18 Spicy Headon Shrimp Recipes for Seafood Lovers

Bold flavors and fiery kicks await in our roundup of 18 Spicy Headon Shrimp Recipes for Seafood Lovers! Whether you’re craving a quick weeknight dinner or planning a weekend feast, these dishes promise to deliver both heat and heart. Perfect for those who love to spice things up in the kitchen, dive into our list and discover your next favorite shrimp recipe that’s sure to impress!

Garlic Butter Headon Shrimp Skillet

Garlic butter head-on shrimp skillet is the kind of dish that turns a regular weeknight into something special. You get succulent shrimp, rich flavors, and it all comes together in one pan—minimal cleanup, maximum deliciousness.

Ingredients

• 1 lb head-on shrimp, deveined but shells left on for extra flavor
• 4 tbsp unsalted butter, creamy and rich
• 4 cloves garlic, minced to release its aromatic oils
• 1 tbsp fresh lemon juice, bright and zesty
• 1/4 cup chicken broth, low-sodium for balanced seasoning
• 1/4 tsp red pepper flakes, for a subtle kick
• 2 tbsp fresh parsley, finely chopped for a pop of color and freshness
• Salt, to enhance all the flavors

Instructions

1. Heat a large skillet over medium heat until it’s hot enough that a drop of water sizzles on contact.
2. Add the butter to the skillet, letting it melt until it’s bubbly and fragrant, about 1 minute.
3. Toss in the minced garlic and red pepper flakes, sautéing until the garlic is golden and aromatic, roughly 30 seconds—watch closely to prevent burning.
4. Arrange the shrimp in a single layer in the skillet, cooking for 2 minutes per side until they turn pink and slightly curled.
5. Pour in the chicken broth and lemon juice, stirring gently to combine all the flavors, and let it simmer for another 2 minutes to reduce slightly.
6. Sprinkle with fresh parsley and a pinch of salt, giving everything a final toss to coat the shrimp evenly.

Unbelievably tender shrimp soak up all that garlicky, buttery sauce, making each bite a flavor explosion. Serve it straight from the skillet with crusty bread to mop up every last drop, or over a bed of steamed rice for a heartier meal.

Spicy Cajun Headon Shrimp Pasta

Tonight’s the night you spice up your dinner routine with a dish that’s as bold in flavor as it is easy to make. Imagine succulent shrimp, perfectly seasoned with a kick of Cajun, tangled in al dente pasta—sounds like a dream, right?

Ingredients

• 1 lb fresh, plump head-on shrimp
• 8 oz dried linguine pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to fragrant perfection
• 1 tbsp smoky paprika
• 1 tsp cayenne pepper for that fiery kick
• 1/2 cup heavy cream, luxuriously thick
• 1/4 cup freshly grated Parmesan cheese
• Salt, just a pinch to elevate the flavors
• Fresh parsley, chopped for a vibrant garnish

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and sauté until they turn pink, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add the minced garlic and sauté until golden, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the paprika and cayenne pepper, cooking for another 30 seconds to release their aromas.
5. Pour in the heavy cream, stirring continuously until the sauce begins to thicken, about 2 minutes. Tip: If the sauce is too thick, loosen it with a splash of the reserved pasta water.
6. Return the shrimp to the skillet, tossing to coat in the sauce. Add the cooked pasta and Parmesan cheese, tossing until everything is beautifully combined. Tip: Use tongs for easy mixing and to keep the pasta intact.
7. Garnish with fresh parsley and serve immediately. Dive into a plate where the creamy sauce clings to every strand of pasta, and the shrimp offer a spicy, succulent bite. Perfect with a crisp white wine or a slice of crusty bread to soak up the sauce.

Lemon Garlic Grilled Headon Shrimp

Wow, you’re going to love this Lemon Garlic Grilled Headon Shrimp recipe. It’s perfect for those summer evenings when you want something light yet bursting with flavor.

