Ingredients
- 1 lb extra large raw shrimp (16-20 per pound), preferably wild caught, peeled and deveined
- 1 teaspoon garlic, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon paprika
- 1/4- 1/2 teaspoon ancho or chipotle chili powder
- dash cayenne pepper
- 1 teaspoon sugar
- pinch of salt, if desired
- 1 tablespoon extra virgin olive oil or avocado oil
- lime wedges
Preparation
- Rinse shrimp and pat dry. Place in a medium bowl and add the garlic, thyme, paprika, chili powder, cayenne, sugar and salt. Stir to coat shrimp with the seasonings.
- Warm oil in a large skillet over medium high heat. Add shrimp in a single layer and cook until shrimp turns pink and is lightly browned, about 3-5 minutes. Turn shrimp over to cook on the other side, about 2-3 minutes. Serve with lime wedges.
- The Tomatillo Avocado Salsa goes well with this! This is also great on a salad or with rice and your favorite green vegetable for a more substantial meal.
Categories
- Appetizer
- Fish/Seafood
- Quick and Easy
- MHealthy