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cup finely chopped white onion
cup finely chopped green onions (4 medium)
to 2 tablespoons finely chopped fresh rosemary leaves
tablespoon finely chopped fresh Italian (flat-leaf) parsley
cloves garlic, finely chopped
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
cup Chardonnay or other dry white wine
tablespoon harissa (chili pepper paste) or any hot sauce
lb uncooked medium shrimp, shelled, deveined
Fresh lemon juice, if desired
In 12-inch skillet, heat butter and oil over medium-high heat. Stir in white onion and green onions. Cook 1 to 2 minutes, stirring frequently, until onion is translucent.
Stir in rosemary, parsley and garlic. Cook 1 minute. Stir in tomatoes, wine, harrissa and salt. Simmer 15 minutes or until wine evaporates and sauce thickens.
Stir in shrimp. Cook 7 to 9 minutes longer or until shrimp are pink. Stir in lemon juice. Serve warm.
- Add a teaspoon of hot sauce at a time, tasting after each addition, until you get the heat you want. Harissa heat varies by brand.
- The lemon will bring out all the flavors but it is only if desired.
- Serve on a platter with rosemary sprigs.
- Serve over warm white rice.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Love eating spicy food? This spicy shrimp recipe is for you!
RECIPE: Make Joey D’s Oak Room New Orleans Spicy Shrimp
The sauce that comes with the New Orleans barbecue shrimp appetizer at Joey D’s Oak Room is absolutely divine. It includes a mixture of spices with a smoky taste to it. I would love to have the recipe for that dipping sauce! It would pair well with other fish recipes as well. — Viviana Fernandez, Sandy Springs
This spicy shrimp appetizer has been on the menu at Joey D’s Oak Room since the restaurant opened more than 30 years ago. It’s a classic New Orleans preparation that is messy to eat but worth the mess. This is the first time the restaurant has been willing to share this recipe, so we’re glad to be able to feature it.
Head-on shrimp are not generally available at your local grocery, but a fresh seafood shop or market like the Buford Highway or DeKalb farmers markets will have them for sale. It’s worth seeking them out because they provide extra flavor to the dish.
Don’t forget the crusty bread. You’ll want it to soak up every bit of that buttery sauce.
- 1 stick (½ cup) salted butter
- 2 tablespoons Worcestershire sauce
- 1½ teaspoons lemon juice
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- ¾ teaspoon Tabasco
- ¼ teaspoon cayenne, or to taste
- ¼ teaspoon salt
- 1½ pounds head-on, shell-on large shrimp
- Crusty bread, for serving
- In a large skillet, melt butter over medium heat.
- In a small bowl, whisk together Worcestershire, lemon juice, black pepper, white pepper, Tabasco, cayenne and salt. When butter is melted, stir Worcestershire mixture into butter and whisk together. Bring sauce to a boil.
- Add shrimp to boiling sauce. Ideally, shrimp will fit in one layer. If it doesn’t, cook some of the shrimp, then remove from skillet and keep warm while cooking the remainder of the shrimp. Sear shrimp on the first side, about 3 minutes if using shell-on shrimp. Turn and sear on the second side, about 2 minutes, or until shrimp is cooked through. When all shrimp has been cooked, serve in a large bowl with all the butter sauce. Serve bread on the side for dipping. Serves 4.
Per serving: Per serving: 334 calories (percent of calories from fat, 67), 24 grams protein, 4 grams carbohydrates, trace fiber, 25 grams total fat (15 grams saturated), 275 milligrams cholesterol, 1,382 milligrams sodium.
Easy Frozen Shrimp Recipes
Browse these awesome frozen shrimp recipes that are sure to inspire you and delight your family!
Easy Shrimp Cioppino
So good and much faster and easier than a traditional cioppino recipe! This is a super easy "dump recipe" using spicy Fra Diavolo sauce, frozen shrimp, and a few other pantry ingredients. You can mix it up with whatever additional seafood you like or happen to have in the freezer. It's a great weeknight dinner that's impressive enough to make for holidays and perfect when you need a big pot of seafood soup or stew. This one is a family favorite!
