Best 7 Shrimp Diablo For Two Recipes

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**Shrimp Diablo: A Spicy, Flavorful Treat for Seafood Lovers**

Indulge in the tantalizing flavors of Shrimp Diablo, a delectable dish that combines succulent shrimp with a vibrant, spicy sauce. This classic seafood dish, originating from the coastal regions of Mexico, offers a perfect balance of heat, tang, and savory richness. The shrimp are seared until perfectly cooked, then tossed in a flavorful sauce made with fresh tomatoes, aromatic garlic, zesty lime juice, and a touch of heat from chili peppers. Served over a bed of fluffy rice, Shrimp Diablo is a symphony of flavors that will tantalize your taste buds.

**Other Delectable Recipes to Explore:**

1. **Spicy Calamari:** Dive into a delightful journey of flavors with this piquant calamari dish. Tender calamari rings are coated in a flavorful batter, then fried until golden brown and crispy. Served with a spicy dipping sauce, this irresistible appetizer or main course is sure to leave you craving more.

2. **Garlic Butter Shrimp Scampi:** Treat yourself to the classic elegance of shrimp scampi, prepared with plump shrimp sautéed in a rich, garlicky butter sauce. This timeless dish is elevated with the addition of white wine, lemon juice, and fresh herbs, resulting in a delectable symphony of flavors. Served over pasta or rice, it's a culinary delight not to be missed.

3. **Creamy Garlic Parmesan Shrimp:** Indulge in the luxuriousness of creamy garlic parmesan shrimp, a dish that combines the richness of cream with the savory notes of garlic and parmesan cheese. Tender shrimp are cooked in a velvety sauce made with heavy cream, garlic, and grated parmesan, creating a decadent and flavorful experience. Served over pasta or vegetables, this dish is sure to satisfy your cravings for comfort food.

Let's cook with our recipes!

SHRIMP DIABLO



Shrimp Diablo image

Shrimp diablo sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce.

Provided by Jessica Gavin

Categories     Main Course

Time 15m

Number Of Ingredients 15

1 pound shrimp (peeled and deveined)
3/4 teaspoon kosher salt (divided)
1/4 teaspoon black pepper
½ teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced jalapeno
1 cup diced yellow onion (¼-inch dice)
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ cup diced green bell pepper (¼-inch dice)
1/4 cup tequila or dry white wine
½ cup unsalted vegetable stock
14 ounce can of whole tomatoes (cut into ½-inch dice, reserve juice)
1 teaspoon chopped parsley

Steps:

  • Combine shrimp with ½ teaspoon salt, pepper, and red pepper flakes.
  • Heat a large skillet over medium-low heat, add 2 tablespoons olive oil.
  • Add garlic, jalapeno, yellow onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 2 minutes.
  • Add the shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
  • Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean bowl.
  • Add bell peppers and saute for 1 minute
  • Turn heat up to medium-high, add in tequila, vegetable stock, diced tomatoes, tomato juice, and ¼ teaspoon salt. Bring to a simmer and allow tomato mixture to reduce until slightly thickened and most of the liquid has evaporated about 8 to 10 minutes.
  • Turn heat down to low and add in the cooked shrimp. Stir and cook until shrimp is warmed through, 1 to 2 minutes.
  • Garnish shrimp diablo with parsley.

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Shrimp fra diavolo is a spicy, delicious one-pan Italian dish. It's made with plump shrimp cooked in a flavorful, hearty tomato sauce with generous amounts of garlic, white wine, and fresh parsley. Serve it with your favorite crusty bread, pasta, or rice.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 12

1 pound large shrimp, (peeled and deveined, tails attached)
Kosher salt
2 teaspoons crushed red pepper flakes, (more to your liking)
Extra virgin olive oil
1 medium yellow onion, (chopped)
5 garlic cloves, (minced)
1 cup dry white wine
1 15- ounce can diced fire-roasted tomatoes, (or plain fire-roasted tomatoes)
¼ cup tomato paste
Black pepper
2 teaspoons dried oregano
½ cup chopped fresh parsley

Steps:

  • Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
  • Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat. Transfer the shrimp and its juices to a plate for now. (If the shrimp is still grey in some parts it is okay, it will finish cooking in the sauce).
  • In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). Add the white wine and cook until reduced by half.
  • Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
  • Return the shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through and pink. Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta, or rice.

Nutrition Facts : Calories 194 kcal, Carbohydrate 16.4 g, Protein 18 g, Fat 1.5 g, SaturatedFat 0.2 g, Cholesterol 142.9 mg, Sodium 971.4 mg, Fiber 3.1 g, Sugar 6.6 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

CHEF JOHN'S SHRIMP FRA DIAVOLO



Chef John's Shrimp Fra Diavolo image

This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 12

1 pound extra large shrimp (16-20), peeled and deveined, tail left on
2 tablespoons olive oil, or more as needed
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt, or to taste
1 pinch Aleppo pepper flakes, or to taste
½ yellow onion, sliced
3 cloves garlic, minced
½ teaspoon dried oregano
1 cup white wine
1 ½ cups canned crushed tomatoes (such as San Marzano)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
  • Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
  • Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
  • Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
  • Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 12.5 g, Cholesterol 172.6 mg, Fat 8.2 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 1.3 g, Sodium 906.6 mg, Sugar 2 g

SHRIMP DIABLO FOR TWO RECIPE - (4.6/5)



