Spicy Calabrian Chili Shrimp (Printable)

Crispy toasted bread topped with garlicky shrimp tossed in zesty Calabrian chili oil for bold flavor.

# What You 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 tbsp fresh parsley, chopped

→ Oils & Spices

05 - 3 tbsp Calabrian chili oil
06 - 2 tbsp extra-virgin olive oil
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
09 - Zest of 1 lemon

→ Garnish

10 - Lemon wedges for serving

# Directions:

01 - Preheat oven to 400°F. Place bread slices on a baking sheet, brush with 1 tbsp olive oil, and toast for 6-8 minutes until golden and crisp.
02 - While bread toasts, heat 2 tbsp 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 2-3 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 Hints:

01 -
  • Ready in 25 minutes, which means you can make this on a Tuesday night without thinking twice.
  • The shrimp stays tender and juicy while soaking up all that bold, garlicky heat.
  • It tastes like you spent way more effort than you actually did, perfect for impressing someone at the last minute.
02 -
  • The bread must be truly crispy or it'll wilt under the weight and warmth of the shrimp—don't skimp on the toasting time.
  • If you add the chili oil too early or over high heat, it can turn bitter, so always lower the heat before it goes in.
03 -
  • Keep your shrimp at room temperature before cooking so they cook evenly and don't seize up from cold hitting hot oil.
  • Buy whole shrimp and peel them yourself if you have time—they stay fresher and cook more predictably than pre-peeled ones.
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