Why I Went Dark with Shrimp
Rarely do I get obsessed with a smell in my kitchen. But last night, I rubbed paprika, cayenne, and garlic onto shrimp and the aroma hit like a punch. That smoky, spicy punch that sneaks up on you—the kind that makes you pause, sniff the air, then smile. No fancy ingredients, just a spice blend I threw together on a whim, yet it turned into a mission. I was chasing this feeling of memorized street food stalls, the sort that leave a lingering heat at the back of your throat, but somehow cozy. Bowls right now feel like a little rebellion against the busy season, an act of carving out time for something bold, something I could eat standing over the kitchen counter. This one’s more about that. No apologies, just good, honest heat. Mostly because I forgot to chill and now I want spicy shrimp more than ever.
Spicy Paprika-Cayenne Shrimp
Ingredients
Equipment
Method
- Place the peeled and deveined shrimp in a mixing bowl. Add paprika, cayenne pepper, minced garlic, salt, and black pepper. Drizzle with olive oil and toss until evenly coated and the spices adhere to the shrimp, approximately 2 minutes. Let marinate briefly while you prepare the pan.1 lb large raw shrimp, peeled and deveined, 1 tsp paprika, 1/2 tsp cayenne pepper, 3 cloves garlic, minced, 2 tbsp olive oil, to taste salt, to taste black pepper
- Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Let the oil shimmer and heat until just beginning to smoke, about 1 minute. Swirl to coat the pan evenly.
- Add the spiced shrimp to the hot skillet in a single layer. Sear for 2-3 minutes until the edges turn golden brown and the shrimp start to curl and turn opaque.1 lb large raw shrimp, peeled and deveined
- Flip the shrimp using a spatula or tongs. Continue cooking for another 2-3 minutes until the shrimp are evenly pink, slightly caramelized on the edges, and cooked through.1 lb large raw shrimp, peeled and deveined
- Remove the skillet from heat. Transfer the shrimp to a serving plate, garnish with fresh herbs if desired, and serve immediately while hot and smoky.1 lb large raw shrimp, peeled and deveined
Notes
It’s weird how a otherwise simple bowl can shove you back into that restless craving for fire, for a moment of chaos in the kitchen. Maybe it’s just me, but I like the idea that food can be a little bit dangerous sometimes—like standing too close to a bonfire and daring yourself to stay still. Anyway, don’t be afraid to go bold with your spices. Sometimes, the messiest ideas make the best nights.
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
