spicy shrimp

Rigatoni with Spicy Shrimp

Kosher salt

mezzi rigatoni (or other short pasta)

olive oil

shrimp,

red pepper flakes

shallot

white wine chicken broth

tomatoes

basil

heavy cream

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.

Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.

Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.

Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

Delicious! I make it often. I used large can of crushed tomato.

Yummy dish.  My husband and I both loved it.  I added more tomatoes though!

Spicy but not too spicy. Don’t try to use dry basil! I did and for sure fresh would’ve been batter! I made this recipient with tortellini and it was fine. Will make again. 

Excellent. We thought it could use a bit more tomato. Might add 1 1/2 cans of tomato next time.

I thought this was good but I think the added broth made it less tasty and watery.  I will make again but leave out the water altogether.

Very delicious.  I have made this (just as Babs said, the way it was written) practically every month since I saw it in the magazine.  Well done FN, one of my faves!!!

Made the recipe just the way it was written. It was easy and very tasty. My husband requested it again after the 1st mouthful.
The red pepper flakes add just enough heat, but nothing super hot. If you're not into spicy I would recommend maybe a pinch of red pepper or just omit it, but it sure tasted good.

perfect lenten dish added some marinated red tomatillos

I don't post these very often, but i have to say this was a really nice surprise.  I loved it.  And will definitely fix it again.  I will go a little lighter on the pasta though 12 oz seemed a bit much for the sauce.  Yummmm

Easy and very, very good. This is comfort food to me. I'm sure I'll make this often.

Spicy Cajun Shrimp Skillet is a super fast (15 minute!) and healthy dinner recipe. We love to keep this low carb and serve it with cauliflower rice, but regular rice is delicious, too.

Spicy Shrimp Skillet 

lbs shrimp, peeled and deveined

Cajun seasoning

sea salt

chili flakes

green bell peppers, diced small

small shallots, minced (about 1/3 cup)

tomato paste

stock

Sea salt and pepper,

Place the shrimp in a bowl and toss with the Cajun seasoning, oil, salt, and chili flakes. Set aside to marinate while you prep the veggies.

Heat a large skillet over medium-high heat. Add the shrimp and sear for 2 minutes. Add the peppers and shallots to the pan then cook for 2 more minutes.

Push the shrimp to the side of the pan and add the tomato paste. Let the tomato paste caramelize for 2-3 minutes, or until it had darkened and is sweet smelling. Stir it into the shrimp.

Add the chicken or vegetable stock to the pan and stir. Season to taste with salt and pepper.

I stumbled on this because, frankly, I was searching for a shrimp recipe I could tolerate. It didn't even have to be great. Just decent. See, I'm not a big fan of seafood, but my husband loves it. On the nights we have cod and shrimp, he cooks, and I choke it down. He loves his one single recipe for cooking cod and shrimp, and it just doesn't pass the test for me. Anyway, since it's just the two of us, we only cook about 6 ounces of shrimp instead of a pound and a half. The first time I made this recipe, I adjusted it to account for such a small amount of shrimp. When I made it again this week, I used the full amount of seasoning and brushed some of it on two pieces of cod which I cooked separately. And all I can say is BRAVO! This is so much better than the decent and tolerable recipe I was looking for. I CRAVE it! Never have I ever had such good seafood at home! The first time I made it, I was sure I did something wrong because it really is so fast and easy, but I clearly hadn't missed any steps because it was an explosion of incredible flavors. Everything about this recipe is so perfect. Even the shallots were a great choice. When I couldn't find shallots in the past, I subbed regular onions. I considered it this time even though my local store had shallots available, but I decided to follow the recipe exactly and use them. The sweetness of them combined with the spicy Cajun seasoning is just incredible. I'm so thrilled to have found a seafood recipe my husband and I both like. Thank you so much for this!

Really good. I’d use a little less than the recommended amount salt, but otherwise it’s spot on. I added a bit of canned corn at the end and thought it came out nicely.

