Bursting with flavor, these spicy shrimp are 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. I always have a package of frozen shrimp in the freezer, so it's just a matter of remembering to defrost them the night before. I especially enjoy these spicy shrimp. It's such an easy recipe, and the seasoning mix, featuring chili powder, smoked paprika, and cayenne pepper, is incredibly flavorful. There's no need to marinate the shrimp! Simply add them to the skillet, add the spices, and cook until they're cooked through.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Olive oil: You can also cook the shrimp in ghee or avocado oil.
- 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. While I typically use tail-off shrimp for ease of eating, the photo below, taken a few years ago, shows tail-on shrimp.
- Parsley: Used for garnish, so if you don't have any on hand, you can skip it. Cilantro is a good substitute.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Your first step is to heat olive oil in a large skillet over medium-high heat. Add the shrimp and spices.
Cook until the shrimp are cooked through and opaque, about 5 minutes.
Garnish with parsley and serve.
I made this shrimp recipe today for my husband and me. 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.
Valerie Lunsford-Winbush
Read more comments
I made this shrimp recipe today for my husband and me. 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.Recipe 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.
- This recipe was written for raw shrimp. Pre-cooked shrimp would become overcooked if used in this recipe (even if cooked just briefly in oil and spices).
- 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.
- 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.
- Storage: You can keep the leftovers in a shallow, airtight container in the fridge 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.
Serving Suggestions
I usually serve spicy 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.
Recipe Card
Chili Garlic Spicy Shrimp
Video
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, including Morton kosher 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.
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.
- 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
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Jerome says
Simple and sugar-free. Great recipe.
Vered DeLeeuw says
Yay! Glad you liked it, Jerome! Thank you for the comment.
Kimberly Becerra says
Made this yesterday and it was absolutely delicious. I loved everything about it. This is my absolute favorite.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Kimberly! Thank you for taking the time to review it.
Valerie Lunsford-Winbush says
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 says
You're very welcome, Valerie! Thank you for leaving a comment.