Spicy Ecuadorean Shrimp Recipes

SPICY CALABRIAN SHRIMP

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
• Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

15-MINUTE SPICY SHRIMP RECIPE

Steps:

• Heat the olive oil in a large (12-inch) skillet over medium-high heat.
• Add the shrimp and the spices.
• Cook until the shrimp are cooked through and opaque, about 5 minutes. If using extra-large shrimp, place them on the skillet in a single layer and cook for 2-3 minutes per side. For smaller shrimp, cook for a total of about 5 minutes, stirring often.
• Garnish with parsley and serve, on cauliflower rice, mashed cauliflower, or on a bed of green leaves such as spinach or arugula.

NEW ORLEANS-STYLE SPICY SHRIMP

Steps:

• Preheat oven to 350°. In a microwave-safe bowl, combine the first 8 ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended., Divide shrimp and bay leaves between 2 ungreased 13x9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine., Bake, uncovered, 20-25 minutes or until shrimp turn pink, stirring halfway. Remove bay leaves. Serve with bread.

ECUADORIAN SHRIMP CEVICHE

Steps:

• Pour 1/2 cup lime juice over onions in bowl; toss to evenly coat. Refrigerate 3 hours to marinate.
• Mix tomato sauce, dressing, orange juice and mustard with remaining lime juice in large glass or plastic bowl. Add shrimp; toss to evenly coat. Refrigerate 1 hour.
• Drain onions; discard marinade. Add half the onions to shrimp mixture; mix lightly. Refrigerate 1 hour.
• Divide shrimp among 12 small serving bowls; top with remaining onions and cilantro.

SPICY ECUADOREAN SHRIMP

Steps:

• Combine all the ingredients except the shrimp in a blender and process until smooth. Place the shrimp in a large plastic bag or in a nonreactive bowl and pour the marinade over them, turning or stirring to coat. Refrigerate, stirring occasionally, for at least 2 hours and up to 12.
• When ready to cook, preheat the broiler or prepare a charcoal grill. Thread the shrimp on metal skewers and broil or grill, turning and basting with some of the leftover marinade, until nicely browned and cooked through, about 5 to 6 minutes. Serve immediately.

SPICY JUMBO SHRIMPS WITH OLD CAPE FLAVOURS

Steps:

• In a large bowl mix the ingredients from the yoghurt, down to the salt. Whisk well. It's best to do this well ahead, and leave this sauce, covered, at room temperature -- the flavours meld and improve a lot.
• Place the cleaned shrimps (preferable in one layer) in a large oven dish or tin, and coat the shrimps with the mixture. Keep some of the sauce for later, if there is enough. Shake the dish, so the thickish sauce penetrates to the bottom of the dish.
• Marinate the shrimps in the fridge for 1 hour.
• To grill over hot coals, skewer the shrimps close together on skewers (soaked in water if using wooden skewers). Grill quickly and carefully only until they curl up and turn pink, using any leftover or extra sauce to brush them with.
• Or bake in a 350 deg F/180 deg C oven, brushing once with the rest of the marinade.
• Bake only until they turn pink and curl up -- better watch this, as I forgot to time this bit! If they're cold out of the fridge they will take longer -- it's better to take the dish out of the fridge 30 minutes before cooking time. (Tonight, cold from the fridge, they took only about 20 mins to cook).
• If done in the oven, serve with the juices, over rice. If grilled on skewers, serve with salads and bread.
• Be warned that shrimps shrink a lot in cooking, and as a main dish 2 lbs/1 kg will really only serve 4 adults!
• You could stretch it by serving it as a starter, on baby mixed greens moistened with vinaigrette. Serve with crusty bread.
• Prep time does not include cleaning the shrimps or the marinating time.

ECUADOREAN SHRIMP CEVICHE

Steps:

• Combine shrimp with lime juice, orange juice and orange rind. Allow to marinate at least eight hours.
• Combine with remaining ingredients and refrigerate until ready to serve. Serve with popcorn on the side.

SPICY SZECHUAN SHRIMP

Steps:

• Peel and devein shrimp and combine with cornstarch.
• In food processor chop garlic and ginger.
• Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
• In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
• Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
• Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
• Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
• Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
• Add sauce mix and bring to a boil, then add the shrimp and heat through.
• Serve over rice and enjoy.