Spicy Calabrian Chili Shrimp (Printable)

Crispy bread topped with sautéed shrimp in garlicky Calabrian chili oil and fresh parsley.

# 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

# Step-by-Step Guide:

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 and 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 additional minute, then remove skillet from heat.
05 - Pile garlicky chili shrimp onto toasted bread slices. Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It comes together faster than most takeout arrives, yet tastes like you've spent hours perfecting it.
  • The Calabrian chili oil brings a complexity that regular hot sauce simply doesn't have—fruity, garlicky, and impossibly addictive.
  • One batch feeds a crowd or becomes your entire dinner, making it weirdly versatile for both casual nights and unexpected guests.
02 -
  • Calabrian chili oil is different from generic chili oil—it has a fruity, almost sweet undertone that regular hot sauce lacks, so don't assume you can swap them 1:1 without tasting first.
  • The shrimp continue to cook slightly from residual heat even after you remove the skillet, so pulling them off when they're just barely pink ensures they stay tender rather than turning into little rubbery bullets.
03 -
  • Pat your shrimp completely dry before cooking—moisture is the enemy of a good sear, and wet shrimp will steam instead of getting that light golden exterior.
  • If you can only find medium shrimp instead of large, reduce the cooking time to 1 to 2 minutes so they don't dry out.
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