Ingredients

• 1 pound fresh head-on shrimp, cleaned but with shells on for extra flavor
• 3 tablespoons rich extra virgin olive oil
• 4 cloves garlic, finely minced for a pungent kick
• 1 large lemon, zested and juiced for a bright, citrusy note
• 1 teaspoon kosher salt, for seasoning
• 1/2 teaspoon freshly ground black pepper, for a slight heat
• 2 tablespoons chopped fresh parsley, for a herby finish

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s hot enough to sear the shrimp beautifully.
2. In a large bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, lemon juice, kosher salt, and black pepper to create a vibrant marinade.
3. Add the head-on shrimp to the bowl, tossing gently to coat each piece evenly with the marinade. Let them sit for 10 minutes to absorb the flavors.
4. Thread the shrimp onto skewers, piercing through the tail and head for stability, leaving a little space between each for even cooking.
5. Place the skewers on the preheated grill. Cook for 2 minutes on each side, or until the shrimp turn pink and slightly charred, flipping only once to get those perfect grill marks.
6. Remove the skewers from the grill and sprinkle with chopped fresh parsley for a fresh, colorful garnish.

Fantastic, right? These shrimp come off the grill with a smoky char, juicy interior, and a punch of lemon garlic that’s irresistible. Serve them over a bed of fluffy couscous or alongside a crisp salad for a meal that screams summer.

Headon Shrimp Stir-Fry with Vegetables

Got a craving for something quick, flavorful, and packed with veggies? This Headon Shrimp Stir-Fry is your go-to for a busy weeknight. You’ll love how the shrimp and crisp vegetables come together in a savory sauce.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 2 cups crisp, colorful bell peppers, thinly sliced
• 1 cup tender, sweet snap peas
• 2 tbsp rich, toasted sesame oil
• 3 cloves aromatic garlic, minced
• 1 tbsp freshly grated ginger
• 1/4 cup savory soy sauce
• 1 tbsp sweet honey
• 1/2 tsp fiery red pepper flakes
• 1 tbsp cornstarch, for that perfect sauce thickness
• 1/4 cup fresh, vibrant green onions, chopped

Instructions

1. Heat the toasted sesame oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Toss in the shrimp, cooking for 2 minutes per side until they’re just pink and opaque. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them.
4. Throw in the bell peppers and snap peas, stir-frying for 3 minutes until they’re bright and slightly tender but still crisp.
5. Whisk together the soy sauce, honey, red pepper flakes, and cornstarch in a small bowl, then pour over the shrimp and veggies. Stir well to coat everything evenly.
6. Cook for another 2 minutes until the sauce thickens and clings to the ingredients. Tip: If the sauce thickens too much, a splash of water can loosen it.
7. Sprinkle with chopped green onions right before serving.

Here’s how it turns out: the shrimp are juicy, the veggies have a satisfying crunch, and the sauce is a perfect balance of sweet and spicy. Try serving it over a bed of fluffy jasmine rice or with a side of crispy wonton strips for extra texture.

Crispy Fried Headon Shrimp with Sweet Chili Sauce

Today’s the perfect day to shake up your dinner routine with something crispy, spicy, and utterly delicious. You’re going to love how these head-on shrimp turn golden and crunchy, especially when dipped in that sweet chili sauce.

Ingredients

• 1 pound fresh head-on shrimp, cleaned but with shells on for extra crunch
• 1 cup cornstarch, for that light, airy coating
• 2 large eggs, beaten until frothy
• 1 cup panko breadcrumbs, for maximum crispiness
• 1 teaspoon sea salt, finely ground
• 1/2 teaspoon freshly ground black pepper, for a slight kick
• 1 cup vegetable oil, for deep frying at 375°F
• 1/2 cup sweet chili sauce, for dipping

Instructions

1. Pat the shrimp dry with paper towels to ensure the coating sticks well.
2. Dredge each shrimp in cornstarch, shaking off any excess for a thin layer.
3. Dip the cornstarch-coated shrimp into the beaten eggs, letting any extra drip off.
4. Coat the shrimp in panko breadcrumbs, pressing gently to adhere. Tip: For extra crunch, double coat by repeating the egg and breadcrumb steps.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to check the temperature accurately.
6. Fry the shrimp in batches for about 2-3 minutes, or until golden brown and crispy. Tip: Don’t overcrowd the pot to maintain the oil temperature.
7. Remove the shrimp with a slotted spoon and drain on paper towels. Sprinkle with sea salt and black pepper while still hot.
8. Serve immediately with sweet chili sauce on the side for dipping. Tip: For an extra zing, mix a squeeze of lime juice into the chili sauce.

