Spicy Shrimp with a Parmesan Lemon Dressed Salad
Spicy Shrimp with a lightly dressed lemon paremsan salad - yum!
I love the Super Spicy Lemon Shrimp and am always looking for ways to incorporate them into additional recipes. These spicy shrimp are also great on a salad - inspired by a caesar salad this lemon parmesan salad has a lot of great tang and salty cheese and the spicy shrimp just make this a great light meal.
The shrimp portion of this recipe is adapted from the Cooks Illustrated's Charcoal Grilled Shrimp with Garlic Paste. This has less salt, garlic, and olive oil and skips the lemon juice instead kicking up the flavor with lemon zest and additional sweet paprika. These are great grilled, but being in an apartment- these are also very tasty skillet seared.
To Make Favorite Super Spicy Lemon Shrimp (makes a salad for 2)
- 12-16 shrimp (tail on), I use defrosted frozen shrimp
- 1/2 clove garlic, minced (about 1/4 teaspoon)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon lemon zest
- 1/4 teaspoon cayenne
- 1 1/4 teaspoons sweet paprika
- 2 teaspoons olive oil
To Make Lemon Parmesan Salad (makes a salad for 2)
- 1 teaspoon lemon zest (1 lemon)
- 4 teaspoons lemon juice
- 2 tablespoons grated Parmesan cheese, plus more for serving
- 1 tablespoon mayo
- 2 heads small heads of romaine lettuce, rinsed and chopped
- salt and pepper to taste
Super Spicy Lemon Shrimp - if using frozen shrimp, defrost by running under warm water, drain, and pat shrimp dry. Make spicy lemon paste - in a medium bowl combine garlic, lemon zest, and salt, mix to combine, add in cayenne, sweet paprika, and olive oil - stir into a thick spicy paste. Once combined, add in the shrimp tossing with your fingers to coat each shrimp in the spicy lemon paste. Let rest for a moment while you warm a large skillet over medium heat. Add shrimp and cook on medium heat for 2 minutes, flip shrimp and cook an additional 2-3 minutes until cooked through (make sure shrimp are cooked but not overdone - best if they reach 145 degrees). These are also great grilled. Enjoy!
Lemon Parmesan Salad - wash and chop romaine lettuce, set aside. Make dressing by combining lemon zest, lemon juice, Parmesan cheese, and mayo. Add salt and pepper to taste. Toss the chopped romaine with the lemon parmesan dressing in a large bowl. Serve on plates with 6-8 spicy lemon shrimp and top with additional parmesan.
