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Marinated Wild-Caught Shrimp Recipe

This recipe features succulent wild-caught shrimp marinated in a vibrant, spicy blend of lime, seafood seasoning, chili flakes, grated celery, and minced garlic. Quickly pan-seared to perfection, it creates a high-protein, low-carb dish with dynamic flavors. Ideal for a swift and healthy main course or an enticing appetizer, highlighting the natural sweetness of fresh shrimp.
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Course lunch/dinner
Cuisine Japanese
Servings 4 people
Calories 556.2 kcal

Equipment

  • 1 Mixing Bowl
  • 1 Grater For celery
  • 1 Chef's knife For mincing garlic and preparing shrimp
  • 1 Citrus Juicer For lime
  • 1 Large skillet or frying pan

Ingredients
  

Main

  • 1 lb Wild-Caught Shrimp 15-20
  • 1 Lime
  • 1 tsp Primal Palate Seafood Seasoning
  • 1/2 tsp Red Pepper Flakes
  • 1/4 tsp Red Chili Powder optional: 1/2 tsp for more spice
  • 1 Celery Stalk grated
  • 3 Garlic Cloves minced
  • 1 Tbsp Avocado Oil

Instructions
 

  • If not already done, peel and devein the shrimp, then rinse under cold water and pat thoroughly dry with paper towels.
  • In a medium mixing bowl, combine the juice of one lime, seafood seasoning, red pepper flakes, red chili powder (if desired for extra spice), grated celery, minced garlic, and avocado oil. Whisk well to create the marinade.
  • Add the prepared, dried shrimp to the marinade, tossing gently to ensure each piece is evenly coated.
  • Cover the bowl and refrigerate for 15 to 30 minutes to allow the flavors to infuse. Avoid marinating for longer than 45 minutes to prevent the lime juice from affecting the texture of the shrimp.
  • Heat a large skillet or frying pan over medium-high heat until it is quite hot but not smoking.
  • Add the marinated shrimp to the hot skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary to maintain high heat and ensure proper searing.
  • Sauté the shrimp for 2-3 minutes per side, or until they turn opaque pink and are just cooked through. Avoid overcooking, which will make them tough and rubbery.
  • Remove the cooked shrimp from the pan immediately and transfer them to a serving dish.
  • Serve hot as a main course with your preferred side dishes, or as a flavorful appetizer.

Notes

1. Quality Shrimp is Key: Always opt for high-quality, wild-caught shrimp for superior flavor and texture. Ensure they are properly peeled and deveined before marinating. Patting them dry before adding to the marinade helps the flavors adhere better and promotes a better sear. 2. Mind the Marinade Time: Due to the acidity of the lime juice, avoid marinating the shrimp for longer than 30-45 minutes. Extended exposure can start to 'cook' the shrimp, resulting in a rubbery texture. A shorter marination is sufficient for these delicate proteins. 3. Hot Pan, Quick Cook: Cook the shrimp in a very hot skillet for only 2-3 minutes per side. Overcooking is the most common pitfall, leading to tough, dry shrimp. Cook in batches if necessary to avoid overcrowding the pan, which can lower the temperature and steam the shrimp instead of searing them. 4. Flavor Enhancement: A final squeeze of fresh lime juice and a sprinkle of chopped fresh cilantro or parsley before serving will elevate the dish with bright, herbaceous notes. Consider serving alongside a light rice pilaf or a crisp green salad to complement the spice.