Spicy Shrimp with Chilies
Ingredients
- 1 1/2 pounds peeled and deveined medium shrimp
- kosher salt and freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 3 to 4 dried chilies (roughly chopped)
- 5 garlic cloves (crushed)
- juice of 1 lemon
- 3 tbsp chopped fresh parsley
Instructions
- 1
Season the shrimp with salt and pepper to taste.
- 2
Heat a large nonstick skillet over medium heat.
- 3
Add 1/2 tbsp of the oil to the pan and half of the chilies and cook 1 to 2 minutes.
1 min - 4
Increase the heat to medium-high, when hot add half of the shrimp.
- 5
Cook undisturbed for about 1 1/2 minutes.
2 min - 6
Turn the shrimp over and cook until opaque throughout, about 1 minute.
1 min - 7
Transfer to a plate.
- 8
Add the remaining 1/2 tablespoon of oil and remaining chilies; cook 1 to 2 minutes.
1 min - 9
Add the remaining shrimp to the pan and cook, undisturbed, for about 1 1/2 minutes.
2 min - 10
Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute.
1 min - 11
Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.
- 12
Squeeze the lemon juice over the shrimp.
- 13
Add the parsley and toss well.
- 14
Serve with crusty whole wheat bread and a salad.
Nutrition
Per serving (based on 6 servings)
