23 Delicious Spicy Shrimp Recipes for Every Occasion

Get ready to spice up your mealtime with our collection of 23 Delicious Spicy Shrimp Recipes for Every Occasion! Whether you’re craving a quick weeknight dinner, looking for the perfect dish to impress your guests, or simply in the mood for some comfort food with a kick, we’ve got you covered. Dive into these flavorful recipes that promise to turn your ordinary meals into extraordinary culinary adventures. Let’s get cooking!

Spicy Garlic Butter Shrimp

Craving something that packs a punch? This Spicy Garlic Butter Shrimp is your ticket to flavor town—quick, easy, and downright addictive.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• a splash of olive oil
• 4 garlic cloves, minced
• a couple of pinches of red pepper flakes
• 1 tbsp lemon juice
• a handful of chopped parsley
• salt to season

Instructions

1. Heat a large skillet over medium heat. Add a splash of olive oil and 2 tbsp of butter until melted.
2. Toss in the shrimp, seasoning with salt. Cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add the remaining butter, minced garlic, and red pepper flakes. Sauté for 1 minute until fragrant—careful not to burn the garlic!
4. Return the shrimp to the skillet. Add lemon juice and toss everything together for another minute.
5. Garnish with chopped parsley and serve immediately.

Who knew simplicity could taste this good? The shrimp are juicy with a kick, while the garlic butter sauce is irresistibly rich. Try serving over a bed of creamy polenta or with crusty bread to soak up every last drop.

Cajun Spicy Shrimp and Grits

Alright, let’s dive straight into the heart of Southern comfort with a kick. Cajun Spicy Shrimp and Grits is your go-to when you’re craving something that’s both hearty and bold. No fluff, just flavor.

Ingredients

• 1 cup of stone-ground grits
• 2 cups of water
• 1 cup of heavy cream
• A couple of tablespoons of butter
• A splash of hot sauce
• 1 pound of shrimp, peeled and deveined
• A generous sprinkle of Cajun seasoning
• Half a lemon, juiced
• A handful of green onions, chopped

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan. Tip: Always use stone-ground grits for the best texture.
2. Stir in 1 cup of grits and reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
3. After 20 minutes, mix in 1 cup of heavy cream and a couple of tablespoons of butter. Keep stirring until creamy. Tip: The grits should be thick but still pourable.
4. Season the shrimp with a generous sprinkle of Cajun seasoning. Tip: Don’t skimp on the seasoning; it’s the soul of the dish.
5. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and slightly charred.
6. Squeeze half a lemon over the shrimp and toss with a splash of hot sauce.
7. Serve the creamy grits in bowls, topped with the spicy shrimp. Garnish with chopped green onions.

Out of this world, the creamy grits balance the fiery shrimp perfectly. Try serving it with a side of crusty bread to soak up every last bit of sauce.

Thai Spicy Shrimp Soup

Spice up your dinner routine with this Thai Spicy Shrimp Soup—it’s a flavor bomb that’s as easy to make as it is to devour. Packed with juicy shrimp and a kick of heat, it’s the perfect weeknight escape to Thailand.

Ingredients

• 1 lb of fresh shrimp, peeled and deveined
• 4 cups of chicken broth
• a couple of kaffir lime leaves
• a splash of fish sauce
• 1 tbsp of red curry paste
• 1 can (13.5 oz) of coconut milk
• a handful of mushrooms, sliced
• 1 stalk of lemongrass, smashed
• a pinch of sugar
• a squeeze of lime juice
• a few cilantro leaves for garnish

Instructions

1. Heat a large pot over medium heat and add the chicken broth, bringing it to a gentle simmer.
2. Stir in the red curry paste until fully dissolved, then toss in the lemongrass and kaffir lime leaves to infuse the broth with flavor.
3. Add the mushrooms and let them cook for about 5 minutes, until they’re just tender.
4. Pour in the coconut milk and a splash of fish sauce, followed by a pinch of sugar to balance the flavors.
5. Drop in the shrimp and cook for 2-3 minutes, just until they turn pink and opaque—overcooking will make them rubbery.
6. Finish with a squeeze of lime juice for a bright, tangy kick.
7. Garnish with cilantro leaves before serving to add a fresh, herby note.

Keep it bold with this soup—the creamy coconut milk tames the heat, while the shrimp stays succulent. Serve it steaming hot with a side of jasmine rice to soak up every last drop of that spicy, aromatic broth.

