Saucy, spicy, and bursting with flavor, Shrimp Arrabbiata is a dish you’ll make on repeat. It’s easy to make and pairs perfectly with some crusty bread, or pasta for a full meal.
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Editor’s Note: Originally published on January 2, 2019. Completely updated on December 13, 2024 with expanded information, and improved recipe, photos, and process shots.
If you’ve been following my recipes, you know how much I love cherry peppers, so it should come as no surprise that Shrimp Arrabbiata is one of my favorite dishes!
The shrimp are broiled for a few minutes in a tomato sauce with lots of garlic and cherry peppers giving it an almost smoky flavor and this method of cooking the shrimp is similar to that used in my shrimp saganaki and lobster oreganata recipes.
Arrabbiata shrimp is great on it’s own with an appetizer but I love it tossed with pasta alongside a simple green such as sauteed broccoli rabe (also great with some sliced cherry peppers).
It’s also a fantastic option for the Feast of the 7 Fishes!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Shrimp. While you can use any size shrimp for this recipe, I prefer to use extra large shrimp (or larger). I typically buy peeled and deveined frozen shrimp and lately have opted for either US Gulf shrimp or Argentinian red shrimp. Either are a great option and I find the flavor and texture to be superior to most farm-raised shrimp.
- Cherry peppers. Arrabbiata in Italian means “enraged”, and this dish gets its spicy element because of the spicy cherry peppers. In Italy, Arrabbiata sauce would be made almost always with crushed hot red pepper flakes but I much prefer the addition of cherry peppers and I think you will too! If you prefer a shrimp dish with no heat, you may want to try shrimp francese or shrimp parmesan. I always use jarred pickled cherry peppers and I actually do use the vinegar from the jar in this recipe.
- Tomatoes. For this recipe, I’m using canned whole plum tomatoes that I hand crush. You can use already crushed tomatoes, but I do like the texture hand-crushing provides.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Dry off 1 1/2 pounds of peeled and deveined extra-large shrimp with paper towels and place them in a bowl with 1 tablespoon of olive oil, 1/2 teaspoon of baking soda, 3/4 teaspoon of Diamond Crystal kosher salt, and 1 teaspoon of crushed red pepper flakes. Give the shrimp a mix to coat and allow to sit with the brine for at least 10 minutes. While the shrimp are sitting, chop 15 cloves of garlic, remove the seeds and stems from 3 large cherry peppers and chop, hand-crush 1-28 ounce can of plum tomatoes, and mince 3 tablespoons of flat-leaf parsley.
- Heat a large oven-safe cast iron or stainless pan with 2 tablespoons of extra virgin olive oil to a touch higher than medium heat and once shimmering, add the shrimp and cook for 30 seconds per side. Work in batches to not overcrowd the shrimp. Move the shrimp to a plate covered with tented foil.
- Set the oven rack to the second highest level and preheat the broiler. To the same pan, over medium heat, add 3 tablespoons of extra virgin olive oil and the garlic. Cook for 3-4 minutes or until the garlic is soft and very golden, then add the cherry peppers and cook for an additional minute.
- Add the tomatoes and bring the sauce to a lively simmer. Add 1 tablespoon of cherry pepper vinegar and 1/2 teaspoon of dried oregano and continue to simmer the sauce to evaporate some of the liquid, about 5-10 minutes. Taste test the sauce and season with salt and pepper if needed.
- Add the shrimp to the pan and place under the broiler for ~6 minutes or until the shrimp are cooked through.
- Remove the shrimp arrabbiata from the oven and top with the parsley. Spoon the shrimp and arrabbiata sauce onto plates and serve with crusty bread to mop up the delicious sauce. Enjoy!
Top tips
- Brine the shrimp. While you can certainly skip the brining step, I recommend you take the extra 10 minutes to do it. It helps keep the shrimp plump and yields better results. The brine does not need to be rinsed off.
- The pan. Be sure to use an oven safe pan for sauteeing the shrimp and making the sauce. That way you can easily transfer the pan to the oven when it comes time to broil.
- Serving. There will be enough extra sauce for some pasta or bread dipping. If you want to serve with more pasta, you can up the amount of sauce. You can also view my recipe for spaghetti arrabbiata if you want to do this dish with pasta only.
More spicy seafood recipes
If you’re a fan of spicy seafood, give these other recipes a try!
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Shrimp Arrabbiata
Ingredients
For the shrimp
- 1 1/2 pounds (680g) extra large shrimp
- 3 tablespoons (45ml) extra virgin olive oil divided
- 1/2 teaspoon baking soda
- 1 teaspoon crushed hot red pepper flakes
- 3/4 teaspoon Diamond Crystal kosher salt
Completing the dish
- 3 tablespoons (45ml) extra virgin olive oil
- 15 cloves garlic chopped
- 2 large hot cherry peppers seeds and stems removed, chopped
- 1 28-ounce can plum tomatoes hand crushed
- 1 tablespoon (15ml) cherry pepper vinegar
- 1/2 teaspoon dried oregano
- 3 tablespoons minced Italian flat-leaf parsley
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Instructions
For the shrimp
- Dry off the shrimp with paper towels. Mix the shrimp with 1 tablespoon olive oil, baking soda, crushed red pepper flakes, and salt. Let the shrimp sit for at least 10 minutes before searing in the next step.
- Heat a large cast iron or stainless steel pan (needs to be oven safe) with the remaining olive oil to a touch higher than medium heat. Once shimmering, add the shrimp and cook for only 30 seconds per side. Work in batches to not overcrowd the shrimp. Place the seared shrimp in a plate and tent with foil.
Completing the shrimp arrabbiata
- Set the oven rack to the second highest level and preheat the broiler.
- Heat the same pan to medium heat and add the extra virgin olive oil and garlic. Cook the garlic until soft and very golden (about 3-4 minutes). Add the cherry peppers and cook for another minute.
- Add the tomatoes and bring the sauce to a lively simmer. Add the oregano and vinegar and continue to simmer the sauce to evaporate some of the liquid (about 5-10 minutes). Taste test the sauce and season with salt and pepper if required.
- Add the shrimp to the sauce. Broil for ~6 minutes or until the shrimp are cooked through.
- Remove shrimp arrabbiata from the oven and top with the parsley. Spoon the shrimp and sauce onto plates and serve with crusty bread to mop up all of the delicious sauce. Enjoy!
Notes
- There will be extra sauce for either a little bit of pasta or bread dipping.
- 2-3 large hot cherry peppers are a good starting point but use more if you like it extra spicy.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on January 2, 2019. It was completely updated on December 13, 2024.
I wanted to know which kind of oregano I should use? I have Sicilian oregano and the standard McCormick dried oregano. Would love to know your input on this since Sicilian oregano is much milder.
Hi Joanne, if you have the Sicilian, use that over the other.
That recipe looks like a hot one. Will try it with one cherry pepper and one teaspoon of the vinegar.
Thanks Jim
What is cherry pepper vinegar? Is there a substitute?
Hi Ann, it’s the liquid that’s in the jar of cherry peppers.
Jim – your recipes are just a temptation to the eyes – I think I will be serving this one on Xmas Eve, and if I do, I will surely let you know how it went over. Thanks for all you do, and for having your son be the taster. I remember seeing him when he was much younger….he has matured and has obviously become more relaxed in being on camera!
Thanks for the comment, Andrea, and hope you enjoy this one!
Do you add water to the baking soda and salt for shrimp
No, there is no water added at this step.
Big fan who has made many of your recipes, in fact making your Pasta Fagiole Sunday night. Not trying to be a pest but does the broil time ~6 minutes mean anything other than 6 minutes?
Hi Patrick, glad you’re enjoying the recipes. It means approximately 6 minutes.
Love how detailed you go into the pickled cherry peppers! I’ve never tried those but now I’m dying too! I will definitely pick them up next time I’m in the store. I bet they’d go great on a charcuterie board! Also, love the idea of the spicy shrimp paired with the tomato sauce! So much goodness!
Lol, I might have went a little overboard. Love the idea of the cherry peppers on a board. Thanks Haylie!
Welcome back to NY, James. I’m going to give this one a whirl on Saturday. I’ll let you know how it comes out – Andy Boerum
Hey thanks Andy, we are very happy to be back! Let us know how the recipe goes.