My favorite way to dazzle in a hurry, these shrimp take minutes to make. Full of flavor, they take the center stage at any meal, but I am also known to throw them in a fresh garden salad as well. I do tend to always use the largest shrimp I can get my hands on, they seem to have the best flavor to them Once complete, feel free to serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish. This one compliments them all
Zippy Summer Shrimp Ingredients
? cup extra-virgin olive oil
3 cloves garlic, sliced
1 teaspoon red pepper flakes
2 teaspoons paprika
2 pounds shell-on deveined jumbo shrimp
cup lemon juice
2 tablespoons chopped fresh basil
teaspoon salt
teaspoon black pepper
How to Make Zippy Summer Shrimp
Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.
Zippy Summer Shrimp Nutritions
Calories: 238 calories
Carbohydrate: 2.2 g
Cholesterol: 230.4 mg
Fat: 13.9 g
Fiber: 0.5 g
Protein: 25.1 g
SaturatedFat: 2.1 g
ServingSize:
Sodium: 459.3 mg
Sugar: 0.4 g
TransFat:
UnsaturatedFat:
Zippy Summer Shrimp Reviews
SO easy. I used the frozen cooked shrimp to make it even easier. I thawed them and removed the tails then heated them up in the saute pan with red pepper flakes, cayenne pepper, salt, olive oil, garlic and lemon juice. Really good with some veggies and rice.
This was very good. The flavors are balanced and you can even go a little overboard with any of the spices according to taste and not ruin anything. In my case, I added a bit more lemon juice and basil as I like that combination a lot. I made some stir fried veggies on the side and used the same recipe on those meant for the shrimp. Both then went on top of some pasta and it was awesome
Just a note, this recipe is best when using patially peeled and deveined shrimp, it helps keep the flavor soaked in Enjoy
I had a craving for shrimp, lemon and pasta, but didnt want to go the shrimp scampi route tonight. My boyfriend and I were very pleased with this dish I served it over sauteed pasta (olive oil, sea salt & cracked black pepper). Everything was fabulous, I had to create an account to tell you Thanks
Fantastic shrimp This recipe is a keeper. I did have to tone the zippiness down a little for us though. I used only 1 tsp. paprika and 1/4 tsp. red pepper flakes. This was just right. I also added 1/4 cup dry white wine with the lemon juice. This made a nice sauce to serve it over pasta. Fresh basil is a must for this recipe. Absolutely delicious
I made this for a cocktail party as an appetizer. I was still working the grill when my wife informed me that all four pounds of shrimp were gone. From what Ive heard they were fantastic and I can guarantee you that my guests raved about them. Even my kids asked if I could make it again because they didnt get enough. The only changed that I made was to cook these on the grill and the flavor the char adds made these incredible (so Im told) Good luck and enjoy I wish I got to. I wrote a similar review for Spicy Grilled Shrimp in error... these are the REAL DEAL.
This dish quickly became one our favorite shrimp meals. My hubby now requests this pretty often. Ive tried this with both large and small shrimp and the large shrimp is definitely the way to go. The smaller shrimp SEVERELY dumbs down the flavor and nobody wants that. Also, it was a tad too spicy for me (perfect for my husband) so I now use 1/4 tsp of pepper flakes and he can pour on as many as he likes on his plate afterwards :). For shrimp, we also always buy deveined and preferably with tails off for less work and its perfect if youre short on time. Also, for us, there wasnt enough sauce to really seep into the pasta, so I kept all as is except used 1 pound of shrimp instead of 2 and poured it over 1 pound of pasta (equivalent to doubling the sauce). Dont be scared with so many seasonings in this...it works beautifully. Delicious, easy and is ready in such a short time it deserves all 5 stars.
Fast and easy. I used a lot less lemon juice than the recipe asked for, probably about 4 Tablespoons or so. I also added a lot more salt than I usually use. When the lemon juice is added to the butter and oil it makes a very nice sauce. I served over steamed rice with broccoli and poured the sauce over all. We also ate thai hot chili garlic sauce with it. A very adaptable recipe Ill use again
First, let me say that Hubs and my heat tolerance level with spices is Coward. That said, I eliminated the cayenne pepper altogether and we found this zippy enough without it. Besides, I used a nice, smoky paprika (Penzeys) which gave this all the flavor we needed. I expected to dislike it, actually, thinking the amount of paprika would be more than wed prefer, but it was right on. The basil gave this a nice, clean, fresh finish. I served this over lobster ravioli, but a rice pilaf or pasta with garlic and olive oil would have been nice too. Zucchini Provencale, also from this site, completed our meal.
