SPICY CALABRIAN SHRIMP

By The Bold Appetite

This calabrian shrimp recipe is buttery and garlicky and packed with tremendous flavor, not to mention herby with just the right amount of spice.

IF YOU MAKE ANY OF MY DISHES THIS IS THE ONE. THIS SPICY CALABRIAN SHRIMP IS SPICY, BUTTERY, WITH DEPTH OF FLAVOR, BUT MOST OF ALL THIS DISH IS ADDICTING, VERY VERY ADDICTING.

If you’ve been following for a while you have probably picked up that there are a few flavor profiles I often play into. Salty, sour, texture, but by far my favorite is spicy. This spicy Calabrian shrimp recipe is buttery, and garlicky, and packed with tremendous flavor. Might I also mention it’s herby, with just the right amount of heat and flavor from the Calabrian chili paste. If you are having a hard time figuring out what this dish tastes like, it’s as if shrimp scampi got a serious bold makeover. Designed to be eaten with a crusty loaf of bread, you might just have a hard time deciding which is better. The juicy shrimp? Or the spicy herb butter?

WHAT ARE CALABRIAN CHILIS

Hands down, one of my favorite ingredients to use for adding heat—a must-have in the pantry. So, what are Calabrian chilies? These little peppers are grown in Calabria, a southern region in Italy. They boast a bright flavor profile and are often sold crushed or whole in oil, salt, and vinegar, imparting a vibrant and acidic taste. In terms of heat level, they are moderately spicy, delivering more warmth than an intense burn, but the spice is easily buildable so if you want to make a dish spicier add more.

Over the last few years, Calabrian chilies have surged in popularity and can now be found in numerous major supermarkets under various brands. Among my favorites are DeLallo and, surprisingly, Trader Joe’s. If you’re seeking an online option, I highly recommend DeLallo’s Crushed Calabrian Chili Paste or Whole Calabrian Chili Peppers—or better yet, why not get both?

Ingredients

• 1 1/2 lbs shrimp peeled and deveined
• 3-4 tbsp Calabrian chili paste
• 10 cloves garlic minced
• 1/2 cup cilantro finely chopped
• 6 tbsp butter salted
• 2 tbsp olive oil extra virgin
• salt

Instructions

• In a large shallow pan over medium-low heat melt butter. Add olive oil.
• Add garlic and cook until fragrant and soft (3-5 minutes). Do not burn the garlic. If it begins to brown, lower the heat.
• Add Calabrian chili paste and cook for another minute. Add half the cilantro and stir to combine.
• In one layer add the shrimp (if all the shrimp don’t fit, cook in multiple batches). Cook for 2-3 minutes on each side. Sprinkle a little bit of salt on each side. Do not overcook! Shrimp should be juicy not rubbery.
• Top with rest of the cilantro, and serve with crusty bread. Enjoy!

Notes

• Want additional heat? Add a pinch of chili flakes to the butter as it heats up.
• If you notice halfway that there isn’t enough butter sauce, add an additional tbsp of butter or olive oil.

WHAT YOU’LL NEED TO MAKE SPICY CALABRIAN SHRIMP

• Shrimp – Peeled and deveined. This dish is JUST shrimp nothing else. If there was ever a time to buy the big juicy shrimp from the seafood counter this is it. I splurge on this dish and buy “2 biter” fresh shrimp, not to say that I am above frozen shrimp. If you go the frozen route, make sure they are completely defrosted.
• Calabrian Chili Pepper Paste– See above for more information regarding Calabrian chilies. In case you were wondering, no there is no subsitute for this ingredient. These chilies contribute far more than just heat; they infuse dishes with terrific flavor.
• Cilantro – If you are in the small percentage of people who taste soap when you taste cilantro, sub for parsley. If you aren’t, trust me it’s better with cilantro.
• Garlic – Does this recipe call for 10 cloves? Yes. Fresh only, do not use the pre chopped refrigerated kind.
• Butter – Salted, and a lot of it.
• Olive Oil – This dish is cooked on low-medium heat to prevent the garlic from burning. Use good EVOO.

HOW TO MAKE SPICY CALABRIAN SHRIMP

Make the Sauce – In a large pan over low heat add the butter and the olive oil. Once heated and melted add the garlic. You are going to cook the garlic a tad longer than you normally do so watch out for browning. On low heat the garlic should not brown or burn. Cook the garlic until it is fragrant and soft, 3-5 minutes. Add Calabrian chili paste and cook for another minute. Add half the cilantro and stir to combine.

Cook the Shrimp – Salt the shrimp with a heavy pinch. In one layer add the shrimp. If all the shrimp don’t fit, cook in multiple batches. Depending on the size this could be up to 2-4 minutes on each side.. Do not overcook! Shrimp should be juicy not rubbery. Top with rest of the cilantro, and serve with crusty bread.

FREQUENTLY ASKED QUESTIONS

Can I reduce the amount of butter?

Tested, tried, it just doesn’t taste the same. Part of what makes this dish so good is the spicy butter that is BEGGING for crusty bread.

Can I swap the butter out for oil?

The butter cuts into a lot of the heat of the chilies, keep the butter in.

I have a low tolerance for heat, can I make this less spicy?

This dish is for spicy lovers. However if you are sensitive to heat, don’t turn away. Reduce the amount of Calabrian chili paste from 3-4 Tbsp to 1-2.

STORING

Calabrian shrimp can be stored in an airtight container for 1-2 days. When ready to reheat you have a few options. Option 1 is to use the microwave which I do not recommend. Option 2 is to pop the shrimp on a sheet tray and place in a 350 degree oven until warm. Finally you can place it back in the pan on low heat to reheat, however this method only really works if you have enough of the butter sauce left over.

Obsessed with Calabrian chili paste as much as I am? Trying to figure out how to use the rest of the jar? Check out my recipes for Spicy Caper Pasta or Spicy Vodka Rigatoni or search “Calabrian Chili” in the search bar.