Almost-Famous Spicy Fried Shrimp

mayonnaise

honey

Vegetable oil,

eggs

all-purpose flour

cornstarch

salt and pepper

Bibb lettuce leaves,

scallions,

Food Styling: Anne Disrude
Props: Marina Malchin. 

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. 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.

This honestly makes a huge amount of shrimp and I have to make it in 2 batches... but its well-loved and we never have leftovers! The shrimp turn out to be more pale then restaurant fried shrimp, but then I don't use a thermometer, either. I wing it and never overcook them- usually about 9 mins then flips them in the oil and do another 7 or 8. SO good!

Delicious! One of my favorite easy to make dish.

I have been making this recipe exactly the way printed for a couple of years.  It is amazingly delicious.  You must try it.

These were absolutely wonderful!  Family loved!  I do think the sauce is a bit different than original but that did not matter.  It sill is a new favorite.

Delicious!  One of my favorites.  I use half mayo, half greek yogurt and can't tell the difference.  

4 Minute Spicy Garlic Shrimp

extra virgin olive oil, 2 turns of the pan

garlic, crushed away

lemon,

parsley

Rachel Ray's 4 Minute Spicy Garlic Shrimp

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.

Easy and quick.  I use the Spicy Montreal seasoning, and skip the red pepper flakes if the kids are eating it.  

A recipe deserving of a 5-star rating. Simple, quick, and delicious.

Delicious and easy! We took advice from other reviews and added a tablespoon or two of butter with the oil to make a sauce. We also added a dash of Old Bay seasoning. Otherwise, we followed exactly as written. This is definitely going on our rotation!

Forst time i try making this and it turned out so good!

Go-to recipe; always gets raves. If you want a little sauce, add some butter, stock, and/or white wine. Either way, it's easy and delicious.

Searing leeks brings out their crunchy freshness. If you have a large wok, you can use it here; otherwise, a large pan works well. Just be sure to have everything ready to add when needed and let the pan get super hot again between additions. If you have some fresh ginger on hand, toss in a little, minced, when you add the shrimp.

Quick, Spicy Leek and Shrimp Stir-Fry

leeks, preferably smaller, thinner ones

vegetable oil

salt and black pepper

shrimp

garlic,

Serving suggestion: steamed white rice

QUICK, SPICY LEEK AND SHRIMP STIRFRYFood Network KitchenLeeks, Vegetable Oil, Crushed Red Pepper Flakes, Shrimp, Garlic

Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. Once they are all in the colander, toss them a bit with your fingers to separate the leaves.

Heat a large skillet over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add half the leeks and a generous pinch each salt and pepper. Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute. Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute. Toss and stir until the leeks just start to wilt, about 1 more minute. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done.

Heat the remaining tablespoon of oil in the skillet (let it get really hot). Add the shrimp, garlic and another pinch pepper flakes (or to taste). Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute. Add the leeks and toss to combine; the shrimp should now be pink. Serve immediately over rice if using.

For such a simple recipe, what a surprise!  Leeks are in season, so I thought I'd give it a shot.  Only change was to use sesame oil and a couple of extra cloves of garlic.  I tossed a bit of garlic in at each step of the process, heating both the leaks and the shrimp.  Another reviewer mentioned adding ginger, which I'll definitely do next time.  I think some shiitake mushrooms would be great too.  And subbing chicken, or even shredded pork or beef would work.  And don't skimp on the seasoning, especially if you like a little heat. Served over jasmine rice.  Enjoy!

Quick, easy, tasty. I had never cooked leeks before but I really liked them. They taste like a mild, hearty onion. I rinsed them twice. I also added some ginger, and served with brown rice. Come out great. I ate the leftover rice and leeks with some leftover chicken the next day, also tasty.<br />

Spicy Shrimp, Celery, and Cashew Stir-fry

soy sauce

dark sesame oil

Shao Hsing rice cooking wine, or pale dry sherry

ginger

garlic

celery,

cashews

salt

scallions, thinly sliced white and green, separated

Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.

Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.

Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.

Quick, easy and best of all delicious!! I made it exactly as written. Next time, I will skim on the salt but other than no changes. Oh maybe add chestnuts. Enjoy ...

Very tasty, but way too salty. Would substitute unsalted cashews next time. 

Hubby loved but next time I'm going to double the first 3 ingredients so I can taste the soy and sesame oi more.

Oh my goodness! I love to cook, and (no brag) I am good at it. But I have little to no experience with Asian cooking and shellfish. So I made this recipe as written. It is 5 stars, as-is, for sure! To those of you who are questioning... go for it as written! To those of you who have rated this recipe based on adding/subtracting ingredients, you do not help those of us who lack experience in this genre. If you added/subtracted for a culinary/scientific reason, great. BUT, if it's due to preference, or what you have available in your pantry... not helpful.<div><br /></div><div>Prep all your ingredients first because this recipe is quick (and easy!) Great as-is, or served with rice. Absolutely delicious - so quick and sooo flavorful! I used a "zester/grater"-size microplane for the ginger and garlic. New fav!!</div>

Outstanding! Have everything prepped in advance bc the cooking goes so quickly that you won’t have time to prep during cooking. All of the timing increments are correct as written.  If you cook a fair amount of Asian food, you can buy the Chinese cooking wine on Amazon; it does make a difference.  Great recipe- it will be part of the stir fry rotation for sure!

I just made this dish and it is absolutely delicious!  The flavors are so satisfying and it’s healthy!

Check out this super easy recipe for the the best mojo shrimp from Delish.com.

Mojo Shrimp

garlic, finely minced

orange juice

lime juice

cumin

oregano

black pepper

kosher salt

c. Chopped cilantro

white rice,

Tasty. Came together fast. I used 1/4 cup olive oil for the marinade. It was plenty.

Followed the instructions exactly including marinating for 15+ minutes and the  shrimp looked nothing like what was pictured.  Shrimp was still good, but I expected something different.

https://streaming.hearstdigitalstudios.com/manual_upload/58cac8debbddbd57adcdbcca/mp4/Mojo_Shrimp_FRONT_1489684723_4000_hd_v3.mp4

This Mojo Shrimp Will Really Get You Going!

Spicy Shrimp Broth

seafood stock

white onion, diced

carrot,

celery sticks, diced

green bell pepper, diced

tomato,

chiles de arbol, roughly chopped

shrimp powder

Lime wedges,

In a large pot, bring the reserved shrimp shells and seafood stock to a boil over medium-high heat. Reduce the heat and simmer to blend the flavors, uncovered, for 20 minutes, stirring and skimming the surface occasionally. Strain the broth into large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.

Meanwhile in a medium, heavy saute pan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the carrot, celery, and bell pepper and cook until fragrant, about 7 minutes. Add the tomato and chile de arbol and cook for 5 minutes longer. Mix in the tomato paste and dried shrimp powder and cook for 3 minutes.

Add the cooked vegetables to the warm broth and stir. Cook on medium-low heat, covered, for 1 1/2 hours. Add the shrimp to the simmering broth. Turn off the heat and let the soup stand for 3 minutes until the shrimp are translucent and cooked through.

I served this as the soup round one forr last weeks Sunday dinner.  It was a hit.  My only concern was my broth was not as vibrant red as the one pictured in the magazine or here on the website?  And I followed the recipe to a "T"?

I love all of Marcela's food she really needs a primetime spot. I love to see her share her home stories while making Real Mexican Yummy food.

Very good!  Tasted as good or better than my local Mariscos restaurant.  

