Red pepper shrimp is a zesty, sweet and smoky dish that's ready in just a few minutes.
Garlic butter shrimp is a classic but shrimp with red pepper sauce adds a bit of extra zing and flavor to the regular.
This recipe features all the flavors you'd normally expect with shrimp (garlic, butter, a bit of chili and some herby notes from the dried oregano) plus the addition of red pepper sauce.
The red pepper sauce adds a zesty, sweet and creamy element to the shrimp. Great served over rice or creamy polenta as shown here.
- Peeled and deveined shrimp
- Red pepper sauce: you can use a premade red pepper paste like Ajvar or you can make your own by blending marinated roasted red pepper with heavy cream to make a sauce. See recipe card for details.
- Heavy cream
- Seasoning: Salt, chili flakes, smoked paprika and dried oregano.
- Fresh herbs: parsley and basil
Please see recipe card for quantities.
This red pepper shrimp is simple and quick to make. After drying and seasoning the shrimp, you only need to cook it in a hot skillet for about 5 minutes.
The shrimp is ready when it's brightened in color and started to contract. Be sure not to overcook or it will get rubbery.
Dry the shrimp well using paper towel or a clean, lint-free kitchen cloth.
Season the shrimp with the dry seasonings.
Start cooking some garlic in butter in the skillet and then add the shrimp.
Sauté the shrimp on high heat for 3-4 minutes then add the red pepper sauce and sauté another 3-4 minutes. Finish with fresh herbs and more heavy cream if desired.
A non-stick skillet or otherwise a well seasoned cast iron or stainless steel skillet.
Can be kept in an airtight container in the fridge for 2-3 days. To reheat either microwave for 1-2 minutes or reheat in a skillet with a few tablespoons of liquid like cream or butter.
You can also try pairing it with other proteins, for example like the take on surf and turf below featuring prosciutto wrapped pork tenderloin with pistachio and red pepper.
Looking for side dish recipes to go with this dish? Try these:
Looking for more inspiration for main courses? Try these:
Red Pepper Shrimp
- 600 grams shrimp peeled and deveined
- 4 tablespoons butter divided
- 0.25 cup roasted red pepper or substitute same amount Ajvar
- 4 tablespoons heavy cream plus or minus
- 3 cloves garlic peeled and mashed, minced or sliced
- 0.5 teaspoon salt or to taste
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried chili flakes
- 4 tablespoons fresh parsley finely diced
- 2 tablespoons fresh basil finely diced
- Pat the shrimp dry using paper towel.
- Finely dice the herbs. If making your own red pepper paste, then blend up the roasted red pepper in a blender or food processor with the heavy cream.
- Season the shrimp with the dry seasonings and 2 tablespoons of melted butter.
- Heat the remaining butter in a non-stick skillet over medium-high heat. Add half the garlic and sauté until aromatic and starting to sizzle.
- Add the shrimp and turn the heat to high. Toss in the hot skillet for 3-4 minutes or until beginning to turn red and get smaller.
- Add the red pepper paste and the rest of the garlic. If using Ajvar then add the Ajvar and the heavy cream.
- Cook over high heat, stirring frequently, for another 4 minutes.
- After 4 minutes if the sauce has reduced to the point of drying out then add a bit more cream before turning off the heat.
- Garnish with fresh herbs and serve.