Best Spicy Shrimp Recipes

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

SPICY CHIPOTLE GRILLED SHRIMP

Steps:

• Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

SPICY SHRIMP & PENNE PASTA

Steps:

• Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.

SPICY LEMON GARLIC SHRIMP

Steps:

• Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
• To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.
• Bake until the shrimp is opaque and the butter is hot and bubbly.
• Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan.

SPICY SHRIMP WITH RICE

Steps:

• In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

AMAZING SPICY GRILLED SHRIMP

Steps:

• Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
• Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
• Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Steps:

• Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
• Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

SPICY SHRIMP AND CHICKEN PASTA (LIKE CARINO'S)

Steps:

• Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
• Add butter to a large sauté pan on medium heat.
• Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
• Saute mixture until shrimp and mushrooms are cooked.
• Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
• Meanwhile, cook pasta al dente according to package directions; drain excess water.
• Toss cooked pasta with contents of sauté pan. Serve.

SHRIMP CAKES WITH SPICY AIOLI SAUCE

Steps:

• To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.

SPICY GRILLED SHRIMP SKEWERS

Steps:

• In a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika.
• Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using.
• In a large bowl toss the shrimp with the garlic oil until evenly coated.
• Cover and refrigerate for 30 minutes.
• Meanwhile soak the wooden skewers in cold water for 30 minutes.
• Preheat grill to medium heat, then lightly oil the grill grate.
• Thread the shrimp onto the wooden skewers.
• Cook the shrimp for 2-3 minutes per side or until opaque.
• Serve with lemon wedges.

ALMOST-FAMOUS SPICY FRIED SHRIMP

Steps:

• Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
• Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS

Steps:

• Add the whole peeled tomatoes and their juices and the roasted red peppers to a food processor or blender and purée until smooth.
• In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium-high. Add the mushrooms and cook without stirring until lightly browned, about 2 to 3 minutes. Add the garlic, ginger and lime leaves. (If using zest, don't add it yet.) Cook until garlic is softened and lime leaves fragrant, about 2 minutes. Move the mushroom mixture to a bowl. Season with salt and stir in a drizzle of oil. Add lime zest, if using, and scallions. Toss and set aside.
• Pour the remaining 1 tablespoon oil into the pot and heat over medium. Sauté the shallots until softened and translucent, 3 to 4 minutes. Add the tomato paste, cook until it darkens and begins to stick to the bottom of the pot, about 2 minutes. Stir in the puréed tomato mixture, coconut milk, chile and 1 cup water. Scrape the bottom of the pot with your spatula to remove any paste stuck to the bottom. Simmer, uncovered, to allow flavors to meld and sauce to reduce slightly, about 20 minutes. Season with salt.
• Add the shrimp (or pieces of fish) and cook until just opaque, about 2 to 3 minutes. Season to taste with salt. Remove and discard the chile.
• Divide soup and shrimp (or fish) among bowls filled with steamed rice. Discard lime leaves, then combine the fresh herbs with the mushrooms and top stew with spoonfuls of the herby mix. Drizzle with more olive oil and serve.

SPICY COCONUT AND LIME GRILLED SHRIMP

Steps:

• Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.

SPICY BOILED CRABS, SHRIMP, POTATOES, CORN, AND GARLIC

Steps:

• In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
• While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
• Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.
• Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Old Bay seasoning.
• Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
• Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

Steps:

• For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
• For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
• Serve the sausage, peppers and shrimp over the grits.

SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL)

Steps:

• Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
• Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
• Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
• Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
• Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
• The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
• Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

SPICY-SWEET GLAZED SHRIMP

Steps:

• Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
• Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

SPICY SHRIMP PAD THAI

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
• Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
• Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.