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ANGRY SHRIMP

Ingredients

  • 1/2 to 3/4 pound peeled and deveined shrimp
  • 2 cloves garlic, minced
  • 1 Tablespoons Hungarian paprika
  • juice of one lemon
  • 2 Tablespoons olive oil
  • 1/2 teaspoons McCormick crushed red pepper
  • kosher salt/pepper
  • fresh chopped parlsey
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I had an appetizer similar to this at a recent a while ago. I honestly wanted to pour the sauce in a glass and drink it up! Of course, I had to try and recreate. My recipe for Angry Shrimp can be used as an appetizer, or serve with rice as a meal. You only need a few simple ingredients and can adjust the heat level to your liking. This entire dish can be on your plate in just about ten minutes. It’s that easy. The flavor is to die for.

If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. and pick up some local, peeled and deveined shrimp. Not local, they can ship to you!

a white bowl of angry shrimp

Heat oven to 375 degrees. Season the shrimp with salt and pepper. In an oven-safe dish, combine the garlic, paprika, lemon juice, olive oil, red pepper flakes and mix well. Add the shrimp and coat well with the sauce.

Cover the dish with aluminum foil and bake for 4 minutes. Uncover and allow to bake an additional minute or two. Remove the Angry Shrimp from the oven and garnish with fresh chopped parsley.

I love serving shrimp as an appetizer. Check out this recipe for my Crab Stuffed Shrimp. You and your guests will love!

a cast iron pan of crab stuffed shrimp


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2 Comments

  1. […] In my opinion, Surf and Turf consists of a nice juicy steak (filet or ribeye for me), cooked to medium-rare, paired with a gorgeous broiled lobster tail. However, do you! Not into lobster? Substitute with Shrimp Scampi, or for a bit of spice, try my Angry Shrimp. […]


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