Cayenne Shrimp with Lemon
Submitted by suziq
Plump shrimp sautéed in a skillet with melted margarine, paprika, and cayenne pepper, finished with a squeeze of fresh lemon and served over fluffy rice. A quick, spicy seafood dinner in just 30 minutes.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minThirty minutes, one skillet, and a pound of shrimp is all that stands between you and a seriously satisfying weeknight dinner.
Shelled shrimp hit a hot nonstick pan and cook in minutes until pink and curled, then get tossed in melted margarine spiked with paprika and cayenne for a warm, peppery kick.
A good squeeze of lemon juice at the end brightens everything up and cuts through the buttery spice.
Spoon it all over a bed of fluffy rice and serve with lemon wedges on the side for anyone who wants an extra citrus hit.
Pro Tips
- Don’t overcrowd the skillet; give the shrimp space so they sear rather than steam
- Cook the shrimp just until they turn pink and curl into a C shape; overcooked shrimp turn rubbery fast
- Swap butter for the margarine if you prefer richer flavor; the dish only gets better
- Bump the cayenne up to half a teaspoon if you like real heat, or dial it back for a milder version
Ingredients
Directions
Cook rice according to package directions, but omit salt and margarine.
While rice is cooking, spray large nonstick skillet with nonstick cooking spray .
Heat over medium-high heat until hot.
Add shrimp; cook 2 to 5 minutes or until shrimp turn pink, stirring frequently.
Reduce heat to medium-low.
Add margarine, paprika, salt and ground red pepper; cook and stir to melt margarine and coat shrimp completely.
Add lemon juice; stir to blend thoroughly.
To serve, arrange cooked rice on serving platter.
Spoon shrimp mixture over rice.
Serve with lemon wedges.
Comments
