top of page
  • Writer's pictureMichael Laxer

Fiery Sizzling Shrimp

Whether as a summer backyard appetizer or a Friday night main with a friend or partner, this spectacularly easy, fiery spicy and totally delicious sizzled shrimp dish that makes its own sauce is a must try.

Here we used two pounds of cooked, tail-on frozen shrimp, but you can use jumbo or fresh or any shrimp you like if you adjust the cooking times accordingly.


2 pounds frozen shrimp

2/3 cup olive oil

1 minced jalapeno (seeded or unseeded)

1 small nob of grated ginger (length of your thumb)

3 - 4 cloves minced garlic

red pepper flakes

garlic powder

salt and black pepper

lemon juice

First, place all your shrimp on an edged baking tray.

Season them liberally with the garlic powder, black pepper and red chili flakes and to taste with the salt.

Then pour the olive oil over the shrimp.

Add the minced garlic, ginger and jalapeno. You can do the jalapeno seeded or unseeded. Unseeded is generally much spicier!

Place in an oven preheated to 450.

If you are using frozen shrimp cook for around 16-20 minutes or until the shrimp are pink and the olive oil is bubbling away (hence the sizzling part!). If using fresh or thawed shrimp then cook for around 10 minutes. With fresh shrimp you might want to use around a 1/2 cup of olive oil instead, though the oil provides the basis for the dipping sauce.

Remove from oven and let sit one or two minutes.

Squirt some lemon juice over the shrimp and then serve scooped with the olive oil sauce in bowls.

Terrific finger food with beer or wine. You want to serve with sliced baguette pieces, naan or roti or whatever bread you like for dipping up the sauce.

Perfect summer food.




bottom of page