A spicy shrimp recipe might sound a bit intimidating if fiery red hot chili peppers are not your thing. But this dish is not spicy in a chicken-wing-hot-kind-of-way, but rather in a taco seasoning spiced sort of way.
But if it’s heat you are really after, no need to fret! A few shakes of cayenne pepper or a dash or two of hot sauce at the end will fire things right up.
Follow the two guidelines below and you can have your semi spicy or very spicy shrimp recipe finished and dinner on the table in under 20 minutes…
Speedy Dinner Prep Tip #1: Streamline Your Seasoning
To keep within the 20 minute time framework, I did take a shortcut with the spices. Instead of scrambling around the kitchen trying to find 5 or 6 different spice bottles to replicate the authentic south of the border flavor I wanted for this dish, I streamlined my seasonings down to just one: The Spice Hunter Organic Seasoning Mix Spicy Taco Seasoning.
And let me tell you, if you are into eating clean food, finding a taco mix is no easy task. The Spice Hunter brand was one of only a few organic and all-natural taco seasoning mixes I could locate.
Here are the ingredients: organic onion, organic garlic, organic rice starch, organic chile pepper, organic paprika, sea salt, organic cumin, organic cane sugar, organic red pepper, organic oregano, organic black pepper and citric acid.
Where can you buy Spice Hunter? Of course you can get it online at Amazon, but you might also want to mosey on over to Vitacost.com — one of my favorite online grocery shopping destination for discounted health foods and lifestyle products (such as organic skin care, nutrition supplements, etc.)
Speedy Dinner Prep Tip #2: Use a Rice Cooker
If you want to make the spicy shrimp recipe in under 20-minutes, you definitely want to precook your rice in a rice cooker.
I know I say it all the time, but it’s worth repeating: rice cookers are the easiest and best way to not only cook rice, but any whole grain. I use my rice cooker to cook every kind of whole grain under the sun. Not only does the rice cooker save me so much time babysitting pots of rice on the stovetop, it cooks the rice and every other whole grain perfectly….every single time. I’m honestly not one for cluttering up my kitchen with a lot of gadgets and gizmos but I really just couldn’t do without my rice cooker.
My personal favorite rice cooker is the VitaClay Smart Organic Multi-Cooker. Made with a non-toxic clay cooking pot, not only is Vitaclay the safest and healthiest rice cooker on the market, it combines several appliances in one. VitaClay serves as a crock pot/ slow cooker, steamer, rice cooker and bonus yogurt maker all at once (it makes the most amazing coconut yogurt, by the way!)
As for what type of rice to use? You definitely want to use whole grain rice, but I prefer short grain brown rice for this recipe. If you want to take the health benefits of whole grain brown rice up a notch, look for sprouted brown rice (sprouting releases all the vital nutrients stored within the whole grain.) I like Lundberg sprouted short grain brown rice for this particular recipe (and yes, you can pick it too up online at Vitacost.com ).
Ok, on with the spicy shrimp recipe…Print
- 1 ½ pound medium wild shrimp (peeled, deveined, rinsed with water & patted dry (keep the tails on))
- 2 tablespoons The Spice Hunter Organic Seasoning Mix Spicy Taco (divided)
- Cayenne pepper (to taste (optional))
- 2 tablespoons cold-pressed extra virgin olive oil (divided)
- 6 cloves crushed garlic
- Juice from 1 whole lime
- 2 shallots (finely chopped)
- 1/2 cup BPA-free diced tomatoes (such as Eden Organic brand, drained)
- 3 cups chopped kale
- 1 cup frozen organic corn (thawed)
- ½ cup chopped pitted green olives (for the best-tasting olives look for fresh olives in your supermarket olive bar)
- 1 can (14.5 ounces BPA-free white beans or pinto beans, rinsed and drained)
- 2 cups cooked whole grain red rice (black rice or short grain brown rice)
- Hot sauce (such as Tobasco, optional)
- Season shrimp with 1 tablespoon Taco Seasoning and toss to coat each piece of shrimp evenly in the seasoning. If you like things a bit spicier, sprinkle a small amount of cayenne pepper on the shrimp (but go easy!) Heat 1 tablespoon oil in a large, heavy skillet over medium-heat. Add garlic and cook for about 1 minute, until softened but not browned. Add the shrimp and cook for 1 to 2 minutes per side, until shrimp are pink and firm (do not overcook the shrimp or they will be undesirably rubbery!) Squeeze lime juice on top of the shrimp and remove shrimp from skillet with a slotted spoon. Set shrimp aside.
- Add the remaining 1 tablespoon of oil to the “dirty” skillet and heat over medium-heat; add the shallots and cook for 1 to 2 minutes, until slightly softened. Add the tomatoes and cook 3 to 4 minutes. Add the kale and cook for about 2 minutes, until just wilted.
- Add the corn, olives, beans, cooked rice and remaining tablespoon of Taco Seasoning and mix all ingredients together until well-blended. Cook, stirring frequently, for about 5 minutes, until rice is warm. Add the shrimp back to the skillet and mix in with the rest of the ingredients. Add hot sauce if desired. Serve warm.
Be sure to start with cooked rice.
P.S. Can’t Find the Spice Hunter Taco Mix seasoning recommended in the spicy shrimp recipe at your local natural foods store? Try ordering it online from Vitacost…