\nElevate your seafood game with this flavorful and spicy take on classic garlic butter shrimp. With just a few ingredients, you’ll be enjoying succulent and aromatic shrimp in no time!<\/p>\n
Get ready to ignite your taste buds with these 18 fiesty shrimp recipes that pack a punch of bold flavors! Shrimp lovers, rejoice! We’ve gathered a collection of spicy and savory dishes that will take your meals to the next level. From Cajun grilled skewers to Spicy Coconut Curry, each recipe is carefully crafted to bring out the best in succulent shrimp.<\/p>\n
Whether you’re a fan of Asian-inspired flavors or Latin-spiced heat, we’ve got a shrimp recipe to match your cravings. So, what are you waiting for? Dive into the world of spicy and delicious shrimp dishes below and get cooking!<\/p>\n
\nElevate your seafood game with this flavorful and spicy take on classic garlic butter shrimp. With just a few ingredients, you’ll be enjoying succulent and aromatic shrimp in no time!<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 16-20 minutes<\/p>\n Enjoy your delicious Cajun Grilled Shrimp Skewers!<\/p>\n This Szechuan-inspired dish combines succulent shrimp with a bold and spicy sauce, served over crispy vegetables. Perfect for those who love a little heat in their meals.<\/p>\n Ingredients:<\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/p>\n 1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready to tantalize your taste buds with this Caribbean-inspired dish, featuring succulent shrimp smothered in a spicy jerk seasoning and served with a sweet and tangy mango salsa.<\/p>\n Cooking Instructions:<\/b><\/p>\n Cooking Time:<\/strong><\/b> 10-12 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; cook until onion is translucent. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. In a medium bowl, whisk together gochujang paste, soy sauce, brown sugar, garlic, and ginger. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Cook grits according to package instructions using 4 cups of water. Stir in butter until melted. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 6-8 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Cook shrimp in boiling water until pink, then set aside. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat a skillet over medium-high heat. Cooking Time:<\/strong> 6-8 minutes<\/p>\n Get ready for a bold and spicy pasta dish that combines succulent shrimp with the fiery flavors of fra diavolo sauce. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.<\/p>\n Ingredients:<\/p>\n – 12 oz linguine pasta Instructions:<\/p>\n 1. Bring a large pot of salted water to a boil. Cook the linguine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Get ready to ignite your taste buds with this mouthwatering Spicy Shrimp Po’ Boy Sandwich! This Southern-inspired delight combines succulent shrimp, crispy fried green tomatoes, and creamy remoulade sauce on toasted French bread.<\/p>\n Ingredients: Instructions: Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups chicken or vegetable broth Instructions:<\/strong><\/p>\n 1. Combine broth, water, tom yum paste, ginger, garlic, fish sauce (if using), and white pepper in a large pot. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Discover 18 mouth-watering shrimp recipes that pack a punch with bold flavors and spicy kick! From classic combinations like Spicy Garlic Butter Shrimp to global twists like Thai Red Curry Shrimp, there’s something for every taste bud. Whether you prefer sweet and tangy (Spicy Honey Glazed Shrimp) or savory and smoky (Cajun Grilled Shrimp Skewers), these recipes will get your taste buds firing on all cylinders.<\/p>\n","protected":false},"excerpt":{"rendered":" Get ready to ignite your taste buds with these 18 fiesty shrimp recipes that pack a punch of bold flavors! Shrimp lovers, rejoice! We’ve gathered a collection of spicy and savory dishes that will take your meals to the next level. From Cajun grilled skewers to Spicy Coconut Curry, each recipe is carefully crafted to … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":5397,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-6027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/6027","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=6027"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/6027\/revisions"}],"predecessor-version":[{"id":6028,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/6027\/revisions\/6028"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/5397"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=6027"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=6027"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=6027"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 4 tablespoons unsalted butter, softened
\n– 2 cloves garlic, minced
\n– 1 teaspoon hot sauce (such as Frank’s RedHot)
\n– 1\/2 teaspoon paprika
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
\n3. Add garlic and cook for 1 minute, until fragrant.
