21 Spicy Shrimp Recipes Delicious

There’s something undeniably irresistible about the fiery kick of spicy shrimp that turns a simple meal into a memorable feast. Whether you’re in the mood for a quick weeknight dinner or planning a special weekend gathering, our roundup of 21 spicy shrimp recipes promises to deliver bold flavors and easy-to-follow steps. Dive into this collection and discover your next favorite dish that’s sure to spice up your cooking routine!

Spicy Garlic Butter Shrimp

Just last weekend, I found myself staring at a bag of frozen shrimp in my freezer, wondering how to turn them into something spectacular without spending hours in the kitchen. That’s when I remembered this Spicy Garlic Butter Shrimp recipe—a quick, flavorful dish that never fails to impress. It’s become my go-to for busy weeknights when I crave something gourmet but easy.

Ingredients

• Shrimp – 1 lb
• Butter – 4 tbsp
• Garlic – 4 cloves, minced
• Red pepper flakes – ½ tsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Thaw the shrimp under cold running water for 5 minutes, then pat dry with paper towels to ensure they sear properly.
2. Melt the butter in a large skillet over medium heat (350°F), watching closely to prevent browning.
3. Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not burnt.
4. Increase the heat to medium-high (400°F) and add the shrimp in a single layer, cooking for 2 minutes per side until they turn pink and opaque.
5. Drizzle the lemon juice over the shrimp and sprinkle with salt, tossing to coat evenly before removing from heat.

Now, the shrimp should be perfectly succulent with a kick of heat and a rich, buttery garlic flavor that’s irresistible. I love serving them over a bed of steamed rice or with a side of crusty bread to soak up all that delicious sauce.

Cajun Spicy Shrimp Skillet

After a long day at work, there’s nothing I crave more than a dish that packs a punch and comes together in a flash. That’s why this Cajun Spicy Shrimp Skillet is my go-to—it’s fiery, flavorful, and ready in under 30 minutes.

Ingredients

• Shrimp – 1 lb
• Cajun seasoning – 2 tbsp
• Butter – 2 tbsp
• Garlic – 3 cloves, minced
• Lemon juice – 1 tbsp

Instructions

1. Pat the shrimp dry with paper towels to ensure they sear nicely.
2. Toss the shrimp with Cajun seasoning until evenly coated.
3. Melt butter in a large skillet over medium-high heat.
4. Add minced garlic to the skillet, sautéing for 30 seconds until fragrant.
5. Add the seasoned shrimp to the skillet in a single layer, cooking for 2 minutes per side.
6. Drizzle lemon juice over the shrimp during the last minute of cooking.
7. Remove from heat once the shrimp are opaque and slightly charred.

Serve this sizzling skillet over a bed of creamy grits or with crusty bread to soak up the spicy, buttery sauce. The shrimp are perfectly tender with a kick that lingers just enough to keep you coming back for more.

Thai Spicy Shrimp Soup

Unbelievably, the first time I tried Thai Spicy Shrimp Soup, it was a chilly evening in Portland, and I was craving something to warm me up from the inside out. This dish, with its perfect balance of spicy, sour, and savory, did just that—and now it’s a staple in my kitchen during the colder months.

Ingredients

• Shrimp – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Chicken broth – 4 cups
• Lemongrass – 2 stalks
• Thai chilies – 3
• Lime juice – 2 tbsp
• Fish sauce – 1 tbsp
• Brown sugar – 1 tsp

Instructions

1. Peel and devein the shrimp, keeping the tails on for presentation if desired.
2. In a large pot, bring the chicken broth to a boil over high heat.
3. Bruise the lemongrass stalks with the back of a knife and add them to the pot to infuse the broth, reducing the heat to a simmer for 5 minutes.
4. Add the coconut milk, stirring gently to combine without curdling.
5. Slice the Thai chilies thinly and add them to the soup, adjusting the quantity based on your heat preference.
6. Stir in the lime juice, fish sauce, and brown sugar, tasting and adjusting the balance of flavors as needed.
7. Add the shrimp to the pot, cooking just until they turn pink and opaque, about 3-4 minutes.
8. Remove the lemongrass stalks before serving to avoid any woody texture in the final dish.

Delightfully, this soup boasts a creamy texture with a kick that lingers just long enough to keep you coming back for more. Serve it with a side of steamed jasmine rice to soak up every last drop of the flavorful broth.

