comment icon 18 more comments 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! 5 from 7 reviews
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)
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!
More Spicy Shrimp, Please!