A viewer asked if the chilies were dried or not and the answer is she used "dried". I made this with only a couple of small changes. I used half the amount of chiles because I was afraid it may be too hot. Next time I may use little more, but not the full amount.  Mine still had a little kick though. I also made my own fish stock using the recipe from a viewer. I asked my fishmonger for some fish bones and he gave me a couple of pounds. Lastly, I used dried shrimp and pulsed them into a powder in my food processor. I hope what I ended up is the same as shrimp powder becauase I didn't find any in any grocery stores and I didn't want to order online and pay s &amp; h fees. If somebody knows is what I ended up with the same thing as shrimp powder please let me know. I also added a little cilantro and a fresh squeeze of lemon juice as a garnish in my broth because lemon goes well with all seafood to me. This was pretty easy to make and I'm sure even easier if you purchase your seafood broth.  

I used dried chiles.  This is how I made my seafood stock- take all the shrimp shells and tails and if you have any fish bones or crab shells, use those too. Quarter an onion, a couple of celery stalks, a couple cloves of garlic, a half of a lemon, a box of shrimp and crab boil, which you can get from your fish seller or in a grocery store, and a tablespoon of peppercorns.  Add enough water to cover by 4 inches and bring to a full boil over high heat.  Skim any foam from the surface, then reduce and simmer on low for about 2 hours.  Cool slightly and strain a couple times discarding everything but stock.  This is what I use when I make Cajun or creole food and it worked fine for this....but I'm sure there could be many variations depending on what part of the country you are from.  If you don't want to do it this way, I have seen it in the store by a brand called, "Better Than Bouillon."  It comes in an 8 oz jar and you add water.

This recipe sounds very much like the Shrimp Cocktail soup served in a very large margarita glass at El Jimador in Montrose, Colorado.  I can't wait to try it! 

Are these supposed to be fresh chili de arbols or dried?  I missed that part of the show.  I used dried and man o man...  HOT !  I ended up with something entirely different but would like to make this again and try it.   Please advise.  

I tried this recipe and my family loved it. It was pretty easy to make and everyone wanted seconds.  The only challenge for me was finding a supermarket that carried "Seafood stock,". I will be making this dish again. I agree, this young lady needs a primetime spot!

A quick and simple meal that is packed with flavor! Spicy ghee-fried shrimp over creamy, &quot;cheesy&quot; cauliflower rice mixed with spinach. It comes together in 10 minutes or less!

Spicy Shrimp Over Creamy Spinach Cauliflower Rice

cauliflower rice

spinach

tbsp Kite Hill Foods Chive Almond Milk Cream Cheese

tbsp ghee (or sub vegan butter)

paprika

tsp crushed red pepper flakes (reduce for less heat!)

garlic powder

tsp sea salt

pepper

For the shrimp, heat a large saute pan + the ghee over medium high heat. Add shrimp, paprika, 1/2 tsp garlic powder, red pepper flakes, 1/4 tsp sea salt, and pepper. Cook the shrimp for 2 minutes each side, until cooked through and no longer opaque.

Meanwhile, heat another pan with the olive oil over medium high heat. Add caulirice and cook 5-7 minutes until softened. Add remaining 1/4 tsp salt, 1/2 tsp garlic powder, and pinch of pepper. Add spinach and stir for 1-2 minutes until wilted. Stir in the cream cheese until melted. Serve shrimp on top of the caulirice/spinach mixture, and enjoy!

Chili Lime Shrimp from Delish.com has the freshest flavors for the summer.

Chili Lime Shrimp

c. lime juice

lime

extra-virgin olive oil

chili powder

tsp. chili flakes

c. cilantro

lime,

The other review helped. Drain all the liquid from the shrimp. Put about a 1/4 cup of marinade in the pan. Cook out all liquid until you just have spices and oil. Throw in shrimp and cook until browned on both sides. Put on plate on in bowl. Add cilantro then add salt and chili powder if necessary. Delicious!!! Especially on top of an arugula salad.

Loved how easy this was. I used my stove top grill and they were amazingly tasty.