Shrimp Fried Rice
Who doesn't love a tasty meal of fried rice, complete with bite-sized veggies and shrimp, all seasoned with garlic, ginger, green onions, soy sauce, and a little scrambled egg? Whip it up quickly by using frozen shrimp, frozen veggies, and Instant Pot rice. Win-win!
Recipe by Averie Cooks
Instant Pot Frozen Shrimp
No time to thaw your shrimp? No problem! This is the recipe for you. Your Instant Pot will make lightning-fast work of cooking frozen shrimp, even with the shell on, into a luscious seafood entree. Just a little water, lemon juice, and Old Bay seasoning will do the trick!
Recipe by The Garlic Diaries
Italian Shrimp Bake
For this baked shrimp in a buttery Italian sauce use thawed shrimp and veggies, add them to a sheet pan, and drizzle with butter and a dry seasoning mix. Bake for 15 minutes and serve with rice, pasta, or quick and easy air fryer baked potatoes. The tasty sauce will have you swooning over this delicious meal.
Recipe by Homemade Hooplah
Air Fryer Parmesan Shrimp
You'll love this tasty way to cook thawed shrimp! Just season the shrimp with garlic, salt and pepper, onion powder, parmesan cheese, and cook in your air fryer. The result? A perfectly crispy, highly seasoned, and utterly delicious shrimp feast! Serve with your favorite sauce, dip, or just a squeeze of lemon.
Recipe by Bitz N Giggles
Baked Coconut Shrimp
A bag of thawed, peeled, medium-sized shrimp is perfect for dredging and coating with flaked coconut and panko crumbs before baking. Once coated, you'll bake the shrimp to golden crunchiness. Serve with your favorite dipping sauce. Makes a wonderful tropical appetizer or main course. Serve with a pina colada for an island inspired meal!
Recipe by Spend With Pennies
Low Country Shrimp Boil
Think you can't pull off a shrimp boil with frozen shrimp? Think again! This recipe will guide you through how to cook a tasty pot full of Cajun-spiced corn, Andouille sausage, onions, potatoes, and frozen shrimp. There's no need to even thaw before tossing them in toward the end. Awesome!
Recipe by The View From Great Island
Keep packages of coleslaw mix and frozen pre-cooked shrimp stocked and you can make this outrageously delish taco meal for busy weeknights. A quick saute of thawed shrimp and taco seasoning in a splash of broth will get you started. Have your favorite toppings available and your choice of hard or soft shell tacos and serve it all in record time!
Recipe by Eating On A Dime
Easy Thai Shrimp Curry
Thaw your frozen shrimp and cook it up with this outrageously flavorful curry recipe. Coconut milk, onion, garlic, curry paste, and chicken broth create a rich base for this delectable meal. It can all be ready in under 30 minutes! Serve with rice.
Recipe by Salt And Lavender
Healthy Shrimp Scampi With Zucchini Noodles
Ditch the pasta in favor of healthy spiralized zucchini in this quick and delish dinner full of veggies, garlic and shrimp. Butter, lemon and Parmesan cheese give the shrimp its classic flavor. It's a quick meal that can be on the table in under 30 minutes!
Recipe by Well Plated
Spicy Shrimp Spaghetti
Go bold with this spaghetti meal that uses shrimp for a spicy protein. Using frozen, pre-cooked shrimp makes this dish even quicker to assemble since you'll just add the shrimp at the very end to make sure they're heated through when you're ready to serve. Fresh tomatoes, garlic and herbs, and seasonings make up the simple sauce. So good!
Recipe by Happy Foods Tube
Shrimp Enchiladas With Creamy Poblano Sauce
Seafood enchiladas covered with a creamy white chili sauce are things that dinner dreams are made of. Thaw your shrimp and quickly cook it with spinach, shredded carrots, onions and seasonings. Stuff your tortillas and cover with the homemade sauce and bake. These are family approved, so make them with confidence!
