When I was a kid, my mom used to make Shrimp Étouffée, a spicy Cajun/Creole dish that was… well, let me say it was not something I particularly enjoyed eating. Yet, she made it again and again, and my whole family gobbled it up. For a while, I just assumed I didn’t like shrimp. But eventually, I realized I just wasn’t a fan of the spice!
Thankfully, as I grew up, I started to tolerate more spicy foods, and I set about trying all the dishes I’d never had a chance to eat before. That’s how I discovered this seriously flavorful Smoky Paprika and Lime Broiled Shrimp dish. This dish is the perfect combination of sweet, spicy, and savory! You can serve the shrimp as an appetizer or with butter noodles for a quick and easy entrée. You can also arrange the shrimp into smaller, oven-safe dishes to serve them individually.
1 tablespoon olive oil
3 tablespoons butter
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
2 tablespoons sweet chili sauce
1/2 cup beer (or Cola)
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
juice of 1 lime
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound large shrimp, peeled and deveined *
Chopped Italian parsley for garnish
Preheat your oven to broil.
Peel and devein the shrimp, dry well with paper towels, and set aside.
Add the first thirteen ingredients to a small pan and whisk to combine. Bring to a simmer and remove from the heat. Pour the sauce into a glass bowl and allow it to cool for about 10 minutes.
When the sauce has cooled, add the shrimp and toss to combine.
Spray a shallow baking dish with non-stick cooking spray and arrange the shrimp in a single layer.
Place the dish directly under the broiler and cook for 3 – 4 minutes or until lightly charred on top and cooked through.
Remove from the oven and sprinkle with parsley before serving.
Broiling your shrimp is not only ridiculously fast, but it creates a delicious and crispy top. You could get the same results by pan-searing them, but broiling them is just so much easier! And it’s also a great way to cook a larger batch. Just use a larger pan and keep them in a single layer.
If you like things even spicier, feel free to add more Sriracha or any hot sauce you like. The same goes for the sweetness. You can add more chili sauce or even a little honey.
The beer is optional, but it gives the sauce a unique and delicious flavor. If beer is not your thing, you could use cola instead. Be sure to use a beer that isn’t hoppy or the sauce will be bitter. A lager or porter would work well. I used George Killian’s Irish Red.
The amount this will serve depends on how you eat it. We served this as a meal with buttered orzo, and it fed four.