Coated in olive oil and lots of spices, they are incredibly flavorful and ready in less than 20 minutes. Whenever I’m unsure what to make for dinner, shrimp are an easy solution. I always have a bag or two in my freezer, and even if I forget to defrost them overnight, I can do so right before cooking them. I often make recipes such as shrimp in cream sauce, shrimp and sausage, and pesto shrimp. These sautéed shrimp are especially good, thanks to the warm, bold-flavored spices used in this recipe - smoked paprika, cumin, and cayenne pepper.
Instructions
Recipe Card
Shrimp: I use large shrimp in this recipe. They should be peeled and deveined. The tail can be on or off - I’ve made both, and they both work. Olive oil: This is by far my favorite oil to cook with. You can use avocado oil instead, but it won’t be as flavorful. I’ve tried both versions, and I prefer olive oil. To season: Kosher salt, black pepper, smoked paprika, garlic powder, ground cumin, dried thyme, and cayenne pepper. Parsley: Used primarily for garnish, although it also adds flavor.
Pat the shrimp dry on both sides with paper towels. Place them in a large bowl and add the olive oil. In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, ground cumin, dried thyme, and cayenne pepper. Add the spice mixture to the shrimp and toss with a large spoon to coat. Transfer the shrimp to a serving platter. Drizzle them with the pan juices, garnish with chopped parsley, and serve. See how juicy they are! They are absolutely gorgeous.
Zucchini noodles Shirataki noodles Cauliflower rice Mashed cauliflower Sauteed spinach Spaghetti squash noodles, as shown in the photo below:
You can also use them in a salad. They make a great addition to this arugula salad, or you can use them instead of chicken in this Cobb salad. Reheat them gently in the microwave at 50% power, or use them cold in salads, lettuce wraps, or served with cocktail sauce.
