Shrimp Archives - A Sassy Spoon®

Camarones Enchilados (Cuban Shrimp Creole)

Jamie Silva — Sat, 06 Apr 2024 11:00:48 +0000

In 1975, my mom bought a Cuban paperback cookbook. She had only been living in Miami for less than 5 years and didn’t even have a car! She had walked to a nearby pharmacy and picked up this little gem.

This cookbook had a BUNCH of Cuban recipes including Arroz Con Pollo, Camarones al Ajillo (Garlic Shrimp Recipe), and Arroz Con Camarones (Yellow Rice with Shrimp). We’re talking vintage here. This book is now in SHREDS and I have the cookbook taped up in my kitchen. Here’s a photo of what it looks like today.

Every year for Easter Sunday, while other families make baked ham and deviled eggs, my Cuban family serves camarones enchilados. Mami makes this shrimp recipe every year with white rice. It has become an annual tradition!

What is Camarones Enchilados?

Camarones enchilados is loosely translated to spicy shrimp however this recipe is not very spicy despite its “spicy appearance”. We add a dash of hot sauce but it’s up to you how spicy you want it.

There are several variations of camarones enchilados and different names for them too – deviled shrimp, shrimp creole, camarones a la diabla.

Bottom line: This is my Cuban mom’s shrimp creole recipe and I know it will become your favorite shrimp recipe!

Recommended For This Recipe

Dutch Oven

I often use a 6-quart Dutch Oven when making soups and stews and even when cooking other recipes requiring long hours.

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Ingredients You’ll Need

Shrimp. The star ingredient of the dish! I recommend buying jumbo shrimp that is peeled and deveined without the tails on for easier eating. Shrimp typically shrinks as it cooks so the jumbo shrimp gives you more bang for your buck.

Cuban Sofrito. The flavorful base used in many Cuban dishes. It typically consists of onions, garlic, green bell peppers, and tomatoes, sautéed in olive oil until softened and aromatic.

Dry Cooking Wine: This adds acidity and complexity to the sauce. It helps to balance the sweetness of the tomato sauce and enhances the overall flavor profile of the dish.

Vinegar: I use red wine vinegar to add a tangy acidity to the sauce, brightening up the flavors and providing balance to the dish. You can also use white wine vinegar if you prefer.

Sliced Jarred Red Pimientos: Red pimientos are roasted red peppers that add a subtle sweetness and vibrant color to the dish.

Worcestershire Sauce: This adds umami to the sauce, with its unique blend of savory and tangy flavors.

Hot Sauce: Cuban food is typically not spicy so we don’t add a ton of hot sauce or red pepper flakes in our camarones enchilados. A teaspoon or two of hot sauce adds a kick of flavor and can be adjusted according to personal preference.

Bay Leaf: This adds a subtle earthy flavor and aroma to the sauce.

Fresh Parsley: This adds a burst of freshness and color to the dish. It provides a finishing touch, enhancing the overall presentation and adding a hint of herbaceous flavor.

5-Star Review

“Fellow cuban here… recipe tastes just like abuela’s. thank you for keeping our culture alive! 🔥”
—gigilu

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Step By Step Instructions

Sauté the sofrito. In a large pot, heat olive oil over medium heat. Add onions and green peppers. Sauté for 2-3 minutes. Add the garlic and sauté for 30 seconds.

Make the tomato-based sauce. Stir in tomato sauce, cooking wine, vinegar, Worcestershire sauce, hot sauce, chopped red pimientos, bay leaf, parsley, salt, and pepper. Bring to a boil.

Cook the shrimp. Add shrimp and reduce heat to low. Cover and simmer for 14-15 minutes until the shrimp has cooked. Remove from the heat. Serve and enjoy!

Recipe Tips & Tricks

Don’t overcook the shrimp. The original recipe states to cook the shrimp first before the sauce which I don’t agree with. The problem with this is that the shrimp will be overcooked with a rubbery, tough texture. Perfectly cooked shrimp should have a translucent appearance with a slight pink hue and curl into a loose “C” shape.

Serving Suggestions. You can serve camarones enchilados with white rice, tostones, a simple salad, and/or crusty bread.

Make Ahead: Prepare the sauce in advance and store it in the refrigerator for up to two days. When ready to serve, simply reheat the sauce and add the shrimp for a quick and convenient meal.

