Spicy Pan Charred Shrimps

Nour Kay
by Nour Kay
2 Servings
20 min

My palate is a big fan of hot and spicy food. Fair to say that over the past year I’ve tried a wide range of hot sauces and I keep adding to my collection. My favorite is one with natural ingredients, that goes well on everything, such as those crispy shell-on shrimps.

I enjoy bbq shrimps, but given the weather is getting cooler, took those shrimps into the kitchen and made some pan cooked them on high heat. The key to try to mimic a bbq texture / flavor is to play around temperature and cooking time. Made these bad boys on high heat, 2 min on each side, just enough to cook them and get that char exterior, without overcooking the interior.

Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • - 1lb raw shrimps
  • - 1 tsp of: paprika, turmeric, ras el hanout (optional), salt, pepper - adjust to your liking
  • - 1/2 tsp cayenne pepper
  • - 2 tbsp oil
  • - 1 tbsp butter

- Prepare spice mix
- Coat all shrimps with spice mix
- Heat up oil and butter in a pan
- Cook shrimps on high heat for a few min on each side, don’t overcook
- Drizzle with hot sauce and serve with a side of potatoes