Quick Pan Seared Sweet Chili Shrimp

Quick Pan Seared Sweet Chili Shrimp. Now In my cookbook “The Seasoned Life” I have a recipe for “Sweet Chili Shrimp Wraps” they are quickly fried and served inside butter lettuce with a jicama salad, and they are oh SO delicious! My condiments of choice are always sweet chili sauce and ketchup. There are always bottles of it stashed in my cupboards and refrigerator. This recipe is a simple pan-seared shrimp that incorporates sweet chili sauce without the frying. It’s a quick and easy recipe when you are looking to have a flavorful meal in twenty minutes or less. (That’s counting the rice cook time!) What is your favorite way to prepare shrimp? (Fried, pan seared, grilled?) Comment below!



Quick Pan Seared Sweet Chili Shrimp

Quick Pan Seared Sweet Chili Shrimp

1 Pound large shrimp, peeled and deveined.
2 Tablespoons olive oil
Salt and pepper to taste (I used about 1/4 teaspoon salt and pepper)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 tsp cayenne pepper, optional.
One shallot, minced.
1-2 cloves garlic, minced.
3 Tablespoons sweet chili sauce (I prefer Mae Ploy)
1 tablespoon soy sauce
1 tablespoon lime juice
One tablespoon brown sugar


Add spices and one tablespoon of olive oil into a large bowl and mix well until a paste is formed.

Place dry shrimp in the bowl and toss to coat. (You have to dry your shrimp after you rinse them. Shrimp tend to absorb water and will change the outcome of your dish!)

Now in a small bowl, whisk together the chili sauce, soy, lime juice, brown sugar and set aside.

Heat a large skillet over medium-high heat and add in one tablespoon of olive oil to heat. Add garlic and shallot and cook for about 1 minute before adding the shrimp to the pan and cooking for 1-2 minutes per side. Do not overcook! Remove the pan from heat and pour the sauce mixture over the shrimp and stir to coat the shrimp evenly.

Serve over jasmine rice or pasta and enjoy!


Curry and Garlic Shrimp

Curry and Garlic Shrimp. I’m so excited to share this recipe! A new and delicious way to prepare shrimp. We use shrimp and saute them in some olive oil with curry powder, garlic, shallot, tomatoes, capers, and parsley. And don’t be afraid of the word “Curry.” It’s used very subtly in this dish. You could also cut the amount of curry in half in you desire. So if you’re looking for a quick and tasty dinner, tonight give this a try its a keeper! Let me know what you think in the comments below.


Xo- Ayesha


Curry and Garlic Shrimp

Curry and Garlic Shrimp

1 lb medium shrimp, peeled and deveined.
One tablespoon olive oil
One tablespoon butter, unsalted.
2-3 cloves garlic, finely chopped. (Use all three if you love garlic!)
One small tomato, diced.
One small shallot, finely chopped.
Two tablespoons capers, drained.
1/4 cup white wine or chicken stock
One tablespoon lemon juice
One tablespoon parsley, chopped.
1/2 tablespoon curry powder
Salt and pepper to taste

Heat olive oil and butter in a large skillet over medium-high heat. Saute garlic and shallot for 2-3 minutes. Lower temperature and add in curry powder to allow to simmer 3-4 minutes. Deglaze the pan with wine (or chicken stock) and add in lemon, tomatoes, parsley, and capers. Stir well and season if desired. Add in the shrimp and coat with the sauce. It should cook for about two minutes and then remove from heat. The sauce will thicken. Serve the shrimp over rice or crusty bread.

Super Quick Shrimp Pasta

Super Quick Shrimp Pasta. Heres another quick and flavorful meal to make when you are short on time. And as a busy mom of three, I am always looking for a recipe that can be put together in a flash. I made this for my family this week, and it was a hit.  Let me know what you think in the comments below.


Xo- Ayesha

Super Quick Shrimp Pasta

Super Quick Shrimp Pasta

1lb pasta, spaghetti.
1lb peeled, deveined shrimp
Three tablespoons olive oil
One clove garlic, minced.
1 cup flat leaf parsley, roughly chopped. (about a handful)
One tablespoon lemon pepper seasoning
1/2 stick salted butter (I always buy grass-fed)
1/2 cup white wine (plus more for drinking!)
1/2 cup grated parmesan
1/4 teaspoon black pepper

In a large bowl add shrimp and season with lemon pepper seasoning before carefully tossing to coat.