Save leftover sauce for a quick meal later. Allow the leftover sauce to cool completely before transferring it to an airtight container. Store the sauce in the refrigerator for up to 3 days. When ready to use, gently reheat the sauce in a saucepan over medium heat until warmed through. Once the sauce is heated, add fresh shrimp to the simmering sauce. Cook the shrimp until they turn pink and opaque. Taste and adjust seasonings.

Serving Suggestions

This shrimp creole recipe is best served with white rice along with tostones or sweet plantains. Any combination of these is chef’s kiss!

Storage Tips

After 2 hours, transfer the shrimp to an airtight container and place it in the fridge for up to 3 days. You can also freeze in a sealed freezer bag or freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Camarones Enchilados (Cuban Shrimp Creole)

Camarones Enchilados, or Cuban-Style Shrimp Creole, is a tantalizing deviled shrimp dish featuring succulent shrimp cooked in a rich tomato-based sauce infused with garlic, onions, peppers, and a blend of aromatic spices. This hearty and flavorful recipe is a celebration of Cuban culinary tradition, perfect for a cozy family dinner or for entertaining guests. This stovetop dish is ready from start to finish in about 30 minutes.

Course Dinner, Lunch, Main Course, Main Dish

Cuisine Gluten-Free, Low Carb, Low Sugar, Whole30

Keyword camarones enchilados, cuban shrimp creole, deviled shrimp, easy shrimp creole, easy shrimp recipes, shrimp creole, shrimp creole recipe, shrimp recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 187kcal

Author Jamie Silva

Equipment

Dutch Oven

Ingredients

2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped green bell peppers
3 cloves garlic minced
8 ounces tomato sauce
1/2 cup dry cooking wine (or vino seco)
1 tablespoon red wine vinegar (or white vinegar)
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce or more to taste
7 ounces whole red pimientos chopped
1 bay leaf
2 tablespoons chopped fresh parsley
Salt and pepper to taste
3 lbs jumbo shrimp peeled and deveined (tails off)

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Instructions

In a large pot, heat olive oil over medium heat. Add onions and green peppers. Sauté for 2-3 minutes. Add the garlic and sauté for 30 seconds.
Stir in tomato sauce, cooking wine, vinegar, Worcestershire sauce, hot sauce, chopped red pimientos, bay leaf, parsley, salt, and pepper. Bring to a boil.
Add shrimp and reduce heat to low. Cover and simmer for 14-15 minutes until the shrimp has cooked. Remove from the heat. Serve and enjoy!

Notes

Slightly adapted from Recetas Practicas de Cocina de la Cuba de Ayer Cookbook from 1971

Nutrition

The post Camarones Enchilados (Cuban Shrimp Creole) appeared first on A Sassy Spoon®.

15-Minute Ceviche de Camaron (Easy Shrimp Ceviche)

Jamie Silva — Thu, 03 Mar 2022 12:00:00 +0000

Welcome to the easiest appetizer you’ll ever make! This easy no-cook shrimp ceviche is ready in under 30 minutes, and more than half that time is hands-off. Love that for us.

This fresh shrimp ceviche cured with lime is a family favorite we make all spring and summer. It tastes light, bright, and clean, with a refreshingly tart citrus kick.

Not to be confused with shrimp cocktail, ceviche de camaron is a citrus-marinated shrimp recipe where the raw shrimp is “cooked” in fresh lime juice, then tossed with chopped veggies.

No stove, no oven, just citrus! The acid denatures the proteins in the shrimp, turning them firm, opaque, and flavorful.

🍤 My family loves making shrimp dinners. They come together so fast. Think 15-minute garlic shrimp or one of my all-time Cuban faves, camarones enchilados. I’ve rounded up all our go-to shrimp recipes so you’ve got options anytime that craving hits.

Recommended For This Recipe

Lime Squeezer

This squeezer is a handy tool that makes extracting citrus juice a breeze. It juices lemon or limes quickly, with no seeds and no mess. I use this handheld lime squeezer to make this ceviche!

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How To Make Shrimp Ceviche

I’ll admit, I was skeptical at first. But if you’re using high-quality, raw shrimp and curing them properly, you’ll be just fine.

