One of my favorite things to do is to scour the internet for recipe ideas and then tweak them a bit for my own tastes. The other day I was searching for a paleo shrimp dish and came across this one from Williams Sonoma. I'm obsessed with all things smoky right now, so I decided to make this one with a smoky, southwestern twist. The bonus, it's allergy-free too!
If you plan on preparing any side dishes to go with this, cook them first because this shrimp takes all of 10-15 minutes to make. The only prep involves chopping garlic - how easy is that? I first started out with sautéing the garlic, red pepper flakes, and paprika in olive oil until they were nice a fragrant, which didn't take long!
Next, I cranked up the heat and added the shrimp, lime juice, and sherry and cooked it until the shrimp were totally opaque. This takes only about 3 minutes. I happened to use some Australian Pink Shrimp I found at Trader Joes, which were pink even when raw (I highly recommend them). As you can see, the shape of the shrimp changed significantly as they cooked.
The final step is to serve the shrimp, topping with some of the delicious sauce and fresh chopped cilantro. My kids and I loved it!
Smoky Shrimp with Garlic
- 4-5 T olive oil
- 4 garlic cloves, minced
- 1 t red pepper flakes
- 1 t smoked paprika
- 1 lb medium shrimp, peeled and deveined
- 2 T fresh lime juice
- 2 T dry sherry
- salt and pepper to taste
- 2 T chopped fresh cilantro
- In a saute pan over medium heat, warm the olive oil.
- Add the garlic, red pepper flakes and paprika and saute for 1 minute until fragrant. Increase the heat to high, add the shrimp, lime juice and sherry, stir well, and saute until the shrimp turn pink and are opaque throughout, about 3 minutes.
- Season with salt and black pepper, sprinkle with the cilantro and serve.