\n4. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
\n5. Stir in hot sauce, paprika, salt, and pepper.
\n6. Remove from heat and stir in remaining 2 tablespoons of butter until melted.
\n7. Serve immediately, garnished with chopped parsley if desired.<\/p>\nCajun Grilled Shrimp Skewers<\/h2>\n
\nGet ready for a flavorful twist on traditional shrimp skewers with this Cajun-inspired recipe! These succulent bites are infused with the bold spices of Louisiana and served sizzling off the grill.<\/p>\n
\n\u2022 1 pound large shrimp, peeled and deveined
\n\u2022 1\/4 cup olive oil
\n\u2022 2 tablespoons Cajun seasoning (like Tony’s)
\n\u2022 1 tablespoon lemon juice
\n\u2022 1 clove garlic, minced
\n\u2022 1\/4 teaspoon paprika
\n\u2022 Salt and pepper to taste
\n\u2022 10-12 bamboo skewers<\/p>\n
\n2. In a large bowl, whisk together olive oil, Cajun seasoning, lemon juice, garlic, paprika, salt, and pepper.
\n3. Add shrimp to the marinade and toss to coat; let sit for at least 30 minutes.
\n4. Thread shrimp onto skewers, leaving a small space between each piece.
\n5. Grill skewers for 8-10 minutes per side or until shrimp are pink and cooked through.
\n6. Serve immediately with your favorite sides, like cornbread or jambalaya.<\/p>\nSzechuan Chili Shrimp Stir-Fry<\/h2>\n
\nSzechuan Chili Shrimp Stir-Fry: A Spicy Delight<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon ginger paste
\n– 1 tablespoon Szechuan chili flakes
\n– 2 teaspoons soy sauce
\n– 1 teaspoon oyster sauce (optional)
\n– Salt and pepper to taste
\n– Chopped scallions for garnish<\/p>\n
\n2. Add the garlic, ginger paste, and Szechuan chili flakes; stir-fry until fragrant (30 seconds).
\n3. Add the shrimp and cook until pink and just cooked through (2-3 minutes per side).
\n4. In a small bowl, whisk together soy sauce, oyster sauce (if using), salt, and pepper.
\n5. Pour the sauce over the shrimp and stir-fry for an additional 1 minute.
\n6. Serve immediately, garnished with chopped scallions.<\/p>\nThai Red Curry Shrimp<\/h2>\n
\nExperience the bold flavors of Thailand with this quick and easy recipe for Thai Red Curry Shrimp. Succulent shrimp are cooked in a rich and creamy red curry sauce, perfect for serving over rice or noodles.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 2 tablespoons Thai red curry paste
\n– 2 cups coconut milk
\n– 1 cup water
\n– 1\/4 cup fish sauce (optional)
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Add garlic, ginger, and curry paste; cook until fragrant, about 1 minute.
\n3. Add shrimp; cook until pink and cooked through, about 2-3 minutes per side.
\n4. Stir in coconut milk, water, and fish sauce (if using); bring to a simmer.
\n5. Reduce heat to low and let sauce thicken, about 5 minutes.
\n6. Season with salt and pepper to taste.
\n7. Garnish with cilantro leaves; serve over rice or noodles.<\/p>\nSpicy Honey Glazed Shrimp<\/h2>\n
\nElevate your shrimp game with this sweet and spicy glaze that’s perfect for a quick weeknight dinner or special occasion. This recipe combines the natural sweetness of honey with the bold flavors of chili flakes, garlic, and soy sauce.<\/p>\n
\n– 2 tablespoons honey
\n– 1 tablespoon soy sauce
\n– 1 tablespoon rice vinegar
\n– 1 teaspoon grated ginger
\n– 1\/4 teaspoon chili flakes
\n– 2 cloves garlic, minced
\n– 1\/4 cup chopped green onions for garnish<\/p>\n
\n2. In a small saucepan, combine honey, soy sauce, rice vinegar, ginger, and chili flakes.