Spicy Shrimp Tacos with Avocado Salsa

Every time I think about making tacos, I’m reminded of that one summer evening when I decided to spice things up a bit in the kitchen. That’s how these Spicy Shrimp Tacos with Avocado Salsa came to be—a perfect blend of heat and freshness that’s become a staple in my home.

Ingredients

• Shrimp – 1 lb
• Taco seasoning – 2 tbsp
• Olive oil – 2 tbsp
• Corn tortillas – 8
• Avocado – 1
• Lime – 1
• Cilantro – ¼ cup
• Red onion – ¼ cup
• Salt – ½ tsp

Instructions

1. Preheat a skillet over medium heat (350°F) and add 1 tbsp olive oil.
2. Toss the shrimp with taco seasoning until evenly coated.
3. Add the shrimp to the skillet and cook for 2 minutes per side, until pink and opaque.
4. While the shrimp cooks, dice the avocado, chop the cilantro, and finely dice the red onion.
5. In a bowl, combine the avocado, cilantro, red onion, juice of 1 lime, and salt to make the salsa.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Assemble the tacos by placing shrimp on each tortilla and topping with avocado salsa.

Key to getting the shrimp just right is not overcrowding the skillet—cook in batches if necessary. The avocado salsa brings a cool contrast to the spicy shrimp, and warming the tortillas makes them pliable and enhances their flavor. Keep the tacos open-faced to showcase the vibrant colors, or fold them for easy eating. Either way, they’re a burst of flavor in every bite.

Honey Sriracha Spicy Shrimp

Diving into the world of spicy seafood, I stumbled upon a recipe that’s become a weeknight favorite in my household. There’s something about the sweet heat of honey sriracha that turns simple shrimp into a crave-worthy dish.

Ingredients

• Shrimp – 1 lb
• Honey – ¼ cup
• Sriracha – 2 tbsp
• Soy sauce – 1 tbsp
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp

Instructions

1. Peel and devein the shrimp, leaving the tails on for presentation if desired.
2. In a small bowl, whisk together honey, sriracha, soy sauce, and minced garlic until well combined.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the shrimp to the skillet in a single layer, cooking for 2 minutes on one side until pink.
5. Flip the shrimp and pour the honey sriracha mixture over them, stirring to coat evenly.
6. Cook for an additional 2 minutes, or until the shrimp are opaque and the sauce has thickened slightly.
7. Remove from heat and let sit for 1 minute to allow the flavors to meld.

What makes this dish stand out is the perfect balance of sweetness and spice, with the shrimp remaining juicy and tender. Serve it over a bed of steamed rice or alongside a crisp salad for a meal that’s as vibrant as it is delicious.

Spicy Shrimp and Grits

Growing up in the South, I’ve had my fair share of shrimp and grits, but adding a spicy twist to this classic dish has become my go-to for impressing dinner guests. It’s the perfect blend of comfort and kick, and today, I’m sharing my foolproof recipe that’s sure to become a staple in your kitchen too.

Ingredients

• Shrimp – 1 lb
• Grits – 1 cup
• Chicken broth – 4 cups
• Butter – 2 tbsp
• Cheddar cheese – 1 cup
• Cayenne pepper – 1 tsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Bring chicken broth to a boil in a medium saucepan over high heat.
2. Slowly whisk in grits, reduce heat to low, and cover. Cook for 20 minutes, stirring occasionally to prevent sticking.
3. While grits cook, melt butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add shrimp to the skillet, sprinkle with cayenne pepper and salt. Cook for 2-3 minutes per side until shrimp are pink and opaque.
5. Once grits are creamy, stir in cheddar cheese until fully melted and combined.
6. Serve shrimp over a bed of cheesy grits. For an extra kick, drizzle with hot sauce or garnish with sliced green onions.

Velvety grits paired with spicy, succulent shrimp create a dish that’s both hearty and vibrant. Try serving it with a side of crispy bacon for an added layer of flavor and texture that’ll have everyone asking for seconds.

Korean Spicy Shrimp Stir Fry

Unbelievably easy and packed with flavor, this Korean Spicy Shrimp Stir Fry has become my go-to weeknight dinner. It’s the perfect blend of sweet, spicy, and savory, and the best part? It comes together in under 20 minutes. I remember the first time I made it; my kitchen was filled with the most incredible aromas, and my family couldn’t wait to dig in.

