20 Spicy Deviled Shrimp Recipes Extraordinary

Spice up your dinner routine with these 20 Extraordinary Spicy Deviled Shrimp Recipes! Whether you’re craving a quick weeknight meal or a bold appetizer to impress guests, these zesty, flavor-packed dishes deliver heat and heart in every bite. From smoky chipotle to fiery cayenne, there’s a deviled shrimp recipe here to set your taste buds dancing. Ready to turn up the heat? Let’s dive in!

Classic Deviled Shrimp with Garlic Butter

Savory and succulent, this dish brings a twist to the classic shrimp appetizer with a garlicky, buttery finish that’s irresistible.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 3 tbsp unsalted butter, melted and golden
• 4 cloves garlic, minced to a fine paste
• 1 tbsp fresh lemon juice, bright and zesty
• 1/2 tsp smoked paprika, for a deep, warm flavor
• Salt, just a pinch to enhance the natural sweetness of the shrimp
• 2 tbsp fresh parsley, finely chopped for a fresh, herby garnish

Instructions

1. Preheat your skillet over medium heat until a drop of water sizzles upon contact.
2. Add the melted butter to the skillet, swirling to coat the bottom evenly.
3. Introduce the minced garlic to the butter, sautéing for 30 seconds until fragrant but not browned.
4. Place the shrimp in the skillet in a single layer, ensuring they have space to cook evenly.
5. Sprinkle the smoked paprika and a pinch of salt over the shrimp, tossing gently to coat.
6. Cook the shrimp for 2 minutes on one side, then flip and cook for another 1-2 minutes until they turn pink and opaque.
7. Drizzle the fresh lemon juice over the shrimp, tossing to combine all the flavors.
8. Remove from heat and garnish with the chopped parsley for a pop of color and freshness.

Zesty and vibrant, these deviled shrimp boast a perfect balance of garlicky richness and lemony tang. Serve them atop a crisp salad or with crusty bread to soak up the delicious garlic butter sauce.

Cajun-Style Deviled Shrimp Skillet

You’ll love this Cajun-Style Deviled Shrimp Skillet for its bold flavors and quick prep time. Perfect for a weeknight dinner that feels gourmet.

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp freshly ground black pepper
• 1 tsp sea salt
• 1/2 cup heavy cream
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp to the skillet in a single layer. Cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add minced garlic. Sauté for 30 seconds until fragrant.
4. Stir in smoked paprika, cayenne pepper, black pepper, and sea salt. Cook for 1 minute to toast the spices.
5. Pour in heavy cream and lemon juice. Bring to a simmer, stirring constantly for 2 minutes until slightly thickened.
6. Return shrimp to the skillet. Toss to coat in the sauce and heat through for 1 minute.
7. Sprinkle with chopped parsley before serving.

Enjoy the creamy, spicy sauce clinging to each succulent shrimp. Serve over a bed of steamed rice or with crusty bread to soak up every last drop.

Spicy Deviled Shrimp Tacos

Get ready to spice up your taco night with these Spicy Deviled Shrimp Tacos. Perfectly seasoned shrimp meet a creamy, fiery sauce for a dish that’s bold and satisfying.

Ingredients

• 1 lb fresh, large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 8 small corn tortillas, warmed
• 1 cup shredded crisp green cabbage
• 1/2 cup diced ripe avocado
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a bowl, toss shrimp with olive oil, black pepper, smoked paprika, and cayenne until evenly coated.
2. Heat a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 2 minutes per side, until pink and opaque. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. In a small bowl, mix mayonnaise, Dijon mustard, and hot sauce until smooth. Set aside.
4. Warm tortillas according to package instructions. Tip: For extra flavor, lightly char them on a dry skillet for 30 seconds per side.
5. Spread a spoonful of the spicy mayo mixture on each tortilla. Top with cooked shrimp, shredded cabbage, diced avocado, and chopped cilantro.
6. Squeeze fresh lime juice over the tacos before serving. Tip: The acidity balances the richness of the mayo and the heat from the spices.

Wrapped in warm tortillas, these tacos offer a crunch from the cabbage, creaminess from the avocado, and a kick from the spicy shrimp. Serve with extra lime wedges on the side for an added zing.

