Spicy Mexican Shrimp Recipe

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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!

Prep Time5

Cook Time6

Total Time11

Course: Dinner

Cuisine: Mexican

Servings: people

Author: Becky Hardin

Equipment

Cast Iron Skillet

Ingredients

1 pound shrimp peeled and deveined (thawed if frozen)
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 to taste
3 tablespoons salted butter
3 tablespoons dark agave syrup
1 lemon juiced

Instructions

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
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

Notes

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.

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