Here’s what you need to know:

Use raw, peeled, and deveined shrimp (medium size is ideal).
Avoid cooked shrimp… it won’t absorb flavor the same way.
Frozen shrimp works, as long as it’s high quality.
Always use fresh citrus juice. Bottled versions can be too low in acid.

I’ve tested this a bunch, and 15 minutes is the sweet spot to cure the shrimp fully, but short enough to keep it tender. Let it go past 30, and things can get rubbery fast.

Because this dish is raw and citrus-cured, it’s best made and eaten the same day. Skip the leftovers or freezer… this one’s meant to be enjoyed fresh.

I love stuffing avocados with shrimp ceviche for a light, satisfying meal. But if you’re serving it as an appetizer, you’ve got options!

Try it with crispy tostones for a hearty bite, mariquitas for that salty crunch, or tortilla chips if you’re keeping things classic. However you serve it, this dish brings bold, citrusy flavor and just the right amount of texture.

Can’t wait for you to make it!

15-Minute Ceviche de Camaron (Easy Shrimp Ceviche)

Ceviche de camaron is a 15-minute shrimp ceviche made with red onion, cucumber, tomato, cilantro, and citrus. The shrimp cures in lime juice until tender, creating a no-cook dish packed with fresh, bright flavor. Serve it chilled with mariquitas or tostones for an easy appetizer that feels special but couldn’t be simpler.

Course Appetizer, Snack

Cuisine Seafood

Keyword ceviche, ceviche de camaron, ceviche recipe, shrimp ceviche

Prep Time 10

Marinating 15

Total Time 25

Servings servings

Calories 107kcal

Author Jamie Silva

Ingredients

1 lb raw shrimp peeled and deveined
1/2 cup finely diced red onion
2/3 cup finely diced cucumber
1/2 cup finely diced tomato
1/4 cup finely chopped cilantro
1/2 cup fresh lime juice (from 3-4 limes)
1/2 cup fresh orange juice (from 1-2 oranges)
Salt + pepper to taste

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Instructions

Cut the shrimp into small 1/2-inch pieces. Transfer them to a bowl.
Add the red onion, cucumber, tomato, cilantro, lime juice, orange juice, and salt + pepper to taste. Gently stir to combine with the shrimp.
Cover the bowl with plastic wrap and chill for about 15 minutes, but no more than 30 minutes.
Since the shrimp is cut into smaller pieces, it cures/cooks quickly. The shrimp is ready when it's no longer grey or translucent. The shrimp should look pink and feel firm to the touch.
Drain the liquid. Serve the ceviche chilled with lime wedges, tortilla chips, tostones, plantain chips, and/or stuffed into sliced avocados. Enjoy!

Nutrition

The post 15-Minute Ceviche de Camaron (Easy Shrimp Ceviche) appeared first on A Sassy Spoon®.

Arroz Con Camarones (Yellow Rice with Shrimp)

Jamie Silva — Wed, 16 Feb 2022 12:00:00 +0000

In my Cuban family, we all have a passion for seafood. I mean hello, saucy camarones enchilados is always on the menu. Today, we’re adding one of my favorite easy shrimp recipes to the list — arroz con camarones!

Arroz con camarones [pronounced a·rros kon ka·ma·ro·nes] translates to “rice with shrimp”. Another name for this dish is arroz amarillo con camarones which translates to “yellow rice with shrimp”. We love fluffy arroz amarillo too, btw, don’t you!?

No matter what you call it, this popular Latin dish is made with tasty shrimp and delicious yellow rice that’s cooked in homemade shrimp stock. Not to be confused with shrimp fried rice.

Let me show you how to make it – Cuban-style!

Recommended For This Recipe

Dutch Oven

I use a 6-quart Dutch Oven often when I’m making soups and stews and even when I’m cooking other recipes that require long hours of cooking.

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Homemade Shrimp Stock

For this recipe, we’re making our own stock. I’m sure your family would be impressed (mine was!). Sure, you can use storebought fish broth but this is so easy to make, you can’t go wrong. You can also make it in advance, by the way, and store it in the fridge until ready to use.

Buy unpeeled large shrimp because you need the shells to make the shrimp stock. When you peel the shrimp, you should have about 4 cups of shells from 2 lbs of large shrimp.

In a saucepan, add cold water, the shrimp shells, and 1/2 teaspoon salt. Bring to a boil and cook for 10 minutes. Strain the broth through a fine mesh strainer. This is your shrimp stock!

