It’s the last bank holiday of the summer and we think that calls for a summer inspired recipe full of delicious flavours and seasonal ingredients. Perfect for enjoying on the patio with a crisp glass of white or bring the sunshine indoors with these distinctly Mediterranean flavours.
The combination of spices with sweet cinnamon is enough to make you want to get the BBQ out and give it a go. This recipe is versatile enough to suit all weather with so many different ways to cook your shrimp. For a healthy option, simply skewer and stick on the grill, or if you fancy something a little more indulgent saute in a pan with a bit of butter. Serve with a crispy salad and finish with a drizzle of fresh lime, or if you’re entertaining this weekend you could serve as the perfect starter with a coriander garnish.
3/4 tsp. sea salt
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. curry powder
1/8 tsp. cayenne pepper
1/8 tsp. cinnamon
2 lb. large shrimp, peeled and deveined Garnish with chopped cilantro and lime wedges
To make the seasoning, mix together the salt, paprika, cumin, curry powder, cayenne and cinnamon. Sprinkle over shrimp and toss to combine.
For grilling: Preheat your grill on medium heat and spray with cooking spray to prevent shrimp from sticking. Thread shrimp on skewers and place on grill for 1 to 2 minutes (until pink) then turn over and cook an additional 30 seconds to 1 minute, depending on how you like them. Squeeze lime juice over top and garnish with chopped cilantro, if desired.
For pan frying: In a large skillet, melt about a tablespoon of light butter over medium-high heat. Add shrimp and cook, stirring occasionally for about 3 to 5 minutes. Shrimp should be opaque throughout. Squeeze lime juice over top and garnish with chopped cilantro, if desired. Enjoy!
For more sumptuously summery recipes, head to Eat Yourself Skinny.