Anna Maria Island “Angry Shrimp”
Nothing screams beach vacation more than delicious “Angry Shrimp”
The only thing better than fresh from the sea peel and eat shrimp is this “angry shrimp” recipe I discovered a few years back! I know that not everyone likes raw seafood and this is the perfect alternative. The lightly breaded shrimp with a delicious spicy kick is a sure winner at any dinner table or party for kids & adults alike. This is also a great alternative for a party if you don’t want to bring one of those slimy shrimp cocktails…this recipe can be your new go-to!
When staying on Anna Maria Island you can get most of these ingredients at the Bradenton Downtown Farmers Market and make it for your family & friends who will surely be impressed!
What you’ll need
- ½ cup sweet chili sauce
- ½ Tbsp horseradish
- Zest and juice of ½ lemon, plus ½ Tbsp zest and ½ Tbsp juice
- 1 Tbsp Tabasco
- Salt and pepper, to taste
- ½ cup flour
- ½ tsp cayenne pepper powder
- ½ Tbsp chili powder
- ½ Tbsp paprika
- 1 lb 16/20 shrimp, peeled
- 1 Tbsp canola oil
- 1 small garlic clove, minced
- ½ small shallot, minced
- Pinch crushed red pepper flakes
- 1 Tbsp butter
How to make it
- In a small bowl, mix together the sweet chili sauce, horseradish, zest and juice of ½ lemon, and Tabasco. Season the angry sauce with salt and pepper and refrigerate.
- In a medium bowl, mix together the flour, cayenne, chili powder, and paprika. Set aside. Toss the shrimp in the angry flour.
- In a large sauté pan over medium-high heat, add the oil. When the oil is hot, add the shrimp and sear until just cooked through, about 2 minutes on each side. Add the garlic, shallot, ½ Tbsp juice zest, ½ Tbsp lemon juice, crushed red pepper flakes, and butter. Toss to coat and season with additional salt, if needed. Serve with reserved angry sauce. Makes 4 to 6 servings.
And that’s it! Quick, easy & delicious! If any of you try it please let me know how you enjoyed it! Did you make any changes to the recipe?