Forget the usual ground beef or bean filling — these shrimp stuffed bell peppers are smoky, lemony, and ready in about an hour, no fuss required.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Shrimp & Stuffed Pepper Recipes

I love stuffed peppers, and while I’d normally go for ground beef mince or this vegetarian version with beans and veggies, I recently tried a shrimp version, and now I’m hooked.

The shrimp (or prawns for my Aussies) turn tender and meaty inside the pepper, paired with chewy rice that soaks up all the tomato and spice flavor as everything roasts together. Smoked paprika, cumin, and a touch of chili flake bring warmth without overpowering the pepper’s natural sweetness. A hit of lemon zest and fresh herbs at the end brightens the whole thing up, and the melted cheese on top gives it that golden, comforting finish. It’s a genuinely complete meal — no sides required, though I never say no to a salad alongside.

You might also like these recipes: shrimp skewers, quinoa stuffed peppers, vegetarian bean rice stuffed peppers, garlic butter shrimp, shrimp poke bowl, shrimp mango salad, or Mongolian shrimp.

What You’ll Need

How To Make Shrimp Stuffed Bell Peppers

• In the same pan, sauté onion and garlic, then stir in tomato paste and spices before adding the chopped cherry tomatoes to simmer down.
• Combine the rice, seared shrimp, lemon zest and juice, and fresh herbs, then season to taste.
• Fill the peppers generously, top with cheese, and bake for 20 minutes until golden and heated through.

Recipe Tips

• Pre-roasting the peppers first is the key step — skip it, and you’ll get crunchy, undercooked peppers even after the final bake.
• Cook the shrimp briefly and pull it before it’s fully done; it’ll finish cooking in the oven, and this keeps it tender rather than rubbery.
• No fresh herbs? Dried will work in a pinch — use about a third of the amount.
• Swap the rice for quinoa or cauliflower rice for a lower-carb version.
• Storage: keeps in an airtight container in the fridge for 3-4 days.
• Make-ahead: prepare the filling up to a day ahead and refrigerate; stuff and bake just before serving.
• Freezing: freeze the stuffed peppers before adding cheese and baking; thaw overnight in the fridge, then top with cheese and bake as directed.

Serving Suggestions

These are hearty enough to stand alone as a full meal, but a simple green salad or some crusty bread on the side rounds things out nicely. A dollop of garlicky yogurt or a squeeze of extra lemon over the top wouldn’t go astray either.

If you’ve tried these shrimp stuffed bell peppers or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This shrimp poke bowl is ready in 30 minutes, with garlic-soy butter shrimp, mango, avocado, edamame, and a creamy Sriracha-lime mayo drizzle.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Rice Bowl Recipes

At A Glance

• Ready In: 30 minutes
• Serves: 2 (easily doubled)
• Diet: Dairy-free option, gluten-free option (use tamari), high-protein, healthy
• Nutrition Highlights: High in lean protein and healthy fats; naturally balanced meal with complex carbs, greens, and fiber
• Main Ingredients: Shrimp, sushi rice, mango, avocado, edamame, cucumber, Sriracha, mayo, garlic, soy sauce, butter.
• Flavor Profile: Savory, garlicky, buttery shrimp with bright tropical freshness and a creamy, spicy-tangy drizzle
• Meal-Prep Friendly: Store components separately in the fridge for up to 2 days; add avocado fresh when serving
• Best Served With: Fresh out of the fridge on a warm night, or as a quick lunch that feels anything but boring

This shrimp poke bowl is inspired by the Hawaiian garlic shrimp and the classic poke bowl flavors. The shrimp (or prawns) are pan-fried in a quick garlic soy butter sauce until glossy and fragrant, then piled over fluffy sushi rice with mango, avocado, cucumber, and edamame.

The Sriracha lime mayo is creamy, tangy, with just the right amount of heat — and once you’ve made it, you’ll find yourself drizzling it on everything. I love this one because it hits that sweet spot between fresh and satisfying: it’s colorful, it’s got great texture from all the toppings, and the shrimp have this beautiful savory depth that raw fish poke bowls just can’t replicate.

The whole thing comes together in 30 minutes, making it perfect for a weeknight dinner situation.