\n3. Bring mixture to a boil over medium heat, then reduce heat to low and simmer for 5 minutes.
\n4. Add garlic to the glaze and stir to combine.
\n5. Toss shrimp with glaze until well coated.
\n6. Line a baking sheet with parchment paper and arrange shrimp in a single layer.
\n7. Bake for 8-10 minutes or until pink and cooked through.<\/p>\nJerk Shrimp with Mango Salsa<\/h2>\n
<\/p>\nJerk Shrimp with Mango Salsa Recipe<\/h2>\n
\n
\n
\n
Spicy Shrimp Tacos with Avocado Crema<\/h2>\n
\nElevate your taco game with this flavorful recipe that combines succulent shrimp, spicy kick, and creamy avocado goodness. This dish is perfect for a quick weeknight dinner or a weekend gathering.<\/p>\n
\n– 1 pound large shrimp, peeled and deveined
\n– 1\/2 teaspoon ground cumin
\n– 1\/4 teaspoon smoked paprika
\n– 1\/4 teaspoon chili powder
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 tablespoon olive oil
\n– 8-10 corn tortillas
\n– Sliced radishes, lime wedges, and cilantro for garnish
\n– Avocado Crema:
\n\t+ 3 ripe avocados, halved and pitted
\n\t+ 1\/2 cup sour cream
\n\t+ 1 tablespoon lime juice
\n\t+ Salt to taste<\/p>\n
\n2. In a bowl, mix together shrimp, cumin, smoked paprika, chili powder, salt, and pepper.
\n3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
\n4. Warm tortillas by wrapping them in foil and heating in the oven for 5 minutes.
\n5. Assemble tacos by placing grilled shrimp onto a tortilla, then topping with Avocado Crema, radishes, lime wedges, and cilantro.<\/p>\nHarissa Roasted Shrimp<\/h2>\n
\nElevate your seafood game with this bold and flavorful Harissa Roasted Shrimp recipe, perfect for a quick weeknight dinner or a show-stopping appetizer.<\/p>\n
\n– 2 tablespoons harissa paste
\n– 2 tablespoons olive oil
\n– 1 lemon, juiced
\n– 2 cloves garlic, minced
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large bowl, whisk together harissa paste, olive oil, lemon juice, and garlic.
\n3. Add the shrimp to the marinade, tossing to coat evenly. Season with salt and pepper.
\n4. Line a baking sheet with parchment paper and arrange the shrimp in a single layer.
\n5. Roast for 8-10 minutes or until the shrimp are pink and cooked through.
\n6. Garnish with chopped parsley, if desired.<\/p>\nSpicy Coconut Shrimp Curry<\/h2>\n
\nThis flavorful curry combines succulent shrimp with a spicy coconut sauce, perfect for those who enjoy a little heat. Serve over rice or with naan bread for a satisfying meal.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon curry powder
\n– 1\/4 teaspoon cayenne pepper
\n– 1 can (14 oz) coconut milk
\n– 1 cup chicken broth
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Add cumin, curry powder, and cayenne pepper; cook 1 minute.
\n3. Add shrimp; cook until pink and cooked through.
\n4. Stir in coconut milk and chicken broth; bring to a simmer.
\n5. Reduce heat to low; let sauce thicken, about 5 minutes.
\n6. Season with salt and pepper to taste.
\n7. Garnish with cilantro leaves.<\/p>\nKorean Gochujang Shrimp<\/h2>\n
\nExperience the bold flavors of Korea with this spicy and savory shrimp dish, elevated by the fiery kick of gochujang paste.<\/p>\n
\n– 2 tablespoons gochujang paste
\n– 2 tablespoons soy sauce
\n– 2 tablespoons brown sugar
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1\/4 cup water
\n– 1\/4 cup chopped green onions for garnish<\/p>\n
\n2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
\n3. Preheat oven to 400\u00b0F (200\u00b0C).