Making Arroz Con Camarones

Once the shrimp stock is done, the rice cooks in just 25 minutes. This is one of those go-to recipes you can definitely have on rotation. Careful not to overcook the shrimp!

In a Dutch oven or saucepan with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.

Add all the remaining ingredients. Bring to a boil then reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from the heat but keep the lid on for another 5-10 minutes.

Cook the shrimp for 2-3 minutes at medium heat in a large skillet then gently fold it into the rice with the peas until all is well combined.

Storage Tips

Refrigerate leftovers as soon as possible to avoid the shrimp spoiling. This cooked shrimp with yellow rice will stay fresh for about 2 days in the fridge in an airtight container.

You can also transfer it to a freezer-safe container and place it in the freezer for up to 2 months. Just thaw before heating it in a skillet.

Serving Tips

My favorite ways to enjoy arroz con camarones is with sweet plantains (platanos maduros) or a simple avocado onion salad that is so delicious, you’ll want to make it daily!

Can’t wait for you to make it!

Arroz con Camarones (Yellow Rice with Shrimp)

The perfect Sunday dinner! This mouthwatering arroz con camarones dish is made with Spanish yellow rice, a rich Cuban sofrito, aromatic spices, and succulent shrimp simmered in a simple homemade shrimp stock (which you can make in advance!). The rice cooks in just 25 minutes once the homemade shrimp stock is made.

Course Dinner, Main Course

Cuisine Cuban, Latin

Keyword arroz amarillo con camarones, Arroz Amarillo y Camarones, arroz con camarones, shrimp and yellow rice, spanish yellow rice and shrimp

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 323kcal

Author Jamie Silva

Ingredients

2 lbs large shrimp unpeeled
3 tablespoons olive oil divided
1 small onion finely chopped
1 small green bell pepper finely chopped
3 cloves garlic minced
4 ounces pimentos drained and sliced
8 ounces tomato sauce
2 cups uncooked long-grain rice washed and rinsed
3 cups shrimp stock (instructions below)
1/2 cup chicken stock
1/4 teaspoon ground cumin
1/8 teaspoon Bijol, annatto, or turmeric powder to color the rice
1 bay leaf
Salt + pepper to taste
1/2 cup frozen peas

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Instructions

Homemade Shrimp Stock

Peel the shrimp and save the shells. You should have about 4 cups of shells from 2lbs of large shrimp.
In a saucepan, add cold water, the shrimp shells, and 1/2 teaspoon salt. Bring to a boil and cook for 10 minutes. Strain the broth through a fine mesh strainer. Set aside.
You can make the stock up to 2 days in advance and store it in the fridge until ready to use. Let it cool completely before transferring it to an airtight container. You can also freeze for up to 3 months in a resealable freezer bag.

Arroz Con Camarones

In a Dutch oven or saucepan with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 2-3 minutes.
Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, shrimp stock, chicken stock, ground cumin, Bijol, bay leaf, salt, and pepper to taste. Bring to a boil.
Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from the heat but keep the lid on for another 5-10 minutes.
In the meantime, cook the shrimp. Season the shrimp with salt + pepper to taste. In a large skillet, heat the remaining tablespoon of olive oil at medium heat. Cook the shrimp for 2-3 minutes until they turn pink. Careful not to overcook or they will be rubbery. Set aside.
Remove the lid and fluff the rice with a fork. Gently fold in the peas and cooked shrimp until all is well combined. Serve immediately. Enjoy!

Nutrition

The post Arroz Con Camarones (Yellow Rice with Shrimp) appeared first on A Sassy Spoon®.

15 Minute Camarones al Ajillo (Garlic Shrimp Recipe)

Jamie Silva — Tue, 01 Feb 2022 12:00:00 +0000

Growing up in a Cuban family, I feel like there weren’t enough shrimp recipes.

Of course, we enjoyed camarones enchilados, especially during Lent/Easter. And I made this delicious arroz con camarones recipe earlier this year. But I need more!

This is why today I’m bringing you a quick shrimp recipe.

What is Camarones al Ajillo?

Camarones al Ajillo [pronounced kah-mah-rohn-es ahl ah-hee-yoh] is a Spanish garlic shrimp dinner recipe made with copious amounts of mashed garlic in olive oil.

