Sweet and Spicy Cilantro Shrimp

Sweet and Spicy shrimp with pesto snap peas.  Yum.  
This recipe is so easy even I was shocked, and we all know that a lazy something like me loves easy!  I love all of these spices individually and they work very nicely together.  As with lots of my recipes, you can adjust the spices for your personal taste.  The shrimp had a pretty good kick, so if you don't like spicy you can cut way back on the cayenne.  Or, you can substitute crushed red pepper which doesn't tend to saturate quite as much.

1 pound bag frozen shrimp
2 Tbsp butter
1 medium sized shallot
3/4 tsp Kosher salt
3/4 tsp paprika
1/2 tsp black pepper
1 tsp curry powder
1/4 tsp cayenne pepper
1/4 tsp cinnamon
1 bunch of cilantro
1 lime


  1. Defrost shrimp in a bowl of water.  This won't take long- maybe 5 minutes.  
  2. Remove shells and tails from shrimp and discard.  
  3. Pat shrimp dry with a paper towel and set aside.  
  4. In a medium size bowel combine salt, paprika, black pepper, curry, cayenne, and cinnamon.  
  5. Add shrimp and toss to coat.  Set aside.  
  6. Cut shallot into thin strips.  
  7. Heat butter in a large skillet over medium high.  
  8. Add shallots to skillet.  
  9. Add shrimp to skillet, and stir together with shallots with a large spatula.  
  10. Shrimp should cook until they are pink throughout- 5-10 minutes.  
  11. While shrimp are cooking, chop cilantro until you have about a half cup.  
  12. Cut lime into eight wedges.  
  13. Once shrimp and onions are finished cooking, divide equally onto two plates.  
  14. Top with cilantro, and serve with lime wedges.  

Shrimp are coated in seasoning and ready to go into the pan.  Don't
worry about tossing the onions.  They'll absorb spices while they cook.  

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