Spicy Calabrian Chili Shrimp (Printable Version)

Crispy bread topped with garlicky shrimp in Calabrian chili oil delivers a bold, zesty flavor punch.

# Ingredient List:

→ Seafood

01 - 14 ounces large shrimp, peeled and deveined

→ Bread

02 - 4 slices rustic sourdough or Italian bread

→ Aromatics & Herbs

03 - 3 cloves garlic, finely minced
04 - 2 tablespoons fresh parsley, chopped

→ Oils & Spices

05 - 3 tablespoons Calabrian chili oil
06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - Zest of 1 lemon

→ Garnish

10 - Lemon wedges for serving

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit. Place bread slices on a baking sheet, brush with 1 tablespoon olive oil, and toast for 6 to 8 minutes until golden and crisp.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown.
03 - Add shrimp to the skillet. Season with salt and pepper. Sauté for 2 to 3 minutes until shrimp turn pink.
04 - Reduce heat to medium-low. Stir in Calabrian chili oil and lemon zest, tossing shrimp to coat evenly. Cook for 1 minute, then remove from heat.
05 - Pile garlicky chili shrimp onto toasted bread slices. Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It comes together in under 25 minutes, which means you can make something restaurant-quality on a random Tuesday night.
  • The heat from the Calabrian chili oil builds slowly and sticks around, making every bite feel bold without being aggressive.
  • Shrimp and spicy oil are basically made for each other, and when you add that toasted bread, you've got a texture contrast that keeps you coming back for more.
02 -
  • Don't overcrowd your skillet when you add the shrimp or they'll steam instead of sear, and you'll lose all that browning that makes them taste richer.
  • The chili oil goes in at the very end for a reason: if you cook it too long, it can taste harsh and one-dimensional instead of complex and fruity.
03 -
  • Buy shrimp the day you're going to cook them, or thaw them slowly in the fridge if you're using frozen, because the texture suffers if you rush the process with warm water.
  • Toast your bread on a baking sheet instead of directly on the rack so you don't lose those little crispy edges that make the whole thing worth eating.
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