Spicy Shrimp Tacos with Avocado Crema

Here’s how to whip up these fiery delights that’ll have your taste buds dancing. Perfect for those who love a kick with their crunch.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• A pinch of salt
• 1 avocado, ripe
• A splash of lime juice
• 1/4 cup sour cream
• A couple of corn tortillas
• Handful of cilantro, chopped
• 1/2 cup red cabbage, shredded

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Toss the shrimp with chili powder, cumin, garlic powder, and salt. Tip: Let them sit for 5 mins to soak up the flavors.
3. Cook shrimp for 2 mins per side until pink. Don’t overcook or they’ll get rubbery.
4. Blend avocado, lime juice, and sour cream until smooth for the crema. Tip: Add a tad of water if too thick.
5. Warm tortillas in a dry skillet for 30 secs each side. Keep them wrapped in a towel to stay soft.
6. Assemble tacos: layer shrimp, drizzle with crema, top with cabbage and cilantro. Tip: Extra lime wedges on the side for that zesty punch.

The shrimp are juicy with a smoky spice, balanced by the cool, creamy avocado. Serve with an icy margarita to turn up the fiesta vibes.

Szechuan Spicy Shrimp Stir Fry

Never settle for bland when you can fire up your taste buds with this electrifying Szechuan Spicy Shrimp Stir Fry. Bold flavors, quick steps, and that addictive heat—this dish is your next obsession.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp Szechuan peppercorns
• 3 cloves garlic, minced
• a thumb-sized piece of ginger, grated
• 2 tbsp soy sauce
• a splash of rice vinegar
• 1 tbsp honey
• a couple of dried red chilies
• 2 tbsp vegetable oil
• a handful of green onions, chopped

Instructions

1. Heat oil in a wok over medium-high heat until shimmering, about 2 minutes.
2. Toss in Szechuan peppercorns and dried chilies, stir for 30 seconds until fragrant—careful not to burn them.
3. Add garlic and ginger, stir another 30 seconds to wake up those flavors.
4. Throw in shrimp, spread them out in a single layer. Let them sear for 1 minute before stirring.
5. Drizzle soy sauce, rice vinegar, and honey over the shrimp. Stir-fry for 2 more minutes until shrimp are pink and opaque.
6. Tip: If the wok gets too dry, a tiny splash of water prevents burning without diluting the sauce.
7. Throw in green onions, give it one final stir, and kill the heat.
8. Tip: Let it sit for a minute off the heat—the residual warmth thickens the sauce slightly.
9. Tip: Taste a shrimp. Need more kick? Crush an extra chili over the top before serving.

Layers of heat, tang, and sweetness cling to each succulent shrimp. Serve it over steamed rice or, for a low-carb twist, spiralized zucchini noodles.

Spicy Shrimp Pasta Arrabbiata

Alright, let’s dive straight into this fiery, flavor-packed dish that’s about to become your weeknight hero. A spicy shrimp pasta arrabbiata that’s bold, quick, and utterly irresistible.

Ingredients

• 8 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes (or more if you dare)
• a splash of white wine
• 14 oz can crushed tomatoes
• a couple of fresh basil leaves, torn
• salt to season

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve a cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Remove and set aside.
3. In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
4. Pour in a splash of white wine to deglaze the pan, scraping up any browned bits.
5. Stir in crushed tomatoes and let the sauce simmer for 5 minutes, thickening slightly.
6. Return shrimp to the skillet, along with the drained pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
7. Finish with torn basil leaves and a final sprinkle of salt.

Just like that, you’ve got a dish with a perfect balance of heat, tang, and sweetness. The shrimp are juicy, the pasta’s got bite, and that sauce? Absolutely killer. Try serving it with a side of crusty bread to mop up every last drop.

Korean Spicy Shrimp BBQ

Ready to fire up your taste buds? This Korean Spicy Shrimp BBQ is a flavor bomb that’s perfect for your next cookout. Juicy shrimp meets a fiery, sweet glaze—get ready to devour.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• 2 tbsp of gochujang (Korean chili paste)
• 1 tbsp of soy sauce
• 1 tbsp of honey
• a splash of sesame oil
• a couple of garlic cloves, minced
• 1 tsp of grated ginger
• a sprinkle of sesame seeds
• 2 green onions, chopped

Instructions

1. In a bowl, whisk together gochujang, soy sauce, honey, sesame oil, garlic, and ginger until smooth.
2. Add the shrimp to the marinade, tossing to coat evenly. Let it sit for 15 minutes at room temperature.
3. Heat your grill or grill pan to medium-high (about 375°F). Tip: Make sure it’s hot to get those perfect grill marks.
4. Thread the shrimp onto skewers. Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
5. Grill the shrimp for 2-3 minutes per side, until they’re pink and slightly charred. Tip: Don’t overcrowd the skewers for even cooking.
6. Sprinkle with sesame seeds and green onions right before serving.