You might also like these recipes: classic tuna poke bowl, tofu poke bowl, or these poke bowl ideas; or try my Teriyaki salmon bowl, Tex-Mex steak and rice bowl or this versatile chicken and rice bowl.

What You’ll Need

Here is what you’ll need for this shrimp poke bowl recipe. Find the full measurements in the recipe card below.

For the garlic soy butter shrimp:

• Shrimp — Large peeled shrimp (prawns) work best here; they stay juicy and get a nice sear. Frozen shrimp are completely fine — just thaw overnight in the fridge or quickly in cold water, then pat them very dry before cooking. The drier the shrimp, the better the sear.
• Garlic — Fresh and finely minced. Don’t skip the mincing; you want the garlic to melt into the sauce, not sit in chunks.
• Soy sauce — Use Tamari if you need this gluten-free. It does the same job beautifully. You can use regular or light soy sauce.
• Butter — Just one tablespoon, but it makes the sauce go glossy and rich. For dairy-free, leave it out and add a tiny splash of extra oil.
• Sesame oil — Toasted sesame oil gives the sauce that nutty depth. A little goes a long way.
• Sriracha — Adds a background warmth to the shrimp. You can leave it out or double it depending on your heat preference.
• Neutral oil — For searing. Vegetable, sunflower, or avocado oil all work.

For the sriracha lime mayo:

• Mayonnaise — Kewpie mayo is genuinely worth tracking down for this — it’s richer and ever-so-slightly sweeter than regular mayo and makes the sauce extra creamy. Find it at Asian grocery stores or the international aisle of most major supermarkets. Light mayo works too if that’s what you have.
• Sriracha — Start with 1 tablespoon and taste as you go. You can always add more heat; you can’t take it back.
• Lime juice — Freshly squeezed is best. It makes the whole sauce brighter. Lemon works if that’s what you have.
• Honey — Just a touch to balance the heat.

For the bowl:

• Short or medium-grain rice — Sushi rice is ideal because it’s slightly sticky and holds together well in the bowl. Regular short or medium-grain rice is fine too.
• Mango — Ripe but not mushy. It adds a gorgeous tropical sweetness that works so well against the savory shrimp. If you don’t want fruit in your poke bowl, you can swap it for pickles or cherry tomatoes.
• Avocado — Slice or dice just before serving so it stays fresh. It adds creaminess and healthy fats.
• Edamame — Shelled and thawed from frozen. A great source of plant-based protein that also adds a satisfying bite.
• Cucumber — Thinly sliced for a fresh, cooling contrast. Persian or Lebanese cucumbers are my preference; they have fewer seeds.
• Green onions and sesame seeds — For garnish and a bit of nuttiness. Toast the sesame seeds in a dry pan for a minute or two — it really does make a difference.
• Optional extras — Pickled ginger is lovely for cutting through the richness, and chili crisp or fried shallots add a fun crunch.

How To Make Shrimp Poke Bowl

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this shrimp poke bowl.

• Cook the rice. Rinse until the water runs clear, cook according to packet instructions, then fluff with a fork and set aside.
• Make the sriracha lime mayo. Whisk together mayo, sriracha, lime juice, and honey. Thin with a little water if needed, taste, and adjust. Set aside.
• Prep your toppings. Dice the mango and avocado, slice the cucumber and green onions, thaw the edamame, and toast the sesame seeds in a dry pan until golden. Get everything ready before you start the shrimp — they cook fast.
• Cook the shrimp. Pat dry (well!), season with salt and pepper, and sear in a hot oiled skillet for 1–2 minutes per side until pink. Cook in batches if needed.
• Add the sauce. Reduce the heat to medium, and add the butter and garlic, and sauté for 30 seconds, and then add the soy sauce, sesame oil, and sriracha. Toss the shrimp through for 1 minute until glossy and fragrant, then pull off the heat.
• Assemble. Divide the rice between two bowls, arrange the toppings, and pile the shrimp in the center. Drizzle with sriracha lime mayo and finish with green onions, sesame seeds, and any extras.