Ingredients

• Shrimp – 1 lb
• Soy sauce – 2 tbsp
• Gochujang – 1 tbsp
• Honey – 1 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp
• Green onions – 2, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic to the skillet and sauté for 30 seconds, just until fragrant.
3. Add shrimp to the skillet in a single layer and cook for 2 minutes on one side. Tip: Don’t overcrowd the pan to ensure each shrimp gets perfectly seared.
4. Flip the shrimp and cook for another 2 minutes until they turn pink and opaque.
5. In a small bowl, whisk together soy sauce, gochujang, and honey until smooth. Tip: Adjust the amount of gochujang based on your spice preference.
6. Pour the sauce over the shrimp and stir to coat evenly. Cook for an additional 1 minute, allowing the sauce to thicken slightly.
7. Remove from heat and garnish with sliced green onions. Tip: For an extra crunch, sprinkle some sesame seeds on top before serving.

Now, this dish is all about the contrast between the tender shrimp and the bold, spicy sauce. Serve it over a bed of steamed rice or with a side of crisp vegetables to balance the heat. Not only is it a feast for the taste buds, but the vibrant colors make it a feast for the eyes, too.

Spicy Shrimp Pasta with Tomato Cream Sauce

Nothing beats the comfort of a creamy pasta dish, especially when it’s got a kick of spice to wake up your taste buds. I remember the first time I tried adding shrimp to my tomato cream sauce—it was a game-changer, and now it’s a staple in my kitchen.

Ingredients

• Shrimp – 1 lb
• Pasta – 8 oz
• Tomato sauce – 1 cup
• Heavy cream – ½ cup
• Red pepper flakes – 1 tsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook for 8-10 minutes, until al dente, then drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
5. Increase the heat to medium-high and add the shrimp to the skillet, cooking for 2-3 minutes per side until pink and opaque.
6. Reduce the heat to low and stir in the tomato sauce and heavy cream, simmering for 5 minutes to blend the flavors.
7. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
8. Season with salt, then remove from heat and let sit for 2 minutes to thicken slightly.

Rich and creamy with just the right amount of heat, this dish is a perfect balance of flavors. Serve it with a sprinkle of fresh parsley or a side of crusty bread to soak up every last bit of that delicious sauce.

Jerk Spiced Shrimp with Mango Salsa

Growing up in a household where spices were the soul of every meal, I’ve always been drawn to dishes that pack a punch. That’s why this Jerk Spiced Shrimp with Mango Salsa recipe holds a special place in my heart—it’s a vibrant dance of flavors that reminds me of summer barbecues and lazy beach days.

Ingredients

• Shrimp – 1 lb
• Jerk seasoning – 2 tbsp
• Olive oil – 1 tbsp
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp

Instructions

1. Preheat your grill or skillet to medium-high heat (375°F).
2. In a bowl, toss the shrimp with jerk seasoning and olive oil until evenly coated.
3. Grill the shrimp for 2-3 minutes on each side, until they turn pink and slightly charred.
4. While the shrimp cooks, combine diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa.
5. Remove the shrimp from the grill and let them rest for a minute before serving.
6. Serve the shrimp topped with mango salsa.

Vibrant and bursting with flavor, this dish is a perfect balance of spicy and sweet. The shrimp are succulent with a smoky jerk char, while the mango salsa adds a fresh, tangy contrast. Try serving it over a bed of coconut rice for an extra tropical twist.

Spicy Shrimp Curry with Coconut Milk

Mmm, there’s nothing like the aroma of spices filling the kitchen to make a house feel like a home. I remember the first time I tried making Spicy Shrimp Curry with Coconut Milk; it was a chilly evening, and I was craving something that would warm me up from the inside out. This dish, with its perfect balance of heat and creaminess, has been a staple in my kitchen ever since.

Ingredients

• Shrimp – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, or until fragrant, being careful not to burn it.
3. Sprinkle curry powder into the pan and stir for 30 seconds to toast the spices, releasing their flavors.
4. Pour in the coconut milk, stirring to combine with the spices, and bring to a gentle simmer.
5. Add the shrimp to the pan, ensuring each piece is submerged in the sauce, and cook for 3-4 minutes, or until the shrimp turn pink and opaque.
6. Season with salt, stir well, and remove from heat.