Recipe by Little Spice Jar
Using pre-cooked frozen shrimp that's been thawed, chop it up into tiny pieces. You'll add that to a flavorful mix of mayo, sour cream, Dijon mustard, chopped green onion and chopped cucumber. Mix and refrigerate until ready to add to sandwich buns and serve. Perfect for spring or summer.
Recipe by Natasha's Kitchen
Creamy Garlic Shrimp
This decadent shrimp sauce is everything and more. It's full of white wine, cream, butter, Parmesan cheese, garlic, and shrimp. Plus, it only takes about 10 minutes to put together in your skillet! It's a swoon-worthy meal that you can serve with rice, noodles or steamed veggies.
Recipe by Cafe Delites
Baked Shrimp Dip
Perfect for entertaining, this cheesy shrimp dip can be assembled ahead of time and baked right before you're ready to serve it. Mozzarella, Parmesan, cream cheese, white wine, and garlic make up the scrumptious base dip for the shrimp. Bake until hot and bubbly and serve this to rave reviews!
Recipe by The Chunky Chef
Cajun Shrimp Casserole
Casserole fans will adore this easy and highly seasoned shrimp bake. Swap out the traditional rice for riced cauliflower if you want to keep it low carb. Don't skimp on the cajun seasoning, though! Use frozen cooked shrimp that has been thawed. The whole casserole needs just 20 minutes in the oven. Perfect!
Recipe by Protecting Your Pennies
Sheet Pan Lemon Cajun Shrimp, Potato, and Vegetables
Enjoy a spicy Cajun-inspired meal with this easy sheet pan dinner that is made simple with potatoes, green beans, bell peppers and thawed shrimp. Butter, lemon juice, and spices keep it flavorful and coated with deliciousness.
Recipe by Hummusapien
Shrimp Alfredo Pizza
Pizza gets a new topping with a cheesy Alfredo sauce and shrimp for a lean protein topping. Feel free to use a store bought crust and sauce to make it effortless, although her recipe for Alfredo sauce is super easy. Just make sure you're using thawed pre-cooked shrimp!
Recipe by Tastes Of Lizzy T
Bang Bang Shrimp And Rice Bowls
Here's an easy copycat recipe for Bang Bang shrimp. Use thawed and pre-cooked shrimp and fry them for the classic crispy texture. Serve over rice and coat it all with the homemade sauce recipe that's positively mouthwatering.
Recipe by Domestic Super Hero
If you're looking for a super easy appetizer or even a quick protein for dinner, look no further. Use frozen and breaded butterfly shrimp and give it a spicy kick with Buffalo sauce. Bake the shrimp, coat it in your favorite Buffalo sauce, and serve. For a meal option, choose a few delicious sides and you're done!
Recipe by Dinner At The Zoo
Shrimp Stir Fry
Rice or noodles make the perfect bed for this spicy shrimp meal. Covered in a delicious Asian-inspired sauce, the shrimp and veggies can quickly be made from thawed, frozen ingredients. It's a family favorite meal that everyone will appreciate.
Recipe by Spend With Pennies
So try one of these quick and easy shrimp recipes for a coastal inspired dinner this week!
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.
30-Minute Spicy Shrimp Masala
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Learn how to make a quick and easy spicy shrimp masala that’s perfect to serve with rice or with warm naan. It’s an Indian inspired recipe that’s sure to please!
Guys, guys, guys! I’ve been DYING to share this recipe with you. First, picture this: spicy sauteed tomato paste flavored with fresh ginger and garlic paste, followed by coriander and cumin (because what Indian recipe is complete without it,) and finally tons of freshly squeezed lemon juice and chopped cilantro. So to sum it all up, it’s all the flavors you LOVE from Indian food that come together in this spicy shrimp masala.
True story: I hesitated a bit when I first started developing this recipe. I mean, we love the flavors of good Indian food but this isn’t something that’s super familiar, and I had no idea how you guys would feel about shrimp and masala together.