Creamy Deviled Shrimp Pasta

Unbelievably creamy and packed with flavor, this dish combines succulent shrimp with a rich, spicy sauce over perfectly al dente pasta.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 8 oz fettuccine pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, finely minced
• 1/2 cup heavy cream
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt, to taste
• Freshly chopped parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add fettuccine and cook for 8-10 minutes until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Whisk in heavy cream, mayonnaise, Dijon mustard, smoked paprika, and cayenne pepper. Cook for 2-3 minutes until the sauce thickens.
5. Return shrimp to the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes to heat through.
6. Add cooked fettuccine to the skillet and toss until evenly coated with the sauce.
7. Season with salt to taste and garnish with freshly chopped parsley before serving.

Amazingly creamy with a hint of spice, this pasta dish is best served immediately, garnished with extra parsley for a fresh contrast. The shrimp remain tender, while the sauce clings beautifully to every strand of pasta.

Deviled Shrimp and Grits

Nothing beats the comfort of a well-made shrimp and grits, especially when it’s deviled for an extra kick. This version combines creamy, buttery grits with spicy, succulent shrimp for a dish that’s both hearty and exciting.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 2 tbsp unsalted butter
• 1 cup sharp cheddar cheese, freshly grated
• 1 lb large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Whisk in 1 cup of stone-ground grits and 1 tsp sea salt. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
3. Stir in 2 tbsp unsalted butter and 1 cup freshly grated sharp cheddar cheese until fully melted and creamy. Keep warm.
4. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat.
5. Add 1 lb of large shrimp, cooking for 2 minutes per side until pink and opaque.
6. Stir in 2 cloves of minced garlic, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper, cooking for 1 minute until fragrant.
7. Remove from heat and drizzle with 1 tbsp fresh lemon juice, tossing to combine.
8. Divide the creamy grits among plates, top with the deviled shrimp, and garnish with 2 tbsp finely chopped fresh parsley.

Bold flavors and contrasting textures make this dish a standout. The creamy grits perfectly balance the spicy, tangy shrimp, while the fresh parsley adds a bright finish. Serve with a side of crusty bread to soak up every last bit of sauce.

Lemon Herb Deviled Shrimp

Here’s a dish that’s as vibrant as it is flavorful, perfect for those who love a zesty kick with their seafood.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/2 cup mayonnaise, creamy and high-quality
• 1 tsp Dijon mustard, smooth and tangy

Instructions

1. Preheat a large skillet over medium-high heat with 2 tbsp of extra virgin olive oil until shimmering.
2. Add 1 lb of shrimp to the skillet, cooking for 2 minutes per side until they turn pink and opaque.
3. Remove shrimp from heat and let cool to room temperature on a plate lined with paper towels.
4. In a mixing bowl, combine 3 cloves of minced garlic, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp black pepper, and 1/2 tsp sea salt.
5. Fold in 1/2 cup mayonnaise and 1 tsp Dijon mustard until the mixture is smooth and well combined.
6. Gently toss the cooled shrimp in the mayonnaise mixture until evenly coated.
7. Sprinkle 1/4 cup each of chopped parsley and dill over the shrimp, gently mixing to distribute the herbs.
8. Chill the shrimp in the refrigerator for at least 30 minutes to allow the flavors to meld.

Unbelievably fresh and tangy, these shrimp boast a creamy texture with a bright, herby finish. Serve them atop a crisp salad or with crusty bread for a refreshing summer appetizer.

Deviled Shrimp Stuffed Avocados

Kick off your summer meals with this refreshing yet indulgent dish. Perfect for quick lunches or elegant starters, it combines creamy avocados with spicy, tangy shrimp.

Ingredients

• 2 ripe Hass avocados, halved and pitted
• 1 lb large shrimp, peeled, deveined, and cooked
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1 tbsp fresh lime juice
• 2 tbsp finely chopped cilantro
• 1/4 cup diced red onion

Instructions

1. In a medium bowl, combine the cooked shrimp, mayonnaise, Dijon mustard, hot sauce, smoked paprika, sea salt, and lime juice. Mix well to coat the shrimp evenly.
2. Gently fold in the chopped cilantro and diced red onion into the shrimp mixture. Tip: For best flavor, let the mixture chill in the refrigerator for 15 minutes.
3. Scoop the shrimp mixture into the hollowed-out avocados, dividing evenly among the four halves. Tip: Use a spoon to create a deeper well in the avocados for more filling.
4. Garnish with additional cilantro and a sprinkle of smoked paprika before serving. Tip: Serve immediately to prevent the avocados from browning.

Enjoy the contrast of the cool, buttery avocados against the spicy, creamy shrimp filling. For an extra crunch, top with toasted breadcrumbs or serve alongside crisp lettuce leaves.

