Quick & Easy Shrimp Cocktail

If you like spicy foods this ones for you.  The original recipe called for Calabrian Chile Paste.  I did not have this readily available in my pantry so made my own version by soaking chile pepper flakes in olive oil and a little Sriracha.  Spicy kick but balanced out in the end with lemon juice.  I used to carry the Tutto brand in my store in Northern CA but you can buy it online if you can not find it at your local market.  https://www.supermarketitaly.com/tutto-calabria-crushed-hot-chili-peppers-10-2oz/?gclid=CjwKCAjwns_bBRBCEiwA7AVGHjuflOkqASYdEYmDIwHfB9BuR5q9npifadg1aHN4V3Jp2idWXtroORoCuGUQAvD_BwE https://www.supermarketitaly.com/tutto-calabria-crushed-hot-chili-peppers-10-2oz/?



  • 1/2 cup freshly grated Parmigiano-reggiano
  • 2 TBSP. Olive oil
  • 2 Tsp. Calabrian chile paste or 2 Tsp. chili peppers crushed and soaked in olive oil overnight, add 1 tsp. Sriracha and mix thoroughly
  • 1 tsp. grated lemon zest
  • 1/4 tsp. dried oregano
  • 1/4 tsp. kosher salt
  • 1 lb. large shrimp, peeled, deveined with tails intact (I used pre-cooked)
  • 1 TBSP. fresh lemon juice
  • 1 TBSP> chopped fresh basil or Thai basil


In medium bowl whisk together chili paste, Parmigiano Reggiano, olive oil, lemon zest, dried oregano and salt.  Mix in shrimp and let marinate at room temperature for 10 minutes.  BBQ on medium heat until shrimp are pink but not overcooked.  This is a quick sear on both sides.  Remove from heat and sprinkle with lemon juice and basil.  Serve warm.  This can be a first course or mixed in with pasta for a main dish or topped on mixed greens sprinkled with olive oil and balsamic vinegar for a light lunch.


Love and Light,
Jeanine on the Scene

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