These spicy shrimp are easy to prepare and cook and can add a nice Cajun kick to your main course or as an addition to any of a number of dishes.
Ingredients
1 lb Jumbo Shrimp, Peeled and Deveined
½ Cup Frank’s RedHot Sauce
1 Tablespoon Honey
1 to 2 Tablespoons Olive Oil
1 to 2 Teaspoons Cajun Seasoning
1 to 2 Teaspoons Garlic Powder (Optional)
Directions
Rinse the shrimp well and lay out on paper towels to dry for about ten minutes. In a bowl, dissolve the honey into the hot sauce, then mix in the other ingredient. Add the shrimp and allow it to sit covered for about an hour in the fridge.
I use Frank’s RedHot Xtra Spicy and I add some extra honey (about half a tablespoon) to counterbalance the heat. I also throw in a few extra dashes of Tabasco to kick up the heat even more. If you use the original Frank’s sauce, the shrimp will not have as much heat, but they will still be quite tasty. If you don’t have a bottle of Frank’s in the pantry, then buy one next time you are in the store, and in the meantime any Louisiana-style hot sauce should do (or wing sauce will work as well, just ad less oil).
For the seasoning, my preference is Ragin’ Cajun as that is a very simple mix of spices without all of those ingredients you can’t pronounce. I like my shrimp very garlicky, that’s why I add the extra garlic powder. The Cajun seasoning already has garlic, so it is up to you if you want to bump that up.
These work quite well cooked on the grill at medium-high heat for three to four minutes per side. I also like to cook them in my cast iron skillet. When I do that, I get the skillet good and hot by putting it on high heat for a few minutes before adding the shrimp. Once I throw them in (and step back from the waft of steam), I turn the heat to medium-high and cook three to four minutes per side until they start to get a bit of char.
You can serve these with some cooked greens and some rice (maybe a good Cajun dirty rice) for a simple meal. You can also skewer them up for a nice shishkabob. If you go that route, I suggest altering the shrimp with a piece of spicy sausage (preferably Andouille) and a piece of bell pepper and onion. Cook those on the grill for at least five minutes per side.
These would also go well in shrimp tacos or on pasta with an alfredo sauce or just use them to top a simple salad (as pictured below). There are plenty of other ways these can be used to add a spicy kick to a dish, so feel free to be creative and enjoy!