Spicy Calabrian Chili Shrimp (Printable)

Golden toasted bread with garlicky shrimp in fiery Calabrian chili oil and fresh herbs.

# What You'll Need:

→ Seafood

01 - 14 oz 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

# How to Make It:

01 - Preheat oven to 400°F. 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 - While bread toasts, 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 -
  • Ready in 25 minutes with minimal cleanup, because some of the best meals don't require hours of fussing.
  • The shrimp stays tender and the bread stays crispy, a textural combo that just works.
  • Calabrian chili oil brings a sophisticated heat that feels fancy without pretending to be something it's not.
02 -
  • Don't overcook the shrimp—they go from tender to rubbery in about 45 seconds, so err on the side of slightly underdone and let the residual heat finish them.
  • Toast the bread just before you cook the shrimp, not earlier, because soggy toast is a tragedy that's easily avoided.
03 -
  • Buy shrimp with the shell still on if possible and peel them yourself—they stay firmer and cook more evenly than pre-peeled versions.
  • Keep your lemon zester close by and zest directly over the skillet so the oils from the zest fall right into the heat and release their fragrance.
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