These shrimp are a quick go to meal around my house. I change up the spices for whatever mood I’m in and this is my chipotle version. Thawing and cleaning takes the most time. If you purchase shrimp already thawed, cleaned and deveined all you need to do is rinse up and dry to get cooking. Enjoy!
1-2 pounds of #26 shrimp; shelled, deveined and tail off
½-1 tsp ground cumin
½ -1 tsp ground chipotle pepper
½-1 tsp cilantro
½ -1 tsp Ancho Chili pepper
¼- ½ tsp cayenne pepper
Salt and pepper to taste
1-2 tsp virgin coconut oil
1 tsp extra virgin olive oil
Clean and devein the shrimp and remove tail for easy eating. You can leave the tail on if you want to make a presentation. Make sure you dry your shrimp completely before cooking.
Heat the pan with oil on medium high. Once the oil starts to ripple add in all the spices except the salt. These will start to foam quickly so keep the pan moving. Now add in your dry shrimp and cook until pink on both sides.
Now these can be eaten just with a little avocado, used in tostados and can be used to build many meals around these tasty shrimp.
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