Name: [Recipe] Easy Sauteed Spicy Garlic Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoon coconut oil; 2 tablespoon mashed garlic; ½ teaspoon of bija powder ((annatto) seeds); 2 teaspoons salt ((or more, to taste), divided); 1 cubanela pepper (minced finely (I used a red one)); 1 habanero pepper (minced finely (see notes)); 2 doz uncooked peeled jumbo shrimp; 2 tablespoon chopped parsley; 4 lime wedges ((optional))

An amazing dish with strong flavors, contrasting textures and is very easy to make. This spicy garlic shrimp recipe is our new family favorite.

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If you've been around for a while you'll have probably noticed that for most of the summer we stick to summer-friendly recipes: Recipes that require only short cooking times, or even no cooking time at all.

I'm looking forward to that, so I couldn't wait to share this simple spicy shrimp recipe.

I've been working on this recipe for a while, and I didn't want to have to wait until after summer to post it. You really need to try this ASAP.

hands holding bowl of spicy sauteed shrimp — Spicy garlic shrimp served over creamy corn

spicy sauteed shrimp served on polenta — Spicy garlic shrimp served over creamy corn

About this recipe

Every element in this dish can be traced directly back to traditional Dominican cuisine, but this one has a twist; it was also loosely inspired by Southern US Cuisine: Served over a bed of chenchén, a dish vaguely resembling grits, or polenta, but with a decidedly tropical flair. I said vaguely, you'd do well to keep that in mind.

I absolutely loved the result and will definitely be cooking it often, once the heat has abated. The result is a dish with very strong flavors, contrasting textures, and is fairly easy to make.

Try it and let me know how you like it.

Buen provecho!

[Recipe] Easy Sauteed Spicy Garlic Shrimp

By: Clara Gonzalez

An amazing dish with strong flavors, contrasting textures and is very easy to make. This spicy garlic shrimp recipe is our new family favorite.

5 from 1 vote

Save for Later Print Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 30 mins

Course Dinner, Lunch

Cuisine American, Dominican, Fusion

Servings 4 servings

Calories 280 kcal

Ingredients

2 tablespoon coconut oil
2 tablespoon mashed garlic
½ teaspoon of bija powder, (annatto) seeds
2 teaspoons salt, (or more, to taste), divided
1 cubanela pepper, minced finely (I used a red one)
1 habanero pepper, minced finely (see notes)
2 doz uncooked peeled jumbo shrimp
2 tablespoon chopped parsley
4 lime wedges, (optional)

Instructions

Sautéeing: Heat the oil in a pan over very low heat.
Add garlic, bija, half the salt, cubanela, and habanero to the oil, cook stirring occasionally until the pepper is cooked through, taking care that it does not burn.
Stir in the shrimp, parsley, and ⅓ cup water, and cook until the shrimp have turned pink. Season with salt to taste.
Serving: Serve the corn on a bed of chenchén, and accompany with slices of chilled avocado and garnish with lime wedges.

Tips and Notes

Habaneros are fairly spicy, so how spicy you want this dish will depend entirely on you. I can tolerate very spicy food, so I may use a whole one, you should start with a quarter, and add more until you find your comfort level. Discard the seeds if you want it even less spicy.

Nutrition

Calories: 280kcalCarbohydrates: 6gProtein: 47gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 365mgSodium: 1440mgPotassium: 734mgFiber: 1gSugar: 1gVitamin A: 163IUVitamin C: 36mgCalcium: 180mgIron: 2mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

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