Watch The Video

Recipe Tips

• Pat the shrimp completely dry before cooking. This is the single most important step for a good sear. Wet shrimp steam instead of sear, and you’ll miss out on those caramelized edges that make the shrimp so good.
• Cook in a single layer. If your pan is crowded, the shrimp will steam rather than brown (yep, happened to me a few times). If you’re cooking for four, do the shrimp in two batches and set the first aside while you cook the second, then toss them all back in for the sauce.
• Pull the shrimp off the heat as soon as the sauce is glossy. They carry over heat quickly, and overcooked shrimp go rubbery fast. When in doubt, pull them early.
• Frozen shrimp work perfectly here. Thaw in the fridge overnight, or run under cold water for a few minutes, then drain and pat dry. Don’t thaw in hot water.
• Make it gluten-free. Swap the soy sauce for tamari — same flavor, no gluten.
• Make it dairy-free. Leave out the butter; the sauce is still delicious with just the oil, soy, garlic, and sesame.
• Swap the protein. This bowl works beautifully with grilled salmon or even tofu (marinated in the same sauce, pan-fried until crispy). If you’ve already got my tofu poke bowl recipe bookmarked, that garlic soy combo will feel very familiar.
• Make it spicier. Double the sriracha in the shrimp sauce, or serve with chili crisp drizzled over the top at the end.
• Storage. Store the components separately in airtight containers for up to 2 days. The mayo will keep in the fridge for up to a week. Add the avocado fresh when serving — it doesn’t store well once sliced.

Serving Suggestions

This bowl is a complete meal on its own — you’ve got protein, carbs, healthy fats, and plenty of vegetables all in one. That said, a light miso soup alongside is a lovely addition, especially if you’re serving it in cooler weather.

If you’re making this for a group, lay everything out separately and let people build their own bowls — it’s one of those meals that works really well as an interactive dinner, and it means everyone can customize their heat level with the mayo. A squeeze of fresh lime right before eating is optional but highly recommended.

If you’ve tried this shrimp poke bowl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This cajun shrimp recipe is outrageously flavorful and easy! We cook the shrimp in a hot skillet, and then swirl in the most delicious garlic cajun butter.

I’m going out on a limb and calling this the best cajun shrimp, all thanks to our homemade cajun seasoning. Of course, you can use store-bought seasoning in this recipe, but I highly recommend our homemade blend for the best cajun butter sauce coating your shrimp.

This easy shrimp recipe takes less than 10 minutes to prepare thanks to our easy cajun butter. Serve with rice, fill tacos, or even transform this into cajun shrimp pasta (tips are below). And while you have it in the house, we use the same homemade cajun butter to make our cajun corn on the cob!

Key Ingredients

• Shrimp: Use fresh, high-quality jumbo or large shrimp. You can keep the tails on or remove them, whichever you prefer.
• Cajun Seasoning: You can use store-bought or make your own. It’s a bold blend of spices popular in Creole and Cajun cuisine. Our homemade Cajun seasoning contains hot paprika (or cayenne pepper), sweet paprika, chili powder, dried thyme, sugar, and sea salt. I use the same seasoning when making our pickled shrimp recipe!
• Butter: I make cajun butter by stirring the cajun seasoning, garlic, and cilantro into softened butter. I use the same butter for my grilled cajun corn.
• Garlic: The seasoning is already super flavorful, but I love adding one garlic clove. I finely grate it using a microplane and stir it into the butter.
• Cilantro: I love the little pop of green from cilantro, but parsley makes an excellent substitute. You can also leave it out entirely.

Find the full recipe with measurements below.

How to Make My Favorite Cajun Shrimp

Tip 1: Make the Cajun butter. The secret to this shrimp recipe is the Cajun butter made with Cajun seasoning, garlic, and parsley. It’s simple to make but adds incredible flavor. Start with softened butter. It blends more easily and evenly with the seasonings, giving you a smooth, flavorful base for the shrimp.

Tip 2: Salt, then rinse your shrimp. Before cooking, toss the shrimp with a bit of salt and let them sit in a colander for a few minutes. The salt firms up their texture and seasons them throughout. After rinsing, the shrimp taste cleaner, cook more evenly, and stay plump and juicy. I use this trick when making our shrimp stir fry, too!

Tip 3: Swirl the butter in at the end. For a creamy, flavorful sauce, add the Cajun butter right at the end. When the shrimp are just about cooked, turn off the heat and swirl in the butter until it melts into a silky sauce that coats every shrimp.