Get ready for shrimp that’s sticky, spicy, and slightly sweet. Serve these skewers over a bed of rice or with a crisp salad to balance the heat.

Spicy Shrimp Curry with Coconut Milk

Kick off your culinary adventure with this Spicy Shrimp Curry with Coconut Milk—bold flavors, creamy texture, and just the right kick to wake up your taste buds.

Ingredients

• 1 lb shrimp, peeled and deveined
• a splash of olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• a thumb-sized piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• a pinch of red pepper flakes
• 1 can (13.5 oz) coconut milk
• a couple of handfuls of spinach
• salt, to your liking
• a handful of cilantro, chopped
• juice of 1 lime

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the onion, garlic, and ginger. Sauté until the onion is translucent, about 3 minutes.
3. Stir in the curry powder, turmeric, and red pepper flakes. Cook for 1 minute to release the flavors.
4. Pour in the coconut milk, bring to a simmer, and let it cook for 5 minutes.
5. Add the shrimp and cook until they turn pink, about 3 minutes. Tip: Don’t overcook the shrimp to keep them juicy.
6. Toss in the spinach and stir until wilted, about 1 minute.
7. Season with salt, sprinkle with cilantro, and squeeze lime juice over the top. Tip: The lime juice brightens the dish, so don’t skip it!
8. Serve hot. Tip: Pair with steamed rice or naan for a complete meal.

Enjoy the creamy coconut milk melding with the spicy, tangy flavors. The shrimp stays succulent, and the spinach adds a fresh bite. Try topping with extra cilantro and a lime wedge for Instagram-worthy presentation.

Spicy Shrimp and Mango Salad

Ready to shake up your salad game? This Spicy Shrimp and Mango Salad is a flavor bomb that’s as easy to make as it is to devour. Perfect for those days when you crave something light yet packed with a punch.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups diced mango
• 1 avocado, sliced
• A couple of cups of mixed greens
• A splash of lime juice
• 1 tbsp olive oil
• A pinch of salt
• 1 tsp chili powder
• A handful of cilantro, chopped

Instructions

1. Heat olive oil in a pan over medium-high heat. Add shrimp, sprinkle with chili powder and salt. Cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the pan to get a nice sear.
2. In a large bowl, toss mixed greens with lime juice. Tip: The acid from the lime will brighten up the greens.
3. Add the cooked shrimp, diced mango, and avocado slices to the bowl. Gently toss to combine. Tip: Add the avocado last to keep it from getting mushy.
4. Garnish with chopped cilantro before serving.

Vibrant and fresh, this salad is a symphony of textures—creamy avocado, juicy mango, and succulent shrimp. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation.

Spicy Shrimp Po’ Boy Sandwich

Every bite of this Spicy Shrimp Po’ Boy is a crunch of perfection, loaded with juicy, fiery shrimp and crisp veggies, all hugged by a soft, toasted baguette. Dive in, it’s messy in the best way.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• Vegetable oil, for frying
• 1 French baguette, sliced and toasted
• 1/2 cup mayonnaise
• 2 tbsp hot sauce
• 1 cup shredded lettuce
• 1 tomato, sliced
• Pickles, a couple of slices

Instructions

1. Marinate the shrimp in buttermilk and Cajun seasoning for 30 minutes in the fridge. Tip: This step ensures your shrimp are tender and packed with flavor.
2. Mix flour and cornmeal in a bowl. Dredge each shrimp in the mixture, shaking off excess.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry shrimp in batches until golden, about 2-3 minutes. Tip: Don’t overcrowd the pot to keep the oil temperature steady.
4. Drain shrimp on paper towels. Sprinkle with a pinch of salt while hot.
5. Stir together mayonnaise and hot sauce. Slather generously on both sides of the toasted baguette.
6. Layer the fried shrimp, lettuce, tomato slices, and pickles on the baguette. Tip: Add an extra drizzle of hot sauce if you like it extra spicy.

