Mexican Shrimp

This deliciously spicy shrimp recipe is not only quick and easy, it’s 21 Day Fix EXTREME: Countdown to Competition Eating Plan-approved!

Servings: 2

Container count per serving: 1 red, 1 tsp


1 1/3 cups precooked frozen shrimp, thawed and shelled
¼ teaspoon each: cumin, coriander, paprika, garlic powder, and onion powder
1 pinch dried oregano
¾ teaspoon salt
2 tbsp low sodium organic chicken broth
2 tsp coconut oil
Chopped Cilantro for serving (optional)

Mix seasonings together in a bowl, then add shrimp and coat thoroughly.
Heat coconut oil in a large skillet. When the pan gets nice and hot, add the shrimp one at a time. They should loosely fill the pan. You do not want to overcrowd or stack them. Let brown on each side quickly (about a minute or less per side).
Remove the seared shrimp to a plate and set aside.
Pour the broth into the pan and scrape the bits of seasoning, and bring to a boil. Boil until the broth thickens a bit. Remove skillet from the heat and add the shrimp. Stir the shrimp in the hot liquid to fully coat the shrimp.
Top with cilantro (optional) and serve.

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