Tip 4: Turn it into Cajun shrimp pasta. After cooking the shrimp, remove them from the skillet and add cooked pasta to the butter sauce. Then, add a splash of starchy pasta water, and cook over low heat until the pasta is evenly coated and glossy. Add the shrimp to the skillet, toss everything together, and serve.

What to Serve with Cajun Shrimp

When it comes to serving the shrimp, you have several delicious options. They pair wonderfully with creamy grits or rice. I especially enjoy them with this cilantro lime rice. You can even transform the sauce in this recipe into a pasta sauce.

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How to poach shrimp! Our gentle poaching method guarantees perfectly cooked and flavorful poached shrimp.

If you have never poached shrimp before, it’s time to start! This quick and easy method is one of my favorite ways to cook shrimp. I use it to cook the shrimp for my favorite shrimp salad, add them to salads, make shrimp cocktail, and more!

Our method for poaching shrimp is very similar to poaching salmon, chicken, and eggs. You’ll prepare a flavorful poaching liquid with simple ingredients, and then gently poach the shrimp to perfection.

Key Ingredients

• Shrimp: In my photos, I’ve poached large shrimp, which take about 3 minutes, but I have included a suggested cooking time below for other shrimp sizes.
• Water: We use a large pot filled with 8 cups of water to poach shrimp.
• Lemon: For fresh flavor, cut a lemon in half and toss it into the poaching liquid.
• Garlic: I love a hint of garlic. Add 2 peeled and gently smashed cloves to the poaching liquid.
• Bay leaf: Classic with shrimp and add a lovely herbal aroma to the liquid.
• Salt, pepper, and Cajun seasoning: I season the water really well so that my shrimp are perfectly seasoned when they come out of the poaching liquid. I love salt, pepper, and some homemade Cajun seasoning.

Find the full recipe with measurements below.

Recommended Cooking Times

The number of shrimp per pound typically indicates shrimp sizes. Here’s a list of standard shrimp sizes and their corresponding count per pound. Please note that these are estimated cooking times; see our tips for telling when the shrimp are ready to come out of the poaching liquid below.

• Small shrimp (71-90 per pound): 1 to 2 minutes
• Medium shrimp (41-50 per pound): 2 to 3 minutes
• Large shrimp (31-40 per pound): 3 minutes
• Jumbo shrimp (21-25 per pound): 4 to 5 minutes
• Colossal shrimp (16-20 per pound): 5 to 6 minutes
• Super Colossal shrimp (8 to 12 per pound): 6 to 7 minutes

How to tell when the shrimp are done: Shrimp turn from translucent to opaque when cooked. As they cook, many varieties change from a grayish or bluish-gray color to a pink or orange hue. They also curl into a loose “C” shape, while overcooked shrimp take on a “O” shape. They should also feel firm and springy to the touch. If the shrimp is still floppy, it needs more cooking time.

If you still aren’t sure, take a shrimp out and cut into it to test it. Leave the shrimp in the poaching liquid for 20 to 30 seconds if it seems undercooked.

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Easy Poached Shrimp

• PREP
  5 mins
  
• COOK
  5 mins
  
• TOTAL
  10 mins
  

How to poach shrimp so they turn out perfectly cooked and flavorful. Cooking times will vary depending on the size of your shrimp. The recipe below assumes large shrimp, but we have provided guidance for other sizes of shrimp in the article above.

Keep in mind that our poaching liquid recipe can accommodate multiple pounds of shrimp, but we recommend cooking 1 pound at a time.

Makes 1 pound

You Will Need

1 pound large shrimp (31-40 per pound), see notes for cooking more than one pound

2 quarts water

1 lemon, cut in half

2 cloves garlic, peeled and lightly crushed

1 bay leaf

3 twists pepper grinder

1 ½ tablespoons salt

1/2 teaspoon Cajun seasoning, optional

Directions

1Prepare shrimp: Depending on your serving preferences, you can choose to peel the shrimp or leave the shells intact. For salads, we peel and devein the shrimp before poaching. For a shrimp cocktail, you may want to peel and devein the shrimp while leaving the tails on.

2Prepare poaching liquid: Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.

