Angry Shrimp Recipe

Roast the garlic and jalapeños

Preheat oven to 400°F (200°C). Toss 8 smashed garlic cloves and 2 halved jalapeños with 1 tablespoon olive oil and a pinch of salt on a small baking sheet. Roast 15–18 minutes until garlic is golden and jalapeños are blistered. Remove and set aside to cool slightly.

Sauté aromatics

In a medium saucepan over medium heat, warm the remaining 1 tablespoon olive oil. Add the finely chopped shallot and sauté 2–3 minutes until translucent. Add the chopped roma tomatoes and 1 tablespoon tomato paste and cook 4–5 minutes, stirring occasionally, until tomatoes begin to break down.

Deglaze and simmer

Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Cook 2 minutes to reduce slightly. Add 2 cups chicken or seafood stock, the roasted garlic (squeezed from skins) and roasted jalapeños (roughly chopped), 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper. Bring to a gentle simmer and cook 10 minutes to let flavors meld.

Blend for smoothness (optional)

For a smoother, more cohesive broth, transfer the mixture to an immersion blender and puree until relatively smooth but still slightly textured. Alternatively, leave chunky for a rustic broth. Return to low heat and stir in 1 tablespoon fresh lemon juice; adjust seasoning to taste.

Prepare shrimp

Pat 1 lb peeled and deveined jumbo shrimp dry with paper towels and season lightly with a pinch of salt and pepper.

Cook shrimp

In a large skillet over medium-high heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil (from earlier or additional if needed). When foaming subsides, add the shrimp in a single layer and sear 1.5–2 minutes per side until just opaque and pink. Remove shrimp and set aside - they'll finish cooking in the broth.

Add fresh vegetables

In the same skillet, add the thinly sliced jalapeño (1 count) and 1 cup halved cherry tomatoes. Sauté 2–3 minutes until tomatoes begin to soften. Spoon the sautéed vegetables into the simmering broth.

Finish shrimp in broth

Bring the broth back to a gentle simmer and add the seared shrimp. Cook 1–2 minutes more until shrimp are cooked through and have absorbed some of the broth flavors. Stir in 1/4 cup chopped cilantro or parsley and the thinly sliced green onions.

Taste the broth and adjust seasoning — add more salt, a squeeze of lemon, or a pinch of cayenne if you want extra heat. Stir in any optional extra chopped cilantro.

Ladle the angry shrimp and spicy roasted garlic broth into shallow bowls. Serve with crusty bread or toasted baguette slices for dipping and lemon wedges on the side.

Garnish each bowl with additional green onions and cilantro if desired and serve immediately.