My oldest daughter is a pescatarian. If she read this she’d probably be upset that I am not calling her a vegetarian but girl, shrimp have heartbeats too so that’s what you are. Anyway!
She’s also a picky eater like her mama so, between her restrictions and her limited palate, it can be hard to make sure she’s surviving on more than Mint Oreos and jalapeno pizza.
This Spicy Shrimp Pasta a dish she asked me to create and now she requests at least once per week. My husband loves it too, much to my chagrin because the man is allergic to shrimp. “I’ll just take a Benadryl!” he chokes out, spooning a second serving onto his plate. ?
I recommend brining your shrimp in a mix of water, baking soda and salt before cooking. It’s a trick I picked up from Serious Eats and helps ensure the shrimp stays juicy inside and crisp on the outside when you’re searing it.
Don’t overcook your shrimp or you risk it becoming rubbery and unappealing: remove them from heat as soon as they turn opaque and pink.