Chili Garlic Spicy Shrimp

Name: Chili Garlic Spicy Shrimp
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 tablespoons olive oil; 1 pound raw shrimp; 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

User Reviews

5.0

129 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
2 servings
Calories
306 kcal
Course
Main Course
Cuisine
American

Chili Garlic Spicy Shrimp

Winston Campbell

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Bursting with flavor, these spicy shrimp are so easy to make. They're ready in 15 minutes! Serve them on cauliflower rice or use them in salads and tacos.

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Ingredients

Servings

2 tablespoons olive oil
1 pound raw shrimp Extra-large, 21-25 per pound, peeled and deveined
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 tablespoons chopped parsley for garnish

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Instructions

Heat the olive oil in a large (12-inch) skillet over medium-high heat.
Add the shrimp, kosher salt, chili powder, garlic powder, smoked paprika, and cayenne pepper.
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. Cook smaller shrimp for a total of about 5 minutes, stirring often.
Garnish with parsley and serve on cauliflower rice, mashed cauliflower, or a bed of green leaves such as spinach or arugula.

Notes

We're using quite a bit of chili powder here and cooking it over medium-high heat, so you can expect some chile fumes. If you're sensitive to those, you can mitigate them to some extent by opening your kitchen window and turning on the range hood fan.
You can make these shrimp as spicy or 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.
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, covered, at 50% power.

Nutrition Information

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Serving 0.5recipe Calories 306kcal (15%) Carbohydrates 6g (2%) Protein 32g (64%) Fat 17g (26%) Saturated Fat 2g (10%) Sodium 1633mg (68%) Fiber 2g (8%) Sugar 1g (2%)