This spicy shrimp recipe delivers a flavorful kick with the help of cayenne pepper, chili powder, and paprika. Plus, they’re super easy to make in a skillet in under 15 minutes total.
Why this recipe works
Spicy shrimp is generously seasoned with a mixture of cayenne pepper, chili powder, paprika, and a bit of brown sugar to balance the flavors. This recipe will definitely make your tastebuds sing and your mouth water – in the best way possible.
Much like our Cajun shrimp recipe, we’ll begin with a toss in the spices and seasonings then transfer them to a skillet to quickly sear into plump, juicy perfection with a light brown crust. Quick and easy, just how we like our dinners to be.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – We find our grilling shrimp at the butcher counter at our local grocery store. You will want them to be peeled, deveined, and have the shells removed. You can also buy frozen bagged shrimp, just be sure they are not pre-cooked. Allow frozen shrimp to thaw completely and pat them dry before beginning. To help them thaw quicker you can place them in a bowl of cold water, changing out the water every so often until they are thawed. Do not use warm/hot water to thaw.
SPICES – The cayenne pepper is what brings the heat. 2 teaspoons will lend plenty of spice to this recipe, but you can certainly add more or less based on your preferences.
How to Make Spicy Shrimp
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Combine half of the olive oil and all remaining ingredients, except for the shrimp, in a medium bowl.
- Place shrimp in a large bowl. Pour the oil mixture over the shrimp and using gloved hands, toss to coat the shrimp well.
- Heat the remaining olive oil in a large skillet over medium-high heat until shimmering.
- Place shrimp, one at a time, into the hot oil. Cook for 2-3 minutes per side then remove to a wire rack. Let rest a few minutes then serve.
Frequently Asked Questions & Expert Tips
Store any leftover spicy shrimp in an air-tight container kept in the refrigerator for up to 2 days.
Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and red hues when it is finished cooking. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture.
I wouldn’t suggest using precooked shrimp in this recipe as they’re pretty flavorless and watery. You can absolutely use a bag of frozen shrimp but double-check that they aren’t precooked for the best possible flavor.
Serving Suggestions
Spicy shrimp makes a great appetizer on its own or threaded into serving picks. They also make a delicious main course served with rice, wrapped in tortillas for tacos and burritos, or tossed into salads or pasta. Serve with a wedge of lime and enjoy!
More Shrimp Recipes
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Spicy Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ¼ pounds raw grilling shrimp peeled, deveined, shells removed
- ¼ cup olive oil divided
- 1 Tablespoon brown sugar
- 2 teaspoons chili powder
- 2 teaspoon cayenne pepper
- 1 teaspoon paprika
- garlic salt to taste
Things You’ll Need
Before You Begin
- We find our grilling shrimp at the butcher counter at our local grocery store. You will want them to be peeled, deveined, and have the shells removed.
- You can also buy frozen bagged shrimp, just be sure they are not pre-cooked. Allow frozen shrimp to thaw completely and pat them dry before beginning. To help them thaw quicker you can place them in a bowl of cold water, changing out the water every so often until they are thawed. Do not use warm/hot water to thaw.
- The cayenne pepper is what brings the heat. 2 teaspoons will lend plenty of spice to this recipe, but you can certainly add more or less based on your preferences.
- Store any leftover spicy shrimp in an air-tight container kept in the refrigerator for up to 2 days.
Instructions
- Combine half of the olive oil and all remaining ingredients, except for the shrimp, in a medium bowl.
- Place shrimp in a large bowl. Pour oil mixture over the shrimp and using gloved hands, toss to coat the shrimp well.
- Heat remaining olive oil in a large skillet over medium-high heat until shimmering.
- Place shrimp, one at a time, into the hot oil. Cook for 2-3 minutes per side then remove to a wire rack. Let rest a few minutes then serve.
Nutrition
Chef Antoine Davis
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