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featured spicy mexican shrimp.

Spicy Mexican Shrimp Recipe

Course: Dinner
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 4 people
Calories: 225kcal
Author: Becky Hardin
Spicy Mexican Shrimp is the perfect balance of savory, sweet, and heat! Such an easy and flavor-packed one-pan meal that's perfect for weeknight dinners, parties, and Cinco de Mayo!
Print Recipe


  • 1 pound shrimp peeled and deveined (thawed if frozen)
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • teaspoons onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons salted butter
  • 3 tablespoons dark agave syrup
  • 1 lemon juiced


  • Pat the shrimp dry. Season with the paprika, garlic powder, onion powder, ground cumin, chili powder, and a salt and pepper sprinkle. Toss to evenly coat the shrimp with the spices and set aside.
    1 pound shrimp, 2 tablespoons smoked paprika, 1 teaspoon garlic powder, 1½ teaspoons onion powder, 1 teaspoon ground cumin, 1 teaspoon chili powder, Kosher salt and freshly ground black pepper
    raw shrimp tossed in spices in a white bowl.
  • Melt the butter in a large cast iron skillet set over medium heat. Add the shrimp and cook in a single layer until pink, around 2 minutes per side. Add the agave syrup and the lemon juice and stir to combine. Cook for 1 to 2 more minutes, or until the sauce has caramelized. Adjust salt and pepper and stir to combine. Remove from heat and serve.
    3 tablespoons salted butter, 3 tablespoons dark agave syrup, 1 lemon
    sauce poured over spicy mexican shrimp in a blue bowl.


  • You can sub the agave for honey, the end result is just as good.
  • If you prefer dishes that are less spicy start with ½ teaspoon of chili powder and add more if you feel like it needs it at the end of the cooking.
  • If using frozen shrimp, be sure to let them thaw in the refrigerator overnight before cooking.
  • Patting the shrimp dry on both sides ensures that the seasoning will stick to the shrimp and that they will get a good sear when cooking.
  • Use high heat for the best results.
  • Shrimp cook very quickly, and can taste rubbery if overcooked. Watch your shrimp to make sure they’re pink and have curled up into “C” shapes; that’s when they’re done.
  • If using extra-large shrimp, place them on the skillet in a single layer and cook for 2-3 minutes per side. For smaller shrimp, cook for a total of about 5 minutes, stirring often.
Storage: Store spicy Mexican shrimp in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.


Calories: 225kcal | Carbohydrates: 17g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1304mg | Potassium: 259mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2346IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 2mg