# Mark Bittman’s Simplest and Best Shrimp Dish - Made In

A Bittman classic that’s earned its superlatives, this spin on a spicy Spanish tapa remains Bittman’s favorite, and everyone he serves it to loves it, too. 

Excuse the superlatives; this spin on a spicy Spanish tapa remains my favorite, and everyone I serve it to loves it too. It’s good with bread, over rice, tossed with pasta, or stuffed into tacos. Other seafood you can use: similar-sized scallops (or larger, though they’ll take longer to cook).

Recipe courtesy of [How To Cook Everything](https://bittmanproject.com/cookbooks/) by Mark Bittman.

### Recipe Variations:

- **Smoky Shrimp: **Use smoked paprika instead of some or all of the hot paprika.
- **Shrimp Scampi: **Substitute butter for half the oil. In Step 2, omit the cumin and paprika; sprinkle with salt and pepper. Don’t disturb the shrimp until they sear on one side; then shake the pan. When they’re done, stir in 2 tablespoons each lemon juice and dry sherry, white wine, or water, and 1⁄4 cup chopped fresh parsley.
- **Crispy Garlic Shrimp:** Before adding the shrimp to the oil, lightly dredge shrimp in 1 cup rice flour or all-purpose flour. Substitute the paprika and cumin with cayenne or chili powder. Cook shrimp in batches until golden and crisp, about 2 minutes per side.

```json
{
  "_key": "4253e7562556",
  "_type": "embed",
  "type": "tiktok",
  "url": "https://www.tiktok.com/@madeincookware/video/7479100837961207082?is_from_webapp=1&sender_device=pc&web_id=7407466472605681183"
}
```

---
URL: https://madeincookware.com/recipes/mark-bittman-sauteed-shrimp