3Poach the shrimp: Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Use a timer to set the recommended cooking time: 2 to 3 minutes for medium shrimp, 3 minutes for large shrimp, and 4 to 5 minutes for jumbo shrimp. Shrimp turn from translucent to opaque when cooked. They should also feel firm and springy to the touch. If the shrimp is still floppy, it needs more cooking time.

4Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator or plunge them into a prepared ice-water bath.

5If you plan to poach another batch of shrimp, make sure the poaching liquid returns to a rolling boil before adding the second batch.

Adam and Joanne’s Tips

• More than 1 pound of shrimp: Our poaching liquid recipe can accommodate multiple pounds of shrimp, but we recommend cooking 1 pound at a time. If you plan to poach more than one pound of shrimp, after poaching the first batch, ensure the poaching liquid returns to a rolling boil before removing the pot from the heat and adding the second batch of shrimp.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 pound shrimp
/
Calories
112
/
Total Fat
0.3g
/
Saturated Fat
0.1g
/
Cholesterol
214.2mg
/
Sodium
125.8mg
/
Carbohydrate
0.2g
/
Dietary Fiber
0g
/
Total Sugars
0g
/
Protein
27.2g

AUTHOR:

Joanne Gallagher

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This shrimp and grits recipe is the best we’ve made! It is incredibly flavorful, the grits are outrageously creamy, and the shrimp sauce is out of this world.

This shrimp and grits recipe comes from our good friend Richard, who grew up in the South and has worked in Southern kitchens for most of his career. The moment I tasted his shrimp and grits, I fell in love and knew we needed to share it with you!

Richard’s grits are perfectly creamy (readers call them the best ever!), and the shrimp sauce is unbelievably delicious, made with garlic, bacon, and fresh tomatoes. I can’t wait for you to try this incredible recipe!

Key Ingredients

• Shrimp: I use large or extra-large shrimp in this recipe, but medium shrimp are okay (they will just take less time to cook in the sauce). If you have frozen shrimp, thaw them in the refrigerator overnight and pat them dry before using them in the recipe.
• Bacon: I love the smoky flavor bacon adds to our shrimp sauce. We cook it first to render the fat and then use that fat to cook the rest of the sauce ingredients. It’s delicious!
• Green onions and garlic: These are the aromatics in our sauce, which add flavor and texture. You’ll use the white and light green parts of the green onion in the sauce, and then you can slice and sprinkle the green parts on top of it for serving.
• Tomatoes: Fresh chopped tomatoes keep our shrimp sauce light and delicious (I love them). You can use canned diced tomatoes if needed, but I highly recommend fresh tomatoes for this recipe.
• Creole seasoning: Store-bought Creole seasoning works nicely in this recipe. I’ve also used our homemade Cajun seasoning, and I loved it. Creole seasoning is usually more herbal than Cajun seasoning, but both are lovely in this recipe. 
• White wine: A splash of wine brings our sauce together. Any dry white wine will do. You can substitute a light chicken broth or veggie broth.
• Grits: We use our favorite grits recipe for the base of our shrimp sauce. We make it with stone-ground grits, stock, butter, cream, salt, and pepper. The recipe is included below.

Find the full recipe with measurements below.

How to Make Shrimp and Grits

Tip 1: Make the grits. To make the grits for shrimp and grits, bring the stock to a boil, then stream in the grits while whisking. After 2 minutes, turn the heat to low, whisk in the butter, cream, salt, and pepper, and cook until thick and creamy.

Depending on the brand, cooking grits takes 20 to 40 minutes. I use Bob’s Red Mill grits in the video, which take closer to 20 minutes.

Tip 2: Make the shrimp sauce. For the shrimp sauce, you’ll need a wide skillet. We will build all the flavors right in there.

1. Cook the bacon until crisp, then remove it and leave the bacon fat in the skillet. We’ll use that to cook the rest of the sauce ingredients (yum).
2. Stir in garlic and green onion, then add flour, which will help thicken our sauce later.
3. Add a splash of white wine, then add Creole seasoning, tomatoes, and any juices collected on the cutting board.
4. Cook the tomatoes for 10 to 15 minutes or until they become a sauce. Season with salt and pepper, then add your shrimp and let them gently poach in the sauce (poached shrimp turn out perfectly cooked and tender).

Tip 3: Serve it. Serve the shrimp, with plenty of the sauce, over your grits, and garnish with the reserved cooked bacon and sliced green onion. Delicious!

