I’ve been pretty relaxed these past few days. My parents are in town, so like a good daughter, I have taken two weeks off from work. I guess that is working well for me just right! Despite being jet-lagged, my parents agreed to a trip to San Diego. I want to make sure that their trip is fun and my vacation days are worth taking off for. But just between us, I actually really wanted to go to Extraordinary Desserts, where I swear that I consumed 1000 calories (or more) in one sitting.You believe me right? Just for the record, don’t order decadent chocolate cakes that make you salivate because usually they end up being too heavy. I need to sit my sister down and explain this to her.
Being the type of eater that I am, I felt obligated to finish the damn, I mean Dame Chocolate Cake on the plate without much help from my party of four. And then as soon as I came back home, I ran to the gym. I had the most delicious dulce de leche cheesecake there though, which I must recreate in my kitchen.
Having already eaten more than my fair share of sweets in SD, I decided to make shrimps. Good call! These shrimps are spicy and garlicky with just the right amount of sweetness and zest. My mom and dad totally approved!
While making these, my sister asked if I could fry them instead. But to me frying is easy. Because when you fry shrimps (or chicken for that matter) all you taste is the crumb and the crispiness, and more often than not, you could get away without even adding any seasoning. But grilling and baking requires seasoning. Okay, maybe I’m trying to back up healthy ways of cooking. I come from a family that loves to fry everything, so obviously I had to deep fry half the shrimps. No surprise that they loved the deep-fried ones just a tiny bit more.
If you’re into visuals, check out how I make this!
- ½ lb large shrimps (the one I got generally has 21-25 shrimps in one pound).
- 1 tbsp honey
- 1½ tsp cumin
- 2tsp paprika
- 2 tsp hot sauce (I upped the hot sauce to 2 tsp)
- 5 garlic cloves minced
- salt to taste
- ½ lemon
- Preheat your oven to 400 degrees F and line a baking tray with parchment paper.
- Start off by peeling and deveining the shrimps.
- Next, combine honey, cumin, paprika, hot sauce and garlic in a bowl with a touch of water to loosen up the mixture.
- Coat each shrimp in the quick marinade and put on the baking tray.
- Bake for no more than 5 minutes and 30 seconds. This is very important to ensure that the shrimps are juicy.
- Squeeze lemon juice (it's needed!) and serve!