There are several variations of this dish in Latin America. For example, in Spain, the shrimp are called gambas and the prawns are cooked in hot garlic-paprika oil. In Mexico, the dish calls for garlic and guajillo chili peppers. In Peru, dried forms of aji amarillo are used.

This recipe for camarones al ajillo is made with oil instead of butter, no lemon, and no coriander. It’s also not spicy.

When I went to Barcelona a few years ago, I tried camarones al ajillo for the first time and I fell in love. I just had to recreate it for you guys!

So, without further ado, here’s how I brought this recipe to life.

Ingredients You’ll Need

Large shrimp. I like to buy shrimp that are already peeled and deveined. That way all I have to do is wash them. I typically leave the tails on for extra flavor and pick them up easier but you can remove them before cooking if you’d like. It’s up to you!

Olive oil. You can use butter instead but I love me some good quality olive oil.

Cooking wine. I use a Spanish cooking wine however you use what you have on hand. You can also use a dry white wine.

Finely chopped fresh parsley plus more for garnish

Raw garlic. I typically mash 6-8 large cloves of garlic into a paste. If you’re a garlic lover, feel free to add more if you’d like. It’s a garlic shrimp recipe after all and it should live up to its name!

PRO TIP: Making garlic paste is easy! You can use this mortar and pestle to make the paste or you can make it with a knife.

Recommended For This Recipe

Deep Fry Pan

This large, hard anodized, nonstick pan makes frying easy and makes cleanup a breeze. Highly recommend!

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Step-By-Step Instructions

Prep the shrimp. Wash the shrimp. If they are not peeled or deveined, be sure to take care of that before starting the dish. Season shrimp with salt and pepper. Set aside.

Start the ajillo sauce. In a deep skillet, add 1 tablespoon of olive oil and heat over medium heat. Add garlic paste and cook for 1 minute. Add dry white wine and cook for another minute. Be careful not to burn the garlic!

Cook the shrimp. Reduce to low heat. Add shrimp and cook for about 1 minute on each side. Add parsley and remaining olive oil. Toss everything together and cook for 1 more minute. The shrimp should be pink and curled. That’s how you know it is cooked! Serve immediately. Enjoy!

When you’re done making this recipe, make one of my 30-minute dinner recipes!

Recipe Tips

Don’t burn the garlic. Be careful not to overheat the oil, you will end up burning the garlic and it will give the dish a very bitter taste. No bueno.

Use frozen shrimp in a pinch. You can use frozen shrimp in this recipe! Just defrost them under running water while peeling and deveining them, and pat them dry before cooking.

Like it spicy? Feel free to add a teaspoon (more or less) of red pepper flakes for some added heat!

Serving Tips

I like to serve these camarones al ajillo with:

White rice (the rice soaks up all the garlic sauce and it’s SO GOOD!)
Sweet Plantains (Platanos Maduros)
Tostones (Twice-Fried Green Plantains)
Crusty bread as an appetizer

Storage Tips

Store any leftovers in an airtight container and place them in the fridge for 2-3 days.

This will definitely be one of those shrimp recipes you won’t get enough of.

Can’t wait for you to add it to your weekly dinner rotations!

15 Minute Camarones al Ajillo (Garlic Shrimp Recipe)

Cooked stovetop in a single skillet, Camarones Al Ajillo is a classic Spanish garlic shrimp recipe made with succulent shrimp (fresh or frozen) and a simple garlic sauce that consists of 5 simple ingredients: olive oil, lots of fresh garlic, dry cooking wine, salt and pepper, and chopped fresh parsley. It’s easy and quick to make and a fast, flavorful shrimp dinner. Serve the shrimp over white rice and fried plantains.

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Latin

Keyword camarones al ajillo, garlic shrimp, shrimp, shrimp in garlic sauce, shrimp recipes

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 139kcal

Author Jamie Silva

Ingredients

1 lb large shrimp peeled and deveined
Salt + pepper to taste
1/4 cup olive oil
8-10 cloves garlic mashed into a paste
1/4 cup dry cooking wine (vino seco)
2 tablespoons finely chopped parsley plus more for garnish, if desired

Get Recipe Ingredients

Instructions

Wash the shrimp. If they are not peeled or deveined, be sure to take care of that before starting the dish. Season shrimp with salt and pepper. Set aside.
In a deep skillet, add 1 tablespoon olive oil and heat over medium heat. Add garlic paste and cook for 1 minute. Add dry white wine and cook for another minute. Careful not to burn the garlic!
Reduce to low heat. Add shrimp and cook for about 1 minute on each side. Add parsley and remaining olive oil. Toss everything together and cook for 1 more minute.
The shrimp should be pink and curled. That's how you know it is cooked! Serve immediately. Enjoy!

