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Spicy Shrimp Recipe

Ivy Larson
  • minutes
  • Serves 4


1 1/2 lb

medium wild shrimp, peeled, deveined, rinsed with water & patted dry (keep the tails on)

2 tbsp

The Spice Hunter Organic Seasoning Mix Spicy Taco, divided

Cayenne pepper, to taste (optional)

2 tbsp

cold-pressed extra virgin olive oil, divided

6 cloves

crushed garlic

Juice from 1 whole lime


shallots, finely chopped

1/2 cup

BPA-free diced tomatoes (such as Eden Organic brand), drained

3 cups

chopped kale

1 cup

frozen organic corn, thawed

1/2 cup

chopped pitted green olives (for the best-tasting olives look for fresh olives in your supermarket olive bar)

1 can

BPA-free white beans or pinto beans, rinsed and drained

2 cups

cooked whole grain red rice, black rice or short grain brown rice

Hot sauce (such as Tobasco), optional