The sandwich is a symphony of textures—crispy shrimp, creamy sauce, and fresh veggies. Serve it with a side of extra napkins and a cold beer to cut through the heat.

Spicy Shrimp Fried Rice

You’ve got leftover rice and a craving for something fiery? Whip up this Spicy Shrimp Fried Rice in minutes—packed with bold flavors and a kick that’ll wake up your taste buds.

Ingredients

• 2 cups of day-old rice (trust me, fresh rice turns mushy)
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 3 cloves garlic, minced (because more garlic is always better)
• 1/2 cup frozen peas and carrots (no chopping needed, yay)
• 2 eggs, beaten
• 2 tbsp soy sauce (a splash more if you’re salty)
• 1 tbsp sriracha (or go wild if you can handle the heat)
• 1 tsp sesame oil (for that nutty finish)
• Green onions, sliced (for a pop of color)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add shrimp, cook until pink, about 2 minutes per side. Remove and set aside.
2. In the same skillet, add the remaining oil. Toss in garlic, stir for 30 seconds until fragrant—don’t let it burn!
3. Push garlic to one side, pour in eggs. Scramble until just set, about 1 minute.
4. Add peas and carrots, stir for another minute. Tip: Frozen veggies? No need to thaw, they’ll cook fast.
5. Crumble in the rice, breaking up any clumps. Fry for 2 minutes, stirring constantly.
6. Return shrimp to the skillet. Drizzle soy sauce and sriracha over everything. Toss to coat evenly, another 2 minutes.
7. Finish with a drizzle of sesame oil and a sprinkle of green onions. Tip: A squeeze of lime adds a fresh zing.

Bold flavors and a slight crunch from the veggies make this dish a weeknight hero. Serve it straight from the skillet for that authentic, just-cooked vibe.

Spicy Shrimp and Sausage Skillet

Whip up this fiery skillet that’s **packed with flavor** and ready in a flash. Perfect for those nights when you crave something bold but easy.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 spicy sausages, sliced
• 1 bell pepper, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of dashes of red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp smoked paprika
• Salt to your liking

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Add the sliced sausages and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Toss in the onion, bell pepper, and garlic. Sauté until soft, about 3 minutes.
4. Sprinkle in the smoked paprika and red pepper flakes, stirring for 30 seconds to toast the spices. Tip: This unlocks their flavor!
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
6. Add the shrimp, cooking until they’re pink and opaque, about 2-3 minutes per side. Tip: Shrimp cook fast, so keep an eye on them!
7. Season with salt to your liking and give everything a final stir.

Get ready for a dish that’s **juicy, spicy, and smoky** all at once. Serve it over a bed of rice or with crusty bread to soak up the sauce.

Spicy Shrimp Quesadillas

Outrageously easy and packed with flavor, these Spicy Shrimp Quesadillas are your next weeknight hero. Grab your skillet—let’s turn up the heat.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups shredded Monterey Jack cheese
• 4 large flour tortillas
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• A splash of lime juice
• A couple of dashes of hot sauce
• 1/4 cup chopped cilantro
• 1/2 cup diced red bell pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp, chili powder, and cumin. Cook for 2-3 minutes until shrimp are pink and opaque. Tip: Don’t overcrowd the skillet to get a nice sear.
2. Remove shrimp from skillet and chop into bite-sized pieces. Mix with lime juice, hot sauce, and cilantro in a bowl.
3. Wipe the skillet clean and return to medium heat. Place one tortilla in the skillet, sprinkle with 1/2 cup cheese, half the shrimp mixture, and 1/4 cup bell pepper. Top with another 1/2 cup cheese and a second tortilla.
4. Cook for 3-4 minutes until the bottom is golden and cheese starts to melt. Flip carefully and cook for another 3 minutes. Tip: Use a plate to help flip the quesadilla without losing any filling.
5. Repeat with remaining ingredients. Cut into wedges and serve immediately. Tip: Let it sit for a minute before cutting to keep the filling inside.

Smoky, spicy, and irresistibly cheesy, these quesadillas are a texture dream. Serve with a cool avocado crema to balance the heat, or go all-in with extra hot sauce on the side.

