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Some recipes stick around because they’re just so easy to work into any meal and this Spicy Shrimp is one of them. I serve it over rice as a quick main dish, toss it into pasta, or arrange it on a platter for appetizers. The combination of fresh cilantro, a touch of cayenne heat, and bright lime makes it endlessly versatile. And since it comes together in just 15 minutes, it’s an easy option when I need something fast but flavorful.
The secret is a quick marinade, just a few minutes in seasoned olive oil is all it takes for the shrimp to soak up bold flavor. Then, a hot skillet does the rest, giving each piece a slightly crisp exterior while keeping the inside tender. The cayenne brings warmth without overwhelming heat, and a final squeeze of lime ties everything together. I always make extra because leftovers are just as good cold in a salad or quickly reheated for tacos the next day.
Table of Contents
Ingredients for Spicy Shrimp
- Shrimp: Look for medium-sized shrimp (16-20 per pound), peeled and deveined. Fresh is ideal, but if using frozen, thaw completely in the refrigerator before cooking.
- Fresh Cilantro: Choose bunches with bright green leaves and no yellowing. The stems are tender and flavorful, so feel free to include them when chopping.
- Olive Oil: Use good quality extra-virgin olive oil, as it’s both the marinade base and cooking oil. The flavor really comes through in this simple dish.
- Kosher Salt: I use Diamond Crystal brand kosher salt. If using Morton’s or table salt, use half the amount.
- Black Pepper: Freshly ground makes a noticeable difference. A medium-coarse grind works well.
- Cayenne Pepper: Start with less if you’re sensitive to heat—you can always add more for an extra kick.
- Lime Wedges: Optional for serving, but highly recommended. The bright acidity balances the heat and ties everything together. Look for limes that feel heavy for their size and give slightly when squeezed.
6 Recipe Tips
- Shrimp Size Matters: Medium shrimp (16-20 per pound) work well, but if using larger or smaller shrimp, adjust the cooking time accordingly.
- Marinate, but Not Too Long: A few minutes in the marinade is plenty—too long, and the salt can start to affect the texture.
- Watch the Heat: Keep your pan hot but not smoking—shrimp cook quickly, and you want them to sear, not steam.
- Don’t Crowd: Cook the shrimp in a single layer with space between them—overcrowding leads to steaming instead of browning.
- Time It Right: Shrimp turn pink and curl into a loose “C” shape when done. If they curl into a tight “O,” they’re overcooked.
- Prep Ahead: Have your garnishes ready before cooking—shrimp cook so quickly, you won’t have time once they hit the pan.
Recipe Options
- Change Up the Heat: I sometimes swap cayenne for red pepper flakes or a little smoked paprika for a milder heat with extra depth.
- Make It Milder: Skip the cayenne and use sweet paprika or standard chili powder instead—you’ll still get great color and flavor.
- Switch the Herbs: Fresh parsley works well instead of cilantro, or try a mix of both.
- Lemon Instead of Lime: If I don’t have limes on hand, fresh lemon juice works just as well for that bright, acidic finish.
- Make It Garlicky: Add 2-3 minced garlic cloves to the marinade—just keep an eye on it while cooking, as garlic burns quickly.
- Add Richness: Add a tablespoon of butter to the pan and swirl to coat the shrimp just before serving.
- Serving Ideas: Serve over rice, toss with pasta, or pile onto warm tortillas with avocado and lime to make Spicy Shrimp Tacos.
Storage and Reheating
Let the shrimp cool, then store them in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over medium-low heat with a little olive oil, just until warmed through. They’re just as good cold—tossed into a salad, wrapped in lettuce, or eaten straight from the refrigerator.
This is the kind of shrimp I make when I don’t want to think too hard about dinner but still want something that tastes great. It comes together fast, works with whatever I have on hand, and somehow always disappears before I expect it to. And if there are leftovers, they never go to waste—tucked into a salad, piled onto warm tortillas, or eaten straight from the fridge.
Serve With
More Delicious Shrimp Recipes
How to Make Spicy Shrimp
Toss the shrimp with cilantro, cayenne, salt, pepper, and a drizzle of olive oil in a large bowl. Let them sit for a few minutes while you heat the pan.
Heat a large skillet over medium-high heat with the remaining olive oil. Once hot, add the shrimp in a single layer, leaving space between them. Cook for a few minutes, stirring occasionally, until the shrimp turn pink and curl into a loose “C” shape. Gently toss to coat with sauce and transfer them to a serving platter. Garnish with more cilantro if you’d like, and serve right away with lime wedges for squeezing over the top.
Spicy Shrimp
Video
Ingredients
- 1/3 cup chopped fresh cilantro plus more for garnish (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper or more
- 1/2 teaspoon ground cayenne pepper or more
- 1/4 cup olive oil divided
- 2 pounds medium shrimp peeled and deveined
- lime wedges for serving
Instructions
- Add cilantro, salt, pepper, cayenne and 2 tablespoons of the olive oil to a large bowl and stir well to combine. Add shrimp and toss to coat evenly.
- Heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until hot. Add shrimp; cook and stir until pink and just cooked through, 3 to 4 minutes. Transfer to serving platter if desired and garnish with chopped cilantro. Serve hot with lime wedges if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
