It’s official.  I’m obsessed with summertime.

I mean y’all know how much I love the fresh fruit that comes hand-in-hand with this time of year, but seafood is definitely my next favorite.

I came across this recipe by complete happenstance (sorry…who says that word?) and completely fell in love with the spice rub.  I mean whoever thought mixing spicy cayenne pepper with sweet cinnamon was a damn bloody genius.  I used tiny little shrimp that I already had in my freezer, but this recipe would definitely be best with large fresh shrimp!You can choose to saute them in a pan with a little butter OR just skewer them up and throw them on the grill!  Grilling is definitely the healthier option (and more flavorful in my opinion) so I would highly recommend going that route.  Of course since I live in a tiny apartment and they refuse to allow me to have a grill on my deck, I went ahead and just cooked these on the stove.  But I think putting them on skewers would be amazing and would certainly make for a fabulous presentation, if I do say so myself.

PS I’m moving asap.


Another reason I love summer is because of all the constant plans I have!  My weekends are literally booked through the beginning of September with either lake trips, weddings, concerts or cookouts.  I freaking love my life.  Well this weekend was certainly no exception, Friday night was my friend Cassie’s birthday so we headed up to a rooftop bar in Arlington to celebrate.  Great friends, yummy drinks and gorgeous weather, I honestly couldn’t have asked for a more perfect night.

Hope you enjoy these shrimps!


Spicy Shrimp with Cilantro and Lime

Recipe adapted from Dinner: A Love Story

Yield: 4 servings 1x


  • 3/4 tsp. sea salt
  • 1 tsp. paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. curry powder
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. cinnamon
  • 2 lb. large shrimp, peeled and deveined
  • Garnish with chopped cilantro and lime wedges


  1. To make the seasoning, mix together the salt, paprika, cumin, curry powder, cayenne and cinnamon. Sprinkle over shrimp and toss to combine.
  2. For grilling: Preheat your grill on medium heat and spray with cooking spray to prevent shrimp from sticking. Thread shrimp on skewers and place on grill for 1 to 2 minutes (until pink) then turn over and cook an additional 30 seconds to 1 minute, depending on how you like them. Squeeze lime juice over top and garnish with chopped cilantro, if desired.
  3. For pan frying: In a large skillet, melt about a tablespoon of light butter over medium-high heat. Add shrimp and cook, stirring occasionally for about 3 to 5 minutes. Shrimp should be opaque throughout. Squeeze lime juice over top and garnish with chopped cilantro, if desired. Enjoy!


Serving Size: 6 oz. • Calories: 180 • Fat: 3 g • Carbs: 0.5 g • Fiber: 0 g • Protein: 34.5 g • WW Points+: 4 pts

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!