Thank you Rebecca The seasonings are perfect. Im sure I will make this many more times. The only prob I had was it says to cook the garlic on high heat. I scorched my first batch of oil and garlic and had to start over. Oops, where was my common sense?
Fabulously good We loved it While my husband was eating it he said when are you going to make this again????? Only thing I did different was add much more garlic and double the sauce to put over rice. Thanks Rebecca We love hot
I made just like it said except I used crushed garlic instead, as thats what I had. Great recipe. My family who enjoys spicy and thought it was great. I thought it was a bit spicy, but Im a sissy. (For reference,Medium salsa is the best I can do and sometimes thats too hot) This recipe is so very diet friendy that thats why I made it. Served over brown rice with a nice salad. This is a keeper that I will come back to again and again. Thanks Rebecca
Im a cheater, but Im happy so Ill confess. I had just bought Tilapia filets on sale when this recipe showed up in my mailbox. I knew I wouldnt buy shrimp anytime soon, but loved the prep/ease/ingredients in the recipe...so I tried it with th Tilapia. I kept the rest of the recipe exactly the same and WOW I am so glad I tried it, husband myself and some guests were in love. As a matter of fact, my husband (who hates left-overs) was asking for the next two nights if we had enough left for dinner again...simple recipe, quick to make...definitely stays in my rotation...oh, AND its healthy I served it with Jasmine rice one night, over a tossed salad of greens the next.
Cooking for a family friends party, I didnt use all of the suggested red pepper flakes because I wanted the natural flavor of shrimp to come through. Other than the toneing-down-spiciness aspect, these shrimp had a great texture and a superb indulgence.
This was awesome; I used frozen shrimp with just the tails attached; then defrosted the shrimp removed the tails before throwing in the pan. The lemon flavor was so good; with the zippy flavor of the red pepper. Quick and easy too. Served with Brown Rice and veggie. Will definitely make again. Thanks.
This is a great basic recipe for shrimp with lots of flavor I just want to make one recommendation, dont ever cook garlic on high heat It burns fast & easily and doesnt become translucent like onion. Its best cooked on medium-low heat. Other than that I followed this recipe exactly
Easy, Tasty and Impressive. Whats not to like?? These were a huge hit at a fund raising dinner I helped out at. These shrimp are great as an appetizer, over rice or pasta.
Very god I add white wine
I took the advice of the submitter and used the largest shrimp I could find. Served this to a group of hungry men patiently waiting around a campfire for dinner. I dont know if it was dinner in the "great outdoors" or if it was just that darn good Though Im inclined to think, it was just that darn good. Served over Roasted Vegetable Orzo also from AR for the perfect meal. Thank you for the submission rebeccadk.
DELICIOUS My 11 year old prepared this for us. So simple and everyone loved it We served it with couscous and it was great for soaking up the delicious sauce.
This was wonderful, and so fast Two tsp. paprika sounds like a lot, but it wasnt - gave it a nice smoky flavor. I used only 2 Tbl. olive oil to reduce the fat, and left off the red pepper flakes (just a personal preference). This went nicely with cole slaw and jasmine rice. Thanks for the recipe
So fast & easy and absolutely wonderful
Very yummy As others suggested, I doubled the sauce. I also added 1/2 C. of white wine (to the original sauce amount). We happened to have some chopped red & green bell peppers in the fridge so sauteed them and through them into the mix after it was done. I wilted a bag of baby spinach and served the shrimp mixture over that. It was a fantastically tasty, quick, easy, extremely healthy, one-pan meal
These were really tasty and filling, when added to quinoa. I had to add some garlic salt, as I could taste more "spice" than I could "flavor" (if that makes sense). Used frozen pre-cooked salad shrimp that I heated in a wok in the sauce while the quinoa cooked - a great alternative to ordering out Chinese when I want something spicy
This was so yummy I omitted the paprika because I didnt have any. Oops. I also used garlic powder too. I served it with sauted zucchini, onion & yellow squash over angel hair pasta. Was even great chilled the next day.
I thought this was an outstanding recipe It tasted even better than we had expected. We also added noodles to this and the sauce actually thickened up a little bit and it just made it that much better. It had an amazing flavor to it Will definitely make this again :-)
Very good, made double the sauce to pour over pasta.
