Bursting with flavor, spicy shrimp are amazing and so easy to make. Serve them as an appetizer, as a main dish over cauliflower rice, or use them in salads and in tacos.
I have quite a few shrimp recipes on this blog. My entire family enjoys them and they are so easy to make. Plus, they are ready fast! 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 on a bowl of lukewarm water.
I especially love these spicy shrimp. They are so very tasty, and - just as important - very easy to make. My husband, who loves well-seasoned foods, requests them often, and I am happy to oblige!
The ingredients you'll need
You'll only need a few simple ingredients to make this tasty shrimp 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. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
Kosher salt: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Chili powder, garlic powder, and cayenne pepper.
Raw shrimps: Peeled and deveined. Try to use sustainable shrimp if you can.
How to make spicy shrimp
It's super easy! Scroll down to the recipe card for the detailed instructions. You simply coat the shrimp with the olive oil and spices (directly in the baking pan so no extra bowl to wash), then bake.
I bake these tasty shrimps in the oven. 8 minutes in a 400F oven, and they are perfect.
If you prefer, you can broil them in a broiler-safe pan for about 4 minutes instead of baking. Or sauté them for 5 minutes or so in a large skillet.
The result will be pretty much the same - the cooking method will depend on what you feel most comfortable with.
Personally, I'm partial to baking. It's an easy, hands-off method and there's no risk of burning the food like there is with broiling.
Are they very spicy?
You can make them as spicy or as mild as you like. It all depends on how much cayenne pepper you add.
I usually add ¼ teaspoon cayenne for a subtle kick, but you can go up to ½ teaspoon. Or use just a pinch for minimal heat.
How to serve spicy shrimp
I usually simply serve them as they are on plates, with just about any side dish (microwave broccoli is super easy).
Sometimes I serve them over cauliflower rice. You can use them in salads, in tacos (using low carb tortillas if you don't mind wheat).. the possibilities are endless.
What to do with the leftovers?
Keep them 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 on 50% power.
More tasty shrimp recipes
Not into spicy food? You should try these wonderful garlic shrimp. They are very flavorful but much milder in terms of heat. And this shrimp stir-fry is a wonderful way to enjoy an Asian-style meal.
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15-Minute Spicy Shrimp Recipe
INGREDIENTS
- 2 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt
- 1 lb. extra-large raw shrimp 21-25 per lb., peeled and deveined
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 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 and the spices.
- 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. For smaller shrimp, cook for a total of about 5 minutes, stirring often.
- Garnish with parsley and serve, on cauliflower rice, mashed cauliflower, or on a bed of green leaves such as spinach or arugula.
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 