\n4. Remove the shrimp from the marinade, letting any excess liquid drip off.
\n5. Place the shrimp on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until pink and cooked through.
\n6. Garnish with chopped green onions and serve immediately.<\/p>\nSpicy Shrimp and Grits<\/h2>\n
\nA Southern classic gets a spicy twist! This recipe combines succulent shrimp with creamy grits, infused with the bold flavors of Andouille sausage and hot sauce.<\/p>\n
\n– 1 cup stone-ground grits
\n– 4 cups water
\n– 2 tablespoons unsalted butter
\n– 1\/2 cup diced Andouille sausage
\n– 1\/4 cup chopped fresh parsley
\n– 1 tablespoon hot sauce (such as Frank’s RedHot)
\n– Salt and pepper, to taste
\n– 1\/4 teaspoon cayenne pepper
\n– 2 cloves garlic, minced<\/p>\n
\n2. In a large skillet, cook Andouille sausage over medium-high heat until browned. Remove from heat and set aside.
\n3. Add shrimp to the same skillet and saut\u00e9 until pink and cooked through.
\n4. Stir hot sauce into grits. Season with salt, pepper, and cayenne pepper.
\n5. Combine cooked shrimp and sausage with grits. Top with parsley and garlic. Serve immediately.<\/p>\nChili Lime Grilled Shrimp<\/h2>\n
\nElevate your summer barbecues with this flavorful and spicy recipe that combines the sweetness of shrimp with the boldness of chili lime. Perfect for a quick and easy dinner or as an impressive appetizer.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 tablespoon freshly squeezed lime juice
\n– 1 teaspoon chili powder
\n– 1\/2 teaspoon garlic powder
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. In a small bowl, whisk together olive oil, lime juice, chili powder, and garlic powder.
\n3. Add the shrimp to the marinade, tossing to coat. Season with salt and pepper to taste.
\n4. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
\n5. Serve immediately, garnished with fresh cilantro leaves if desired.<\/p>\nSpicy Shrimp Pad Thai<\/h2>\n
\nThis recipe combines the classic flavors of Thailand with a spicy kick, featuring succulent shrimp and crunchy vegetables in a savory sauce.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (bean sprouts, carrots, bell peppers)
\n– 1 tablespoon tamarind paste
\n– 2 tablespoons soy sauce
\n– 2 tablespoons palm sugar
\n– 1 teaspoon grated ginger
\n– 1\/4 teaspoon red pepper flakes
\n– Salt and pepper to taste
\n– 1\/4 cup chopped peanuts
\n– Lime wedges, for serving<\/p>\n
\n2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; cook until softened (2 minutes).
\n3. Add mixed vegetables, tamarind paste, soy sauce, palm sugar, ginger, and red pepper flakes. Stir-fry for 2-3 minutes.
\n4. Add cooked shrimp and stir-fry for an additional minute.
\n5. Season with salt and pepper to taste.
\n6. Garnish with chopped peanuts and serve immediately.<\/p>\nBlackened Shrimp with Remoulade<\/h2>\n
\nElevate your seafood game with this bold and flavorful Blackened Shrimp recipe, perfectly paired with a tangy Remoulade sauce. This quick and easy dish is perfect for a weeknight dinner or a special occasion.<\/p>\n
\n– 12 large shrimp, peeled and deveined
\n– 1 tablespoon blackening seasoning
\n– 2 tablespoons butter
\n– 1\/4 cup chopped scallions (optional)
\n– Remoulade sauce (store-bought or homemade)<\/p>\n
\n2. Butter the shrimp with 1 tablespoon of butter, then sprinkle with blackening seasoning.
