You already know about my obsession with Cara Cara’s, so you won’t be surprised when I tell you this recipe evolved from there. (If you don’t know about this current citrus obsession of mine, you can read about it here.)
Cajun Spiced Shrimp with Citrus-Cucumber Salsa
Serves: Serves 4
For the salsa
- 2 medium-sized oranges - I used Cara Cara (you will need ½ cup finely chopped)
- ¼ cup super finely chopped white onion
- ¼ cup super finely chopped cucumber (portions without seeds only)
- 1 tablespoon, plus 1 teaspoon super finely chopped red or green jalapeño pepper
- sea salt and freshly ground black pepper to taste (here's How to Season to Taste)
For the shrimp
- 2 teaspoons sweet paprika
- 1 teaspoon each: garlic powder, onion powder and ground oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt
- 1-pound (20-count) shrimp, peeled with tails on and deveined
- grape seed oil for the pan
- Peel the oranges as if you're going to cut them into supremes -- like this. Then cut them into very thin slices and cut those into a super fine dice, and add them to a medium-sized mixing bowl.
- Now add the onion, cucumber and jalapeño pepper.
- Mix to blend and season to taste with sea salt and freshly ground black pepper. (Here's How to Season to Taste.) Set aside.
- In a small bowl, mix all of the spices and the salt together. Once they're blended evenly, pour the mixture on a large plate. Gently shake the plate to evenly spread the spices out.
- Gently press each shrimp into the spice mixture, coating both sides evenly.
- Place them on a clean plate as you go.
- Coat the bottom of a large sauté pan with the oil. Once the pan is very hot, add the shrimp, with ample space between them. Sauté the shrimp just until they're cooked through, about a minute per side.
- Arrange about 5 shrimp per serving plate, and then spoon the salsa over and around them.