This bold and flavorful Angry Shrimp is the perfect spicy shrimp appetizer to bring new life to your seafood rotation. It delivers tender baked shrimp coated in olive oil, garlic, lemon, and plenty of paprika.
It’s simple, quick, and full of heat. Serve it as a party starter, enjoy it with crusty bread, or pair it with rice for a fast weeknight dinner.
Why You’ll Love This Angry Shrimp
- Quick & Easy: This angry shrimp recipe is eady in under 20 minutes, with minimal prep.
- Big Flavor: Garlic, paprika, and crushed red pepper give this spicy shrimp recipe its signature “angry” kick.
- Versatile: Serve easy shrimp recipe as an appetizer, spoon it over rice, tuck it into tacos, or toss it with pasta.
- Light, Yet Satisfying: A simple seafood option that fits into many meals and menus.
Ingredient Substitutions
- Shrimp: Substitute with scallops, cubed firm white fish, or even chicken breast bites (increase baking time for chicken).
- Paprika: Use smoked paprika for a deeper flavor, sweet paprika for less heat, or hot paprika for extra spice.
- Crushed Red Pepper: Swap with Calabrian chili paste, chili crisp, cayenne, or a mild pepper flake to reduce heat.
- Olive Oil: Avocado oil or melted butter will both work.
How to Prepare Angry Shrimp
- Preheat oven to 375°F (190°C).
- Season the shrimp with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- In a bowl, combine the olive oil, lemon juice, minced garlic, paprika, crushed red pepper flakes, salt, and pepper. Mix well.
- Add the seasoned shrimp to the bowl. Toss until fully coated in the sauce.
- Transfer the shrimp to a small oven-safe casserole dish and cover with foil.
- Bake for 10–12 minutes, stirring at least once during baking.
- Remove from the oven, squeeze on a touch of fresh lemon juice, and garnish with chopped parsley.
How to Serve & Store Leftovers
- Serve this angry shrimp alone, or with rice, crusty bread, pasta, polenta, mashed potatoes, or on crostini.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet over low heat. Avoid microwaving too long so the shrimp doesn’t overcook.
Frequently Asked Questions
- How spicy is Angry Shrimp? It has a solid kick, but you can make it mild or extra hot by adjusting the crushed red pepper or type of paprika.
- Can I make this ahead of time? You can prep the sauce and marinate the shrimp for up to an hour before baking. Bake right before serving.
- Can I cook this in a skillet instead of baking? Yes! Sear the shrimp in a hot skillet for 2–3 minutes per side until cooked through.
- Can I use frozen shrimp? Absolutely, just thaw properly and pat dry before seasoning.
- Can I double the recipe? Yes! Use a larger baking dish so the shrimp can spread out and cook evenly.
More Easy Shrimp Recipes to Love
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Angry Shrimp
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Angry Shrimp is a bold, spicy seafood dish that bakes in minutes, and can be served as an easy appetizer or quick dinner.
Ingredients
- 3/4 pound large shrimp, peeled and deveined (tail on or off)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh chopped parsley
- Lemon wedges, for serving
Sauce Mixture:
- 2–3 garlic cloves, minced
- 2 1/2 tablespoons olive oil
- 1 heaping tablespoon Hungarian or smoked paprika
- Juice of 1/2 lemon
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Season the shrimp with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- In a bowl, combine the olive oil, lemon juice, minced garlic, paprika, crushed red pepper flakes, salt, and pepper. Mix well.
- Add the seasoned shrimp to the bowl. Toss until fully coated in the sauce.
- Transfer the shrimp to a small oven-safe casserole dish and cover with foil.
- Bake for 10–12 minutes, stirring at least once during baking.
- Remove from the oven, squeeze on a touch of fresh lemon juice, and garnish with chopped parsley.
- Serve with lemon wedges.
- ENJOY!
Notes
- Use smoked paprika if you want a richer, deeper flavor.
- Stirring halfway through ensures even cooking and better flavor distribution.
- Check shrimp around the 10 minute mark, just to make sure they are not overcooked.
- Add more crushed red pepper for a spicier “angry shrimp,” or reduce it if you prefer mild heat.
- This recipe cooks fast. Be sure to keep an eye on the shrimp so it stays tender.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Fish and Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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[…] ANGRY SHRIMP […]
[…] In my opinion, Surf and Turf consists of a nice juicy steak (filet or ribeye for me), cooked to medium-rare, paired with a gorgeous broiled lobster tail. However, do you! Not into lobster? Substitute with Shrimp Scampi, or for a bit of spice, try my Angry Shrimp. […]