Sautéed Peel & Eat Shrimp

Spice-Rubbed Shrimp

I love shrimp. My 11 year old does too. My other kids and husband…not so much. When I make shrimp, I am usually making some other seafood for them, like salmon. As a result, I need simple, quick preparations so I don’t feel like I am working too hard to get dinner on the table. That’s a must since we are always running around. More often than not to a baseball game or practice. Did I tell you all 3 of the boys are in Little League this season? I basically tell everyone if they are looking for me, they just need to stop by one of the fields and I will likely be there. It is pretty insane.

Back to the shrimp. This is a lazy dish. I didn’t even have time to peel the suckers but they still tasted amazing and hey, peeling and eating can be fun, right?  The rub has tons of flavor. No dipping sauce required. Even less work! Score! By the way, if you don’t want to peel them, my friend from Brazil said they eat everything but the tail there, including the shells. My son liked it that way too. I’ll take their word for it but maybe you’d like to try?

Most peel & eat shrimp recipes call for boiling the shellfish. I like this method of sautéing them in olive oil instead. The caramelization adds great depth and they cook up really fast. This would be a great summertime appetizer too. Enjoy and hey, maybe I’ll see you around at the baseball fields.

Sautéed Peel & Eat Shrimp
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Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • 1 lb unpeeled large shrimp, rinsed and deveined
  • 1½ tsp Old Bay Seasoning
  • 1 tsp kosher salt
  • 1 tsp light brown sugar
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • 2 garlic cloves, minced
  • few sprigs thyme
  • ¼ cup olive oil
  • ½ lemon, sliced thinly, plus wedges for serving
Instructions
  1. In a medium bowl stir together all spices and garlic. Add shrimp and thyme and toss to coat. Heat olive oil in a large sauté pan over medium-high heat. Once hot, add shrimp and sauté, tossing occasionally, until shells caramelized and shrimp is cooked through (should be pink and opaque throughout), about 4-6 minutes. Garnish with lemon slices and wedges and serve.

 

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