15 Minute Spicy Shrimp Recipes

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15-MINUTE SPICY SHRIMP RECIPE



15-Minute Spicy Shrimp Recipe image

Bursting with flavor, these spicy shrimp are so easy to make. They're ready in 15 minutes! Serve them on cauliflower rice, or use them in salads and tacos.

Provided by Vered DeLeeuw

Categories     Main Course

Time 15m

Number Of Ingredients 8

2 tablespoons olive oil
1 lb. extra-large raw shrimp (21-25 per lb., peeled and deveined)
1/2 teaspoon Diamond Crystal kosher salt
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons chopped parsley (for garnish)

Steps:

  • Heat the olive oil in a large (12-inch) skillet over medium-high heat.
  • Add the shrimp and the spices.
  • Cook until the shrimp are cooked through and opaque, about 5 minutes. If using extra-large shrimp, place them on the skillet in a single layer and cook for 2-3 minutes per side. For smaller shrimp, cook for a total of about 5 minutes, stirring often.
  • Garnish with parsley and serve, on cauliflower rice, mashed cauliflower, or on a bed of green leaves such as spinach or arugula.

Nutrition Facts : ServingSize 0.5 recipe, Calories 306 kcal, Carbohydrate 6 g, Protein 32 g, Fat 17 g, SaturatedFat 2 g, Sodium 1633 mg, Fiber 2 g, Sugar 1 g

15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW



15-Minute Shrimp Tacos with Spicy Chipotle Slaw image

This make-your-own-taco bar comes together in 15 minutes or less thanks to some help from the grocery store. Prepared chipotle mayonnaise, pre-cut coleslaw mix and canned beans are time-savers that make it easy to have tacos any day of the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 pound medium (26/30) peeled and deveined shrimp, tails removed
2 teaspoons chili powder
Kosher salt
2 tablespoons canola oil
4 scallions, thinly sliced
One 15-ounce can black beans, drained and rinsed well
1/3 cup prepared chipotle mayonnaise
2 limes, 1 zested and juiced and 1 cut into wedges
One 14-ounce bag store-bought coleslaw mix (about 6 cups)
1 bunch fresh cilantro, leaves and soft stems roughly chopped
Sour cream or Mexican crema, for serving
8 corn tortillas, warmed

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder and a large pinch of salt in a medium bowl and stir to combine. Add the canola oil to the hot skillet and swirl to coat. Add the shrimp and cook until the shrimp is no longer opaque and just cooked through, turning only once, about 2 minutes. Transfer the shrimp to a serving bowl and cover loosely with foil to keep warm.
  • Stir 2 tablespoons of water into the skillet with the dripping, using a wooden spoon or heat-proof spatula to scrape up any browned bits at the bottom of the skillet. Reserve 1 tablespoon scallions for garnish and add the rest to the skillet. Cook until the scallions are slightly softened, stirring frequently, about 1 minute. Add the beans and a large pinch of salt and cook until warmed through, about 1 minute. Turn off the heat and reserve.
  • In a large bowl, stir together the chipotle mayonnaise, lime zest and juice and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine.
  • Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream or Mexican crema, lime wedges and warm tortillas.

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