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The Combo That Makes Just a Really Heavenly Bite.
The first night I made this for dinner, I put it all on the plate, we took our first bites, and both Bjork and I said out loud – Yes. This is really good. Yes, yes, yes.
Is it because it’s an excuse to load up half the plate with that gorgeous peach salad? Maybe. I love peaches.
But also, the shrimp are delicious! I made this one more time this afternoon to make sure I had the spices all correct before we published this recipe, and I ended up just standing over the pan eating just one more. And then just one more. And then just one more. They can easily stand on their own.
Besides being super easy (YAY IT’S MY FAVORITE THING), the thing I like about this is that it creates that mix of heat, smoke, and sweetness with some new flavors.
In our house we rely on a lot of the same old good stuff: Soy. Cilantro. Cumin, chili, green onion, garlic, etc. But this plays in a slightly different space! And I love it. We have the smoky warmth of curry powder and smoked paprika, sweetness from peaches, tang from lime juice and shallots, and freshness from MINT! which never fails to leave me feeling happy. It’s just a juicy, delicious combination. It reminds me a bit of this cult fave BBQ salmon recipe, but slightly easier and faster.
My girls typically lean into the rice and peach salad and might eat a few of the pre-cayenne shrimp, and Bjork and I can crush the rest of the shrimp pan, no problem.
It’s been a happy little summertime number for us! Hope you like it!
Welcome To My Home! Let’s Make These Shrimpies!
1
Make Your Peach Salad.
This can and probably should be made first… because the shrimp cook really fast. Chop, toss, and let it hang for the next 20 minutes while you do the shrimp!
2
Toss Shrimp with Spices.
There’s smoked paprika, curry powder, salt, garlic powder, and some cayenne for heat.
3
Cook the shrimp.
I cook them in olive oil, and then when they’re almost done I like to add a bit of butter and honey to the pan – it pulls up the browned bits and creates kind of a glazey sauce on the shrimp.
4
You’re Done! Yum!
Pile that steamy shrimp on rice with a big scoop of peach salad (also pictured here: avocado)! It’s so good.
Watch How To Make This Spicy Shrimp
Spicy Shrimp with Peach Salad
Total Time: 25 minutes
Yield: 2–3 servings 1x
Description
This is summertime in a bowl! Spicy shrimp with all the delicious heat, smoke, and sweetness we want, alongside a fresh peach and cucumber salad.
Ingredients
Units
Scale
Spicy Shrimp
- 1 lb. shrimp
- 1 teaspoon smoked paprika
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse sea salt (start here, add more as necessary)
- 1/8 to 1/4 teaspoon cayenne pepper (add to taste – it’ll make it spicy!)
- 1 tablespoon butter
- a drizzle of honey (to taste – 1 tsp to 1 tablespoon)
Peach Salad
- 2 peaches, pitted and sliced (about 2 cups)
- half an English cucumber, thinly sliced (about 1 cup)
- half a shallot, thinly sliced (about 1/4 cup)
- 2–3 teaspoons olive oil
- 1 lime, juiced and zested (about 1 tablespoon juice, 1 teaspoon zest)
- salt and pepper to taste
- mint leaves (about 2 packed tablespoons)
- 2–3 teaspoons honey to finish (I like hot honey!)
- 1 avocado, cubed (optional)
Instructions
- Peaches and Rice: Toss everything together for the peach salad. Prep anything else you might serve this with (I like rice).
- Shrimp Seasoning: Toss the shrimp with the spices.
- Cook Shrimp: Heat a drizzle of avocado oil in a skillet over nonstick heat. Add the shrimp and cook until no longer translucent, about 2 minutes per side.
- Finish: Add a knob of butter and a drizzle of honey at the end of cooking to toss with the shrimp and pull up some of the browned bits from the bottom of the pan. This will also make the shrimp saucy, glazey, and delicious.
- You’re Done! Yum! Plate the shrimp over rice with a big scoop of that peach salad! So yum.
Notes
When I make this for my family, I wait to add the cayenne until after I pull a few shrimp out of the pan for my daughters! Then once they have a few non-spicy ones, I’ll add the cayenne for my husband and myself. 🙂 The spicy with the sweet is so yummy!
This serves me, my husband, and our two young kids who each only eat a few pieces of shrimp. If you’re serving 4 adults, I would double the shrimp amounts (increase to 2lbs of shrimp and scale spices up).
I personally like to remove the tails before cooking just so that when I’m eating I don’t have to mess with the tails. I thaw the frozen shrimp and then remove the tails before tossing with the spices. But you can do it either way!
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: spicy shrimp, shrimp bowl, shrimp dinner, peach salad
