Loading Video...

Spitfire Shrimp

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 6 to 8 servings for snacking
Save Recipe



1 lime, juiced

2 ounces (1/4 cup) hot cayenne pepper sauce

1 tablespoon ground cumin

1/2 teaspoon crushed red pepper flakes

1 tablespoon crab boil seasoning


4 cloves garlic, crushed and chopped

2 shallots, chopped

1 tablespoon extra-virgin olive oil

2 tablespoons butter, cut into pieces

2 pounds jumbo shrimp peeled and de-veined* (See Cook's Note)

12 to 15 blades fresh chives, chopped, for garnish


  1. Preheat large nonstick skillet over medium high heat.
  2. Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
  3. Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.

Cook’s Note

*Ask for easy-peel raw deveined shrimp at seafood counter of market

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth

Sunny's Grilled Shrimp with Sunny's 1-2-3 BBQ Sauce

Shrimp Bruschetta for Two

Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad

Spicy Shrimp with 2 Sauces

Shrimp 2 Ways: Soy Sauce-Grilled Shrimp with Spinach Salad and New-Style Scampi

Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces

Online Round 2 Recipe - Potato and Shrimp Salad with Sour Cream and Bacon Dressing