Serving Suggestions

Shrimp and grits do well as a stand-alone dish, but you can always add a few more dishes to the table. I love adding some vegetables. Try collard greens, sautéed spinach, my favorite corn salad, or fried cabbage.

A fresh salad is nice, too. Toss your favorite salad ingredients into a bowl, and then top with balsamic vinaigrette, honey mustard dressing, or homemade ranch. And, homemade cornbread, fluffy biscuits, or these cheese drop biscuits are also lovely for sopping up any leftover sauce.

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Our favorite shrimp ceviche recipe combines lightly poached shrimp with lime juice, lemon juice, and avocado. It’s fresh, healthy, and delicious.

The moment I learned how to successfully make incredible shrimp ceviche at home, I was hooked. Ceviche is a dish popular throughout the coastal areas of Mexico, Central, and South America. It’s made with raw seafood “cooked” in citrus juices.

This shrimp turns out incredibly fresh and delicious. It’s happy food! We both love it served with homemade tortilla chips or plantain chips. If you love this, don’t miss our pickled shrimp, which takes a similar approach, but calls for more of a tangy, herb, and lemon flavor profile.

Key Ingredients

• Shrimp: Fresh-caught shrimp is best, but since it isn’t always accessible, we’ve adapted this recipe to gently poach store-bought or previously frozen shrimp for safety. Your ceviche will still be excellent! (If you do have access to trustworthy fresh-caught or sashimi-grade shrimp, see the tips section below for how to use them raw.)
• Citrus: I use a mix of freshly squeezed lime and lemon juice. Bottled juice just doesn’t compare here. Fresh really is best!
• Red Onion: You can use any onion, but red onion adds beautiful color. If you are sensitive to raw onion, don’t worry, the citrus juice “pickles” the onion slightly, toning down the sharpness.
• Cucumber: This adds a nice fresh crunch. I recommend peeling it and removing any seeds before dicing so your ceviche doesn’t get watered down. Or use a seedless variety, such as Hot House or Persian cucumbers.
• Chile Peppers: These add heat. Use as much or as little as you like. In our photos, we used a mix of Jalapeño and Fresno peppers. (Tip: For less heat, remove the seeds and white membrane before mincing.)
• Cilantro: This adds color and fresh flavor. If you aren’t a fan, feel free to substitute with fresh parsley or just leave it out.
• Avocado: Optional, but delicious! We stir diced avocado in right before serving so it stays creamy and bright green.

Find the full recipe with measurements below.

How to Make Shrimp Ceviche

Tip 1: Poach the shrimp. It may seem odd, but we lightly poach the shrimp before mixing it with the citrus juices. Authentic ceviche often skips this step, but recipes usually assume you are starting with fresh-caught raw shrimp. Since most of us buy shrimp from the store, we include this extra step for safety (poaching eliminates potential bacteria).

To do it, bring salted water to a boil, add your shrimp, remove the pot from the heat immediately, and let the shrimp poach until just cooked (2 to 3 minutes, tops). Then, spread the shrimp into one layer on a plate to cool.

Tip 2: Use a non-reactive bowl. Since there is so much citrus juice in this recipe, use a glass, stainless steel, or ceramic bowl (avoid aluminum or copper).

Whisk the lime juice, lemon juice, and salt together first so the salt dissolves. Then, add the cucumber, onion, chile peppers, cilantro, and poached shrimp. Since the shrimp is already cooked, you only need to marinate them long enough to pick up that fresh, citrusy flavor. We recommend at least 30 minutes, but no more than 4 hours, or the acidic citrus juices will start to toughen the shrimp.

Tip 3: Add avocado right before serving. When you are ready to serve, fold in diced avocado, add some homemade tortilla chips on the side, and dig in!

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This Chili Garlic Shrimp recipe is a savory delight! It takes four simple ingredients and 10 minutes to make, and packs some serious flavor. Serve as an appetizer or turn it into a full meal, and watch it disappear.

When you need a quick but super tasty meal, look no further than this easy Chili Garlic Shrimp. It takes so little effort and time, but it’s an absolute flavor explosion. And it’s one of my all-time favorite low carb-high protein recipes.

