Spicy Calabrian Chili Shrimp (Print Version)

Sautéed shrimp in Calabrian chili oil served on crispy toasted sourdough with garlic and lemon zest.

# What You'll Need:

→ 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

# How To:

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 -
  • Incredible Texture: The contrast between the crunchy toasted bread and tender shrimp is addictive.
  • Quick & Easy: Prepared and cooked in just 25 minutes, making it ideal for busy evenings.
  • Bold Aromatics: The combination of garlic, lemon zest, and Calabrian chili creates a complex flavor profile.
02 -
  • Use a pastry brush to apply the olive oil evenly to the bread for a perfectly uniform golden crunch.
  • Prepare all your ingredients (mise en place) before starting the skillet, as the shrimp cook very quickly.
  • Check product labels of your chili oil for potential allergens to ensure the dish remains safe for your guests.
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