Firecracker Shrimp
Firecracker shrimp are hot, spicy and full of flavor from the red pepper flakes and red jalepeno chilis as well as a nice garlic flavor and tangy lemon juice. These are wonderful as appetizers but equally delicious on a tossed green salad.
Servings: 8 servings
Equipment
Ingredients
- 2 pounds shrimp (21-25 per pound), deveined, peeled and with tail attached
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons olive oil
- 5 garlic cloves finely chopped
- 2 medium red jalepeno peppers finely chopped
- 1/2 cup white wine
- 3 tablespoons chili-garlic sauce
- Cilantro sprigs for garnishment
Instructions
- Using paper towels, pat the shrimp dry and add to a large bowl.
- In a small dish, whisk together the red pepper flakes, salt and lemon juice and pour over the shrimp, tossing to coat them well. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
- Add the olive oil to a medium-size skillet and when it is hot, sauté the red jalepeno peppers until softened, about 1 minute, then add the garlic and cook for 30 seconds.
- Pour the marinade from the dish into the skillet and add the white wine. Increase the heat to medium-high heat and bring the sauce to a boil, cook for 1-2 minutes.
- Reduce the heat to simmer and add the shrimp and cook just until the shrimp turn pink. Remove the cooked shrimp from the skillet as they cook and reserve. Do this in batches to prevent over cooking the shrimp.
- Remove the cooked shrimp and reserve.
- Bring the sauce in the skillet to a boil and reduce it by half. Remove the skillet from the heat and allow to cool. Stir in the chili-garlic sauce.
- Add the reserved cooked shrimp and toss to coat the shrimp well. Transfer to a serving dish and pour the remaining sauce over the top. Refrigerate until chilled.
- When ready to serve, garnish with fresh cilantro or parsley sprigs. These are excellent appetizers but could also be added to a salad.
Notes
- Do not allow the garlic to turn brown as it will have a bitter taste.
- Flip the shrimp as they turn pink and remove when they become partially closed in a 'C' shape.
Nutrition
Serving: 4shrimp | Calories: 187kcal | Carbohydrates: 5g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 239mg | Sodium: 1316mg | Sugar: 1g