You’ll love how the creamy coconut milk mellows the heat of the curry, creating a dish that’s rich in flavor yet surprisingly light. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of that delicious sauce.

Spicy Shrimp Po’ Boy Sandwich

Kicking off the week with a bang, I found myself craving something that packs both heat and heartiness, leading me straight to the kitchen to whip up a Spicy Shrimp Po’ Boy. It’s one of those dishes that reminds me of summer festivals in New Orleans, where the air is thick with the scent of fried seafood and the sound of jazz. This sandwich is my go-to when I need a quick, flavorful meal that doesn’t skimp on the spice.

Ingredients

• Shrimp – 1 lb
• French bread – 1 loaf
• Mayonnaise – ½ cup
• Hot sauce – 2 tbsp
• Lettuce – 1 cup
• Tomato – 1, sliced
• Oil – 2 cups, for frying
• Cornmeal – 1 cup
• Flour – ½ cup
• Salt – 1 tsp
• Pepper – ½ tsp
• Garlic powder – ½ tsp
• Cayenne pepper – ¼ tsp

Instructions

1. Peel and devein the shrimp, leaving the tails on for presentation if desired.
2. In a bowl, mix cornmeal, flour, salt, pepper, garlic powder, and cayenne pepper.
3. Heat oil in a deep fryer or large pot to 375°F.
4. Dredge shrimp in the dry mixture, shaking off excess.
5. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Tip: Don’t overcrowd the pot to ensure even cooking.
6. Remove shrimp with a slotted spoon and drain on paper towels.
7. Slice the French bread horizontally and toast lightly if desired.
8. Mix mayonnaise and hot sauce in a small bowl.
9. Spread the spicy mayo on both sides of the bread.
10. Layer lettuce, tomato slices, and fried shrimp inside the bread. Tip: Add a squeeze of lemon for extra brightness.
11. Cut the sandwich into portions and serve immediately. Tip: Serve with extra hot sauce on the side for those who dare.

Unbelievably crunchy on the outside and tender on the inside, this Spicy Shrimp Po’ Boy is a riot of textures and flavors. The heat from the cayenne and hot sauce is perfectly balanced by the cool lettuce and creamy mayo, making every bite a delightful contrast. Try pairing it with a crisp, cold beer to elevate the experience.

Spicy Shrimp and Corn Chowder

Fall is just around the corner, and there’s nothing like a warm bowl of Spicy Shrimp and Corn Chowder to welcome the season. I remember the first time I made this dish; it was a chilly evening, and the combination of spicy shrimp and sweet corn was just what I needed to warm up.

Ingredients

• Shrimp – 1 lb
• Corn kernels – 2 cups
• Heavy cream – 1 cup
• Chicken broth – 2 cups
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Cayenne pepper – ½ tsp
• Salt – 1 tsp

Instructions

1. Melt butter in a large pot over medium heat (350°F).
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add shrimp, cook for 2 minutes on each side until pink, then remove and set aside.
4. In the same pot, add corn kernels and sauté for 3 minutes.
5. Pour in chicken broth and bring to a boil, then reduce heat to simmer for 5 minutes.
6. Stir in heavy cream and cayenne pepper, simmer for another 3 minutes.
7. Return the shrimp to the pot, add salt, and cook for 2 more minutes.
8. Tip: For extra creaminess, blend half of the soup before adding the shrimp back in.
9. Tip: Adjust the cayenne pepper to control the spice level.
10. Tip: Fresh corn works best, but frozen can be a great time-saver.

With its creamy texture and a kick of spice, this chowder is a comforting meal on its own. Serve it with a slice of crusty bread for dipping, and you’ve got a dinner that’s both simple and spectacular.

Szechuan Spicy Shrimp

Believe it or not, the first time I tried Szechuan Spicy Shrimp was at a tiny, no-frills restaurant tucked away in Chinatown, and it was love at first bite. The fiery, numbing sensation of the Szechuan peppercorns combined with the succulent shrimp was unforgettable, and I’ve been perfecting my own version at home ever since.