\n3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
\n4. Remove from heat and garnish with chopped scallions (if using).
\n5. Serve immediately with Remoulade sauce.<\/p>\nSpicy Shrimp Fra Diavolo Pasta<\/h2>\n
<\/p>\nSpicy Shrimp Fra Diavolo Pasta Recipe<\/h2>\n
\n– 1 lb large shrimp, peeled and deveined
\n– 2 tbsp olive oil
\n– 2 cloves garlic, minced
\n– 1 tsp hot red pepper flakes
\n– 1\/4 cup fra diavolo sauce (homemade or store-bought)
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
\n3. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
\n4. Stir in the hot red pepper flakes and fra diavolo sauce. Cook for an additional 1-2 minutes.
\n5. Add the reserved pasta water to the skillet and stir to combine.
\n6. Combine the cooked pasta and shrimp mixture. Season with salt and pepper to taste.
\n7. Garnish with chopped parsley, if desired.<\/p>\nBuffalo Shrimp Lettuce Wraps<\/h2>\n
\nThis recipe combines the flavors of buffalo chicken wings with succulent shrimp, all wrapped up in crisp lettuce leaves. Perfect for a quick and easy lunch or dinner.<\/p>\n
\n– 1\/4 cup Frank’s RedHot sauce
\n– 2 tablespoons butter
\n– 2 cups mixed greens (lettuce, spinach, arugula)
\n– 1\/4 cup crumbled blue cheese (optional)
\n– 1 tablespoon chopped fresh cilantro (optional)<\/p>\n
\n2. In a large skillet, melt butter over medium-high heat. Add shrimp and cook until pink and fully cooked, about 3-4 minutes per side.
\n3. Remove shrimp from heat and toss with Frank’s RedHot sauce until well coated.
\n4. Assemble wraps by placing cooked shrimp onto lettuce leaves, followed by blue cheese and cilantro (if using).
\n5. Serve immediately.<\/p>\nSpicy Shrimp Po’ Boy Sandwich<\/h2>\n
\nSpicy Shrimp Po’ Boy Sandwich Recipe<\/p>\n
\n– 1 pound large shrimp, peeled and deveined
\n– 1\/2 cup all-purpose flour
\n– 1 teaspoon paprika
\n– 1\/4 teaspoon cayenne pepper
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 egg, beaten
\n– 1 cup buttermilk
\n– Vegetable oil for frying
\n– 4 French bread rolls
\n– Fried green tomatoes (recipe not included)
\n– Remoulade sauce (recipe not included)<\/p>\n
\n1. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
\n2. Dip shrimp in the beaten egg, then coat with the flour mixture.
\n3. Heat about 1\/4 inch of vegetable oil in a large skillet over medium-high heat. Fry shrimp for 2-3 minutes per side or until pink and cooked through.
\n4. Assemble sandwiches by placing fried shrimp on toasted French bread rolls, topped with fried green tomatoes and remoulade sauce.<\/p>\nTom Yum Spicy Shrimp Soup<\/h2>\n
\nThis classic Thai soup is a flavorful and spicy delight, perfect for warming up on a chilly day. With its rich broth, succulent shrimp, and aromatic lemongrass, you’ll be hooked from the first sip.<\/p>\n
\n– 1\/2 cup water
\n– 2 tablespoons tom yum paste (Thai red curry paste)
\n– 1 tablespoon grated fresh ginger
\n– 2 cloves garlic, minced
\n– 1\/2 teaspoon fish sauce (optional)
\n– 1\/4 teaspoon ground white pepper
\n– 1\/2 pound large shrimp, peeled and deveined
\n– 2 stalks lemongrass, bruised
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
\n3. Add shrimp and lemongrass; cook for an additional 2-3 minutes or until shrimp are pink and cooked through.
\n4. Season with salt to taste.
\n5. Serve hot, garnished with fresh cilantro leaves.<\/p>\nSummary<\/h2>\n