Deviled Shrimp Cocktail

Unleash a bold twist on the classic shrimp cocktail with this deviled version, packing a spicy, creamy punch that’s perfect for any gathering.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 1/2 cup high-quality mayonnaise
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tbsp fresh lemon juice, brightly acidic
• 1 tsp smoked paprika, deeply aromatic
• 1/2 tsp cayenne pepper, for a fiery kick
• 1/4 tsp fine sea salt, for balancing flavors
• 1/4 cup finely chopped chives, for a fresh garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the shrimp and cook for exactly 2 minutes, until they turn pink and opaque.
3. Immediately transfer the shrimp to an ice bath to stop the cooking process, ensuring they remain tender.
4. In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, smoked paprika, cayenne pepper, and sea salt. Whisk until smooth.
5. Drain the shrimp thoroughly and pat dry with paper towels to ensure the sauce adheres well.
6. Fold the shrimp into the sauce until evenly coated. Tip: Let the mixture chill in the fridge for 30 minutes to meld the flavors.
7. Before serving, sprinkle with chopped chives for a pop of color and freshness.

Perfectly balanced between creamy and spicy, this deviled shrimp cocktail offers a satisfying crunch with every bite. Serve it in martini glasses for an elegant presentation that wows.

Thai-Inspired Deviled Shrimp Curry

Get ready to spice up your dinner routine with this Thai-inspired deviled shrimp curry. It’s a bold, flavorful dish that combines creamy coconut milk with fiery spices for a meal that’s unforgettable.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 2 tbsp rich coconut oil
• 1 cup creamy coconut milk
• 2 tbsp fiery red curry paste
• 1 tbsp smooth fish sauce
• 1 tbsp bright lime juice
• 1 tsp finely ground black pepper
• 1/2 cup fresh cilantro, roughly chopped

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp to the skillet, cooking for 2 minutes per side until just pink. Remove and set aside.
3. In the same skillet, whisk together coconut milk, red curry paste, fish sauce, lime juice, and black pepper. Bring to a gentle simmer.
4. Return shrimp to the skillet, stirring to coat in the sauce. Simmer for 3 minutes until shrimp are fully cooked.
5. Tip: For extra flavor, let the sauce reduce for an additional 2 minutes.
6. Tip: Always taste your curry before serving; adjust lime juice or fish sauce as needed.
7. Tip: Garnish with fresh cilantro for a pop of color and freshness.
8. Serve hot over steamed jasmine rice or with crusty bread to soak up the sauce.

Kick back and enjoy the creamy texture and explosive flavors of this dish. The shrimp are tender, and the curry is perfectly balanced between spicy, sweet, and tangy. Try serving it in a hollowed-out pineapple for a fun, tropical twist.

Deviled Shrimp and Rice Casserole

Perfect for a hearty dinner, this Deviled Shrimp and Rice Casserole combines spicy, savory flavors with creamy textures.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 2 cups long-grain white rice, uncooked
• 1 cup heavy cream, rich and velvety
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp Dijon mustard, tangy and smooth
• 1 tbsp smoked paprika, deeply aromatic
• 1 tsp cayenne pepper, fiery and bold
• 3 cloves garlic, minced and pungent
• 2 tbsp unsalted butter, creamy and golden
• Salt, to enhance flavors

Instructions

1. Preheat oven to 375°F. Butter a 9×13 inch baking dish lightly.
2. In a large pot, boil 4 cups of water. Add rice, reduce heat to low, cover, and simmer for 18 minutes until tender.
3. While rice cooks, melt butter in a skillet over medium heat. Sauté garlic until fragrant, about 1 minute.
4. Add shrimp to skillet, cooking until pink, about 2 minutes per side. Tip: Do not overcook shrimp to keep them juicy.
5. In a bowl, mix heavy cream, Dijon mustard, smoked paprika, cayenne, and salt. Stir well to combine.
6. Fluff rice with a fork, then spread evenly in the prepared baking dish. Arrange shrimp on top.
7. Pour cream mixture over shrimp and rice. Sprinkle with Parmesan cheese.
8. Bake for 20 minutes until bubbly and golden. Tip: Let stand for 5 minutes before serving for easier scooping.
9. Broil for 2 minutes for a crispier top, if desired. Tip: Watch closely to prevent burning.

Mouthwatering and creamy, this casserole offers a spicy kick balanced by the richness of the cheese. Serve with a crisp green salad to contrast the dish’s warmth.

