Sauteed shrimp with garlic, dried chilli and lemon juice – it's spicy, garlicky, sour and sooooo good! You can serve this as an appetizer or for dinner over some baby vegetables with a crusty whole grain baguette. And the best thing about this dish – it's ready in under 15 minutes.
Spicy shrimp with chilli and garlic
I love shrimp on any summer day. A few of my favorite light shrimp recipes are shrimp Scampi foil packs, garlic shrimp in coconut milk tomatoes and cilantro, Cajun shrimp in foil and Sheet Pan shrimp with broccolini and tomatoes.
If you have not dried chili, you can use a generous amount of crushed red pepper. If you don't like spicy food, you can leave the chilies out completely. You can also make this with lime juice and cilantro for a twist of this dish, see Cilantro Lime Shrimp. This is gluten-free, paleo-friendly, and low in calories … but believe me, you would never know (that's GOOD!).
Spicy shrimp with chilli
Preparation time: 7 minutes
Cooking time: 8 minutes
Total time: 15 minutes
Sauteed shrimp with garlic, dried chilli and lemon juice – it's spicy, yarn-like, sour and soooo good! You can serve this as an appetizer or for dinner over some baby vegetables with a crusty whole grain baguette. And the best thing about this dish – it's ready in under 15 minutes.
- 1 1/2 kilos shelled and devised shrimp
- kosher salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 3 to 4 dried chili, coarsely chopped
- 5 garlic cloves, crushed
- juice of 1 lemon
- 3 tablespoons chopped fresh parsley
Season shrimp with salt and pepper to taste.
Heat a large nonstick skillet over medium heat.
Add 1/2 tablespoon oil to the pan and half of the chili and cook 1 to 2 minutes.
Increase the heat to medium-high when warm, add half the shrimp.
Cook undisturbed for approx. 1 1/2 minutes.
Turn the shrimp and cook until they are opaque, approx. 1 minute.
Transfer to a plate.
Add the remaining 1/2 tablespoon oil and the remaining chili. cook 1 to 2 minutes.
Add the remaining shrimp to the pan and cook undisturbed for about 1 1/2 minutes.
Turn the shrimp, add the garlic and cook until the shrimp are opaque throughout approx. 1 minute.
Put the first batch of shrimp back into the pan, mix it well so the garlic is evenly incorporated and remove the pan from the heat.
Press the lemon juice over the shrimp.
Add parsley and toss well.
Served with crusty whole grain bread and a salad.
Serving: 2/3 cup, calories: 147 kg, carbohydrates: 3 g, protein: 23 g, fat: 4 g, saturated fat: 0.5 g, cholesterol: 172 mg, sodium: 171 mg
Blue Smart Points: 1
Green smart points: 2
Purple Smart Points: 1
Points +: 3
Keywords: healthy spicy shrimp, how to make spicy garlic shrimp, spicy garlic shrimp, Spicy shrimp recipes, Spicy shrimp with chili and garlic
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