Spicy Shrimp Scampi

Fire up your taste buds with this Spicy Shrimp Scampi—it’s quick, fiery, and downright addictive. Perfect for when you’re craving bold flavors without the fuss.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup butter
• A splash of olive oil
• 1/2 tsp red pepper flakes
• Salt, just a pinch
• A couple of lemon wedges
• Fresh parsley, chopped for garnish

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Add the shrimp in a single layer, cooking for 1-2 minutes per side until pink. Remove and set aside.
3. In the same skillet, melt the butter and sauté the garlic until fragrant, about 30 seconds.
4. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
5. Stir in the red pepper flakes and a pinch of salt.
6. Return the shrimp to the skillet, tossing to coat in the sauce for another minute.
7. Squeeze a couple of lemon wedges over the top and sprinkle with fresh parsley before serving.

Zesty and vibrant, this dish packs a punch with its garlicky, buttery sauce and a kick of heat. Serve over a bed of pasta or with crusty bread to soak up every last drop.

Spicy Shrimp and Corn Chowder

Spice up your dinner routine with this Spicy Shrimp and Corn Chowder—creamy, fiery, and packed with sweet corn and succulent shrimp. Perfect for those who love a little heat with their comfort food.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups corn kernels (fresh or frozen)
• 1 cup heavy cream
• 2 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 cups chicken broth
• A splash of lime juice
• A couple of green onions, chopped
• Salt, just a pinch

Instructions

1. Melt butter in a large pot over medium heat. Tip: Don’t let it brown!
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Stir in smoked paprika and cayenne pepper, cook for 30 seconds to bloom the spices.
4. Pour in chicken broth and bring to a simmer. Tip: Simmering unlocks all the flavors.
5. Add corn kernels, cook for 5 minutes until tender.
6. Blend half the soup until smooth, then return to the pot for a creamy texture.
7. Stir in heavy cream and bring to a gentle simmer. Tip: Keep it on low to avoid curdling.
8. Add shrimp, cooking until pink and opaque, about 3 minutes.
9. Finish with a splash of lime juice and a pinch of salt.
10. Garnish with chopped green onions before serving.

You’ll love the creamy texture with pops of sweet corn and the kick from the spices. Serve it with crusty bread to soak up every last drop, or top with extra shrimp for a fancy twist.

Spicy Shrimp Pad Thai

Bold flavors and quick cooking make this Spicy Shrimp Pad Thai a weeknight hero. Grab your wok—we’re turning up the heat.

Ingredients

• 8 oz rice noodles
• a couple of tablespoons of vegetable oil
• 1 lb shrimp, peeled and deveined
• a splash of fish sauce
• 2 tablespoons of soy sauce
• a handful of bean sprouts
• 2 eggs, lightly beaten
• a bunch of green onions, chopped
• a sprinkle of crushed red pepper flakes
• a squeeze of lime juice
• a quarter cup of chopped peanuts

Instructions

1. Soak rice noodles in hot water for 8 minutes, then drain. Tip: They should be flexible but not mushy.
2. Heat 1 tablespoon of oil in a wok over high heat. Add shrimp, cook for 2 minutes until pink, then set aside.
3. In the same wok, add another tablespoon of oil. Pour in eggs, scramble until just set, about 1 minute.
4. Toss in noodles, shrimp, fish sauce, and soy sauce. Stir-fry for 3 minutes. Tip: Keep the heat high for that authentic char.
5. Mix in bean sprouts and green onions, cook for 1 more minute.
6. Finish with red pepper flakes, lime juice, and peanuts. Tip: Taste as you go—adjust heat with more pepper flakes if needed.

Amazingly tangy with a kick, this Pad Thai balances chewy noodles against crunchy peanuts. Serve it straight from the wok for maximum sizzle.

Spicy Shrimp and Grits Casserole

Kickstart your morning with a dish that packs a punch! Spicy shrimp meet creamy grits in this casserole that’s all about bold flavors and easy vibes.

Ingredients

• 1 cup of stone-ground grits
• 2 cups of water
• 1 cup of milk
• A splash of heavy cream
• 1 lb of shrimp, peeled and deveined
• A couple of tbsp of your favorite hot sauce
• 1 tbsp of smoked paprika
• 1/2 cup of shredded cheddar cheese
• 2 tbsp of butter
• Salt, just a pinch

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. In a medium pot, bring water and milk to a boil. Tip: Keep an eye on it to prevent boiling over.
3. Whisk in the grits and a pinch of salt, then lower the heat to simmer. Stir occasionally for about 20 minutes until thick.
4. While the grits cook, toss shrimp with hot sauce and smoked paprika. Tip: Let it marinate for at least 10 minutes for maximum flavor.
5. Once grits are done, stir in butter, heavy cream, and cheddar cheese until smooth.
6. Spread the cheesy grits in a baking dish, top with the spicy shrimp. Tip: Arrange shrimp in a single layer for even cooking.
7. Bake for 15-20 minutes until shrimp are pink and cooked through.