Shrimp Diablo for Two Recipe - (4.6/5) image

Provided by á-173522

Number Of Ingredients 13

8 to 10 large shrimp, deveined, tail on
1 ⁄2 cup red onion, sliced
1 ⁄2 cup yellow onion, sliced
1 clove garlic, chopped
1 ⁄4 teaspoon crushed red pepper flakes
1 jalapeño pepper, sliced, with seeds
2 large roma tomatoes, seeded and diced
2 tablespoons lemon juice
1 ⁄2 cup white wine
3 tablespoons butter
Salt and pepper, to taste
Parmesan cheese, grated
1 ⁄4 pound linguine, cooked

Steps:

  • In a large sauté pan, melt butter over medium heat. Sauté onion and jalapeño about 3 minutes. Add garlic, crushed red pepper and shrimp and cook until shrimp is opaque, about 2 minutes. Add tomatoes, lemon juice and white wine and reduce until sauce thickens, about 2 minutes. Divide cooked linguine into two bowls and spoon sauce over. Serve immediately and pass grated Parmesan cheese.

SHRIMP FRA DIABLO



Shrimp Fra Diablo image

A thick, spicy sauce of garlic, olive oil, and fire-roasted tomatoes is sauteed with shrimp or your favorite seafood. Legend has it that it was named for Michele Pezza, also known as 'Fra Diablo' (Friar Devil), who helped push Napoleon's forces out of Naples. Serve the sauce over hot pasta, or, my favorite, hot couscous cooked with olive oil and garlic.

Provided by Allison

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
1 shallot, minced
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1 (14.5 ounce) can fire-roasted diced tomatoes
3 tablespoons tomato paste
½ cup dry white wine
1 pound large shrimp, peeled and deveined
1 tablespoon dried parsley
½ tablespoon dried basil
1 pinch ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
  • Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

Nutrition Facts : Calories 294 calories, Carbohydrate 13.6 g, Cholesterol 172.6 mg, Fat 15 g, Fiber 2.4 g, Protein 20.8 g, SaturatedFat 2.2 g, Sodium 576.3 mg, Sugar 5 g

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Steps:

  • Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

SHRIMP FRA DIAVOLO FOR TWO (COOK'S COUNTRY)



Shrimp Fra Diavolo for Two (Cook's Country) image

The anchovy is a must. Freeze the remaining anchovies and just scrape out what you need for your next use. Oh, and the fresh herbs recommended are a must.

Provided by gailanng

Categories     European

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

3/4 lb large shrimp, peeled and deveined, shells reserved (26 to 30 count per pound)
salt
1 (14 ounce) can whole canned tomatoes (San Marzano recommended)
4 1/2 teaspoons vegetable oil
1/2 cup dry white wine
2 garlic cloves, minced
1/4-1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 anchovy fillet, rinsed, patted dry, and minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
3/4 teaspoon minced pepperoncini pepper, plus
1/2 teaspoon brine
1 tablespoon extra virgin olive oil

Steps:

  • Toss shrimp with 1/4 teaspoon salt and set aside. Pour tomatoes in colander set over large bowl. Pierce tomatoes with edge of rubber spatula and stir briefly to release juice. Transfer drained tomatoes to small bowl and reserve juice. Do not wash out colander.
  • Heat 1 1/2 teaspoons vegetable oil in 10-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 1 to 2 minutes. Remove skillet from heat and carefully add wine. When bubbling subsides, return pan to heat and simmer until wine is reduced to about 2 tablespoons, 1 to 2 minutes. Add reserved tomato juice and simmer to meld flavors, 2 1/2 minutes. Pour contents of skillet into colander set over bowl. Discard shells and reserve liquid. Wipe out skillet with paper towels.
  • Heat remaining 1 tablespoon vegetable oil, garlic, pepper flakes, and oregano in now-empty skillet over medium heat, stirring occasionally, until garlic is straw-colored and fragrant, 30 to 60 seconds. Add anchovy and stir until fragrant, about 15 seconds. Remove from heat. Add drained tomatoes and mash with potato masher until coarsely pureed. Return to heat and stir in reserved tomato juice mixture. Increase heat to medium-high and simmer until mixture has thickened, about 2 1/2 minutes.
  • Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently until they are just cooked through, 2 to 2 1/2 minutes. Remove pan from heat. Stir in basil, parsley, and pepperoncini and brine and season with salt to taste. Drizzle with olive oil. Serve with fettuccini.

Nutrition Facts : Calories 364.4, Fat 19.2, SaturatedFat 2.5, Cholesterol 216.6, Sodium 1343, Carbohydrate 12.7, Fiber 2.4, Sugar 5.5, Protein 25.8

Tips:

  • Mise en place: Before starting, gather and prepare all ingredients and equipment. This will help to ensure that the cooking process is smooth and efficient.
  • Use fresh and high-quality seafood: Fresh, wild-caught shrimp are the best choice for this dish. Avoid using frozen shrimp, as they tend to be less flavorful and have a softer texture.
  • Do not overcook the shrimp: Shrimp cooks very quickly, so it is important to avoid overcooking them. Overcooked shrimp will become tough and rubbery.
  • Use a variety of spices and herbs: The combination of spices and herbs in this dish creates a complex and flavorful sauce. Feel free to adjust the proportions of the spices to suit your taste.
  • Serve immediately: Shrimp diablo is best served immediately, while the shrimp are still hot and juicy.

Conclusion:

Shrimp diablo is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The combination of spicy, tangy, and sweet flavors is sure to please everyone at the table. This dish is also a great way to get your daily dose of protein and omega-3 fatty acids. So next time you are looking for a quick and easy seafood dish, give shrimp diablo a try!

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