Serves people

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Spicy Garlic Shrimp


  • 1/4 cup vegetable oil
  • 1 Tbs. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne
  • 1 tsp. chopped garlic
  • 1/2 lb. small to medium shrimp, peeled and deveined
  • 1/2 medium onion, sliced thinly
  • 1/4 cup garlic mayonnaise (below)
  • 4 two-inch squares jalapeno cornbread (see recipe on page 00)
  • Garlic mayonnaise:
  • 1/2 cup mayonnaise
  • 2 Tbs. Dijon or Creole mustard
  • 1 Tbs. vinegar
  • 2 Tbs. chopped garlic


Mix the vegetable oil, spices and garlic in a stainless steel bowl. Add the shrimp and marinate for one to two hours, covered and refrigerated.

Make the garlic mayonnaise by combining all the ingredients and blending with a whisk. It's better if you make it a day ahead of time and refrigerate, to let the flavors blend.

Heat a medium skillet and in it sauté the shrimp in its marinade plus the sliced onions. Cook until shrimp are pink and firm--four to five minutes, depending on the size of the shrimp.

Split the cornbread and spread both halves with garlic mayonnaise. Place on serving plates and top with the shrimp.