Heat oil in a skillet over medium-high heat. Add shrimp and cook for 1 minute. Add in garlic and butter and cook for another 1-2 minutes. Deglaze the pan by adding in the white wine. Making sure to get any bits off the bottom of the pan. (That’s flavor!) Season with pepper and add in chopped parsley. Remove from heat. Now add the cooked shrimp mixture to the cooked pasta and top with parmesan. Gently toss to coat. You can add in reserved pasta water if needed to thin out the sauce. Serve hot and garnished with extra parsley and parmesan is desired. Enjoy!

*Tip* reserve about 1 cup of pasta water to stretch the sauce if needed!


Sweet and Spicy Shrimp Wraps

Sweet and Spicy Shrimp Wraps. I’m craving something spicy and sweet! And this shrimp wrap hits the spot. Spicy and decadent wrapped in crisp lettuce and topped with some crunchy toppings like jicama, onion, and mango. Mango is always a staple in my household. And the sriracha honey is the perfect combination of sweet and spicy. You can easily modify this and grill the shrimp instead of pan frying it and serve family style with all the fixings. Let me know what you think in the comments below.



Sweet and Spicy Shrimp Wraps

1lb large shrimp, peeled, deveined, and tails removed.
One tablespoon butter (unsalted preferably)
One tablespoon olive oil
One tablespoon lemon juice
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
One tablespoon sriracha
One tablespoon honey
salt and pepper to taste
1/2 jicama, cut into matchsticks.
One mango pitted and cubed.
Cilantro, for serving.
1/2 red onion, peeled and diced.
Butter lettuce leaves for serving

Mix honey and sriracha together in a small bowl.

Season your shrimp with spices and sriracha honey mixture in a large bowl and set aside.

Heat oil and butter in a large pan over medium-high heat.

Add the seasoned shrimp to the pan. Cook for until golden brown and opaque throughout, about 4 to 5 minutes. Add lemon juice and remove from heat.

Serve the shrimp in lettuce leaves and top with desired accompaniments!

Bang Bang Shrimp!

Hey Everyone!

I hope you all had a fantastic weekend! I wanted to kickstart this week with one of my faves! It’s called bang bang shrimp, and it super delicious and easy to make. My version of this shrimp is different from your average because I add in both fresh and flash fried granny smith apple! I hope you like it.



2 lbs of peeled and deveined raw shrimp (tails off)

1 lime

1/4 cup of cornstarch (give or take)

pinch of salt

pinch of pepper

1 Granny Smith apple cored, peeled and chopped

Canola oil  (12 -160z bottle)

1/4 cup of sweet chili sauce

1/2 cup of mayonnaise

1-2tablespoons of sriracha hot sauce (depending on how spicy you want it)


Start out by rinsing your shrimp and coating with the juice of 1 fresh lime. In a bowl mix your salt,pepper and corn starch. Add in your shrimp and chopped apple into the cornstarch mixture and mix making sure each piece is fully coated (get rid of any excess cornstarch). Heat your canola oil in a pot on med high- high (canola oil is a high heat oil perfect for frying). When the oil is hot carefully put the apples and shrimp into the oil and fry for 3-4 mins until shrimp is pink and golden brown. Place the shrimp on a paper towel coated plate to get rid of any excess oil.

To make the sauce you simply combine the mayo,sweet chili sauce and sriracha in a bowl.

Add in the shrimp and mix until the shrimp is completely coated in the sauce. you can garnish with fresh apples to add a little bite and chopped scallions, if you’d like.  This would be great as the filler for a lettuce wrap as well!

Perfect appetizer!!!! Enjoy!

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Easy Bacon Wrapped Shrimp

This is a super quick and easy appetizer! It’s delicious. You can eat them as is or serve them on a delicious arugula salad. I would pair these shrimp with candied walnuts, blue cheese, and fresh oranges (if in season FIGS would be beyond delicious). A little lemon vinaigrette over top of the salad and you are good to go. A meal in itself! 

Alright… here we go! 



SHRIMP (peeled deviated, tail on) 


SALT & BLACK PEPPER (to taste)


Take your shrimp, wrap each one with half a piece of your favorite breakfast bacon. Place them on a baking tray and coat each wrapped shrimp with a bit of the preserves. Sprinkle with black pepper and salt  and bake in a 425 degree oven for 10 mins or until the bacon has crisped. ENJOY! 

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