Spicy Shrimp Recipe

Spicy Shrimp Recipe is seasoned with taco seasoning (so, not THAT spicy) and served with with kale and beans. Dinner in 20 minutes!

spicy shrimp recipe
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  • 1 ½ pound medium wild shrimp, peeled, deveined with tails on
  • 2 tablespoons Taco Seasoning, divided
  • Cayenne pepper, to taste
  • 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, drained
  • 3 cups chopped kale
  • 1 cup frozen organic corn, thawed
  • ½ cup chopped pitted green olives
  • 114.5 ounces BPA-free white beans or pinto beans, rinsed and drained
  • 2 cups cooked whole grain brown or black rice
  • Hot sauce, such as Tobasco


  1. 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.
  2. 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). Squeeze lime juice on top of the shrimp and remove shrimp from skillet with a slotted spoon. Set shrimp aside.
  3. 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.
  4. Add the corn, olives, beans, cooked rice and remaining tablespoon of Taco Seasoning and mix all ingredients together until well-blended.
  5. 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.

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