Bursting with flavor, spicy shrimp are amazing and so easy to make. They're ready in 15 minutes!
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 website. 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 in a bowl of lukewarm water if needed.
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!
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: I like to use 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.
Making these spicy shrimp is so easy! Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:
Your first step is to heat some olive oil in a large skillet over medium-high heat.
Next, you add the shrimp and the spices.
Cook until the shrimp are cooked through and opaque, about 5 minutes.
Garnish with parsley and serve. That's it!
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.
Frequently asked questions
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 of cayenne for a subtle kick, but you can go up to ½ teaspoon. Or use just a pinch for minimal heat.
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.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- 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. Try 3-4 garlic cloves.
I usually simply serve these tasty shrimp on plates, with just about any side dish (microwave broccoli is super easy).
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 on 50% power.
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15-Minute Spicy Shrimp Recipe
- 2 tablespoons olive oil
- 1 lb. extra-large raw shrimp 21-25 per lb., peeled and deveined
- ½ teaspoon Diamond Crystal kosher salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped parsley for garnish
- 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.