Spicy Shrimp with Lime and Cilantro

Today I am feeling rather blah.  The weekend was nice as weekends always are because for one there is no work involved, at least not the 9-5 office type work.  

But it rained a lot.  Our night on the town ended up in a noisy restaurant with a bad server.  

We cleaned.  

Now it is Monday.  A whole week ahead of me.  More rain in the forecast.

I need a bit more spice in my life right now.  

Do you ever cook for how you feel?  We made spicy shrimp.  It helped.

Think soft shell tacos or rice bowls. This recipe is so versatile.  We went the Mexican route but you can see with the spices (curry and cinnamon) you could take it Indian style too.  There was lots of flavor and it was super quick to make.  The longest part was deveining the shrimp.  Thanks Mr. J! This is his pet peeve - tails on the shrimp when you are trying to eat.  Of course if you are not so finicky, you could make your diners devein their own shrimp.

Spicy Shrimp with Lime and Cilantro

by Emily Morris

Prep Time: 15 minutes

Cook Time: 5 minutes

Keywords: saute entree shrimp

6029460

Ingredients (serves 4)

• 3/4 teaspoon coarse salt
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• 1 1/4 pound large shrimp, peeled and deveined
• 1 tablespoon unsalted butter
• chopped cilantro

Instructions

Combine salt, paprika, cumin, curry powder, cayenne, and cinnamon. Sprinkle over shrimp and toss to combine.

In a large skillet, melt butter over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, 3 to 5 minutes. Serve shrimp with cilantro, lime wedges, naan, and yogurt if desired.

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