Spicy Three Pepper Shrimp Recipes

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SZECHUAN SHRIMP RECIPE



Szechuan Shrimp Recipe image

Provided by Victor

Time 25m

Number Of Ingredients 23

1 lb large shrimp (de-veined and peeled, leaving tails attached)
1 Tbsp peanut (or plan cooking oil for stir-frying)
1/2 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1/4 tsp finely ground Szechuan (Sichuan peppercorns)
1/2 tsp Shaoxing wine (or sherry)
1 Tbsp corn starch
¼ cup peanut oil (you may also use canola oil)
2 Tbsp dried red pepper flakes
1 Tbsp peanut (or plan cooking oil for stir-frying)
1 Tbsp ginger (minced)
2 cloves of garlic (minced)
2 small shallots (thinly sliced)
1/2 each red (yellow and green bell peppers, cut into 1-inch pieces)
2 cups broccoli florets
3 green onions (scallions, cut into ½" pieces on the diagonal)
1 tsp finely ground Szechuan (Sichuan peppercorns)
1/2 Tbsp Shaoxing wine (or sherry)
1 Tbsp low sodium soy sauce
1/2 tsp sea or kosher salt
1/2 Tbsp honey
1 Tbsp sesame oil
1/2 Tbsp corn starch

Steps:

  • Combine shrimp marinade ingredients in a large bowl, add the shrimp, mix well and set aside.
  • Prepare hot chili oil by heating the oil in a sauce pan until it just starts to smoke, then pour the hot oil over dry chili flakes in a small glass or metal container. Let cool down then strain into a separate container. The hot chili oil can be prepared hours, even days in advance. If making ahead, let the chili flakes soak in oil for hours before straining - this will give you more flavor and heat.
  • Heat one tablespoon of peanut oil in a wok. Add the shrimp with the marinade and stir-fry, stirring frequently, until she shrimp just starts to turn pink, about 2-3 minutes. Do not overcook. Transfer the shrimp into a bowl and set aside.
  • In the same wok, heat another tablespoon of peanut oil. Add the ginger, garlic, shallots and one teaspoon (or more, see note) of hot chili oil. Saute for about 30 seconds, then add the broccoli, bell peppers and the stir fry sauce. Stir fry for about 3-5 minutes, until broccoli is cooked. Add the scallions, sesame oil and the shrimp and saute for another minute, mixing all the ingredients well.
  • Serve hot, as is or with a bowl of jasmine rice.

Nutrition Facts : ServingSize 1 g, Calories 297.3 kcal, Carbohydrate 21.5 g, Protein 26.8 g, Fat 13.3 g

15-MINUTE SPICY SHRIMP RECIPE



15-Minute Spicy Shrimp Recipe image

Bursting with flavor, these spicy shrimp are so easy to make. They're ready in 15 minutes! Serve them on cauliflower rice, or use them in salads and tacos.

Provided by Vered DeLeeuw

Categories     Main Course

Time 15m

Number Of Ingredients 8

2 tablespoons olive oil
1 lb. extra-large raw shrimp (21-25 per lb., peeled and deveined)
1/2 teaspoon Diamond Crystal kosher salt
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons chopped parsley (for garnish)

Steps:

  • Heat the olive oil in a large (12-inch) skillet over medium-high heat.
  • Add the shrimp and the spices.
  • Cook until the shrimp are cooked through and opaque, about 5 minutes. If using extra-large shrimp, place them on the skillet in a single layer and cook for 2-3 minutes per side. For smaller shrimp, cook for a total of about 5 minutes, stirring often.
  • Garnish with parsley and serve, on cauliflower rice, mashed cauliflower, or on a bed of green leaves such as spinach or arugula.

Nutrition Facts : ServingSize 0.5 recipe, Calories 306 kcal, Carbohydrate 6 g, Protein 32 g, Fat 17 g, SaturatedFat 2 g, Sodium 1633 mg, Fiber 2 g, Sugar 1 g

SPICY GARLIC AND PEPPER SHRIMP



Spicy Garlic and Pepper Shrimp image

Spicy Thai style shrimp. Chicken, pork, beef, calamari, scallops, or tofu can easily be substituted for shrimp. This makes for a wonderful supper.

Provided by Jim

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 1

Number Of Ingredients 9

2 ½ tablespoons vegetable oil
¼ cup water
1 cup shredded cabbage
1 tablespoon minced garlic
8 large fresh shrimp, peeled and deveined
2 teaspoons crushed red pepper flakes
2 tablespoons sliced onion
1 tablespoon chopped fresh cilantro
1 tablespoon soy sauce

Steps:

  • Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.
  • Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.

