Super Easy Firecracker Shrimp

Raven Higheagle


Our cabin in Arizona, has two rooms and a bathroom that really leaves a lot to be desired. When I cook The oven and stove will heat up the whole thing. So I have to cook quick meals or grill. Firecracker shrimp is one of my quick meals without too much heat to the cabin. Because we work long hours at the bars, it's pretty cool in the mountains at night which really helps with the heat the stove generates. Full of veggies and shrimp this is one dish that packs a lot of punch in flavor, and comes together in no time at all.

☆☆☆☆☆ 0 votes
Serves 4
5 Min
10 Min


1 lb
large gulf shrimp, peeled and deveined
1 tsp
ground cumin
1 tsp
chili powder
1 tsp
1 tsp
garlic, minced
2 Tbsp
olive oil
1 c
frozen edamame, shelled
1 c
frozen corn
1/2 c
onion, chopped
1 c
red bell pepper, diced
nonstick cooking spray


1Combine the shrimp, cumin, chili powder, sugar, and garlic in a shallow dish, toss to combine and set aside.
2Heat the oil in a large cast-iron skillet on medium-high. Add the edamame, corn, onion, and bell pepper.
3Sauté until thawed and onions begin to brown. Transfer to a bowl.
4Add the shrimp to the skillet and cook 3 minutes, turning once.
5Add to sautéed vegetables, toss to combine.
6Serve warm or cold.

About this Recipe

Main Ingredient: Seafood
Regional Style: Asian
Other Tags: Quick & Easy, For Kids, Healthy