Melt-in-your-mouth shrimp and creamy, cheesy grits come together in this casserole that’s got a kick. Serve it straight from the oven with a side of crispy bacon for that extra crunch.

Spicy Shrimp Sushi Rolls

Who knew spicy shrimp sushi rolls could be this easy to whip up at home? Grab your bamboo mat and let’s roll into flavor town.

Ingredients

• 1 cup sushi rice, rinsed until the water runs clear
• A splash of rice vinegar
• A pinch of sugar and salt
• 4 nori sheets
• 1/2 lb shrimp, peeled and deveined
• A couple of tbsp sriracha sauce
• 1 avocado, sliced thin
• 1 cucumber, julienned
• A handful of sesame seeds

Instructions

1. Cook the sushi rice according to package instructions, then fold in the rice vinegar, sugar, and salt while it’s still warm. Tip: Use a wooden spoon to avoid crushing the grains.
2. While the rice cools, heat a pan over medium-high and cook the shrimp for 2-3 minutes per side until pink. Toss with sriracha right in the pan. Tip: Don’t overcrowd the shrimp for even cooking.
3. Lay a nori sheet on your bamboo mat, spread a thin layer of rice, leaving a 1-inch border at the top. Sprinkle sesame seeds over the rice.
4. Arrange shrimp, avocado, and cucumber in a line near the bottom edge. Tip: Wet the nori’s border to help seal the roll.
5. Roll tightly from the bottom, using the mat to press as you go. Slice into 8 pieces with a sharp, wet knife.

Ready to dive in? These rolls pack a punch with creamy avocado cooling the spicy shrimp. Serve with extra sriracha on the side for heat lovers.

Spicy Shrimp and Avocado Toast

Fire up your mornings with this Spicy Shrimp and Avocado Toast—quick, creamy, and packed with a kick that’ll wake up your taste buds faster than your alarm clock.

Ingredients

• 2 slices of sourdough bread
• 1 ripe avocado
• A squeeze of lime juice
• A pinch of salt
• A dash of red pepper flakes
• 1/2 lb shrimp, peeled and deveined
• A couple of tbsp olive oil
• 1 clove garlic, minced
• A sprinkle of cilantro for garnish

Instructions

1. Toast the sourdough bread until golden and crispy, about 3 minutes per side in a toaster or under the broiler.
2. Mash the avocado with lime juice and salt in a bowl until smooth but slightly chunky.
3. Heat olive oil in a pan over medium-high heat, add shrimp, and cook for 2 minutes per side until pink.
4. Toss in minced garlic and red pepper flakes with the shrimp, cook for another 30 seconds until fragrant.
5. Spread the mashed avocado evenly on the toasted bread.
6. Top with the spicy shrimp and garnish with cilantro.

Make every bite count with the creamy avocado balancing the heat from the shrimp. Serve it open-faced for maximum crunch or stack it for a hearty sandwich twist.

Spicy Shrimp Fajitas

Now, let’s dive into making these sizzling Spicy Shrimp Fajitas that’ll have your taste buds dancing. Perfect for a quick dinner that packs a punch!

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 bell peppers, sliced thin
• 1 onion, sliced thin
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• A splash of lime juice
• A couple of flour tortillas
• Salt, just a pinch

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Toss in the shrimp, seasoning them with chili powder, cumin, garlic powder, and salt. Cook for 2 minutes per side until pink. Tip: Don’t overcrowd the shrimp for even cooking.
3. Remove shrimp and set aside. In the same skillet, add a bit more oil if needed, then throw in the bell peppers and onion. Cook for 5 minutes until they’re just soft but still crisp. Tip: High heat is key for that perfect fajita char.
4. Return the shrimp to the skillet, squeeze lime juice over everything, and give it a good stir to combine. Cook for another minute. Tip: The lime juice brightens up all the flavors.
5. Warm the tortillas in a dry skillet for about 30 seconds each side until they’re pliable and slightly toasted.
6. Serve the shrimp and veggie mix on the tortillas. Wrap it up or eat it open-faced—your call.

Wow, these fajitas are a flavor bomb with the perfect crunch from the veggies and a spicy kick from the shrimp. Try topping them with avocado slices or a dollop of sour cream for extra creaminess.