Nutrition

The post 15 Minute Camarones al Ajillo (Garlic Shrimp Recipe) appeared first on A Sassy Spoon®.

Jerk Shrimp Tacos with Mango Salsa

Jamie Silva — Wed, 17 Mar 2021 11:00:31 +0000

Jerk shrimp tacos! Spicy shrimp tacos made with homemade jerk seasoning then topped with mango salsa. Easy 15-minute recipe for any day of the week!

The first time I ever had jerk shrimp was at this little hole in the wall near my house. It was pretty delicious and it was spicy. Personally, I like my jerk seasoning a little less spicy but it definitely should have a nice kick. I went home to try to recreate it (as I usually do after I discover a new food I love) and BOOM. These jerk shrimp tacos were born!

Taco night will never be the same with these jerk shrimp tacos. They’re an easy weeknight dinner that comes together quickly. This jerk shrimp is ready in 15 minutes!

Here’s what I did to bring this recipe to life!

Ingredients For Homemade Jerk Seasoning

allspice seasoning
brown sugar
cumin
cloves
garlic
ground ginger
cinnamon
salt
black pepper
cayenne pepper

You can also use store-bought jerk seasoning.

How To Make Jerk Shrimp Tacos

Make the homemade jerk seasoning. In a bowl, combine all the spices and brown sugar.
Toss the shrimp. In a bowl, add the shrimp, olive oil, and seasoning micgture. Toss until all is well combined.
Cook the shrimp. In a large skillet, cook shrimp at medium-high heat for 2-3 minutes.
Assemble the tacos. Divide shrimp evenly among the warm tortillas and top with mango salsa. Serve immediately with lime wedges.

I made the mango salsa to balance out the heat of this jerk shrimp taco recipe and it was the perfect pairing!

Simple, delicious, ready in 15 minutes!

Jerk Shrimp Tacos with Mango Salsa

Jerk shrimp taco recipe with mango salsa. Spicy jerk shrimp paired with a refreshing mango salsa on corn tortillas! Perfect for any day of the week!

Course Dinner, Lunch

Cuisine American

Keyword easy taco recipe, jerk shrimp, jerk shrimp tacos, mango salsa, shrimp taco recipe, shrimp tacos, taco recipe, tacos

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 373kcal

Author Jamie Silva

Ingredients

Jerk Seasoning

2 teaspoons allspice seasoning
2 tablespoons brown sugar
1/2 teaspoon cumin
1/4 teaspoon cloves
1/4 teaspoon garlic
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper

Shrimp Taco Ingredients

1 tablespoon extra virgin olive oil divided
1 lb shrimp peeled and deveined
12 warm corn tortillas
Lime wedges
Homemade Mango Salsa Recipe

Get Recipe Ingredients

Instructions

In a large bowl, add shrimp, jerk seasoning, and olive oil. Toss the shrimp to coat.
In a large skillet, cook shrimp at medium-high heat for 2-3 minutes.
Divide shrimp evenly among the warm tortillas and top with mango salsa. Serve immediately with lime wedges. Enjoy!

Nutrition

Originally posted in May 2017. Updated recipe + photos in March 2021.

The post Jerk Shrimp Tacos with Mango Salsa appeared first on A Sassy Spoon®.

Lemon Garlic Shrimp Pasta (20-Minute Meal!)

Jamie Silva — Tue, 02 Mar 2021 10:00:33 +0000

Light, fresh, and delicious lemon garlic shrimp pasta. This shrimp pasta recipe is made with shrimp, lemon, shallots, garlic, basil, and spaghetti. An easy 20-minute dinner!

If you’re looking for a light and fresh shrimp pasta recipe, this is for you!

Its lemony flavor along with the butter, garlic, and shallot make this dish the perfect weeknight meal. You can use any thin pasta or skip the pasta and, enjoy this lemon garlic shrimp over white rice. Either way, this dish is ready in just 20-minutes!

