spicy shrimp

smokey spicy shrimp and fresh herbs

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Getting tasty shrimp in the dead of winter in the Rocky Mountains can be a tad bit sketchy. You see, I know good shrimp. Good fresh shrimp. And, living on the coast of South Carolina part of the year, and, yes, sometimes in the dead of ‘winter’, I can find fresh shrimp. So, to make this smokey spicy shrimp with fresh herbs recipe here in the Rockies, I had to get the second-best thing. Frozen shrimp. And, I headed to Costco to buy it. And, it comes in handy two pound bags, just perfect for this recipe!

Now I like substantial shrimp for dishes like this one where the shrimp is the ‘main’ alongside, in this case, roasted veggies. This shrimp at Costco comes in a few sizes; I prefer the 21 to 25 count bag because each shrimp is a great bite. This shrimp is super convenient, and quite tasty. Peeled and deveined, I simply leave the tail on. You can certainly pull it off, but I kind of like the flair that the shrimp tail adds to the plating of the dish.

Versatility Counts

This spicy shrimp recipe is super versatile. You can use it as an appetizer or main dish. Serve it with veggies, like I did here with sriracha roasted potatoes and tri-colored organic cauliflower (another great find at Costco) or toss it or top it on pasta. Hey, load up these shrimp on fluffy baked potatoes or creamy mashed potatoes or shrimp, and you have, yet, another meal. If you’re hankerin’ for another spicy meal, say chicken, then try this habanero chicken tender recipe! One more thing, this seasoning paste that you’re making for the shrimp, well, let your creative juices flow because you can use it on other things. Hummmm, veggies, chicken, pork, lamb and more!

Some quick links here to ingredients as well as some super versatile bowls for soups, stews, pastas and more!

xox ~ally

spicy shrimp

smokey spicy shrimp and fresh herbs

Yield: About 4 folks!


  • ¼ cup extra virgin olive oil
  • 2 Tbl. gochujang hot sauce, reduce amount if you prefer less spice/heat, can substitute sriracha or another hot sauce
  • 2 tsp. smoked paprika
  • 2 tsp. nutritional yeast
  • 1 tsp. ground cumin
  • 1 tsp. garlic granules
  • 1 tsp. sea salt
  • 1 tsp. ground ginger
  • 2 lbs. shrimp, previously frozen or fresh, large (21-25 count), peeled, deveined, tails on or off
  • 1/3 cup fresh herbs, finely chopped, chives, parsley, thyme, cilantro
  • 1 lemon, small, juice and zest


  • In a small bowl combine the olive oil, hot sauce, paprika, nutritional yeast, cumin, garlic granules, salt and ginger.
  • Rinse and drain the shrimp. Put in a medium mixing bowl. Add the seasoning paste. Heat a large cast iron skillet on medium high. Let it get hot.
  • When the skillet is hot, add the coated shrimp and cook (tossing and turning shrimp) until shrimp is pink. This will take about 7 to 10 minutes. Remove from heat.
  • Add the fresh herbs and lemon juice/zest. Toss and blend. Serve immediately.
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spicy shrimp


  1. Yummola, Miss Ally !!! I love well-seasoned, perfectly cooked shrimp and your recipe delivers both. Truthfully, I didn’t learn to like shrimp until a few years ago (what?!!) and often times it’s frozen here, too, but beggars can’t be choosers. 😉 I’m choosing to make this recipe SOON!

    • Kimmeeee, like you, I didn’t eat shrimp until I was well into my 20s. Not much available in those hollers of WV! Actually, the frozen is not too bad if you season it up and get creative. Of course, living here on the SC coast our shrimp is abundant almost year round, and, I must say, there is a difference, buuuuuut you’re right beggars can’t be choosers! And, when we’re in those CO mountains, we’re not ‘choosers’! xoxo

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