Tuesday, June 26, 2012

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Six Spice Shrimp

Kimberly Snyder's Beauty Detox Solution has had a substantial impact on my meal planning since I read it... twice. One major change that even my hamburger and steak lover of a boyfriend has embraced because of this book is that we try to only eat meat once or twice a week. For a difference source of protein, we incorporate a lot of seafood into our dinners and this six spice shrimp is one of our favorites - it doesn't hurt that it's one of the easiest, too!

There are two ways that you could prepare this shrimp: one which makes them a little crispier and the other, as you'll see below, gives you softer shrimp that I like to have if I'm planning on reheating leftovers for dinner the next night as well.

For this recipe you'll need:

1lb Peeled and de-veined shrimp, rinsed and completely dry
1 Tbsp Sugar
1 Tbsp Paprika
1/2 Tsp Salt
1/2 Tsp Garlic powder
1/2 Tsp Ground red pepper
1/2 Tsp Ground thyme
1 or 2 Tbsp Olive oil, depending on version
1/2 Bag of baby spinach

To prepare:

- Rinse the shrimp and pat dry

- Mix together six spices in bowl

- For the crispier version, add 1 Tbsp olive oil to the spice mixture and fold in shrimp. Add shrimp to large pan for sautéing

- For the softer version, heat 2 Tbsp olive oil in the sauté pan on medium heat. Add the shrimp to the pan first, cook for ~1 minute, then mix in the spices to cover the shrimp

 - For both versions, sauté the shrimp until opaque and serve over a bed of raw spinach when done.



  1. yummy! the shrimp dish looks soo good! Nice table settings, too.


  2. OH. MY. GOD.!!!That looked decadent!!!Yummmmm!!!:)