Bursting with flavor, these spicy shrimp are amazing and so easy to make. They're ready in 15 minutes!
Serve them as an appetizer or as a main dish over cauliflower rice, or use them in salads and tacos.
I cook shrimp often. My entire family enjoys them. I always have a package or two of frozen shrimp in the freezer, so it's just a matter of remembering to defrost them the night before - although you can also quickly defrost them in a bowl of lukewarm water if needed.
I especially enjoy these spicy shrimp. They are delicious and easy to make. My husband, who loves well-seasoned foods, requests them often, and I am happy to oblige!
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Olive oil: I love cooking with this delicious oil. Avocado oil is another option, although olive oil is more flavorful.
- To season: Kosher salt, chili powder, garlic powder, smoked paprika, and cayenne pepper.
- Raw shrimps: Peeled and deveined. The tail can be on or off - it's up to you.
- Parsley: Used for garnish, so if you don't have any on hand, you can skip it.
Variations
- You can cook the shrimp in ghee instead of olive oil. I love the nutty flavor it adds.
- A generous pinch of cumin is very good in this recipe.
- Use fresh minced garlic instead of garlic powder. I like to use 3-4 garlic cloves.
- Cilantro is a good substitute for parsley.
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making these spicy shrimp:
- Your first step is to heat olive oil in a large skillet over medium-high heat. Add the shrimp and the spices. (Photos 1,2).
- Cook until the shrimp are cooked through and opaque, about 5 minutes. (Photos 3,4).
- Garnish with parsley and serve. That's it! (Photos 5,6).
Expert Tips
- If using extra-large shrimp, place them on the skillet in a single layer and cook them for 2-3 minutes per side. Smaller shrimp should be cooked for a total of about 5 minutes, stirring often.
- We're using quite a bit of chili powder and cooking it over medium-high heat, so you can expect some chile fumes. If you're sensitive to those, you can mitigate them to some extent by opening your kitchen window and turning on the range hood fan.Â
- You can make these shrimp as spicy or mild as you like. It all depends on how much cayenne pepper you add. I usually add ¼ teaspoon of cayenne for a subtle kick, but you can go up to ½ teaspoon or use just a pinch for minimal heat.
Recipe FAQs
No. This recipe was written for raw shrimp. While you could very briefly saute cooked shrimp in olive oil and spices, it won't be as good.
Pre-cooked shrimp tend to be too soft and not very flavorful, and sauteing them will further deteriorate their texture.
There's no need to marinate them. Simply add them to the skillet, add the spices, and cook until they're cooked through.
Both work. The photos on this page show tail-off shrimp. The photo below, taken a few years ago, shows tail-on shrimp:
Serving Suggestions
I usually serve these shrimp on plates with just about any side dish (microwave broccoli is especially easy).
Sometimes, I serve them over cauliflower rice, mashed cauliflower, or on a bed of green leaves such as spinach or arugula, as shown in the photo below. You can also use them in salads, tacos, or wraps.
Storing Leftovers
You can keep the leftovers in the fridge in a shallow, airtight container for up to three days. I like to use them cold in a shrimp salad, but you can also gently reheat them in the microwave, covered, at 50% power.
More Shrimp Recipes
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Recipe Card
15-Minute Spicy Shrimp
Ingredients
- 2 tablespoons olive oil
- 1 pound raw shrimp Extra-large (21-25 per pound), peeled and deveined
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped parsley for garnish
Instructions
- Heat the olive oil in a large (12-inch) skillet over medium-high heat.
- Add the shrimp, kosher salt, chili powder, garlic powder, smoked paprika, and cayenne pepper.
- Cook until the shrimp are cooked through and opaque, about 5 minutes. If using extra-large shrimp, place them on the skillet in a single layer and cook for 2-3 minutes per side. Cook smaller shrimp for a total of about 5 minutes, stirring often.
- Garnish with parsley and serve on cauliflower rice, mashed cauliflower, or a bed of green leaves such as spinach or arugula.
Video
Notes
- We're using quite a bit of chili powder here and cooking it over medium-high heat, so you can expect some chile fumes. If you're sensitive to those, you can mitigate them to some extent by opening your kitchen window and turning on the range hood fan.Â
- You can make these shrimp as spicy or mild as you like. It all depends on how much cayenne pepper you add. I usually add ¼ teaspoon of cayenne for a subtle kick, but you can go up to ½ teaspoon or use just a pinch for minimal heat.
- You can keep the leftovers in the fridge in a shallow, airtight container for up to three days. I like to use them cold in a shrimp salad, but you can also gently reheat them in the microwave, covered, at 50% power.
Nutrition per Serving
Made this Recipe?
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Kimberly Becerra
Made this yesterday and it was absolutely delicious. I loved everything about it. This is my absolute favorite.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Kimberly! Thank you for taking the time to review it.
Valerie Lunsford-Winbush
I made this shrimp today for my husband and myself. It was absolutely delicious! We love shrimp with a little zip. I wouldn't change a thing about it. Most of the ingredients I keep on hand anyway, so it is also budget-friendly. This recipe reminds me of shrimp on the barbie sold at Outback Steakhouse. This recipe is a keeper. Thanks so much for sharing.
Vered DeLeeuw
You're very welcome, Valerie! Thank you for leaving a comment.