9 Spicy Shrimp Recipes—Because Some Like It Hot

These spicy shrimp recipes are remarkably easy, devilishly delicious, and will leave both your tastebuds and lips tingling.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
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Updated October 24, 2024
Overhead view of braised shrimp with a side of rice and bok choy

Serious Eats / Vy Tran

Even though we're well into fall, it still feels like summer in most parts of the San Francisco Bay Area, which has me wanting to enjoy spicy foods with an icy cold beer, a cool glass of wine, or a frosty cocktail. Being the wuss that I am, I prefer finger foods and small bites—so I can quickly quell the heat with one of the aforementioned drinks between mouthfuls—which is why these nine spicy shrimp recipes are totally my jam.

Firstly, they're easy to whip up and don't require a long list of ingredients. Some, like goong pad nam prik pao (Thai stir-fried shrimp with chile jam) and ebi no chirisōsu (Japanese shrimp in chile sauce), rely on jarred condiments to do the heavy lifting. Best of all, you can dial the heat level up or down to suit your spice tolerance—go ahead and toss in a few more bird's-eye chiles (seeds and all) if you like things fiery. And don't be surprised if when these dishes have you licking every last bit of sauce off your plate and fingers!

  • Jamaican Pepper Shrimp

    Jamaican pepper shrimp on a black plate

    Serious Eats / Jillian Atkinson

    Stewed in a flavorful broth that's loaded with onion, garlic, allspice, thyme, and plenty of fiery Scotch bonnets, this popular Jamaican roadside snack is just as easy to make at home. Annatto powder and annatto seed oil give the shrimp their signature red color. If you like your shrimp scorching, finely chop the peppers and seeds to intensify the heat, remove the seeds for less heat, or (if you're like me) leave the peppers whole for even less heat.

  • Easy Shrimp With Cilantro Sauce

    Overhead view of a plate of shrimp with cilantro sauce over rice

    Serious Eats / Larisa Niedle

    Adapted from her maternal grandmother's recipe, this dish from Kaumudi Marathe's features plump shrimp swimming in a spicy chutney made of cilantro, chiles, and lots of garlic. Whole and ground cumin add earthiness to balance the bright, fresh cilantro in the sauce. Briefly searing the marinated shrimp before simmering in the sauce adds yet another layer of flavor.

  • Cajun Shrimp

    Cajun shrimp on a purple plate.

    Serious Eats / Robby Lozano

    One of the keys to great Cajun shrimp is making your own spice blend, which allows for better control over the flavors and heat level. Rather than merely tossing shrimp into a sauté pan with butter, garlic, and some premade "Cajun" seasoning, we prefer to dry-brine them with salt and baking soda first, which yields a plumper shrimp with a tender bite. Bronzing the shrimp over moderate heat also allows the sweet and delicate shrimp flavor to shine through the spices.

  • Tôm Rim (Vietnamese Braised Shrimp)

    Overhead view of braised shrimp with a side of rice and bok choy

    Serious Eats / Vy Tran

    These plump, juicy shrimp are braised in a caramel-and–coconut water sauce that's boldly flavored with garlic, fish sauce, and chiles. Depending on your spice tolerance, you can either deseed the bird’s-eye chiles or leave them in before chopping—or add another chile for more heat. Be sure to serve the tôm rim with lots of rice to sop up all that deliciously sweet-savory sauce.

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  • Quick Broiled Shrimp With Harissa and Beer

    Beer beurre blanc harissa shrimp on a foil-link sheet pan

    Serious Eats / Vicky Wasik

    Pairing bitter, hoppy beer with spicy homemade harissa bumps up the already unbeatable combo of butter and shrimp with even more flavor. We keep the shell on to prevent the shrimp from overcooking under the broiler, yielding plump and juicy flesh. Preheating a sheet tray or cast iron also allows the shrimp to cook from both the top and the bottom. You'll want to serve this with plenty of crusty bread to soak up the spicy butter and beer sauce.

  • Ebi no Chiri-Sōsu (Japanese Shrimp in Chile Sauce)

    Ebichiri shrimp served on a black round plate.

    Serious Eats / Amanda Suarez

    A staple of chuuka, or Chinese-Japanese cuisine, ebi no chirisōsu are plump, juicy shrimp enveloped in a sweet chile sauce, made from a combination of ketchup, Sichuan chile bean paste, garlic, sugar, rice wine vinegar, and sake. A potato starch slurry is added to thicken the sauce, producing a silky, glossy glaze that beautifully clings to the shrimp.

  • Goong Pad Nam Prik Pao (Thai Stir-Fried Shrimp With Chile Jam)

    Thai Shrimp Stir-Fry put on a yellow plate

    Serious Eats / Vicky Wasik

    If you have a jar of savory-sweet nam prik pao, or Thai chile jam, hanging out in your fridge, you can bang out this quick stir-fry of shrimp, oyster mushrooms, and long beans in under 30 minutes. Thai oyster sauce and light soy sauce amplify the roasted chile paste's savory and salty notes, while a touch of tamarind paste and sugar round things out. Like most saucy and spicy stir-fries, this dish should be served with steamed rice.

  • Shrimp Fra Diavolo (Shrimp and Pasta with Spicy Tomato Sauce)

    Shrimp fra diavalo pasta in a bowl

    Serious Eats / Vicky Wasik

    Bottled clam juice and the simple technique of sautéing shrimp shells in oil to extract their flavor imbues this spicy Italian-American classic with rich shellfish flavor. Briefly marinating shrimp with baking soda guarantees an extra snappy texture, and plenty of red pepper flakes make this dish devilishly spicy.

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  • Crispy Kimchi Pancakes With Shrimp

    Kimchi pancakes with shrimp

    Serious Eats / Emily and Matt Clifton

    Packed with bits of spicy kimchi and fresh plump shrimp, these crispy kimchi pancakes, or jeon, are perfect as an appetizer, snack, or light dinner. Adding kimchi brine to the batter lends an extra spicy-tart flavor. 

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