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A low carb option is to forgo the rice and grill the shrimp. Place the shrimp on skewers and discard the remaining marinade.
I grew up in Louisiana, so I enjoy hot food! My love for spicy seafood soared when I visited my husband in Japan (we were serving in the USAF). We would visit the corner sushi and teriyaki bars to enjoy the wonderful food in Yokota.
With this newly found love of Asian food, I was looking to create a spicy shrimp dish--kind of Louisiana meets Tokyo. I looked in the refrigerator and saw the Good Season's dressing, so I took a gamble with 2 lbs of shrimp. It surely paid off and this is now my family's favorite way to eat shrimp. We just leave the chili pepper off, so the kids will enjoy it!
Hope you find it just as easy to prepare and love the flavors!