Calabrian Chili Shrimp

Ever since I watched the “Beat Bobby Flay” episode that mentioned Calabrian Chilis, I knew I needed to find them.  After several stops at specialty food stores, I finally found them at a cool Mediterranean Market downtown.  As soon as I opened the jar I was addicted, and  I have known since then that I had to create a dish with this one of a kind ingredient.   Should I do a pasta…?  Or perhaps a chicken dish…..? Or maybe this paired best with beef….? 

My first use was in a Cioppino on Christmas Eve and it was fantastic! Don’t worry, the recipe will post soon 😉 After the success of the Cioppino I knew that seafood was the direction I wanted to take with the rest of my paste.  I found some tiger shrimp and knew that these shrimp would be able to hold up to the bold flavors of my dish. I paired the Calabrian chili shrimp with creamy polenta and sautéed spinach. Enjoy!


Calabrian Chili Shrimp

Spicy Calabrian paste paired with large, tiger shrimp.

  • Author: Leora Ellingson


1 lemon zested and juiced

3 T Calabrian chili paste

1 t salt

1 t oregano

2 lbs tiger shrimp, should be about 10 or 11, peeled

Olive oil

1 shallot, minced

2 cloves garlic, minced

2 T fresh basil, chiffonade


Combine lemon zest, juice, Calabrian chili paste, salt, and oregano in a small bowl, stir well.  Pour over the shrimp and toss to coat.

Heat olive oil in a large sauté pan.  Add shallot and garlic and sauté until translucent and fragrant, about 2 minutes.  Add 5-6 shrimp and sauté for about 2 minutes, turn the shrimp and sauté on the other side, until opaque and cooked through, about 4-5 minutes.  Don’t overcook.  Remove the shrimp and set aside.  Add the rest of the shrimp and cook the same way.  When done, put all the shrimp in a bowl and pour the pan drippings over the top.  Toss with fresh basil and serve.

Pairs excellently with creamy polenta and sautéed spinach.

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