I have been making this recipe for decades, and I love pairing it with other easy recipes like keto coleslaw or Keto Sesame Noodles. I finally decided I needed to share it here, so that you too can enjoy the mouthwatering flavors.

Shrimp is a fabulous keto ingredient to have on hand and I almost always have some in my freezer. It’s a wonderful source of protein, and it pairs delightfully with a wide variety of flavors. It can be light and fresh, like Shrimp and Cucumber Salad. Or it can used in hearty comfort food like Keto Shrimp Chowder.

But Chili Garlic Shrimp is perhaps my favorite way to serve it. It’s quick, easy, and always delicious.

Why You Will Love This Recipe

• Bold flavor: The combination of chili garlic sauce and cumin is astonishingly good!
• Ridiculously easy: You simply toss the shrimp with the seasonings and sauté for less than 5 minutes.
• Surprisingly light: Shrimp has very little in the way of fat, so it can serve as a lighter meal when you need one. I love using this shrimp over a fresh green salad.
• Low carb: Each serving has less than 1 gram of carbs. So you can pair it with your favorite low carb sides for a keto-approved meal.
• High protein: With over 30 grams per serving, this is a great way to max out your protein goals.
• Serving options: These tasty shrimp can be served as an appetizer, with a nice dipping sauce, or as part of a main meal.

Ingredient Notes

• Shrimp: I recommend using large peeled shrimp. It doesn’t matter whether the tail is on or off, it cooks the same way.
• Chili Garlic Sauce: This is not the same as chili crunch or sweet chili sauce, as both of those have sugar. It is a concentrated paste from Huy Fong (the makers of Sriracha) that has no added sugar. A little goes a long way, trust me!
• Cumin: I have been making this shrimp recipe for so long, I don’t even remember when I started adding cumin. But it’s a fabulous combo!
• Olive oil: Extra virgin olive oil is the best choice for cooking the shrimp, but you can also use avocado oil.

How to Make Chili Garlic Shrimp

1. Add the seasonings: In a large bowl, toss the shrimp with the chili garlic sauce and cumin until well coated.
2. Heat the oil: Get the pan nice and hot before adding the shrimp.
3. Cook the shrimp: Spread them out in a single layer in the hot pan and allow to cook for 2 minutes, then flip them over and cook another minute or two.
4. Serve: Sprinkle with a little chopped cilantro or parsley. Serve as an appetizer or main dish.

Tips for Success

Patting the shrimp dry prior to cooking helps them crisp up and brown better. Add moisture can make them rubbery. If using frozen shrimp, let them thaw completely in a sieve over the sink, then pat dry.

Chili garlic sauce can be quite spicy so start with 1 teaspoon the first time you try this, unless you know you like it. You can always add more spice, but you can’t take it away once the shrimp are cooked.

Get that pan and oil nice and hot before adding the shrimp. You want to sear them quickly to lock in the moisture. And be sure to use a large enough pan to hold all the shrimp in one layer, so each one is against the hot pan.

More Shrimp Recipes To Love

Chili Garlic Shrimp

Servings: 4 servings

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

This Chili Garlic Shrimp recipe is a savory delight! It takes four simple ingredients and 10 minutes to make, and packs some serious flavor. Serve as an appetizer or turn it into a full meal, and watch it disappear.

• 1 1/3 lb (604.79 g) large shrimp, tails on or off
• 1 to 2 tsp chili garlic sauce
• 2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper

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• Pat the shrimp dry with a kitchen rag or paper towels.

• In a medium bowl, toss the shrimp with the chili garlic sauce and the cumin. Mix well to coat.

• In a large skillet over medium high heat, heat the oil until shimmering. Add the shrimp and spread out into a single layer. Cook 2 minutes.

• Using tongs, flip each shrimp over and cook the other side, 1 to 2 minutes more. The shrimp will become bright pink when cooked through.

• Remove immediately and sprinkle with salt and chopped parsley or cilantro.

Storage Information: Store the shrimp in a covered container in the fridge for up to 3 days. Reheat gently in the microwave or eat cold (great over salad!). 

Serving: 0.25of recipe | Calories: 193kcal | Carbohydrates: 0.9g | Protein: 30.7g | Fat: 7.3g | Saturated Fat: 1.1g | Fiber: 0.2g

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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