Dinner

Spicy Shrimp with Chilies

Plump shrimp sizzle in olive oil until lightly charred, soaking up the heat from dried chilies and garlic while bright lemon and fresh parsley lift every bite with zesty freshness.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Spicy Shrimp with Chilies
Total
16 min
Prep
7 min
Cook
9 min
Serves
6

Nutrition per Serving

Calories
147
Protein
23g
Carbs
3g
Fat
4g
Sodium
171mg

Ingredients

  • 1 1/2 lb peeled and deveined medium shrimp
  • kosher salt and freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 3 to 4 dried chilies (roughly chopped)
  • 5 garlic cloves (crushed)
  • juice of 1 lemon
  • 3 tbsp chopped fresh parsley

Instructions

  1. Season the shrimp with salt and pepper to taste.
  2. Heat a large nonstick skillet over medium heat.
  3. Add 1/2 tbsp of the oil to the pan and half of the chilies and cook 1 to 2 minutes.
  4. Increase the heat to medium-high, when hot add half of the shrimp.
  5. Cook undisturbed for about 1 1/2 minutes.
  6. Turn the shrimp over and cook until opaque throughout, about 1 minute.
  7. Transfer to a plate.
  8. Add the remaining 1/2 tablespoon of oil and remaining chilies; cook 1 to 2 minutes.
  9. Add the remaining shrimp to the pan and cook, undisturbed, for about 1 1/2 minutes.
  10. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute.
  11. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.
  12. Squeeze the lemon juice over the shrimp.
  13. Add the parsley and toss well.
  14. Serve with crusty whole wheat bread and a salad.