Nutrition Facts : Calories 405.8 calories, Carbohydrate 12.1 g, Cholesterol 85.3 mg, Fat 35.6 g, Fiber 3.5 g, Protein 12.3 g, SaturatedFat 4.7 g, Sodium 1017.1 mg, Sugar 3.8 g

SPICY SHRIMP & PEPPERS WITH PASTA



Spicy Shrimp & Peppers with Pasta image

Spice up any weeknight with this filling and tasty family dish. It goes together in no time and features tender shrimp, veggies, whole wheat pasta and just the right amount of heat. Amy Clemons - Babson Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

1 cup sliced baby portobello mushrooms
1 medium sweet yellow pepper, cut into 1/2-inch pieces
1 medium green pepper, cut into 1/2-inch pieces
1 shallot, minced
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt
6 ounces uncooked whole wheat linguine
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes

Steps:

  • In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.

Nutrition Facts : Calories 385 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 697mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 10g fiber), Protein 28g protein.

4 MINUTE SPICY GARLIC SHRIMP



4 Minute Spicy Garlic Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Steps:

  • Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SPICY THREE PEPPER SHRIMP



Spicy Three Pepper Shrimp image

This is an easy weeknight recipe for 2 or 3 that has loads of flavor. As written, it's pretty spicy for the grown-ups, but can be toned down to suit your spice tolerance. I serve it over saffron rice.

Provided by PanNan

Categories     Rice

Time 36m

Yield 2-3 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil (divided)
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon fresh ginger, peeled and grated
1/2 teaspoon salt
1 dash ground black pepper
1 lb jumbo shrimp, peeled and deveined
1 red bell pepper, sliced and cut in half horizontally
1 tablespoon finely chopped fresh cilantro
2 cups prepared saffron rice

Steps:

  • Combine 1 tbsp olive oil and the next 6 ingredients, garlic through shrimp. Stir and let rest for at least 15 minutes. If refrigerated, the mixture can rest up to two hours.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the peppers and saute about 2 minutes. Add the shrimp mixture and saute for 5 - 6 minutes, or until shrimp are opaque and cooked through. Be careful not to overcook the shrimp.
  • Sprinkle the cilantro on the shrimp and serve with the rice.

Nutrition Facts : Calories 1007.9, Fat 17.2, SaturatedFat 2.5, Cholesterol 286, Sodium 1871.8, Carbohydrate 161.8, Fiber 4.2, Sugar 2.6, Protein 44.6

SPICY GARLIC PEPPER BAKED SHRIMP



Spicy Garlic Pepper Baked Shrimp image

This recipe features a crispy layer of bread crumbs combined with spicy and sweet peppers on top of perfectly baked shrimp with a garlicky kick.

Provided by Sharon Chen

Categories     Main

Time 25m

Number Of Ingredients 12

1 1/2 pounds large shrimp, peeled and deveined
6 cloves garlic, minced
3/4 teaspoon old bay seasoning
Fresh cracked black pepper
3 tablespoons dry white sherry or white wine
1 serrano pepper, thinly sliced
2 sweet mini peppers, thinly sliced
1/4 cup unsalted butter, melted
1/2 cup Panko bread crumbs
1/4 teaspoon salt
1/4 teaspoon brown sugar
Fresh parsley leaves for garnishing (optional)

Steps:

  • Preheat oven to 425°F.
  • Place prepared shrimp in a large mixing bowl. Add garlic, old bay seasoning, ground black pepper, and wine. Toss to mix well. Set aside.
  • Chop serrano pepper and sweet mini pepper.
  • Melt butter in a microwave, then add bread crumb into the butter, followed by sliced peppers. Season with salt, brown sugar and freshly ground black pepper. Mix well.
  • In a large baking dish, arrange shrimp in a single layer. Place the bread crumb mixture on top of the shrimp, making sure the shrimp is covered.
  • Bake for 7 minutes, then set the oven to broil. Broil on high for 2-3 minutes or until the shrimp turns pink and the bread crumbs are slightly brown and crispy.
  • Garnish with chopped parsley if desired.