Spicy Shrimp and Broccoli Stir Fry

You won’t believe how fast this Spicy Shrimp and Broccoli Stir Fry comes together—**bold flavors**, **crunchy veggies**, and **succulent shrimp** in under 20 minutes. Yes, it’s that easy.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• A splash of soy sauce
• A couple of red pepper flakes
• 1 tsp honey
• A squeeze of lime juice

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet, season with a pinch of salt, and cook for 2 minutes per side until pink. Tip: Don’t overcrowd the pan to get a nice sear.
3. Remove shrimp and set aside. In the same skillet, add a bit more oil if needed, then toss in broccoli and garlic. Stir-fry for 3 minutes until broccoli is bright green. Tip: Keep the heat high to avoid soggy veggies.
4. Return shrimp to the skillet. Add soy sauce, red pepper flakes, honey, and lime juice. Stir everything together for 1 minute until well coated. Tip: Adjust the heat if the sauce starts to reduce too quickly.
5. Serve immediately over rice or noodles for an extra comforting meal.

Bursting with a mix of spicy, sweet, and tangy, this dish has a perfect crunch from the broccoli and a juicy bite from the shrimp. Try topping it with sesame seeds for an added nutty flavor.

Spicy Shrimp Pizza with Jalapenos

Kick off your pizza night with a bang—this Spicy Shrimp Pizza with Jalapenos is a fiery twist on the classic that’ll have everyone reaching for seconds. Bold flavors meet crispy crust in under 30 minutes.

Ingredients

• 1 pre-made pizza dough (because who has time to make from scratch?)
• A couple of tablespoons of olive oil
• 1 cup of your favorite pizza sauce
• 2 cups shredded mozzarella (go crazy, it’s pizza)
• 1/2 lb shrimp, peeled and deveined (size doesn’t matter here)
• A splash of hot sauce (make it your signature heat)
• 1 jalapeno, thinly sliced (seeds in if you dare)
• A pinch of red pepper flakes (for that extra kick)

Instructions

1. Preheat your oven to 475°F—get it hot for that perfect crispy crust.
2. Roll out the dough on a floured surface to your desired thickness. Tip: Thinner crust = crispier pizza.
3. Brush the dough with olive oil to prevent a soggy middle.
4. Spread the pizza sauce evenly, leaving a small border for the crust.
5. Sprinkle half the mozzarella as your first layer of cheesy goodness.
6. Arrange the shrimp on top, then drizzle with hot sauce for that spicy punch.
7. Add the remaining mozzarella, then scatter jalapeno slices and red pepper flakes over the top.
8. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway for even cooking.
9. Let it cool for a couple of minutes before slicing. Tip: This prevents the cheese from sliding off.

Zesty, spicy, and unapologetically bold, this pizza delivers a crunch with every bite. Serve with a cold beer to tame the heat, or double down with extra jalapenos on the side.

Spicy Shrimp and Quinoa Bowl

Unleash a flavor bomb with this Spicy Shrimp and Quinoa Bowl—packed with heat, crunch, and everything in between. Perfect for meal prep or a quick, fiery lunch.

Ingredients

• 1 cup quinoa, rinsed
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• a pinch of salt
• a splash of lime juice
• 1 avocado, sliced
• a handful of cherry tomatoes, halved
• a couple of cilantro sprigs, chopped

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Toss the shrimp with chili powder, smoked paprika, and salt. Tip: Let them sit for 5 minutes to soak up the spices.
3. Cook the shrimp in the skillet for 2 minutes per side until pink. Tip: Don’t overcrowd the pan to get a nice sear.
4. Meanwhile, cook quinoa according to package instructions. Tip: Use chicken broth instead of water for extra flavor.
5. Fluff the quinoa with a fork and mix in a splash of lime juice.
6. Assemble bowls with quinoa, spicy shrimp, avocado slices, and cherry tomatoes.
7. Garnish with chopped cilantro. Tip: Add a drizzle of hot sauce if you like it extra spicy.

Now dig into this bowl of goodness—creamy avocado cools the heat, while quinoa adds a nutty chew. Try topping with a fried egg for breakfast vibes.

Conclusion

Delightful as it is diverse, this roundup of 23 spicy shrimp recipes offers something for every palate and occasion. Whether you’re craving something quick and easy or a dish to impress, these recipes are sure to satisfy. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!