Description
This Spicy Mexican Shrimp recipe offers a quick and flavorful dish featuring succulent shrimp coated in a blend of smoky and spicy spices, then cooked with butter, agave syrup, and fresh lemon juice to create a perfectly caramelized glaze. Ideal for a fast, vibrant meal that brings bold Mexican-inspired flavors to your table.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound shrimp (peeled and deveined, thawed if frozen)
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
Sauce and Cooking
- 3 tablespoons salted butter
- 3 tablespoons dark agave syrup
- 1 lemon, juiced
Instructions
- Season the Shrimp: Pat the shrimp dry with paper towels, ensuring they are as dry as possible to help the seasoning stick and promote even cooking. In a bowl, sprinkle the shrimp evenly with smoked paprika, garlic powder, onion powder, ground cumin, chili powder, kosher salt, and freshly ground black pepper. Toss well to coat all the shrimp thoroughly with the spice mixture, then set aside.
- Cook the Shrimp: Heat a large cast iron skillet over medium heat and melt the salted butter completely. Once melted and hot, add the seasoned shrimp to the pan in a single layer, making sure not to overcrowd the skillet. Cook the shrimp for about 2 minutes on one side until they start turning pink and opaque, then flip and cook for another 2 minutes on the other side.
- Caramelize the Sauce: After the shrimp are nearly cooked through, add the dark agave syrup and freshly squeezed lemon juice to the skillet. Stir everything to combine well. Continue cooking for 1 to 2 minutes, allowing the sauce to thicken and caramelize around the shrimp. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Remove the skillet from the heat. Serve the spicy Mexican shrimp immediately while hot, garnished as desired or accompanied by sides like rice, tortillas, or a fresh salad.
Notes
- For best flavor, use fresh shrimp if possible, but thawed frozen shrimp works well too.
- Use a cast iron skillet or heavy-bottom pan to ensure even heat and proper caramelization.
- If you prefer less sweetness, reduce the amount of agave syrup or substitute with honey or maple syrup.
- Adjust chili powder quantity according to your heat preference for milder or spicier shrimp.
- Serve with lime wedges, chopped cilantro, or avocado for extra brightness and texture.