True story: I posted a picture of this on Insta-stories to see how many of you would make something like this and guys! You blew me away!
So here it is, this one goes out to YOU.
For our spicy shrimp masala, we start by making our scented masala paste from scratch, and then we cook the shrimp in that paste and what you get is this dry mix of shrimp masala. This recipe doesn’t have a whole lot of gravy, so I prefer to serve it with naan bread, but for my rice lovers, this would work well over basmati rice too!
Before we go any further, I feel I need to clarify that I’m certainly not an Indian/Pakistani food expert. I’m sure it’s already fairly obvious, but there, now I’ve said it too. My mom has always made a variation of this recipe growing up, and this is her recipe with a few tweaks here and there.
Alright alright, let’s get into the thick of this shrimp masala recipe.
It all starts with the tomatoes and some oil. Be generous with the oil here because the tomatoes are going to fry in it until they start to fall apart and form a paste. Next, we’ll add in the ginger and garlic paste along with diced jalapenos and let that all cook down for a minute or so.
Now comes the seasonings! You’ll see all the usual ingredients of Indian cuisine – coriander, cumin, turmeric, and red pepper flakes. We’ll cook all of that with a little water, so the flavors develop. Then comes the shrimp, this will take just a few minutes to cook up. Finally, we’ll season it with garam masala, lemon juice, fenugreek leaves, and chaat masala (optional).
When I shared my butter chicken recipe a few years ago, I had a ton of you ask what you should do with the leftover fenugreek leaves. Well, here it is! Make SPICY SHRIMP MASALA.
The chaat masala is optional for this recipe, but it does add quite a bit of flavor. You know when you eat at an Indian restaurant and can’t quite figure out what that flavor is that’s a little tart and a little salty —> it’s chaat masala. Try sprinkling a bit on your chana masala too, friends it will leave you feeling all sorts of special, but whatever you do, DON’T SMELL IT straight from the packaging. I’m not even going to pretend it’s pleasant. ??♀️ If you aren’t familiar with chaat masala, it contains flavors like black salt and dried mango powder. Here’s a link to the one I used.
And there it is! An easy, flavorful, 30-minute shrimp masala recipe. This recipe is super flexible so you could swap the shrimp for boneless, skinless chicken breast or thigh pieces. The chicken will take a bit longer to cook through than the shrimp, but it’ll be just as delicious!
This easy spicy shrimp recipe is my take on an appetizer once served at The River Station in Peoria, IL. This restaurant was part of a chain that included Mountain Jack’s and The Hungry Hunter. Serve this dish with warm garlic bread for dipping.
- ½ cups Unsalted Butter
- ¼ cups Cajun Seasoning (preferably Salt-free)
- ½ cups Frank's Red Hot Sauce
- 2 pounds Peeled Uncooked Shrimp
Melt the butter, seasonings and Frank’s Red Hot sauce in a saucepan over low heat. Turn the heat up to medium and add the shrimp. Depending on the size of your shrimp, you may cook them anywhere from 4-10 minutes. When the shrimp is curled and uniformly opaque, it should be done. Test one!
This recipe is for meal-sized servings. You can easily cut the number of shrimp down and the sauce ingredients to make an appetizer-sized version. Or use less shrimp and keep the rest of the recipe the same for lots of sauce. I don’t like things as salty (there is a salt in Frank’s Red Hot sauce), but if you really like salt, feel free to use regular Cajun seasoning and salted butter. I sometimes add a little bit of Old Bay Seasoning if I only have unsalted butter and I am using salt-free Cajun seasoning. Better to start off on the lower salt side and add to it if you need to.
We often serve this with garlic bread or a plain baguette to help sop up the sauce. It’s also popular here served with wild rice.
If you serve this with cauliflower rice it can easily be a complete healthy meal. If you opt for regular rice, you'll probably want to add another vegetable.
Roasted or steamed broccoli would be great. Or you could keep things super easy and add a couple extra peppers to the shrimp skillet.
