I'm not sure which spicy shrimp recipe you're referring to, but protein-wise, it'd be the safest and most similar alternative. Cut it to the same size and don't let it dry out (assuming you're using white meat). Dark meat might be a little more forgiving, but the fattier feel will take it farther away from shrimp.
My simple response is ... why not !
Please enter a valid email address.
Well played. You deserve a cookie.
Just for the weekend, for making this our biggest month ever
Free Shipping Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)