Mmm…I love a good recipe that makes me feel all summery inside. Anything seafood can typically do the trick for the most part, but spicey shrimp takes me back to bayside dining down at the beach.
This is one of the easiest recipes I can possibly give you. Not only is it delicious, it is also a great source of protein, super simple to make, and will kickstart your metabolism based on how much heat you wanna give it!
Currying shrimp is super simple. Start off by sauteing the shrimp (see your individual bag of shrimp for the recommended serving size as shrimp size will make this fluctuate). Then, simply start adding in your seasonings. I usually add in some garlic, salt, pepper, curry powder (remember, the more you add the hotter it gets) and that’s about it. I’m a mild one 🙂 Now, if you really want to kick it up a few notches you can also add in some scotch bonnet pepper, cayenne pepper, or sirracha.
For those of you who want the step-by-step recipe, rather than those of you like me who will just wing it, here you go! I originally found this out on http://www.africanbites.com – a blog site that has a ton of various Caribbean inspired meals! I suggest you give it a whirl!
1 -1 1/2 pound peeled and deveined shrimp
2 tsp olive oil
3/4 teaspoon seasoned salt
1/2 onion diced
2 tsp minced garlic or 1 TBS garlic powder
2-3 tsp curry powder (to desired heat level)
1/2 tsp smoked paprika
1 sprig thyme
1/2 tsp cayenne pepper (adjust to taste)
1 TBS tomato paste
Salt to taste
- Lightly season the shrimp with the seasoned salt. Heat the oil over medium heat and saute the seasoned shrimp for 3-5 minutes. Set aside
- Combine Thyme and Garlic. Stir for about a minute. Add in the onions and remaining ingredients. Bring to a boil and then simmer for 7-10 minutes, adding in the shrimp at the end.
- Serve by itself or over a bed of brown rice or quinoa