We loved this recipe. I didnt have enough shrimp on hand so I also added chicken which was yummy. Also, I used dried basil which was good but Im sure fresh would be much better. I served it all over noodles tossed with a drained can of rotel, since we like spicy. Turned out great
Loved it....was very good. Will make again.
SunRun 90 - shrimp, especially the larger ones are usually sold deveined with the tail shell on. When rinsing under cold water before use they pull off easily. This recipe suggests cooking with the tail shell on. Check the photo and you see the shell on the tail. They again easily pull away for eating. Delicious, fast recipe very similiar to other posted grilled, marinated shrimp recipes minus tomato sauce
Classic example of Keep It Simple. I too added wine and butter to deglaze and make a little sauce. But I can see it tossed together then onto the grill The Basil and lemon were perfect. Thanks rebeccadk
Yum yum yum I used another reviewers advice and added white wine to the sauce and served with pasta. Holy cow I had a hard time trying to stop eating this...thanks for the recipe.
This was very easy to make and I really liked the little kick from the red pepper flakes
These were very flavorful and a great recipe for the beach. As a time-saver, it is not necessary to devein and butterfly the shrimp (unless you have an aversion to using them whole in the shell).
Really quick and easy.
Just an idea for those that only have lime juice and cilantro on hand. I substituted those for the lemon and basil and added about 1/2 teaspoon of cumin and oh my my my Great alternative to change this already awesome recipe up a bit
I have made this several times and it is fabulous I used less red pepper flakes as it is very spicy if using the whole amount. I served it with brown rice. A very tasty, quick meal. I love that this site will calculate for the # of servings, as I have made this for 6 people and only 2.
This was delicious I used 1 tsp garlic powder instead of sliced garlic (I was out of fresh) and I used about 1/2 the lemon juice. I used tail-on peeled and deveined shrimp, put it in a plastic bag, doused it with olive oil (not a 1/3 cup, much less) and poured the seasonings over. I mixed it up and let it marinade about 30 minutes. I cooked it over medium high heat for about 5-6 minutes and it was perfect I will make this again
Very tasty
This was tasty, I used less lemon then called for and used butter in the place of oil.
UPDATE: MADE THIS AGAIN PAIRED WITH SOWMYAS CARROT RICE DELISH THE SUBTLE SWEETNESS OF THE RICE COMPLEMENTED MY SHRIMP NICELY I ALSO ADDED A TOUCH MORE LEMON JUICE THIS TIME (PERFECT). SUPERB (which is a great feat considering that every time I cook shrimp, I end up with nothing short of a bland outcome) Having said this, I did feel that the flavors were somewhat unbalanced. My shrimp were super spicy with very little "zip." They were also unbelievably messy to eat As Rebecca suggested (see her review), I left my shrimp partially peeled. Yes, this helped to lock in a LOT of flavor, but they were a real pain to shell after they were coated in sauce. On the contrary, my hubs thought peeling tableside was a non issue (I guess Im a whimp lol). Now, about the missing oomph.... The lemon juice definitely adds a bit of tang. This recipe wouldnt be the same without it, so dont leave it out NOTE: Keep in mind that Spanish paprika is smoky, whereas the more common Hungarian variety is sweet. There are many types, all with differing heat intensities - so chose wisely :) A seasoned summer veggie blend, garlic herb rice and French bread (for mopping up the extra sauce) rounded out our fuss-free meal. This will be a perfect to turn to when Im in need of an easy and quick weeknight meal. That alone elevates this to star quality, IMHO. Thanks for sharing your recipe, REBECCADK :-)
What a wonderful recipe. It lives up to its name, with just the right amount of zip
This was very good, and very easy...I am always nervous I overcook shellfish, but this was foolproof. Excellent flavor. Will definately make again.....I make extra so I can cut up the extra for pasta tomorrow night.
Loved it - great flavours. All 3 kids and hubby enjoyed too which definitely makes it a keeper
Wonderful healthy and delicious. I served mine over a wild rice mixture and doubled the sauce. Hubby was sopping up the drippings with french bread. Grandkids even enjoyed it. Thanks so much for sharing this recipe.
If you are looking for a spicy shrimp...this is it I served mine over Fettuccine, added the zest from my lemon, a handful of snowpeas and one rough chopped tomato. Inspite of all the addtions, the heat from the Red Pepper Flakes was the most pronounced flavor. If you dont like too much heat, cut that way back. We do like heat and loved the lip tingling after-glow. Lovely served with mixed fresh fruit to cool the palette.
