Sweet and Spicy Shrimp, a.k.a. The Best Shrimp You Will Ever Eat

I am a little weird/picky about shrimp.  I mean, I like it, but mostly when it is cold...and a little tougher, you know.....meat-like?  Warm shrimp usually freaks me out texture-wise and so I avoid it.  Except for this dish.

And truth be told, I have never met a soul who doesn't like this shrimp.  Even my pickiest little one (J, of course) will willingly eat this.

It is soooooooo great for a main dish, a side, or as an appetizer at a party.  And quick and easy.  What's not to love?

Sweet and Spicy Shrimp

Makes 6 servings

145 cals / 3g fat / 4g carbs / 24g protein

2 TB olive oil

1/4 cup brown sugar

1 lemon

1/2 cup fresh mint

1-2 tsp cayenne pepper (or to taste, depending on how spicy you like things)

1 tsp salt

1/2 tsp black pepper

2 lbs large shrimp, peeled, deveined, uncooked

1.  In the bowl of a food processor or blender, combine olive oil, brown sugar, zest and juice from one lemon, mint leaves, cayenne pepper, salt, and pepper.  Pulse until blended.  Rinse and dry shrimp and place in shallow dish or ziploc bag with sauce.  Allow to marinate at least 30 minutes, or overnight.

2.  Remove shrimp from marinade and cook over medium-high heat on the grill, about 2-3 minutes per side.  Or, alternatively, cook under high broiler until shrimp is done, about 3 minutes per side.  Serve warm or at room temp.  Garnish with fresh mint, if desired.

I am a little weird/picky about shrimp.  I mean, I like it, but mostly when it is cold...and a little tougher, you know.....meat-like?  Warm shrimp usually freaks me out texture-wise and so I avoid it.  Except for this dish.

And truth be told, I have never met a soul who doesn't like this shrimp.  Even my pickiest little one (J, of course) will willingly eat this.

It is soooooooo great for a main dish, a side, or as an appetizer at a party.  And quick and easy.  What's not to love?

Sweet and Spicy Shrimp

Makes 6 servings

145 cals / 3g fat / 4g carbs / 24g protein

2 TB olive oil

1/4 cup brown sugar

1 lemon

1/2 cup fresh mint

1-2 tsp cayenne pepper (or to taste, depending on how spicy you like things)

1 tsp salt

1/2 tsp black pepper

2 lbs large shrimp, peeled, deveined, uncooked

1.  In the bowl of a food processor or blender, combine olive oil, brown sugar, zest and juice from one lemon, mint leaves, cayenne pepper, salt, and pepper.  Pulse until blended.  Rinse and dry shrimp and place in shallow dish or ziploc bag with sauce.  Allow to marinate at least 30 minutes, or overnight.

2.  Remove shrimp from marinade and cook over medium-high heat on the grill, about 2-3 minutes per side.  Or, alternatively, cook under high broiler until shrimp is done, about 3 minutes per side.  Serve warm or at room temp.  Garnish with fresh mint, if desired.