Spicy Shrimp Timbales 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

SPICY BAKED SHRIMP



Spicy Baked Shrimp image

These spicy baked shrimp are made with a perfect blend of spices! So easy and quick to make!

Provided by shannalynne

Categories     Seafood     Shellfish     Shrimp

Time 1h20m

Yield 4

Number Of Ingredients 9

½ cup olive oil
2 tablespoons Cajun seasoning
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 tablespoon soy sauce
1 pinch cayenne pepper
1 pound uncooked shrimp, peeled and deveined
cooking spray

Steps:

  • Whisk olive oil, Cajun seasoning, lemon juice, parsley, honey, soy sauce, and cayenne pepper together in a large glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
  • Transfer shrimp into the prepared baking dish and pour any remaining marinade over top.
  • Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes.

Nutrition Facts : Calories 357.4 calories, Carbohydrate 7.1 g, Cholesterol 172.6 mg, Fat 28.2 g, Fiber 0.5 g, Protein 19.2 g, SaturatedFat 4 g, Sodium 1136.6 mg, Sugar 4.6 g

EASY SPICY SHRIMP RECIPE



Easy Spicy Shrimp Recipe image

A delicious and easy dish made in minutes! Serve as an appetizer or as a main entree over pasta or rice.

Provided by Amy Johnson

Categories     Main Dishes

Time 10m

Number Of Ingredients 10

3 ounces extra virgin olive oil
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pound medium to large shrimp, peeled, deveined, and patted dry
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon or lime juice

Steps:

  • Preheat broiler.
  • Warm an oven-safe skillet stovetop over medium heat. Add olive oil. When oil just begins to ripple, whisk in paprika, cumin, garlic powder, red pepper flakes, salt and black pepper. Let simmer, whisking, for one minute.
  • Add shrimp, parsley and lemon juice. Stir to coat shrimp. Saute for 1 minute. Transfer skillet to oven under preheated broiler. Cook for 2 minutes or until shrimp are done. Carefully remove skillet from oven.
  • Serve warm. To prepare ahead and serve chilled, let cool, cover and refrigerate until ready to serve.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)



Spanish Garlic Shrimp (Gambas al Ajillo) image

Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.

Provided by Chef John

Categories     Appetizers and Snacks     Tapas

Time 20m

Yield 4

Number Of Ingredients 7

4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

Steps:

  • Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
  • Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g

SPICY GRILLED SHRIMP



Spicy Grilled Shrimp image

This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices - garlic, lemon, paprika and cayenne - to yield an intense flavor. Feel free to adjust the cayenne to taste, and pay close attention to your paprika: For best results, make sure it's fresh. If it doesn't taste vibrant and smoky, it's time to buy more.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons fresh-squeezed lemon juice
1 1/2 to 2 pounds shrimp, in the 15-to-18-a-pound range (or smaller, if skewered), peeled, rinsed and dried
Lemon wedges

Steps:

  • Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source.
  • Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 1124 milligrams, Sugar 0 grams, TransFat 0 grams

CRAB 'N' SHRIMP STUFFED TAMALES



Crab 'n' Shrimp Stuffed Tamales image

Provided by Guy Fieri

Time 1h25m

Yield 6 servings

Number Of Ingredients 22

1 1/2 tablespoons melted butter
3/4 tablespoon salt
16 tamale husks
1 pound medium (21/25 count) shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1/2 pint picked jumbo lump crabmeat
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Juice of 1/2 a lime
1 1/2 cups masa harina
1 dried New Mexico or California chile pepper
Extra-virgin olive oil
1/2 fennel bulb, sliced
1/2 medium onion, diced
1 clove garlic, sliced
1/2 cup dry white wine
2 tablespoons ground cumin
One 28-ounce can fire roasted tomatoes, such as Glen Muir
Kosher salt and freshly cracked black pepper

Steps:

