Perfect for Summer
There’s a great magazine dedicated to North Carolina called Our State. In addition to featuring all sorts of things around the Tar Heel State, one of my favorite features is the recipe section (of course). My eye caught this recipe for Spicy Shrimp and I immediately thought about all the beach trips my family took growing up.
Growing up in North Carolina, going to the beach every year was always a tradition – and I always get a little (ok, VERY) jealous when I see posts on Facebook from folks back home, enjoying their annual Carolina beach traditions.
Shrimp always cook so fast – so even though it’s still Summer here in Chicago, I don’t mind turning the stove on, because these shrimp were done and ready to eat in no time flat!
Exactly how seafood from the coast should be. Even if you’re eating them in the Midwest.
Simple, yet full of flavor.
Spicy is an understatement.
- 1 ½ – 2 lbs shrimp, peeled and deveined
- 1/2 tsp kosher salt
- 1 tsp sugar
- 1 tbsp chili powder
- ½ tsp cumin
- ½ tsp ground coriander
- ½ tsp dried oregano
- 1 ½ tbsp olive oil, divided
- Lime wedges
Sprinkle shrimp with salt. Combine sugar, chili powder, cumin, coriander and oregano. Coat the shrimp with the spice mixture. Heat a tsp of oil in a large non-stick skillet over med-high heat. Add half the shrimp and sauté several mins until done. Do not crowd the skillet.
Remove shrimp; add another tsp of oil and remaining shrimp. Place shrimp on a platter and serve with lime wedges