Spicy Mexican Shrimp

By Becky Hardin

Published Jun 26, 2023

Savory, spicy, and slightly sweet, this spicy Mexican Shrimp checks all the right boxes! It’s a super simple one-pan meal that’s packed with bold flavor. It doubles as an easy weeknight meal or a party dish. Serve it with your favorite sides for a seafood dish that creates a fiesta for your taste buds!

a spoon scooping a spicy mexican shrimp from a blue bowl. - 5

What’s in Mexican Spicy Shrimp

The mix of agave syrup and chili gives these shrimp a sweet and spicy hit!

Shrimp: Any size of shrimp will work. Your cooking time will vary depending on how large your shrimp are, so keep a close eye on them.
Smoked Paprika: You can swap this with regular paprika, but you’ll lose the subtle smokey element.
Garlic Powder: Be careful! A little garlic powder goes a long way, and you don’t want it to overpower the other ingredients.
Onion Powder: This helps to balance out the more pronounced ingredients.
Ground Cumin: Cumin makes everything a little more earthy and savory.
Chili Powder: This is what gives the shrimp their slightly spicy flavor.
Black Pepper: Freshly ground black pepper always yields the most potent flavor.
Butter: Salted butter is what I like to use, but you can always use unsalted instead if preferred.
Dark Agave Syrup: Balance out all of that heat with this natural sweetness! You can use honey instead if you’d like.
Lemon: The juice of one ripe lemon gives the entire dish a mouthwatering zesty kick.

Pro Tip: Don’t use bottled lemon juice. The real deal lends so much flavor!

Are these shrimp super spicy?

This spicy Mexican shrimp recipe packs a punch of flavor! It’s slightly sweet thanks to the agave syrup and slightly spicy thanks to the chili powder. Overall it has a great balance of flavors. If you prefer dishes that are less spicy, start with ½ teaspoon of chili powder and add more if you feel like it needs it at the end of the cooking.

spicy mexican shrimp in a blue bowl. - 6

There’s no need to marinate these spicy shrimp. The spices will add plenty of flavor.

To keep these shrimp tender, cook them quickly over high heat. It only takes a minute for shrimp to go from tender to rubbery, so keep a close eye on them.

Yes, you can use frozen shrimp but be sure to let them thaw overnight in the refrigerator before cooking.

close up of spicy mexican shrimp in a blue bowl with lemon wedges. - 7

How to Store and Reheat Spicy Shrimp

Store leftover spicy Mexican shrimp in an airtight container in the refrigerator for up to 3 days. Gently reheat in the microwave or on the stovetop.

How to Freeze Hot and Spicy Shrimp

Freeze spicy Mexican shrimp in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Sweet and Spicy Shrimp

These hot and spicy Mexican shrimp are delicious to use as a taco filling or when placed over some cilantro lime rice . They also make a great Cinco de Mayo appetizer to pair with margaritas !

close up of a spoon scooping 2 spicy mexican shrimp from a blue bowl. - 8

More Shrimp RecipesWe Love

Garlic Butter Shrimp Recipe
Crispy Coconut Shrimp
Creamy Parmesan Shrimp
Air Fryer Shrimp
Shrimp Fajitas
Honey Sesame Shrimp
Bacon Wrapped Shrimp
Shrimp Marinade

Ingredients1x2x3x

▢ 1 pound shrimp peeled and deveined (thawed if frozen)
▢ 2 tablespoons smoked paprika
▢ 1 teaspoon garlic powder
▢ 1½ teaspoons onion powder
▢ 1 teaspoon ground cumin
▢ 1 teaspoon chili powder
▢ Kosher salt and freshly ground black pepper to taste
▢ 3 tablespoons salted butter
▢ 3 tablespoons dark agave syrup
▢ 1 lemon juiced

Instructions

Pat the shrimp dry. Season with the paprika, garlic powder, onion powder, ground cumin, chili powder, and a salt and pepper sprinkle. Toss to evenly coat the shrimp with the spices and set aside. 1 pound shrimp, 2 tablespoons smoked paprika, 1 teaspoon garlic powder, 1½ teaspoons onion powder, 1 teaspoon ground cumin, 1 teaspoon chili powder, Kosher salt and freshly ground black pepper
Melt the butter in a large cast iron skillet set over medium heat. Add the shrimp and cook in a single layer until pink, around 2 minutes per side. Add the agave syrup and the lemon juice and stir to combine. Cook for 1 to 2 more minutes, or until the sauce has caramelized. Adjust salt and pepper and stir to combine. Remove from heat and serve. 3 tablespoons salted butter, 3 tablespoons dark agave syrup, 1 lemon

Equipment

Cast Iron Skillet

Becky’s Tips

You can sub the agave for honey, the end result is just as good.
If you prefer dishes that are less spicy start with ½ teaspoon of chili powder and add more if you feel like it needs it at the end of the cooking.
If using frozen shrimp, be sure to let them thaw in the refrigerator overnight before cooking.
Patting the shrimp dry on both sides ensures that the seasoning will stick to the shrimp and that they will get a good sear when cooking.
Use high heat for the best results.
Shrimp cook very quickly, and can taste rubbery if overcooked. Watch your shrimp to make sure they’re pink and have curled up into “C” shapes; that’s when they’re done.
If using extra-large shrimp, place them on the skillet in a single layer and cook for 2-3 minutes per side. For smaller shrimp, cook for a total of about 5 minutes, stirring often.

Nutrition information is automatically calculated, so should only be used as an approximation.

Spicy Mexican Shrimp Recipe

Equipment

Cast Iron Skillet

Ingredients

1 pound shrimp peeled and deveined (thawed if frozen)
2 tablespoons smoked paprika
1 teaspoon garlic powder
1½ teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt and freshly ground black pepper to taste
3 tablespoons salted butter
3 tablespoons dark agave syrup
1 lemon juiced

Instructions

Pat the shrimp dry. Season with the paprika, garlic powder, onion powder, ground cumin, chili powder, and a salt and pepper sprinkle. Toss to evenly coat the shrimp with the spices and set aside. 1 pound shrimp, 2 tablespoons smoked paprika, 1 teaspoon garlic powder, 1½ teaspoons onion powder, 1 teaspoon ground cumin, 1 teaspoon chili powder, Kosher salt and freshly ground black pepper
Melt the butter in a large cast iron skillet set over medium heat. Add the shrimp and cook in a single layer until pink, around 2 minutes per side. Add the agave syrup and the lemon juice and stir to combine. Cook for 1 to 2 more minutes, or until the sauce has caramelized. Adjust salt and pepper and stir to combine. Remove from heat and serve. 3 tablespoons salted butter, 3 tablespoons dark agave syrup, 1 lemon

Notes

You can sub the agave for honey, the end result is just as good.
If you prefer dishes that are less spicy start with ½ teaspoon of chili powder and add more if you feel like it needs it at the end of the cooking.
If using frozen shrimp, be sure to let them thaw in the refrigerator overnight before cooking.
Patting the shrimp dry on both sides ensures that the seasoning will stick to the shrimp and that they will get a good sear when cooking.
Use high heat for the best results.
Shrimp cook very quickly, and can taste rubbery if overcooked. Watch your shrimp to make sure they’re pink and have curled up into “C” shapes; that’s when they’re done.
If using extra-large shrimp, place them on the skillet in a single layer and cook for 2-3 minutes per side. For smaller shrimp, cook for a total of about 5 minutes, stirring often.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!