  • For the seafood stuffing: Roughly chop the shrimp up into chunky pieces. Set a large saute pan over high heat. Add the olive oil and garlic. Once the garlic begins to sizzle, add the shrimp. Saute until just pink, about 2 minutes, and then add the crabmeat. Season with the cumin, paprika and some salt and pepper. Gently fold the mixture together, and then shut off the heat and add the lime juice. Allow to cool. Divide the mixture; you will use one half to stuff the tamales, and one half for the seafood sauce.
  • For the tamales: Mix the masa, 1 1/4 cups water, butter and salt into a thick paste. To prepare the tamales, set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Add 2 tablespoons of seafood stuffing to the center. Fold one edge of the husk to the center, and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
  • Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
  • For the red seafood sauce: First, rehydrate the chile pepper. Place the dried chile in a cup of hot water and let sit for 10 minutes.
  • Set a medium saucepan over medium-high heat. Add a drizzle of olive oil and saute the fennel, onion and garlic until translucent and fragrant, 5 to 7 minutes. Deglaze with the white wine, and then simmer to evaporate some of the wine, 2 to 3 minutes. Add the cumin, chile pepper, the water from the chile pepper and the can of tomatoes. Season with salt and pepper and bring to a simmer. Cook until the liquid reduces and the flavors come together, about 20 minutes. Blend until smooth with a stick blender, and then fold in the remaining half of the seafood stuffing. Taste and season once more if needed. Serve the red seafood sauce over the crab and shrimp tamales.

SPICY SHRIMP



Spicy Shrimp image

Not too hot but full of flavor, these shrimp are one of a kind. They're easy to make and take to parties, where they'll impress the other guests. -Bob Gebhardt, Wausau, WI.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 bacon strips, diced
1 cup butter, cubed
2 tablespoons seafood seasoning
2 tablespoons Dijon mustard
1-1/2 teaspoons chili powder
1 teaspoon pepper
1/2 to 1 teaspoon Louisiana-style hot sauce
1/4 teaspoon each dried basil, oregano and thyme
2 garlic cloves, minced
1-1/2 pounds uncooked shell-on medium shrimp

Steps:

  • In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.

Nutrition Facts : Calories 490 calories, Fat 45g fat (24g saturated fat), Cholesterol 265mg cholesterol, Sodium 1464mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.

SPICY SHRIMP SAUTé



Spicy Shrimp Sauté image

This recipe is inspired by the late-night meals that feed chefs, cooks, waiters, bussers, porters and everyone else it takes to run a restaurant. After a rough day, a dish that can be thrown together quickly is invaluable. For restaurant workers, Mario Batali included, sometimes the evening starts out as just drinking and continues that way into the early morning, when they end up at someone's apartment and start preparing spicy food. Here is one of the best of those recipes.

Provided by The New York Times

Categories     dinner, easy, lunch, quick, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons red curry paste
1/4 cup fish sauce
1/4 cup sambal
1/4 cup sweet chili sauce
2 pounds medium shrimp, peeled and deveined
3 tablespoons light sesame oil
1 cup sliced scallions
2 tablespoons sweet soy sauce
1(14-ounce) can light coconut milk
1 bunch cilantro, chopped.

Steps:

  • Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 3534 milligrams, Sugar 5 grams, TransFat 0 grams

SPICY SHRIMP TIMBALES



Spicy Shrimp Timbales image

Provided by Dominique Macquet

Categories     Appetizer     Sauté     Shrimp     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 13

2 teaspoons vegetable oil
2 cups finely chopped leeks (dark green parts only)
1 pound uncooked shrimp, peeled, finely chopped
Pinch of dried crushed red pepper
1 cup finely chopped celery
1/2 cup finely chopped dill pickle
1/4 cup plus 2 tablespoons mayonnaise
3 tablespoons finely chopped red onion
3 tablespoons fresh lemon juice
1 tablespoon celery salt
2 teaspoons ground chili powder
2 teaspoons paprika
2 teaspoons granulated garlic

Steps:

  • Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until brown, about 5 minutes. Add shrimp and crushed red pepper and sauté until shrimp are opaque in center, about 4 minutes. Transfer shrimp mixture to large bowl. Refrigerate until cold.
  • Mix all remaining ingredients into shrimp mixture. Place 3-inch-diameter ring mold or empty tuna can with top and bottom removed in center of 1 plate. Spoon scant 1/2 cup shrimp mixture into ring mold. Using back of spoon, spread to sides of mold. Carefully lift off ring mold. Repeat with remaining shrimp mixture on remaining 7 plates.

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