Spicy Paprika Shrimp With Garlic And Lime

17 March 2020 Bookmark • 0

Paprika shrimp with a little bit of a spicy kick makes for the perfect appetizer for dinner. The shrimp cooks in minutes and has the most flavorful, perfect marinade. Paleo, Gluten Free and Dairy Free.

Shrimp recipe dishes are my favorite things to whip up. Simple, and yet oh so delicious.

Spicy Paprika Shrimp With Garlic And Lime

No face scrunching around here. No judgement. Mayo goes with just about everything as far as I’m concerned and perfectly with shrimp.

Well this paprika Shrimp recipe right here is all about getting messy and peeling your own shrimp.

Seriously though, not even kidding, that might just be the best part. You get your hands on this spicy, garlicky, limey, cilantroy, shrimp and just absorb all of those flavors by slowly sucking it off of the shell.

INGREDIENTS :

1 lime zested
1 tablespoon minced garlic
3/4 teaspoon cayenne pepper
2 tablespoons smoked paprika
2 teaspoons salt
3 tablespoon extra virgin olive oil more if needed for pan frying
15 cloves garlic lightly crushed (with the skin still on)
handful cilantro chopped, for garnish
1/2 lime juiced, for garnish
36 large shrimp (shell on, but deveined, or with a slit down the side), defrosted and dried

INSTRUCTIONS :

Make sure the shrimp is defrosted, rinsed and completely dried. The shrimp must be completely dry.
In a large bowl combine shrimp, lime zest, minced garlic, cayenne pepper, smoked paprika, and salt.
Toss until thoroughly coated.
In a large pan heat olive oil over medium-high heat and add garlic cloves.
Once oil is hot and and almost sizzling place shrimp is single layer on the pan (you will have to cook it in batches). Do not overcrowd the pan.
Cook on each side for 3-4 minutes or until cooked through and shrimp shell is crispy.
Remove and repeat for remaining shrimp (adding more oil if necessary)
Serve garnished with lime juice and cilantro.
Eat by sucking the flavor off the shell first and then peeling and eating the shrimp itself.