Spicy Shrimp with Rice is a quick, flavor-packed meal featuring juicy shrimp tossed in bold spices and served over fluffy rice. Perfect for busy weeknights or meal prep, this easy recipe delivers restaurant-style heat and savory goodness in under 30 minutes.
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Ingredients:
- 1 large onion, finely chopped
- 1 large green pepper, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 can (8 ounces) tomato sauce
- 1/2 cup reduced-sodium chicken broth
- 1 jar (4 ounces) diced pimientos, drained
- 4 tablespoons Peppers of Key West Cayenne Pepper Hot Sauce
- 1/4 teaspoon onion salt
- 1/4 teaspoon pepper
- 2 pounds uncooked large shrimp, peeled and deveined
- 5-2/3 cups hot cooked rice
Directions:
- In a large skillet, sauté the onion and green pepper in oil until tender.
- Add garlic; cook 1 minute longer.
- Stir in the tomato sauce, broth, pimientos, Peppers of Key West Cayenne Pepper Hot Sauce, onion salt and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
- Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink.
- Serve with rice.
❓ Frequently Asked Questions: Spicy Shrimp with Rice
How spicy is this dish?
It’s usually mild to medium heat, but you can easily adjust the spice level by adding more hot sauce or chili seasoning.
Can I use frozen shrimp?
Yes — just thaw completely and pat dry before cooking for the best texture and flavor.
What type of rice works best?
White rice, jasmine, basmati, or even brown rice all work well. Use whatever you prefer or have on hand.
Can I make this recipe ahead of time?
Absolutely. Store cooked shrimp and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
Can I add vegetables?
Yes! Bell peppers, broccoli, snap peas, or onions make great additions for extra color and nutrition.