Deviled Shrimp Scampi

Oven-ready shrimp scampi gets a devilish twist with a kick of heat and a splash of white wine. This dish combines succulent shrimp with garlicky butter sauce for a quick, flavorful meal.

Ingredients

– 1 lb large, wild-caught shrimp, peeled and deveined
– 3 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1/2 tsp crushed red pepper flakes
– 1/2 cup dry white wine
– 2 tbsp fresh lemon juice
– 1/4 cup finely chopped parsley
– 1/2 tsp sea salt
– 1/4 tsp finely ground black pepper
– 2 tbsp unsalted butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp, season with salt and black pepper, and cook for 2 minutes per side until just pink. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.
4. Pour in white wine and lemon juice, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
5. Stir in butter until melted and sauce is slightly thickened.
6. Return shrimp to the skillet, tossing to coat in the sauce. Cook for 1 minute to heat through.
7. Sprinkle with chopped parsley before serving.
Whip this up for a weeknight dinner that feels gourmet. The shrimp are tender, the sauce is bold with a hint of spice, and it’s perfect over a bed of al dente pasta or crusty bread to soak up every drop.

Deviled Shrimp Po’ Boy Sandwich

Just when you thought the classic Po’ Boy couldn’t get any better, here comes the Deviled Shrimp version to prove you wrong. Crispy, spicy, and utterly satisfying, this sandwich is a game-changer for seafood lovers.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 1 cup buttermilk, thick and tangy
• 1 cup all-purpose flour, finely sifted
• 1 tsp cayenne pepper, fiery and bold
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp smoked paprika, deep and smoky
• 1/2 cup mayonnaise, creamy and rich
• 1 tbsp hot sauce, vibrant and zesty
• 1 tsp Dijon mustard, sharp and tangy
• 4 French bread rolls, crusty and fresh
• 1 cup iceberg lettuce, shredded and crisp
• 1 large tomato, sliced and juicy
• Vegetable oil, for frying
• Salt, to season

Instructions

1. In a bowl, soak the shrimp in buttermilk for 15 minutes to tenderize.
2. In another bowl, mix flour, cayenne, garlic powder, smoked paprika, and a pinch of salt.
3. Heat vegetable oil in a deep fryer to 375°F.
4. Dredge each shrimp in the flour mixture, shaking off excess.
5. Fry shrimp in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
6. In a small bowl, combine mayonnaise, hot sauce, and Dijon mustard for the devil sauce.
7. Slice the French rolls horizontally, but not all the way through, to create a pocket.
8. Spread devil sauce on both sides of each roll.
9. Layer lettuce, tomato slices, and fried shrimp inside the rolls.
10. Serve immediately while the shrimp are still hot and crispy.

Hearty and flavorful, the Deviled Shrimp Po’ Boy offers a perfect crunch with every bite. The spicy kick from the devil sauce balances the sweetness of the shrimp, making it a must-try for any sandwich aficionado.

Deviled Shrimp Stir-Fry

Bold flavors meet quick cooking in this deviled shrimp stir-fry, a dish that packs a punch with minimal effort.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 tbsp fiery sriracha sauce
• 1 tbsp smooth honey
• 2 tbsp rich soy sauce
• 1 tbsp fresh, zesty lime juice
• 2 cloves garlic, finely minced
• 1 tbsp grated, pungent ginger
• 2 tbsp high-heat vegetable oil
• 1/2 cup crisp, colorful bell peppers, thinly sliced
• 1/4 cup fresh, aromatic cilantro, chopped

Instructions

1. In a bowl, combine shrimp, sriracha, honey, soy sauce, lime juice, garlic, and ginger. Marinate for 15 minutes for deep flavor.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add marinated shrimp to the skillet, reserving the marinade. Cook for 2 minutes per side until shrimp turn pink. Tip: Do not overcrowd the skillet to ensure even cooking.
4. Remove shrimp from the skillet and set aside.
5. In the same skillet, add bell peppers. Stir-fry for 2 minutes until slightly softened but still crisp.
6. Return shrimp to the skillet. Pour in the reserved marinade. Cook for another 2 minutes, stirring constantly, until the sauce thickens slightly. Tip: The sauce should coat the back of a spoon when ready.
7. Garnish with fresh cilantro before serving. Tip: For an extra kick, add a sprinkle of red pepper flakes.

You’ll love the contrast between the tender shrimp and the crisp bell peppers, all coated in a sticky, spicy-sweet sauce. Serve over steamed jasmine rice or with a side of crunchy Asian slaw for a complete meal.

