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.