A super-fast, flavorful and healthy recipe for jumbo spicy garlic shrimp and tomato, made in just one pan. You are going to love these succulent shrimp sautéed in savory and spicy seasonings!
I’ve been craving shrimp and grits in the worst way since Mardi Gras, so now its time to feed the beast! The movie Forest Gump really put shrimp on its well-deserved pedestal, so much so that the popularity of the movie spurred a chain of Bubba Gump Shrimp restaurants!
Shrimp has a slight sweetness and mild flavor and can be paired with many combinations to create a healthy meal. This spicy garlic shrimp and tomato skillet recipe is super quick. You gotta love easy and delicious, and leaving your family licking their fingers clean and asking for more!
These jumbo shrimp beauties were tossed in a spicy, tangy garlic sauce to enhance the awesomeness of the seafood. I added some Tabasco sauce for heat and acidity, fresh lemon juice, minced garlic, smoky paprika, and a dash of cayenne pepper (more for the adventure seekers).
Each piece of shrimp was sautéed in a cast iron skillet in butter, of course, just until they turned pink and opaque, about 2 minutes per side. You don’t want to overcook shrimp; it takes much less time than you think.
Baby grape tomatoes, you’re so cute and tasty! I like to slice them in half and cook them until just blistered and pan-roasted, so they add a little more sweetness to the dish.
I was able to find some pre-made polenta, so I sliced it into 3/4-inch rounds, pan-fried them in butter until golden brown and slightly crispy on the surface. Some beautiful summer squash was a nice side for this dish too.
I sautéed them until fork tender. Now it’s time to pour an enormous spoonful of spicy shrimp on top of the polenta with a little bit of the sauce, vegetables, chives, and BAM, you’ve got dinner ready in minutes!
Tabasco, garlic, lemon, and chives… oh my! Such a winning combination for this fast and flavorful skillet shrimp dish. You should always have them in your pantry whenever a spicy shrimp craving hits!
More shrimp recipes you might like
- Shrimp Spring Rolls with Peanut Sauce
- Shrimp Skewers with Pineapple Sauce
- Shrimp Pad Thai with Vegetable Noodles
How do I know when Shrimp is cooked?
We have all experienced the super rubbery and tough shrimp that has just enjoyed too much heat. Shrimp is translucent with a whitish gray-colored flesh when it’s raw. As shrimp cooks, the protein turns to an opaque whitish pink color. This takes only a few minutes, about 2 minutes per side for this skillet recipe. The shrimp should curl up into a loose “C” shape when properly cooked. If they have curled up into a tight “O” shape, then you make have risked overcooking the shrimp. In any dish try to make cooking the shrimp one of the last steps.
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Spicy Garlic Shrimp Skillet
- 1 pound shrimp, peeled and deveined, tails intact, 16-20 count
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt, more to taste
- ⅛ teaspoon black pepper, more to taste
- ⅛ teaspoon red pepper flakes
- ¼ teaspoon paprika
- 1 pinch cayenne pepper
- 1 tablespoon unsalted butter, clarified butter or ghee
- 1 cup grape tomatoes, halved
- 1 tablespoon lemon juice
- 1 teaspoon hot pepper sauce, Tabasco
- 1 tablespoon chives, chopped
- In a medium-sized bowl, combine shrimp, garlic, salt, pepper, red pepper flakes, paprika, and cayenne pepper.
- Melt butter in a large skillet over medium heat.
- Add the seasoned shrimp to the pan and cook 2 minutes on each side until the shrimp is pink in color.
- Remove the shrimp from the pan and transfer to a clean bowl.
- Add cut tomatoes to the pan and sauté for 2 minutes, stirring occasionally.
- Add the shrimp, lemon juice, and hot pepper sauce to the pan.
- Cook one minute until heated, and season with more salt, black pepper, or cayenne pepper if desired.
- Garnish with chopped chives and serve immediately.
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