A side of buttery corn on the cob would be delicious, too!
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Spicy Lemon Garlic Shrimp
Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.
In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.
Bake until shrimp is opaque and butter is hot and bubbly.
Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.
This is an extremely delectable take on the Spicy Shrimp (a standard southern shrimp dish) I posted here in the early days of The Pioneer Woman Cooks. It&rsquos similar to the old standby in that you simply throw a bunch of shrimp onto a baking sheet, top it with a bunch of savory ingredients, and bake it till the shrimp or done&hellipbut instead of a spicy, peppery, Tabasco kick, the shrimp are seasoned with garlic&helliplemon&hellipbutter. All the good things in life.
What I love about this dish is that you can pull shrimp straight out of the freezer and bake them without thawing if you&rsquore in a rush to fix dinner for guests.
But what I love more about this dish are the heavenly, ridiculously buttery and delightful juices in the pan after the shrimp have cooked.
You have to dip bread in the stuff to believe it.
Serve this on New Year&rsquos Eve! Put little bowls around the table for the shells. Everyone will love it.
Grab some shrimp right out of the freezer. Give it a good rinse under cool water for a few minutes, just to get most of the ice off.
Arrange the shrimp in a single layer on a baking sheet. Then just set the shrimp aside for a bit.
Throw cold butter into the food processor.
Peel a whole buncha garlic.
Throw the garlic in with the butter.
Then toss in some parsley. You&rsquoll notice two things about this parsley. No, wait&hellipthree things.
Well, maybe more than three.
1. It&rsquos curly-leaf parsley. I cain&rsquot get no flat-leaf parsley at my local grocery store.
1a. I defy anyone to detect the difference in flavor between curly leaf and flat leaf parsley.
2. It&rsquos all in a bunch no chopping necessary.
2b. I&rsquom lazy.
3. It&rsquos a little wilted.
3a. And I don&rsquot care who knows it.
Next, squeeze in the juice of one lemon.
Then add a good amount of crushed red pepper.
Next, just pulse-pulse-pulse until it all comes together and combines. Because the butter is cold, it&rsquoll wind up in nice crumbly clumps.
Sprinkle the crumbles all over the shrimp.
Throw the pan into the oven and bake the shrimp for about twenty or thirty minutes.
The shrimp will be pink and opaque and the butter will be hot and bubbly.
And the world will be a beautiful, wonderful, inviting place.
Serve the shrimp straight from the pan or transfer them to a serving platter. If you do the latter, be sure to pour on all The Wonderfulness.
Spicy Parmesan Shrimp Pasta
I’ve been somewhat obsessed with skillet dishes. It takes minutes to put together and Jason and I get a kick out of eating it right out of the pan. Hey, we don’t even have a dining table so you could imagine us just shoving our heads together into a skillet on our coffee table. And that’s exactly what happened with this shrimp pasta.
This shrimp pasta comes together so easily with just a handful of pantry ingredients. Just be sure to prepare yourself for a 30 minute marinade. You can even make the marinade the night before so it’s ready to use for dinnertime. Once that’s ready, throw everything into a skillet, add your cooked pasta and that’s it. Done and done. Easy enough, right?
But don’t be fooled by the ease of this recipe. It’s incredibly flavorful and wonderfully spicy. If you’re not a fan of the heat, just cut down on the red pepper flakes. A little bit goes a long way.
- 16 jumbo shrimp (1 1/2 pounds), shelled and deveined
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 2 tablespoons sambal oelek or other chile paste
- 1 stick (4 ounces) unsalted butter, cut into tablespoons
- Crusty bread, for serving
Season the shrimp with salt and pepper. In a very large skillet, heat the olive oil until shimmering. Add the shrimp and cook over moderately high heat until lightly browned, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and sambal and bring to a simmer, scraping up any browned bits on the bottom of the pan. Reduce the heat to moderately low and swirl in the butter until melted and incorporated. Remove from the heat and season with salt and pepper. Transfer to a bowl and serve with crusty bread.