Nutrition Facts : ServingSize 1, Calories 309 calories, Sugar 1.2g, Sodium 662mg, Fat 12.3g, SaturatedFat 7.5g, Carbohydrate 14.9g, Fiber 0.8g, Protein 34.1g, Cholesterol 274mg

SPICY SHRIMP WITH HOT CHILI PEPPERS



Spicy Shrimp With Hot Chili Peppers image

Make and share this Spicy Shrimp With Hot Chili Peppers recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Asian

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons cornstarch
2 tablespoons dry sherry or 2 tablespoons rice wine
1 tablespoon soy sauce
1 tablespoon minced fresh garlic, to taste (lots is better!)
1 tablespoon fresh minced ginger
1 teaspoon sesame oil
1 1/2-2 lbs uncooked medium shrimp, peeled and deveined
3/4 cup chicken broth
3 tablespoons sugar, to taste
1 1/2 tablespoons cornstarch
1/4 cup soy sauce
3 tablespoons dry sherry or 3 tablespoons rice wine
2 teaspoons rice vinegar
6 small chili peppers or 1 teaspoon crushed dry red pepper flakes, to taste
4 tablespoons oil, divided
1 tablespoon minced fresh garlic, to taste
1 1/2 cups green onions, cut in 1/2 inch pieces
1 red bell pepper, seeded and cored, cut into 1/2 inch squares
1 1/2 teaspoons sesame oil

Steps:

  • In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
  • Meanwhile, blend together all sauce ingredients.
  • Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
  • In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
  • Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
  • Wipe out the pan with a paper towel.
  • Heat the remaining oil in the same pan.
  • Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
  • Add in the green onions and bell pepper; stir-fry 1 minute.
  • Add in the sauce mixture; cook, stirring until sauce boils and thickens.
  • Stir in the shrimp and sesame oil.
  • Serve immediately.

JAMAICAN PEPPER SHRIMP RECIPE



Jamaican Pepper Shrimp Recipe image

Stewed in a flavorful aromatic broth loaded with onion, garlic, allspice, thyme, and Scotch bonnet peppers, this Jamaican roadside snack can now be made right in your kitchen.

Provided by Jillian Atkinson

Categories     Appetizers and Hors d'Oeuvres     Snacks

Time 1h10m

Yield 4

Number Of Ingredients 14

3 Scotch bonnet chile peppers (about 3/4 ounce; 20g)
1 pound (455g) large shell-on shrimp, preferably head-on, rinsed
Half of 1 medium (8-ounce; 225g) red bell pepper, stemmed, seeded, and finely diced
Half of 1 medium (8-ounce; 225g) yellow onion, finely diced
4 sprigs fresh thyme
3 medium garlic cloves, minced
1 tablespoon (15ml) annatto oil or neutral oil such as vegetable oil
1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight, plus more if needed
1 1/2 teaspoons (6g) annatto (achiote) powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups (355ml) water
2 tablespoons (30ml) distilled white vinegar
6 allspice berries

Steps:

  • Wearing latex gloves, prepare Scotch bonnet peppers; preparation will depend on your heat tolerance. For very spicy heat, stem and chop or slice peppers, keeping seeds and white pith; for medium heat, stem and seed peppers, then chop or slice; for mild heat, leave peppers whole, including stems.
  • In a medium bowl, add shrimp with Scotch bonnets, bell pepper, onion, thyme, garlic, annatto oil (or neutral oil), salt, annatto powder, garlic powder, and onion powder. Stir to combine well. Cover with plastic and refrigerate at least 30 minutes and up to overnight.
  • Using a gloved hand, scrape aromatic vegetables and herbs off shrimp and set shrimp aside in a clean bowl. Add water to vegetable marinade, then pour mixture into a stainless-steel skillet large enough to hold shrimp in a single layer.
  • Bring to a simmer over medium heat, add allspice berries, then cover and cook at a simmer for 15 minutes.
  • Add vinegar, turn heat to medium-low, and add shrimp to the skillet in a single layer. Cover and cook for 2 minutes.
  • Turn off heat, uncover, and stir until shrimp are just cooked through and no longer translucent, about 2 minutes longer. Season with additional salt, if desired.
  • Transfer shrimp to a serving plate and let cool slightly. Discard cooking liquid and vegetables. Serve shrimp warm or at room temperature, peeling them at the table.

Nutrition Facts : Calories 271 kcal, Carbohydrate 39 g, Cholesterol 143 mg, Fiber 11 g, Protein 20 g, SaturatedFat 1 g, Sodium 1235 mg, Sugar 19 g, Fat 6 g, ServingSize Serves 4 as an appetizer or snack, UnsaturatedFat 0 g

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