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Zippy Summer Shrimp


"My favorite way to dazzle in a hurry, these shrimp take minutes to make. Full of flavor, they take the center stage at any meal, but I am also known to throw them in a fresh garden salad as well. I do tend to always use the largest shrimp I can get my hands on, they seem to have the best flavor to them! Once complete, feel free to serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish. This one compliments them all!"
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20 m servings 238 cals
Original recipe yields 6 servings (2 pounds)


  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 339
  1. 470 Ratings

Most helpful positive review

SO easy. I used the frozen cooked shrimp to make it even easier. I thawed them and removed the tails then heated them up in the saute pan with red pepper flakes, cayenne pepper, salt, olive oil,...

Most helpful critical review

This recipe was good but not great. The flavor was subtle and I would prefer something more robust.

Most helpful
Most positive
Least positive

SO easy. I used the frozen cooked shrimp to make it even easier. I thawed them and removed the tails then heated them up in the saute pan with red pepper flakes, cayenne pepper, salt, olive oil,...

This was very good. The flavors are balanced and you can even go a little overboard with any of the spices according to taste and not ruin anything. In my case, I added a bit more lemon juice an...

Just a note, this recipe is best when using patially peeled and deveined shrimp, it helps keep the flavor soaked in! Enjoy!

I had a craving for shrimp, lemon and pasta, but didn't want to go the shrimp scampi route tonight. My boyfriend and I were very pleased with this dish! I served it over sauteed pasta (olive ...

Fantastic shrimp! This recipe is a keeper. I did have to tone the zippiness down a little for us though. I used only 1 tsp. paprika and 1/4 tsp. red pepper flakes. This was just right. I al...

I made this for a cocktail party as an appetizer. I was still working the grill when my wife informed me that all four pounds of shrimp were gone. From what I've heard they were fantastic and I ...

This dish quickly became one our favorite shrimp meals. My hubby now requests this pretty often. I've tried this with both large and small shrimp and the large shrimp is definitely the way to g...

fast and easy. I used a lot less lemon juice than the recipe asked for, probably about 4 Tablespoons or so. I also added a lot more salt than I usually use. When the lemon juice is added to the ...

First, let me say that Hubs’ and my heat tolerance level with spices is “Coward.” That said, I eliminated the cayenne pepper altogether and we found this “zippy” enough without it. Besides, I...