An absolutely perfect recipe Made this without alterations using frozen large Gulf shrimp we had in the freezer. WOW Served with brown rice and AussieBears Tomato and Avocado Salad. What a wonderful, memorable meal Thank you so much for sharing your delicious recipe, Rebeccadk
This was SO good I used 1 lb. of the large raw shrimp/tail on from Costco. Super easy to just pull off the tails and they are ready to go. If you are using 2 lbs. of shrimp, double the sauce. If you are using 1 lb. its perfect as is. We are wimps so I just sprinkled in about a 1/4 tsp. or so of the red pepper flakes and added lots of fresh basil at the end. The sauce was amazing. I want to try it with scallops too. My kids said it was like something you would have at a restaurant and it really is. Served with ravioli with pesto and asparagus. Delicious
Delicious Tangy, slightly spicy, lemony goodness I did use ready to eat shrimp and it still came out great. took one readers advice and deglazed pan with white wine..I also added some butter. Poured over noodles and topped with shrimp....YUM.
This is one of our FAVORITE ways to eat shrimp. Even my kids devour it My middle son doesnt like spice but he still gobbles this down. Dried basil works too. Thanks *EDIT* Serve this over Creamy Four Cheese rice by Rice A Roni. AAAMAZING
This is super yummy and easy, I had everything on hand. I used frozen shrimp that I thawed so it made for quick cooking.
This recipe was a hit, my only complaint was that when I tried to do this on high heat, per the directions, all the spices burned before I could even get the shrimp in (Thank goodness) but was great at a -much- lower temp. I will say, that based on all the reviews, it might have just been my oven but I felt it was worth mentioning. I served it on a bed of angel hair, a healthy serving of lightly pan fried vegetables (squash, zucchini, onion and garlic) and a four cheese sauce recipe (found on allrecipes.com) that I added garlic, minced onion and black pepper to. Very Yummy, make sure not to put too much sauce, because you definitely want to be able to taste that shrimp
Excellent recipe We made it exactly as written - it was quick easy and delicious, everyone (ages 12 - 60) loved it We served it with couscous to soak up the wonderful sauce.
I made this exactly as written and I wouldnt change one thing I actually make a similar recipe but this is better.
Yummy yum yum I almost never write reviews because I often change recipes to suite my tastes but this one deserves 5 stars all the way. I did as another reviewer did - I added a 1/4 cup of white wine and toned down the spice just a tad. Served over steamed broccoli, green beans and rice. It was fantastic However, I can tell that the recipe stated as is, without any changes would be equally delicious. Give this one a try, you wont be disapointed Thanks Rebeccadk
Served this over orzo pasta. Did not put in the red pepper as hubby does not like spicy food. Even so, it did have a little kick. I didnt have fresh basil so I soaked dried basil in the lemon juice before adding. Maybe Id give a 5 star with fresh basil but all in all it was very good. Next time Ill try the fresh basil. Would probably be good other fresh herbs as well. Oh -added about 2T. wine with the lemon juice.
Loved it
Delicious I added a little soy sauce and it was really good. We had it with some whole wheat rotini noodles. Definitely would make it again.
Very easy with a great flavor I plan on trying it with ground red pepper instead of flakes next time, just for fun.
This was a real hit with hubby and young sons Next time I will use less oil and a tad less red pepper as it was perfect for us adults but a little too spicy for the toddler. Thanks for sharing
My family, including a picky 2 year old, loved it I should have made twice as much because they were begging for thirds when the bowl was empty
Very good flavor did mine in a skillet due to bad weather but they were still awesome the fresh basil is a must in my opinion. we didnt have a shrimp left thanks rebeccadk for the recipe i will be grilling these when the weather gets better.
Just simply fabulous :)))
Thank you thank you Have made this several times and will continue to do so
This recipe was good but not great. The flavor was subtle and I would prefer something more robust.
Very good Definitely "Zippy". A bit too much paprika/pepper taste for me, hence the 4 stars. Next time, less of those two and more basil. Thanks for a good one :)
Wonderful I had a few shrimp I had thawed out and decided not to cook the same day, so had to cook soon after and found this recipe. Reduced it to the portion size I needed and it was wonderful. I followed the recipe exactly but did use raw shrimp, we live in La., so fresh shrimp is a must Thanks for a great easy recipe
LOVE IT You can use less heat for your preference. Ive used dried basil when I didnt have fresh, fresh of course tastes better but still good
The hardest part about this recipe is cleaning the shrimp. Easy and delicious - perfect for a summer meal. I used wild caught shrimp and smoked paprika.
