Frozen shrimp can be a godsend when you don’t know what to cook for dinner. Tonight when I woke up, I putzed around in the kitchen in a daze until I remembered I had a bag of frozen shrimp in the freezer. Woohoo!
I’ve posted about how convenient frozen shrimp can be before. Tonight, I basically made the same meal but I just changed up the fat and seasoning. And I was too lazy to garnish my shrimp with chopped parsley.
- 1 lb of large frozen peeled shrimp (21-25 per pound)
- 1 tablespoon Tabil seasoning
- 1 tablespoon kosher salt
- 2 tablespoons melted ghee, avocado oil, olive oil, or macadamia nut oil
I dumped the bag of frozen shrimp in a colander and ran cold water over it for around 5 minutes until it defrosted.
Then, I tossed the drained shrimp with a tablespoon of fat, Tabil seasoning, and salt.
I heated up my cast iron skillet on medium high and added a tablespoon of fat When the pan was hot, I seared the shrimp in two batches making sure they weren’t crowded…
…about a minute on each side.
To make the meal even quicker, you can just nuke some frozen veggies to serve with your shrimp. That reminds me, we gotta get a new chest freezer for our garage…1