Real Recipes From Real Home Cooks ®

seared shrimp with chili oil & garlic

Recipe by
Lori L (JostLori)
San Diego

It seems like a lot of steps, but this recipe comes together really quickly if you prep ingredients in advance. Aleppo and Urfa Biber are not spicy hot kinds of chiles, so it won't burn your mouth! (Best place to buy these spices is Spice House, btw! Or Cost Plus World Market). We like this over fettuccine or Israeli couscous. The leftover chili oil will keep for about a month and is wonderful over lots of other things, like grilled veggies, fried eggs, etc. Adapted from Saveur.

yield 4 serving(s)
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients For seared shrimp with chili oil & garlic

  • 1/4 c
    olive oil
  • 1/4 c
    grapeseed oil (or canola oil)
  • 1/2
    lemon, zested in wide strips
  • lg
    bay leaf (or 2 small)
  • 1 1/2 tsp
    urfa biber chile flakes
  • 1 1/2 tsp
    aleppo chili pepper
  • 16
    jumbo shrimp, preferably head & shell on
  • 4 clove
    garlic, thinly sliced
  • 6
    thin scallions
  • 1 c
    white wine (pinot grigio or other dry white)
  • 1 tsp
    smoked paprika
  • 1 tsp
    aleppo chili pepper
  • 1/2
    lemon, juiced
  • 2 Tbsp
    flat leaf parsley, chopped
  • 4
    lemon wedges, for garnish

How To Make seared shrimp with chili oil & garlic

  • 1
    Make the chili oil: Place all the oil ingredients in a small heavy saucepan. Bring to a simmer and cook for about 20 minutes, to infuse the flavors. Remove from heat and let cool to at least lukewarm. Once cool, pour into a mini blender container and blend until smooth.
  • 2
    Make the shrimp: If using whole shrimp with head and shell on, use kitchen shears to cut along the underside of the shrimp. Using your fingers, or a tweezer, carefully remove the vein.
  • 3
    Place the cleaned shrimp in a bowl. Add enough olive oil to coat, about 2 tablespoons. Add salt generously. Use your hands to gently coat the shrimp in the oil and distribute the salt.
  • 4
    Heat a large skillet. Add the shrimp in a single layer and cook about 2 minutes per side, allowing the shrimp to sear and get golden spots on the shells. Don't overcook, as they will cook a little more in the sauce. Meanwhile, wash and dry the bowl.Transfer the seared shrimp to the clean bowl.
  • 5
    Add about a tablespoon of olive oil to the pan. Add the scallions and cook, stirring often, until barely beginning to color. Add the sliced garlic and cook for another minute, stirring. Don't allow the garlic to burn.
  • 6
    Carefully add the wine. It will splatter. Add the paprika and urfa biber. Cook until the alcohol evaporates and the wine has reduced by about 2/3. You still want sauce at the bottom of the pan, to finish cooking off the shrimp.
  • 7
    Add the lemon juice to the pan and stir to combine. Return the seared shrimp to the pan and cook briefly, about 1-2 minutes, turning shrimp to coat.
  • 8
    Serve over pasta noodles or Israeli couscous. Place the shrimp on the pasta, spoon a bit of pan sauce over the shrimp. And finally, drizzle some of the chili oil over all. Garnish with the chopped parsley and serve with a wedge of lemon.

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