Deviled Shrimp with Coconut Milk

Spice up your dinner routine with this creamy, tropical twist on classic deviled shrimp. Succulent shrimp bathe in a luscious coconut milk sauce, infused with bold spices for a dish that’s both comforting and exotic.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 1 cup rich, creamy coconut milk
• 2 tbsp vibrant, freshly squeezed lime juice
• 1 tbsp finely minced garlic
• 1 tsp fiery cayenne pepper
• 1 tsp aromatic ground cumin
• 1/2 tsp finely ground sea salt
• 2 tbsp extra virgin olive oil
• 1/4 cup finely chopped, fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp to the skillet, cooking for 2 minutes per side until just pink. Remove shrimp and set aside.
3. In the same skillet, add garlic, cooking for 30 seconds until fragrant. Tip: Don’t let the garlic burn to avoid bitterness.
4. Stir in coconut milk, lime juice, cayenne pepper, cumin, and sea salt. Bring to a gentle simmer.
5. Return shrimp to the skillet, simmering for 3 minutes until sauce thickens slightly. Tip: The sauce should coat the back of a spoon.
6. Remove from heat and stir in cilantro. Tip: Fresh cilantro adds a bright, herby contrast to the rich sauce.

Hearty and flavorful, this dish boasts a perfect balance of creamy coconut and spicy heat. Serve over steamed jasmine rice or with crusty bread to soak up every drop of the sauce.

Deviled Shrimp Alfredo

Kickstart your dinner with this creamy Deviled Shrimp Alfredo, a twist on the classic that packs a spicy punch.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 8 oz fettuccine pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp sea salt
• 1/4 tsp finely ground black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add shrimp, garlic, and red pepper flakes. Cook until shrimp are pink, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, pour in heavy cream. Bring to a simmer, stirring constantly. Tip: Keep the heat medium to prevent curdling.
4. Stir in Parmesan cheese until melted and smooth. Season with salt and black pepper.
5. Return shrimp to the skillet. Add cooked fettuccine. Toss until everything is well coated in the sauce. Tip: Use tongs for easy mixing.
6. Garnish with fresh parsley before serving. Tip: For extra heat, add more red pepper flakes to taste.

The dish boasts a velvety sauce clinging to each strand of pasta, with shrimp offering a spicy, garlicky bite. Serve with a crisp white wine to balance the richness.

Deviled Shrimp and Corn Chowder

Just when you thought chowder couldn’t get any better, this Deviled Shrimp and Corn Chowder comes along. It’s a spicy, creamy twist on the classic that’s perfect for any season.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 cups sweet, fresh corn kernels
• 1 cup heavy, velvety cream
• 2 tbsp rich, extra virgin olive oil
• 1 medium, crisp yellow onion, finely diced
• 2 cloves aromatic garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper for a kick
• 4 cups robust chicken stock
• Salt to perfectly season

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in smoked paprika and cayenne pepper, cook for 1 minute to release flavors.
4. Pour in chicken stock, bring to a gentle boil.
5. Add corn, simmer for 10 minutes until kernels are tender.
6. Blend half the soup until smooth for a creamy base, then return to pot.
7. Stir in heavy cream, simmer on low for 5 minutes.
8. Add shrimp, cook until they turn pink and opaque, about 3-4 minutes.
9. Season with salt, serve hot.

Velvety smooth with a spicy undertone, this chowder is a bowl of comfort. Garnish with fresh herbs or a squeeze of lime for an extra zing.

Deviled Shrimp Bruschetta

Vibrant flavors meet in this Deviled Shrimp Bruschetta, a perfect blend of spicy, creamy, and crunchy. Ideal for summer gatherings, it’s a quick dish that packs a punch.

Ingredients

• 1 lb fresh, large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp smoked paprika
• 1/4 cup mayonnaise, creamy and full-fat
• 1 tbsp Dijon mustard, sharp and tangy
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp sea salt
• 1 baguette, crusty and freshly baked
• 2 cloves garlic, finely minced
• 2 tbsp unsalted butter, melted
• 1/4 cup parsley, finely chopped for garnish

Instructions

1. Preheat your oven to 375°F. Slice the baguette into 1/2-inch thick pieces. Arrange on a baking sheet.
2. Brush each slice with melted butter. Toast in the oven for 5-7 minutes until golden and crisp.
3. While the bread toasts, heat olive oil in a skillet over medium-high heat. Add shrimp, black pepper, and sea salt. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Remove shrimp from heat. Let cool slightly, then chop into small pieces.
5. In a bowl, mix chopped shrimp, mayonnaise, Dijon mustard, lemon juice, and smoked paprika until well combined.
6. Rub each toasted baguette slice with minced garlic for extra flavor.
7. Spoon the shrimp mixture onto each garlic-rubbed slice. Garnish with chopped parsley.
8. Serve immediately for the best texture and flavor.

