These vividly seasoned shrimp are great on their own, served atop pasta, or as part of a tapas tray.
1 1/2 pounds medium shrimp, peeled and deveined
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 1/2 tablespoons avocado oil, divided
How to Make It
Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 teaspoons oil over shrimp. Serve with lime wedges.
This recipe tasted great! I used xylitol instead of sugar to keep it clean too, just like the other reviewer. I also used more shrimp than it called for and the spices were plenty. It was quick and easy. Perfect if you're busy and on the run!
I hate to be the one person who doesn't like a recipe, but it just didn't do it for me.
I only had half pound of shrimp and the spices smelled amazing, but the final product just didn't taste amazing. (mainly this is so if i read the reviews i'll know not to make it for me again!)
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