Ingredients
Equipment
Method
- Prepare the shrimp: Pat the shrimp thoroughly dry with paper towels. Season with salt and black pepper.
- Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, until opaque with lightly browned edges. Transfer to a plate.
- Sauté the aromatics: Reduce the heat to medium. Add the remaining tablespoon of olive oil, followed by the chopped onion. Cook for 2–3 minutes until softened. Add the minced garlic and sliced fresh chili and cook for about 30–60 seconds.
- Build the sauce: Add the crushed tomatoes, tomato paste, red pepper flakes, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir well.
- Simmer: Allow the sauce to gently simmer uncovered for 5–8 minutes, stirring occasionally, until slightly reduced and thickened.
- Add the shrimp: Return the seared shrimp and any accumulated juices to the skillet. Gently toss them through the sauce and cook for another 1–2 minutes, just until the shrimp are completely cooked through.
- Finish: Remove the skillet from the heat. Stir in the lemon or lime juice and sprinkle with fresh parsley or cilantro. Taste and adjust the salt, citrus, or chili as desired.
- Serve: Serve immediately while hot with your favorite accompaniment such as rice, pasta, crusty bread, roasted vegetables, or a fresh salad.
Notes
Pat shrimp dry before searing to encourage better browning and prevent steaming.
Do not overcrowd the skillet; cook the shrimp in batches if necessary.
Adjust the amount of chili, cayenne, and red pepper flakes according to your preferred heat level.
Avoid overcooking the shrimp. They should be opaque, tender, and firm but not rubbery.
For a creamier variation, stir a small amount of heavy cream into the finished sauce before returning the shrimp to the pan.
For a lower-carb meal, serve with roasted vegetables, cauliflower rice, or a fresh green salad.
For a complete pasta dinner, toss the finished sauce with cooked linguine or spaghetti and top with the shrimp.
Leftovers should be refrigerated in an airtight container and consumed within 2–3 days. Reheat gently to prevent the shrimp from becoming tough.
Do not overcrowd the skillet; cook the shrimp in batches if necessary.
Adjust the amount of chili, cayenne, and red pepper flakes according to your preferred heat level.
Avoid overcooking the shrimp. They should be opaque, tender, and firm but not rubbery.
For a creamier variation, stir a small amount of heavy cream into the finished sauce before returning the shrimp to the pan.
For a lower-carb meal, serve with roasted vegetables, cauliflower rice, or a fresh green salad.
For a complete pasta dinner, toss the finished sauce with cooked linguine or spaghetti and top with the shrimp.
Leftovers should be refrigerated in an airtight container and consumed within 2–3 days. Reheat gently to prevent the shrimp from becoming tough.