Nan's Recipes: Spicy Shrimp

Spicy Shrimp

This is a yummy thing to do with shrimp. You can eat them lots of ways. They're terrific over rice. If you have access to thin, fresh flour tortillas, line up 4 or 6 shrimp down the center, cover with few slices of avocado, then roll up like a burrito. These can be served as appetizers if you spear them with toothpicks. I freeze the cooked shrimp in ziplock bags, then nuke them as needed for instant dinners.

This serves two or more:

  • 2 tablespoons of butter
  • 1 clove of garlic, minced
  • 1 teaspoon mild chile powder
  • 1/4 teaspoon crushed dried red peppers, or less
  • 4 tablespoons red taco sauce, spicy or mild
  • 1 pound medium raw shrimp, shelled
  • 1/2 teaspoon salt

In a small saucepan over low heat, melt 1 tablespoon of butter. Stir in seasonings and simmer for 10 minutes, giving it a stir every now and then.

Briefly saute the shrimp in a tablespoon of butter until they turn pink, about 5 minutes or so. Stir together with the sauce and serve.


Here is another version of spicy shrimp that is equally delicious. This is from James Beard.

  • 2 tablespoons olive oil
  • 1 clove of garlic, minced
  • 1 tablespoon chopped parsley
  • 1 teaspoon basil
  • 2 teaspoons bottled chili sauce
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoon vinegar
  • 1/2 teaspoon salt
  • 1 pound medium raw shrimp, shelled

Whisk together all ingredients except shrimp. Place in a ziplock bag with shrimp and marinate for a few hours. Broil a few minutes until done, turning once. You can put them on a skewer to make turning them easier.

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No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton