1 lb. wild shrimp, peeled and deveined
1-2 tsps. paprika
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. kosher salt
1 Tbsp. olive oil
2-3 C. arugula
Mango salsa (store bought)
2 flour tortillas (optional)
When I’m in a pinch, I like to use a mix of homemade and store-bought ingredients. Here, I used the mango salsa (love) at Whole Foods, you’ll find it in the cold produce section. It’s fresh and goes so well with shrimp and fish. I like to eat this dish as a salad but my husband enjoys it as a wrap. Both are super tasty!
Mix paprika, garlic powder, cumin and kosher salt in a small bowl. Put aside. Place shrimp in a Ziploc bag. Pour dry mix into bag, seal, and shake. Store in refrigerator overnight.
Warn pan over medium-high heat. Pour olive oil in pan. Once hot, place one layer of shrimp on pan. I was able to place all the shrimp on a 12″ pan. Cook for about 4 minutes on each side, more if you want them crispy brown.
Prepare plates with a warmed tortilla and generous helping of arugula. Place shrimp on top of salad and top with a few spoonfuls of mango salsa.