimp and spices. Garnish with parsley and serve. Sometimes, I serve them over cauliflower rice, mashed cauliflower, or on a bed of green leaves such as spinach or arugula, as shown in the photo below. You can also use them in salads, tacos, or wraps.