I grilled the shrimp on skewers and it was great. Enough spice and taste. The shrimp should be patted dry before marinating. Maybe that’s why some people thought it was tasteless. And 1/2 hour marinating time will not “ceviche” them either.

Where does the zest of lime come into play?

This didn't come out anything like the picture. The shrimp didn't have much flavor. I ended up simmering the marinade and added a thickner.

This BANG BANG SHRIMP RECIPE is loaded with flavor but low on calories! It's a skinny version of the popular Bonefish Grill appetizer and you'll love the spicy but creamy bang bang sauce. Delicious, easy, and crave worthy. This is a delicious appetizer or dinner the entire family will ask for again and again. This Skinny Copycat Bang Bang Shrimp Recipe will be an instant healthy favorite for your family!

Bang Bang Shrimp Recipe (Skinny Copycat)

lb shrimp (26-30, peeled & deveined)

bamboo skewers (optional)

Bang Bang Sauce ((click for recipe))

onions

If using skewers, place them in a shallow baking dish and cover them with water and soak them 10 minutes prior to using.

Pour half the sauce in a smaller bowl to use as a dipping sauce.  Set aside.

If using skewers, thread 4-5 shrimp on each and brush the remaining sauce over the shrimp.

Heat a skillet or griddle over medium heat.  Drizzle 2 tablespoons oil onto the skillet or griddle and place the shrimp in the skillet.

Cook the shrimp 1-2 minutes per side, or until shrimp is opaque. (Adjust the cooking time if using different size shrimp.)

Transfer shrimp to a serving dish and brush lightly with the reserved sauce. Garnish with extra chopped green onions.

Serve immediately, with a dollop of dipping sauce, on the side.

Enjoy!

https://embed.mediavine.com/videos/iOAM3LS9h

BANG BANG SAUCE is sweet, spicy, and creamy. It’s such a delicious and easy sauce to make for all kinds of dishes. This Bang Bang Shrimp Sauce is definitely known for the Bonefish Grill namesake appetizer, but this homemade version is even better! This recipe is actually a lot healthier too, as it’s made with yogurt instead of mayonnaise. Try this flavorful sauce with seafood, meat, or vegetables.

Bang Bang Shrimp

Shrimp Fra Diavolo

extra-virgin olive oil,

anchovy fillets, chopped

red pepper flakes,

whole San Marzano tomatoes, crushed by hand

dry white wine

oregano, leaves

bucatini

Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin 


Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.

Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.

Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.

Top 28 spicy shrimp recipes from across the web

The most viewed spicy shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 28 spicy shrimp recipes from across the web

The most viewed spicy shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rigatoni with Spicy Shrimp

Spicy Shrimp Skillet

Almost-Famous Spicy Fried Shrimp

4 Minute Spicy Garlic Shrimp

Quick, Spicy Leek and Shrimp Stir-F...

Spicy Shrimp, Celery, and Cashew St...

Mojo Shrimp

Spicy Shrimp Broth

Spicy Shrimp Over Creamy Spinach Ca...

Chili Lime Shrimp

Bang Bang Shrimp Recipe (Skinny Cop...

Shrimp Fra Diavolo

Loaded Spicy Shrimp Bowl

Cajun Honey Butter Shrimp

Spicy New Orleans Shrimp

Dynamite Shrimp

Mussels, Clams and Shrimp in Spicy ...

Spicy Garlic Shrimp with Rosemary W...

Spicy Shrimp Skillet Recipe

Spicy Shrimp and Pineapple Fried Ri...

Camarones a la Diabla

Spicy Shrimp Orecchiette

Thai Coconut Shrimp Curry

Shrimp and Sausage Cioppino

Camarones a la Diabla (Mexican Devi...

Cajun Shrimp with Tomato Cream Sauc...

Spicy Shrimp Over Creamy Spinach Ca...

Spicy Shrimp Rice Noodles and Cocon...

The most viewed spicy shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine