All You Can Eat Shrimp Recipe

Name: All You Can Eat Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup paprika; 1 teaspoon dried ancho chile powder or 1 teaspoon chili powder; 2 teaspoons packed brown sugar; 2 teaspoons ground cumin; 2 teaspoons salt; 1 teaspoon pepper; 2 lbs large shrimp, peeled; 6 tablespoons canola oil; 12 garlic cloves, chopped; 1 ¼ cups scallions, thinly sliced

Servings: persons

¼ cup paprika
1 teaspoon dried ancho chile powder or 1 teaspoon chili powder
2 teaspoons packed brown sugar
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 lbs large shrimp, peeled
6 tablespoons canola oil
12 garlic cloves, chopped
1 ¼ cups scallions, thinly sliced

1
In a large bowl mix paprika, chile powder, sugar, cumin, salt and pepper.
2
Add shrimp and toss to coat.
3
Heat 3 tsp oil in large cast iron pan, on medium heat.
4
Add half the shrimp and half the garlic.
5
Saute, turning once until opaqe, about 3-4 minutes.
6
Stir in half the sallions.
7
Pour into serving platter.
8
Wipe out the skillet with paper towel, and do the second batch the same way.
9
Serve immediately.

932

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup paprika, 1 teaspoon dried ancho chile powder or 1 teaspoon chili powder, 2 teaspoons packed brown sugar, 2 teaspoons ground cumin, and more.

Yes, All You Can Eat Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

All You Can Eat Shrimp

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