Getting tasty shrimp in the dead of winter in the Rocky Mountains can be a tad bit sketchy. You see, I know good shrimp. Good fresh shrimp. And, living on the coast of South Carolina part of the year, and, yes, sometimes in the dead of 'winter', I can find fresh shrimp. So, to make this smokey spicy shrimp with fresh herbs recipe here in the Rockies, I had to get the second-best thing. Frozen shrimp. And, I headed to Costco to buy it. And, it comes in handy two pound bags, just perfect for this recipe!
Now I like substantial shrimp for dishes like this one where the shrimp is the 'main' alongside, in this case, roasted veggies. This shrimp at Costco comes in a few sizes; I prefer the 21 to 25 count bag because each shrimp is a great bite. This shrimp is super convenient, and quite tasty. Peeled and deveined, I simply leave the tail on. You can certainly pull it off, but I kind of like the flair that the shrimp tail adds to the plating of the dish.
Versatility Counts
This spicy shrimp recipe is super versatile. You can use it as an appetizer or main dish. Serve it with veggies, like I did here with sriracha roasted potatoes and tri-colored organic cauliflower (another great find at Costco) or toss it or top it on pasta. Hey, load up these shrimp on fluffy baked potatoes or creamy mashed potatoes or shrimp, and you have, yet, another meal. If you're hankerin' for another spicy meal, say chicken, then try this habanero chicken tender recipe! One more thing, this seasoning paste that you're making for the shrimp, well, let your creative juices flow because you can use it on other things. Hummmm, veggies, chicken, pork, lamb and more!
Some quick links here to ingredients as well as some super versatile bowls for soups, stews, pastas and more!
xox ~ally
Ingredients
- ¼ cup extra virgin olive oil
- 2 Tbl. gochujang hot sauce, reduce amount if you prefer less spice/heat, can substitute sriracha or another hot sauce
- 2 tsp. smoked paprika
- 2 tsp. nutritional yeast
- 1 tsp. ground cumin
- 1 tsp. garlic granules
- 1 tsp. sea salt
- 1 tsp. ground ginger
- 2 lbs. shrimp, previously frozen or fresh, large (21-25 count), peeled, deveined, tails on or off
- 1/3 cup fresh herbs, finely chopped, chives, parsley, thyme, cilantro
- 1 lemon, small, juice and zest
Instructions
