An Easy Spicy Shrimp Appetizer!
I’ve been making these spicy garlic shrimp at least once a week for the past month or so. Pan-seared shrimp with a yummy Harissa garlic sauce is my new favorite appetizer, and it also makes a delicious light meal when paired with a salad or pasta.
Harissa is a traditional Tunisian hot sauce, and I picked up a few jars from Trader Joe’s on my most recent shopping trip. If you can’t find it, this recipe will work with any other type of hot sauce too!
I love cooking spicy shrimp because it’s so fast – this recipe only takes about 12 minutes from start to finish!
Ingredients For Spicy Garlic Butter Shrimp
Here’s what you need to make this easy shrimp appetizer:
Complete list of ingredients and amounts can be found in the recipe card below.
- Raw Shrimp: This recipe makes one pound (450g) of shrimp. Be sure to start with raw shrimp (not the pre-cooked kind). Any size will work, but I prefer to use large or medium shrimp. If needed, thaw the shrimp, remove the shells, and cut out the veins.
- Butter: The base of our sauce is created with rich, unsalted butter. I almost always cook with unsalted butter so that I can control the seasonings better.
- Garlic: Fresh garlic is a must! Finely mince three cloves of garlic for this recipe.
- Harissa Paste: For spicy shrimp, use 2 teaspoons of harissa paste. To make them even spicier, add a little bit more!
- Lemon: We’ll use both the juice and the zest from a fresh lemon to add brightness and acidity that balances the richness of the butter. Be sure to use unwaxed lemons. If your lemons do have a wax coating, scrub them with hot water to remove it before zesting.
- Salt, Black Pepper, and Chopped Parsley
How To Make Spicy Shrimp on the Stovetop
1. Melt the butter in a skillet over medium-low heat. Stir in the harissa and cook for 30 seconds.
2. Add the garlic, and sauté for another 30 seconds, until fragrant.
3. Add the shrimp to the sauce. Season with salt and pepper and cook for 2 minutes per side, or until done.
4. Finish the dish with fresh lemon juice, lemon zest, and chopped parsley.
5. Toss to coat the shrimp in the delicious spicy garlic butter sauce, and serve immediately.
Tip!
More about Harissa Paste: Use mild or hot harissa paste depending on your heat preference. If you’re not sure how spicy you want to go, start with a little bit less and add more at the end.
Recipe Tips
- Instead of Harissa, use any kind of hot sauce, or try ground cayenne pepper or crushed red pepper flakes. Anything that adds a bit of heat can be used to make this easy shrimp recipe!
- Shrimp Size: I’m cooking medium (31-44 per pound) shrimp today, which take about 2 minutes per side to cook. If your shrimp are larger, they’ll need a little bit of extra time.
- Use a large skillet that is wide enough to hold all of your shrimp in one shot. If you only have a small pan, cook the shrimp in batches so that they aren’t overlapping.
- Have your side dishes ready. This shrimp cooks in just a few minutes, so I suggest having any side dishes ready before you even start cooking it.
Shrimp Storing Tips
Spicy pan-seared shrimp will taste the best if it’s eaten right away after cooking it, but if you have leftovers, keep them in an airtight container in the fridge for up to 3-4 days.
To reheat, add the shrimp to a hot pan and briefly saute them again, just until they are warmed through. If needed, add a bit more butter to make them saucy again.
What To Serve With Spicy Shrimp
I like to serve this dish as an appetizer with hunks of crusty bread on the side to soak up any extra sauce! My easy no-knead bread is perfect for this, as is a store-bought baguette or a rustic sourdough loaf.
Garnish the serving plates with fresh lemon wedges so that everyone can add a little bit of extra freshness if they like.
To turn your harissa shrimp into a satisfying meal, pair them with a simple tossed salad, or serve over rice, couscous, quinoa, or pasta.
Try my garlic butter pasta or creamy lemon pasta – these spicy shrimp will be the star of a restaurant-worthy pasta plate!
Want to keep it low carb? Spicy harissa shrimp will be delicious with cauliflower rice or zucchini noodles!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Spicy Garlic Butter Shrimp
Equipment
Ingredients
- 1 pound (450 g) raw shrimp peeled and deveined (31-44 per pound size)
- 4 tablespoons (60 g) unsalted butter
- 3 cloves garlic minced
- 2 teaspoons harissa paste (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley finely chopped
Instructions
- In a large skillet over medium-low heat, melt the butter. Stir in the harissa and cook for 30 seconds.
- Add the garlic and sauté for another 30 seconds, just until fragrant.
- Add the shrimp, season with salt and pepper and cook for 2 minutes per side, or until opaque and cooked through.
- Stir in the lemon juice, lemon zest, and chopped parsley. Toss to coat the shrimp evenly. Serve immediately.
Notes:
- Instead of Harissa, use any kind of hot sauce, or try ground cayenne pepper or crushed red pepper flakes. Anything that adds a bit of heat can be used to make this easy shrimp recipe!
- Shrimp Size: I’m cooking medium (31-44 per pound) shrimp today, which take about 2 minutes per side to cook. If your shrimp are larger, they’ll need a little bit of extra time.
- Use a large skillet that is wide enough to hold all of your shrimp in one shot. If you only have a small pan, cook the shrimp in batches so that they aren’t overlapping.
- Have your side dishes ready. This shrimp cooks in just a few minutes, so I suggest having any side dishes ready before you even start cooking it.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe FAQs
How do I know when shrimp is done?
Shrimp cooks very quickly, so be sure to keep a very close eye on it! When it’s fully cooked, you will notice that the color changes from gray to pink, and the shrimp will firm up. Don’t cook it any more at this point, or it can turn tough and rubbery.
What is the best way to defrost raw shrimp?
If you have the time, thaw the shrimp in the fridge overnight. Or, add the shrimp to a zip-top bag and place the bag in a bowl filled with cool water. Weigh the bag down to submerge it, and wait about 30 minutes for the shrimp to defrost.
Where can I buy harissa paste?
Most large grocery chains carry harissa paste in their International food sections. Whole Foods, Trader Joe’s, are also good stores to look at. If you like, you can also order all types of harissa online.
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This is the easiest and most amazing recipe for Spicy Shrimp! Save this recipe for the next time you aren’t sure what to make – it’s the perfect treatment for that bag of frozen shrimp in your freezer. Pin it for more people to enjoy too!
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