Spicy Shrimp

This spicy stacked shrimp dish features succulent, shell-on shrimp coated in a vibrant, spicy marinade and served in an impressive circular arrangement. Each shrimp bursts with smoky heat and a hint of sweetness, creating a dish that’s as visually striking as it is delicious. Perfect for a gathering, this recipe serves 4 and encourages communal dining, inviting guests to dig in and enjoy each bite.

Prep Time 15

Cook Time 10

Marinating 30

Total Time 55

Servings People

Ingredients

450 g large shrimp shell-on
3 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic minced
1 tbsp smoked paprika
1 tsp cayenne pepper adjust to taste
1 tsp ground black pepper
1 tsp sea salt
1 tbsp honey
1/4 bunch fresh coriander roughly chopped for garnish
1 small red chilli thinly sliced, for garnish

Instructions

In a large bowl, mix the olive oil, lemon juice, minced garlic, smoked paprika, cayenne pepper, black pepper and sea salt.
3 tbsp olive oil, 2 tbsp lemon juice, 4 cloves garlic, 1 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tsp ground black pepper, 1 tsp sea salt
Add the honey to balance the heat with a touch of sweetness and whisk until well combined.
1 tbsp honey
Add the shell-on shrimp to the marinade, tossing them until they’re evenly coated. Cover the bowl and let the shrimp marinate for at least 30 minutes in the refrigerator. This will allow the spices to permeate the shells, enhancing the flavour.
450 g large shrimp
Heat a large skillet or grill pan over medium-high heat. Add the shrimp in a single layer, cooking them in batches if necessary. Sear the shrimp for 2–3 minutes per side, or until the shells turn pink and the shrimp are cooked through. Avoid overcooking, as shrimp can become tough when overdone.
Arrange the cooked shrimp in a circular stack on a large serving plate, slightly overlapping them to form a ring. Add layers of shrimp until all are stacked neatly. This not only makes a beautiful presentation but also keeps the shrimp warm.
Sprinkle the chopped coriander and sliced red chilli over the shrimp stack for a pop of colour and added heat. Serve immediately with lemon wedges on the side.
1/4 bunch fresh coriander, 1 small red chilli

Notes

Serving Suggestion:

This dish is ideal for sharing. Place the stacked shrimp in the centre of the table and let guests pull apart the layers, savouring the rich, spicy flavour in each shell-on bite. Serve with a cooling yoghurt dip or crusty bread to complement the heat.

Nutrition