Delicious as is
This is one of my favorite recipes on this site. I followed the recommendations of many others and doubled the sauce. I also add diced onions when I saute the garlic and we use shrimp without the shells or tails. This shrimp dish goes great over couscous.
Made this last night and my husband LOVED it as did I. Just the right amount of seasonings and alittle zing from the crushed red pepper fales. Will deffinitely make again Thanks for the recipe.
These were good shrimp. Definitely not as spicy as Id thought theyd be, but no biggie. Id make them again.
Great recipe, very simple, packs in a great deal of flavor. I used less red pepper in the preparation and added it at the table to taste. I served this over pasta.
This recipe is delicious I cooked it with green, yellow, and red peppers in the same sauce and my family devoured it.
Very good flavor. I like a little more sauce so I started w/ butter, sauted the shrimp and other ingredients and ended w/ some white wine.
Good flavor, but a little spicy for us
Very quick, easy and flavorful. I used Spanish calliente paprika along with the pepper flakes and it was perfect spiciness for my husband and I but I know if I prepare it for others, I will have to tone it down. My basil grows next to my parsley so I threw an equal amount of it into the dish that I think added to the flavor. I also peeled my ship and boiled the heads and shells to get some stock. I added a little of the stock to the dish to stretch the sauce and served it over quinoa.
I cooked this dish exactly as written, except for adding a little more basil. Very, very good recipe. Even though I had AR reduce the servings to half, it was easy to follow. Thanks so much for the post.
This was fast & easy and tasted better than I thought. thanks
Simple, good, and flavorful
This is a simple recipe with a lot of flavor. Served with a salad it makes a great summer time meal. I didnt change a thing.
Very easy and very good. Had kind of a nutty flavor. Think it was the olive oil. Served over spaghetti.
Cant count the number of times my husband told me how good this was. It was spicy enough to suit him, but not too hot for me to enjoy as well. I used the full amount of spices and it was perfect. It goes together very quickly too. Will definitely be one of our regulars
Simple and great flavor Perfect for a light, summer dinner with rice and veggies.
These were very good Quick and easy Only made substitution of lime juice for the lemon. These were really delicious leftover cold on top of a salad
Wow This is an amazing recipe From looking at the ingredients, I thought it might be too spicy or too sour. Instead, it was simply delicious. It makes a wonderful sauce.
This was a very good recipe My husband loved it I also added a little bit of white wine when i added the lemon to make more of a sauce and put it over pasta with grated cheese. Delicious
This was really good, quick, tasty and easy. 1/2 tsp. red pepper was definitely enough. I added spinach and served over pasta. Will make again.
We loved this. I didnt have basil or paprika so I substituted with cilantro and cajun seasoning to give it a kick Served over greenbeans turned out to be a great healthy meal.
This shrimp was delicious My aunt helped me and we threw about a half cup of white wine on the shrimp after the lemon juice, and they tasted even better
Recipe as simple, but tasty. both my husband and I enjoyed it.
This is spicier than I was expecting, but still very good. Ive been looking for a shrimp recipe to try and Im definitely glad I tried this one. I will definitely make again... maybe cutting back the red pepper flakes to half of what it calls for. My first time cooking raw shrimp & I think it was quite successful. :)
Heaven I served this on a few leaves of fresh spinach in small bowls as an appetizer at a dinner party, everyone went crazy.
Delicious A perfect meal....zippy summer shrimp with brown rice and fresh green beans. I have five kiddos and they love this recipe. My son wants it for his Birthday meal. I did not use as much lemon as it calls for and added more garlic. Per the recipes name..it is zippy. I love it...but have used less red pepper flakes for the kiddos. Excellent, healthy recipe :)
This was delicious Served it with orzo and it worked really well. Next time I might wilt in some spinach at the end to add a vegetable and some more body to the dish. Def. will make it again
Very easy and quick to cook. I substituted one small red pepper instead of red pepper flakes and they were a tad too spicy for me. The flavor is great, but its not fantastic. Maybe Ill try it a couple of more times and see how it could be made better
Im not sure the flavors came together...they tasted a bit too lemony to me. But they were super spicy My tongue was tingling I served them with quinoa.
THESE WERE DELISHDIDNT CHANGE A THING. WILL ADD SCALLOPS NEXT TIME TOO
0 comments: