By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
152 cal · 15 min
Spitfire Shrimp
Recipe GLPR7b1fa8fd454e13
A fiery and flavorful shrimp dish loaded with cayenne heat, aromatic garlic and shallots, and warm spices. Jumbo shrimp are quickly seared until pink and tender, then tossed in a zesty lime and hot sauce coating infused with cumin and crab boil seasoning. This bold, protein-packed dish comes together in just 15 minutes and can be served warm or chilled.
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Ingredients
1 lime, juiced
2 ounces hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 pounds jumbo shrimp, peeled and deveined
12 to 15 blades fresh chives, chopped, for garnish
Directions
In a small bowl, whisk together the lime juice, hot cayenne pepper sauce, ground cumin, red pepper flakes, and crab boil seasoning. Set the sauce mixture aside.
Heat the olive oil and butter in a large nonstick skillet over medium-high heat until the butter is fully melted and the pan is hot.
Add the crushed garlic and chopped shallots to the skillet and sauté for about 1 minute, stirring occasionally, until fragrant and softened.
Add the jumbo shrimp to the skillet and cook for approximately 3 minutes, tossing and turning frequently, until the shrimp are pink and firm throughout.
Transfer the cooked shrimp to the bowl with the sauce mixture and toss thoroughly to coat all the shrimp evenly with the seasoned sauce.
Divide the shrimp among serving plates or bowls, garnish generously with the chopped fresh chives, and serve warm or chilled as desired.
Comments
Spitfire Shrimp ticks almost every box for a Charlotte weeknight: fresh Gulf shrimp at Kroger, Food Lion, or Harris Teeter runs $12–16 per pound, and 2–2.5 pounds yields eight servings at roughly $3–5 per plate. All supporting ingredients—lime, garlic, shallots, butter, olive oil, cumin, cayenne, red pepper flakes, chives—are pantry staples or produce section regulars at any major chain here. The stated 15 minutes is honest if your shrimp arrive thawed; the actual prep (zesting, mincing, peeling shrimp if not pre-peeled) lands closer to 20 minutes but remains realistic for dinner. The only mild friction is crab boil seasoning: Food Lion and Kroger stock Old Bay or house brands reliably, but if you want a specific regional variant or find yourself at ALDI on a Monday night, a second stop may be needed, though it's not a dealbreaker. This is a true same-night dish—reheating dulls the texture—but eight servings make it ideal for a family meal or small gathering without fussy plating demands.
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