Here’s how you can bring it to life in your kitchen.

Ingredients You’ll Need

Thin pasta. You can use spaghetti, capellini, linguine, or angel hair.
Unsalted butter. I recommend you use unsalted butter as it gives you complete control over the flavor of a recipe.
Minced shallots + garlic. You can use onions, instead, if you prefer.
Large shrimp. Shelled, peeled, and deveined shrimp is best for this recipe.
Fresh lemon juice + zest. You can get 1/3 cup of juice from 4 lemons.
Chopped fresh basil and lemon slices as garnish.

How To Cook Shrimp

It’s always a good idea to buy large shrimp that is shelled, peeled, and deveined. The shrimp does not have to have the tails on, this is totally up to you. For this recipe, either frozen or fresh shrimp will work. Although, if you are using frozen shrimp, you want to make sure to bring it to room temperature before you start cooking.

When you’re cooking the shrimp, you want to make sure all your ingredients are prepped beforehand. This way you avoid overcooking the shrimp. If you cook the shrimp longer than 4 minutes, you may end up with a tough, rubbery texture which is no good.

How To Make Easy Lemon Garlic Shrimp Pasta

Prep ingredients. Make sure all your ingredients are prepped and ready to go. This reduces your chance of overcooking the shrimp.
Make the pasta. Cook pasta according to package instructions. Drain then return the pasta back to the pot. Add a drizzle of olive oil on top to keep the pasta from sticking together. Set aside.
Cook the aromatics. In a large skillet, melt butter over medium heat. Add the onions and cook for 1 minute then add the minced garlic and cook for another 30 seconds.
Cook the shrimp. Add the shrimp to the skillet and cook for 2-3 minutes until pink. Careful not to overcook the shrimp! Remove the skillet from heat.
Add the lemon juice. Add the lemon juice, lemon zest, salt, and pepper to the skillet over the cooked shrimp. Taste and adjust salt/pepper to your liking.
Combine everything together. Toss in the cooked pasta until well combined. Garnish with basil.

Lemon Garlic Shrimp Pasta (20-Minute Meal!)

Light, fresh, and delicious lemon garlic shrimp pasta. This shrimp pasta recipe is made with shrimp, lemon, shallots, garlic, basil, and spaghetti. An easy 20-minute dinner!

Course Dinner, Lunch, Main Course

Cuisine American, Italian

Keyword lemon garlic pasta, lemon garlic shrimp pasta, pasta recipe, shrimp pasta, shrimp pasta recipe, shrimp pasta recipes

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 337kcal

Author Jamie Silva

Ingredients

8 ounces thin pasta (spaghetti, capellini, linguine, angel hair)
6 tablespoons unsalted butter
1/3 cup minced shallots
3 cloves garlic minced
1 lb large shrimp shelled, peeled, and deveined
1/3 cup fresh lemon juice (~4 lemons)
Zest from the lemons
Salt and pepper to taste
Roughly chopped fresh basil and lemon slices as garnish

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Instructions

Cook pasta according to package instructions. Drain then return the pasta back to the pot. Add a drizzle of olive oil on top to keep the pasta from sticking together. Set aside.
In a large skillet, melt butter over medium heat. Add the onions and cook for 1 minute then add the minced garlic and cook for another 30 seconds.
Add the shrimp to the skillet and cook for 2-3 minutes until pink. Careful not to overcook the shrimp! Remove the skillet from heat.
Add the lemon juice, lemon zest, salt, and pepper to the skillet over the cooked shrimp. Taste and adjust salt/pepper to your liking.
Toss in the cooked pasta until well combined. Garnish with basil. Serve and enjoy!

Nutrition

Originally posted in March 2017. Updated in March 2021.

The post Lemon Garlic Shrimp Pasta (20-Minute Meal!) appeared first on A Sassy Spoon®.

Shrimp Archives - A Sassy Spoon®

Camarones Enchilados (Cuban Shrimp Creole)

What is Camarones Enchilados?

Recommended For This Recipe

Dutch Oven

Ingredients You’ll Need

5-Star Review

Step By Step Instructions

Recipe Tips & Tricks

Serving Suggestions

Storage Tips

Camarones Enchilados (Cuban Shrimp Creole)

Equipment

Ingredients

Instructions

Notes

Nutrition

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