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–+ servings
Spicy Shrimp Skillet

Spicy Calabrian Chili Shrimp Skillet Dinner – Quick & Easy

When life gets busy, this vibrant one-pan Shrimp Skillet Dinner is a lifesaver. Featuring bold flavors and a special Spicy Calabrian Chili & Lemon Gremolata, it transforms simple ingredients into an exciting and quick weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp:
  • 1 pound large shrimp peeled and deveined, tails on or off
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Skillet Vegetables:
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion chopped
  • 1 red bell pepper cored and chopped
  • 1 zucchini quartered lengthwise and sliced
  • 2 cloves garlic minced
  • 1 pint cherry tomatoes halved
For the Calabrian Chili & Lemon Gremolata:
  • 1/4 cup fresh parsley finely chopped
  • 1 teaspoon Calabrian chili paste or 1/2 teaspoon finely chopped Calabrian chilies
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil

Equipment

  • Large Skillet (10-inch or 12-inch)
  • Small Bowl

Method
 

Prepare Your Ingredients
  1. Pat the peeled and deveined shrimp very dry with paper towels. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. In a small bowl, combine the finely chopped fresh parsley, Calabrian chili paste, lemon zest, fresh lemon juice, and 1 tablespoon olive oil. Stir well until all ingredients are combined. Set this vibrant mixture aside.
Cook the Shrimp
  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side, just until they turn pink and opaque and curl into a loose 'C' shape. Remove the shrimp from the skillet and set aside on a plate.
Sauté the Vegetables
  1. Add 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Reduce the heat to medium. Add the chopped yellow onion and red bell pepper. Cook, stirring occasionally, for 5-7 minutes until they soften and begin to caramelize.
  2. Stir in the sliced zucchini and minced garlic. Cook for another 3-4 minutes until the zucchini is tender-crisp and the garlic is fragrant.
Finish and Serve
  1. Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, just until they start to soften and release their juices. Return the seared shrimp to the skillet and toss everything gently to combine and heat through, about 1 minute.
  2. Remove the skillet from the heat. Spoon the fresh, aromatic Calabrian chili and lemon gremolata generously over the shrimp and vegetables. Serve immediately to enjoy its peak freshness and flavor.

Nutrition

Calories: 240kcalCarbohydrates: 5gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 170mgSodium: 300mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 70mgCalcium: 40mgIron: 2mg

Notes

This shrimp skillet dinner is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days, keeping the gremolata separate if possible. Reheat gently over low heat or in the microwave to avoid overcooking the shrimp. Freezing this dish is not recommended as shrimp can lose its ideal texture upon thawing.
For best results, always pat your shrimp very dry before cooking to ensure a beautiful sear. Use a hot pan and avoid overcrowding to prevent steaming. The gremolata should be added at the very end to preserve its vibrant flavors and color.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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