Best 7 Spicy Pan Fried Shrimp Recipes

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In the realm of culinary delights, where taste buds come alive with vibrant flavors and tantalizing aromas, there exists a dish that captivates the senses and sets the palate ablaze like no other: spicy pan-fried shrimp. With its perfect balance of heat, umami, and succulent texture, this dish elevates the humble shrimp to a culinary masterpiece, leaving a trail of fiery satisfaction in its wake. Whether you're a seasoned chef seeking a new culinary adventure or a home cook looking to impress your dinner guests, this article will guide you through the secrets of crafting the perfect spicy pan-fried shrimp, ensuring an unforgettable dining experience that will have your taste buds begging for more.

Here are our top 7 tried and tested recipes!

4 MINUTE SPICY GARLIC SHRIMP



4 Minute Spicy Garlic Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Steps:

  • Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

ALMOST-FAMOUS SPICY FRIED SHRIMP



Almost-Famous Spicy Fried Shrimp image

When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish

Steps:

  • Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
  • Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
  • Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
  • Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

PAN-FRIED SHRIMP



Pan-Fried Shrimp image

Small shrimp with simple seasoning. Add other seasonings if you like.

Provided by LeviCooks

Categories     Seafood     Shellfish     Shrimp

Time 8m

Yield 4

Number Of Ingredients 5

½ cup butter, divided
1 pound peeled and deveined bay shrimp
1 tablespoon lemon juice, divided
1 pinch garlic salt, or to taste
salt and ground black pepper to taste

Steps:

  • Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g

SPICY SHRIMP STIR-FRY



Spicy Shrimp Stir-Fry image

Shrimp,stir-fried with pepper,garlic,andscallions, makes a speedy, spicy main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 8

2 tablespoons vegetable oil
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined, tails left intact
1 teaspoon freshly ground pepper
3/4 teaspoon coarse salt
3/4 teaspoon sugar
4 scallions, white and pale-green parts only, thinly sliced diagonally (about 1/4 cup), plus dark-green parts, thinly sliced lengthwise, for garnish
Lime wedges, for serving

Steps:

  • Heat oil in a wok or a large nonstick skillet over medium-high heat until hot but not smoking. Add garlic; cook, stirring constantly, until golden, about 2 minutes.
  • Add shrimp; cook, stirring constantly, until shrimp are opaque, about 5 minutes. Add pepper, salt, and sugar; cook, stirring constantly, 30 seconds. Stir in scallions. Transfer to a serving dish. Garnish with more scallions, and serve with lime wedges.

SPICY CURRIED FRIED SHRIMP



Spicy Curried Fried Shrimp image

Looking for a classic seafood dinner? Enjoy yogurt marinated shrimps made using Original Bisquick® mix.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 4

Number Of Ingredients 12

1 cup plain yogurt
2 teaspoons red curry powder
1 clove garlic, finely chopped
3/4 teaspoon ground ginger
1/2 teaspoon salt
2 lb uncooked deveined peeled jumbo shrimp
1 1/2 cups Original Bisquick™ mix
1/3 cup sesame seed
1 1/2 teaspoons garam masala
1 teaspoon coarse ground black pepper
Canola oil for frying
Cocktail sauce, if desired

Steps:

  • In 13x9-inch (3-quart) glass baking dish, mix all marinade ingredients. Add shrimp; turn to coat. Cover; refrigerate at least 3 hours or overnight, turning occasionally.
  • Line cookie sheet with foil. Remove shrimp from marinade; discard marinade. Place shrimp on rack on cookie sheet; let stand 10 minutes.
  • In large bowl, stir together Bisquick mix, sesame seed, garam masala and pepper. Toss shrimp in mixture until coated, shaking off excess. Repeat coating process. Return shrimp to rack; let stand 15 minutes. In large heavy skillet, heat 1 inch oil to 350°F. (Temperature will reduce as shrimp are added. For best results, keep temperature between 300°F and 325°F. Carefully drop shrimp, in batches, into hot oil. Fry 3 minutes or until golden; drain on paper towels. Serve with cocktail sauce.

Nutrition Facts : Calories 605, Carbohydrate 41 g, Fat 3 1/2, Fiber 3 g, Protein 57 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1360 mg

SPICY STIR-FRIED SHRIMP



Spicy Stir-Fried Shrimp image

The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 6

1 tablespoon vegetable oil
1 shallot, thinly sliced
1 pound large shrimp (about 16), peeled and deveined, tails left intact
2 tablespoons Asian chili sauce
1 tablespoon sugar
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a large skillet over medium-high heat until hot but not smoking. Add shallot, and cook until softened and light golden, 2 to 3 minutes.
  • Add shrimp, chili sauce, and sugar; cook, stirring constantly, until shrimp are pink and opaque, 3 to 4 minutes. Season with salt and pepper. Serve with coconut noodles and bok choy.

SPICY SHRIMP MASALA



Spicy Shrimp Masala image

Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.

Provided by Zainab Shah

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 pound large shrimp, peeled and deveined
1 1/2 teaspoons coarsely ground black pepper
1/4 cup ghee or neutral oil
1/2 teaspoon ginger paste or freshly grated ginger
1/2 teaspoon garlic paste or freshly grated garlic
1 medium red onion, finely chopped
1 teaspoon Kashmiri red chile powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 to 3 Thai green chiles, finely chopped
5 plum tomatoes, finely chopped
1 teaspoon fine sea salt
1/4 cup coconut milk, stirred (optional)
1 to 2 tablespoons lemon juice (from about 1/2 lemon)
1/4 teaspoon garam masala
1 to 2 tablespoons fresh cilantro, chopped
Roti or pita, for serving

Steps:

  • Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
  • Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
  • Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
  • Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
  • Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

Tips:

  • Choose medium-sized shrimp that are fresh and firm.
  • Devein and peel the shrimp, leaving the tails intact for presentation.
  • Marinate the shrimp in a mixture of soy sauce, rice wine, ginger, and garlic for at least 30 minutes.
  • Use a large skillet or wok to cook the shrimp in batches. This will prevent overcrowding and ensure that the shrimp are cooked evenly.
  • Add oil to the skillet and heat it over medium-high heat.
  • Add the shrimp and cook for 2-3 minutes, or until they are pink and opaque.
  • Add the vegetables and cook for an additional 2-3 minutes, or until they are tender-crisp.
  • Stir in the sauce and cook for 1-2 minutes, or until the sauce has thickened.
  • Serve the shrimp and vegetables over rice or noodles.

Conclusion:

This spicy pan-fried shrimp recipe is a quick and easy way to prepare a delicious and flavorful meal. The shrimp are marinated in a mixture of soy sauce, rice wine, ginger, and garlic, which gives them a wonderful flavor. The shrimp are then cooked in a skillet or wok with vegetables and a spicy sauce. The dish is served over rice or noodles and is sure to please everyone at the table.

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