Ingredients

• Shrimp – 1 lb
• Szechuan peppercorns – 1 tbsp
• Dried red chilies – 10
• Garlic – 3 cloves, minced
• Soy sauce – 2 tbsp
• Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a wok over medium-high heat until shimmering, about 2 minutes.
2. Add Szechuan peppercorns and dried red chilies, stir-fry for 30 seconds until fragrant.
3. Add minced garlic, stir-fry for another 30 seconds, being careful not to burn it.
4. Increase heat to high, add shrimp, and stir-fry for 2 minutes until they start to turn pink.
5. Pour in soy sauce, continue to stir-fry for another 2 minutes until shrimp are fully cooked and coated in the sauce.
6. Remove from heat and serve immediately.

Every bite of this Szechuan Spicy Shrimp delivers a bold, complex flavor profile that’s both spicy and slightly numbing. The shrimp remain juicy and tender, making this dish perfect served over a bed of steamed rice to soak up all the delicious sauce.

Spicy Shrimp Quesadillas

Deliciously spicy and irresistibly cheesy, these Spicy Shrimp Quesadillas are my go-to when I’m craving something quick yet satisfying. I remember the first time I made them; the aroma filled my kitchen, and I knew I had stumbled upon something special. Now, it’s a recipe I turn to whenever I need a little spice in my life.

Ingredients

• Flour tortillas – 4
• Shrimp – 1 lb, peeled and deveined
• Shredded cheese – 2 cups
• Jalapeño – 1, sliced
• Chili powder – 1 tsp
• Garlic powder – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a pan over medium heat until shimmering, about 2 minutes.
2. Add shrimp, chili powder, and garlic powder to the pan. Cook until shrimp are pink and opaque, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove shrimp from the pan and set aside. Wipe the pan clean with a paper towel.
4. Place one tortilla in the pan. Sprinkle ½ cup of cheese evenly over the tortilla.
5. Arrange half of the cooked shrimp and jalapeño slices on top of the cheese. Sprinkle another ½ cup of cheese over the shrimp.
6. Top with a second tortilla. Press down gently with a spatula. Tip: Pressing helps the quesadilla hold together when flipping.
7. Cook for 2-3 minutes until the bottom is golden brown. Carefully flip the quesadilla and cook for another 2-3 minutes until the other side is golden and the cheese is melted. Tip: Use a large spatula for easier flipping.
8. Repeat with the remaining tortillas, shrimp, and cheese.
9. Cut each quesadilla into quarters and serve immediately.

You’ll love the crispy exterior giving way to the molten cheese and spicy shrimp inside. For an extra kick, serve with a side of sour cream or avocado slices. Yum, these quesadillas are a fiery delight that’s sure to spice up any meal!

Spicy Shrimp Fried Rice

How many times have I found myself staring into the fridge, wondering what to make with a handful of shrimp and leftover rice? Too many to count, which is how this Spicy Shrimp Fried Rice became a staple in my kitchen. It’s quick, flavorful, and the perfect way to turn leftovers into something spectacular.

Ingredients

• Cooked rice – 2 cups
• Shrimp – 1 lb, peeled and deveined
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Soy sauce – 2 tbsp
• Red pepper flakes – 1 tsp
• Eggs – 2
• Green onions – 2, sliced

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add the shrimp and cook for 2 minutes on each side, or until pink and opaque. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp of oil. Add the minced garlic and cook for 30 seconds, until fragrant.
4. Push the garlic to one side of the skillet. Crack the eggs into the other side and scramble until fully cooked.
5. Add the cooked rice, soy sauce, and red pepper flakes to the skillet. Stir to combine everything evenly.
6. Return the cooked shrimp to the skillet and mix well. Cook for another 2 minutes to heat everything through.
7. Garnish with sliced green onions before serving.

Delightfully spicy and packed with flavor, this dish has a perfect balance of textures—tender shrimp, fluffy eggs, and slightly crispy rice. Try serving it with a squeeze of lime for an extra zing that cuts through the heat.

Spicy Shrimp Cocktail with Horseradish Sauce

Zesty flavors and a kick of heat make this Spicy Shrimp Cocktail with Horseradish Sauce a standout appetizer that’s perfect for any gathering. I remember the first time I tried adding horseradish to the sauce—it transformed the dish from good to unforgettable, and now it’s a staple in my recipe collection.

Ingredients

• Shrimp – 1 lb
• Horseradish – 2 tbsp
• Ketchup – 1/2 cup
• Lemon juice – 1 tbsp
• Hot sauce – 1 tsp
• Salt – 1/2 tsp

Instructions

1. Bring a large pot of water to a boil over high heat. Add the shrimp and cook for exactly 2 minutes until they turn pink and opaque.
2. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them chill for 5 minutes, then drain and pat dry.
3. In a small bowl, combine the horseradish, ketchup, lemon juice, hot sauce, and salt. Stir until well mixed.
4. Arrange the chilled shrimp on a serving platter with the horseradish sauce on the side for dipping.
5. For an extra touch, garnish the platter with lemon wedges and a sprinkle of fresh parsley before serving.

Here’s a tip: For the best texture, don’t overcook the shrimp—they should be just firm to the touch. The horseradish sauce packs a punch, balancing the sweetness of the shrimp beautifully. Serve this dish with crisp, cold cucumber slices to cool the palate between bites.

Spicy Shrimp and Sausage Jambalaya

Yesterday, I found myself craving something that packs a punch, both in flavor and heartiness, leading me to whip up this Spicy Shrimp and Sausage Jambalaya. It’s the kind of dish that brings a little bit of Louisiana right into your kitchen, perfect for those days when you need a meal that’s as vibrant as your mood.

Ingredients

• Olive oil – 2 tbsp
• Andouille sausage – 1 lb, sliced
• Shrimp – 1 lb, peeled and deveined
• Onion – 1 cup, diced
• Green bell pepper – 1 cup, diced
• Celery – 1 cup, diced
• Garlic – 3 cloves, minced
• Long grain rice – 2 cups
• Chicken broth – 4 cups
• Canned diced tomatoes – 1 can (14.5 oz)
• Cajun seasoning – 2 tbsp
• Bay leaves – 2

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add sliced Andouille sausage and cook until browned, about 5 minutes. Tip: Browning the sausage first adds depth to the dish’s flavor.
3. Add shrimp and cook until pink, about 2 minutes per side. Remove shrimp and sausage; set aside.
4. In the same pot, add onion, green bell pepper, celery, and garlic. Cook until vegetables are soft, about 5 minutes.
5. Stir in rice, chicken broth, diced tomatoes, Cajun seasoning, and bay leaves. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
7. Return shrimp and sausage to the pot. Cover and cook for an additional 5 minutes. Tip: Adding the shrimp back at the end ensures they stay tender and juicy.
8. Remove bay leaves before serving.

The jambalaya turns out perfectly fluffy, with the rice absorbing all the spicy, smoky flavors. Serve it with a side of crusty bread to soak up every last bit of that delicious sauce, or top with fresh parsley for a pop of color.

Spicy Shrimp Scampi

Unbelievably, the first time I tried making Spicy Shrimp Scampi, I was skeptical about the heat level, but it turned out to be the perfect kick to wake up my taste buds. Now, it’s my go-to dish when I need something quick yet impressively flavorful. Here’s how I make it, with a few personal tweaks along the way.

Ingredients

• Shrimp – 1 lb
• Garlic – 4 cloves
• Butter – 4 tbsp
• Red pepper flakes – 1 tsp
• Lemon juice – 2 tbsp
• Parsley – 2 tbsp
• Spaghetti – 8 oz
• Salt – 1 tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now ensures your pasta is flavorful from the inside out.
2. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente, then drain and set aside.
3. While the pasta cooks, melt butter in a large skillet over medium heat. Tip: Keeping the heat at medium prevents the butter from burning.
4. Add minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
5. Increase the heat to medium-high and add the shrimp, cooking for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the skillet to ensure each shrimp gets perfectly seared.
6. Remove the skillet from heat and stir in lemon juice and chopped parsley.
7. Toss the cooked spaghetti with the shrimp scampi mixture until well combined.

Perfectly balanced, this Spicy Shrimp Scampi offers a delightful contrast between the tender pasta and the succulent shrimp, with a spicy, buttery sauce that clings to every strand. Serve it with a crisp white wine and a simple green salad for a meal that feels both indulgent and refreshing.

Spicy Shrimp Enchiladas

Zesty flavors and a bit of heat make these Spicy Shrimp Enchiladas a standout dish in my weekly meal rotation. I remember the first time I tried them at a small beachside cafe in California, and I’ve been hooked ever since, tweaking the recipe to perfection.

Ingredients

• Shrimp – 1 lb
• Corn tortillas – 8
• Enchilada sauce – 2 cups
• Monterey Jack cheese – 2 cups, shredded
• Olive oil – 2 tbsp
• Cumin – 1 tsp
• Chili powder – 1 tsp
• Garlic – 2 cloves, minced

Instructions

1. Preheat your oven to 375°F.
2. In a skillet over medium heat, add olive oil and sauté garlic until fragrant, about 1 minute.
3. Add shrimp, cumin, and chili powder to the skillet. Cook until shrimp are pink and opaque, about 3 minutes per side. Tip: Don’t overcrowd the shrimp to ensure even cooking.
4. Warm the tortillas in the microwave for 30 seconds to make them pliable.
5. Divide the shrimp mixture evenly among the tortillas, roll them up, and place seam side down in a baking dish.
6. Pour enchilada sauce over the top and sprinkle with Monterey Jack cheese. Tip: For extra flavor, mix a little sauce with the shrimp before rolling.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let the enchiladas sit for 5 minutes before serving to set.

Mouthwatering doesn’t even begin to describe these enchiladas. The shrimp are perfectly spiced, and the cheese adds a creamy contrast. Serve with a side of avocado slices for a refreshing touch.

Spicy Shrimp and Broccoli Stir Fry

After a long day, there’s nothing I crave more than a quick, flavorful stir fry that packs a punch. This Spicy Shrimp and Broccoli Stir Fry has become my go-to for those nights when I want something delicious without spending hours in the kitchen.

Ingredients

• Shrimp – 1 lb
• Broccoli – 2 cups
• Soy sauce – 2 tbsp
• Sriracha – 1 tbsp
• Garlic – 2 cloves
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic to the pan, sautéing for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Toss in the shrimp, cooking for 2 minutes on each side until they turn pink. Tip: Overcooking shrimp makes them rubbery, so keep an eye on the clock.
4. Add broccoli to the pan, stirring frequently for 3 minutes until bright green and slightly tender.
5. Mix in soy sauce and sriracha, coating everything evenly. Cook for another minute to blend the flavors. Tip: Adjust the sriracha to control the heat level.

The shrimp are perfectly succulent, with a fiery kick from the sriracha that’s balanced by the crisp, fresh broccoli. Serve it over a bed of steamed rice or noodles for a complete meal that’s sure to satisfy.

Spicy Shrimp Dumplings with Chili Oil

Every time I think about making dumplings, I’m reminded of the first time I tried to fold them and ended up with more filling on my hands than in the wrapper. It’s a messy, delicious journey, and these Spicy Shrimp Dumplings with Chili Oil are no exception. They’re my go-to when I want something that packs a punch and brings a bit of heat to the table.

Ingredients

• Shrimp – 1 lb
• Dumpling wrappers – 1 pack
• Chili oil – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Soy sauce – 1 tbsp
• Sesame oil – 1 tsp

Instructions

1. Peel and devein the shrimp, then finely chop them.
2. In a bowl, mix the chopped shrimp with minced garlic, grated ginger, soy sauce, and sesame oil.
3. Place a small amount of the shrimp mixture in the center of each dumpling wrapper.
4. Wet the edges of the wrapper with water, then fold and seal to form dumplings.
5. Heat a pan over medium heat and add 1 tbsp of chili oil.
6. Place the dumplings in the pan and cook for 2-3 minutes until the bottoms are golden brown.
7. Add ¼ cup of water to the pan, cover, and steam for 5 minutes.
8. Remove the lid and cook for another 2 minutes to crisp up the bottoms.
9. Drizzle the remaining chili oil over the dumplings before serving.

Just out of the pan, these dumplings are juicy, with a crispy bottom that gives way to a spicy, flavorful filling. Serve them with a side of extra chili oil for dipping, or over a bed of steamed greens to balance the heat.

Conclusion

Zesty flavors await in our roundup of 21 Spicy Shrimp Recipes! Perfect for home cooks looking to spice up their mealtime, each dish promises a delicious adventure. We’d love to hear which recipe becomes your favorite—drop us a comment below. Loved what you saw? Share the love on Pinterest and spread the spicy goodness!

Bella Bacinos