Buttery, crisp bruschetta bases contrast beautifully with the creamy, spicy shrimp topping. For an extra kick, add a dash of hot sauce to the shrimp mixture before assembling.

Deviled Shrimp and Quinoa Salad

Get ready to elevate your salad game with this protein-packed dish that’s as flavorful as it is nutritious.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 lb large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 cups baby arugula, fresh and crisp
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat a medium saucepan over medium heat. Add quinoa and 2 cups water. Bring to a boil.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Tip: Let quinoa sit covered for 5 minutes off heat for perfect texture.
3. While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp, seasoning with smoked paprika, black pepper, and sea salt.
4. Cook shrimp for 2-3 minutes per side, until pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. In a small bowl, whisk together Dijon mustard and honey. Set aside.
6. In a large bowl, combine cooked quinoa, arugula, cherry tomatoes, red onion, and parsley. Drizzle with dressing and toss gently.
7. Top salad with deviled shrimp. Tip: Serve immediately for the best texture and temperature contrast.

Mouthwatering and satisfying, this salad offers a delightful mix of textures from the creamy quinoa to the succulent shrimp. Try serving it in a hollowed-out avocado for an extra touch of elegance.

Deviled Shrimp with Mango Salsa

Whipping up a storm in the kitchen has never been easier with this vibrant dish. Perfect for summer gatherings, it combines succulent shrimp with a sweet and tangy mango salsa.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 ripe mango, diced into small cubes
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeds removed and finely diced
• 2 tbsp freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat a large skillet over medium-high heat with 2 tbsp of rich extra virgin olive oil.
2. Season 1 lb of fresh shrimp with 1 tsp finely ground black pepper and 1/2 tsp sea salt.
3. Add shrimp to the skillet, cooking for 2 minutes per side until they turn pink and opaque.
4. While shrimp cooks, combine diced mango, red onion, jalapeño, lime juice, and cilantro in a bowl to make the salsa.
5. Remove shrimp from heat and let rest for 1 minute to allow juices to redistribute.
6. Serve shrimp warm with mango salsa on top or on the side for dipping.

Juicy shrimp paired with the fresh, vibrant salsa offers a delightful contrast in textures. For an extra kick, leave some jalapeño seeds in the salsa. Serve on a bed of greens for a light, refreshing meal.

Deviled Shrimp Pizza

Deviled shrimp pizza combines spicy, succulent shrimp with creamy toppings on a crispy crust. Perfect for a quick dinner or a party appetizer.

Ingredients

• 1 pre-made pizza dough, store-bought or homemade
• 1/2 cup rich tomato sauce, preferably San Marzano
• 1 cup shredded mozzarella cheese, fresh and creamy
• 1/2 lb large shrimp, peeled, deveined, and patted dry
• 2 tbsp spicy mayonnaise, homemade or store-bought
• 1 tbsp smoked paprika, for a deep, smoky flavor
• 1 tsp garlic powder, finely ground
• 2 tbsp extra virgin olive oil, for brushing
• 1/4 cup fresh parsley, finely chopped for garnish

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Brush lightly with olive oil.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle the shredded mozzarella cheese over the sauce.
5. In a bowl, toss the shrimp with spicy mayonnaise, smoked paprika, and garlic powder until evenly coated.
6. Arrange the shrimp on top of the cheese. Tip: Space them evenly for uniform cooking.
7. Transfer the pizza to the preheated stone or sheet. Bake for 10-12 minutes until the crust is golden and the shrimp are pink.
8. Remove from the oven and let sit for 2 minutes. Tip: This helps the cheese set for easier slicing.
9. Garnish with fresh parsley before serving. Tip: A squeeze of lemon adds brightness.

Juicy shrimp and a spicy kick make this pizza a standout. Serve with a crisp salad or enjoy as is for a satisfying meal.

Conclusion

With 20 bold and flavorful spicy deviled shrimp recipes, this roundup is your ticket to easy, impressive meals. Whether you crave heat or just a little kick, there’s a dish here for you. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the spice on Pinterest so others can enjoy these delicious recipes too. Happy cooking!