Bite into these shrimp for a satisfying crunch that gives way to juicy, flavorful meat inside. The sweet and slightly spicy sauce is the perfect complement, making this dish a surefire hit at any gathering or a special treat for yourself.

Headon Shrimp Tacos with Mango Salsa

You’re going to love these Headon Shrimp Tacos with Mango Salsa—it’s the perfect blend of sweet, spicy, and savory that’ll have you coming back for seconds. Yep, it’s that good.

Ingredients

• 1 lb fresh, juicy Headon shrimp, peeled and deveined
• 2 tbsp vibrant, zesty lime juice
• 1 tsp smoky, aromatic ground cumin
• 1 tsp fiery chili powder
• 1/2 tsp coarse, flaky sea salt
• 2 tbsp rich extra virgin olive oil
• 8 small, soft corn tortillas
• 1 cup ripe, sweet mango, diced
• 1/4 cup crisp, red onion, finely chopped
• 1/4 cup fresh, fragrant cilantro, chopped
• 1 jalapeño, seeds removed, finely diced for a mild kick

Instructions

1. In a medium bowl, toss the shrimp with lime juice, cumin, chili powder, and sea salt until evenly coated. Let it marinate for 15 minutes to soak up all the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, until they’re pink and opaque. Tip: Don’t overcrowd the skillet to ensure each shrimp gets perfectly seared.
3. While the shrimp cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, until they’re soft and pliable. Tip: Keep them wrapped in a clean towel to stay warm.
4. In a small bowl, combine the mango, red onion, cilantro, and jalapeño to make the salsa. Tip: For extra flavor, let the salsa sit for 10 minutes before serving to allow the flavors to meld.
5. Assemble the tacos by placing a few shrimp on each tortilla and topping with a generous spoonful of mango salsa.

Get ready to dive into these tacos—the shrimp are succulent and perfectly spiced, while the mango salsa adds a refreshing sweetness. Serve them with an extra lime wedge on the side for a zesty finish.

Thai Coconut Curry Headon Shrimp

Hey, you’re in for a treat with this Thai Coconut Curry Headon Shrimp recipe. It’s a creamy, spicy, and utterly delicious dish that brings the vibrant flavors of Thailand right to your kitchen.

Ingredients

• 1 lb fresh head-on shrimp, cleaned and deveined
• 1 can (13.5 oz) rich coconut milk
• 2 tbsp fragrant red curry paste
• 1 tbsp smooth fish sauce
• 1 tbsp sweet brown sugar
• 1 cup crisp bell peppers, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1 tbsp zesty lime juice
• 2 tbsp vibrant cilantro, chopped
• 1 tbsp golden vegetable oil

Instructions

1. Heat the golden vegetable oil in a large pan over medium heat until shimmering.
2. Add the fragrant red curry paste to the pan, stirring for 1 minute until aromatic.
3. Pour in the rich coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
4. Mix in the smooth fish sauce and sweet brown sugar, stirring until the sugar is completely dissolved.
5. Add the crisp bell peppers to the pan, cooking for 3 minutes until slightly softened.
6. Gently place the fresh head-on shrimp into the pan, cooking for 4 minutes or until they turn pink and opaque.
7. Stir in the zesty lime juice and torn fresh basil leaves, removing the pan from heat immediately.
8. Garnish with vibrant cilantro before serving.

Just imagine the creamy coconut curry clinging to each shrimp, with a perfect balance of spicy, sweet, and tangy flavors. Serve it over steamed jasmine rice or with crusty bread to soak up every last drop of that delicious sauce.

Headon Shrimp Scampi with Linguine

Mmm, imagine sitting down to a plate of Headon Shrimp Scampi with Linguine that’s bursting with garlicky, buttery goodness. You’re in for a treat that’s both luxurious and surprisingly simple to whip up.

Ingredients

• 1 lb large, succulent Headon shrimp, peeled and deveined
• 8 oz linguine pasta
• 4 tbsp rich unsalted butter
• 3 cloves fresh garlic, minced
• 1/2 cup dry white wine
• 1/4 cup freshly squeezed lemon juice
• 1/4 tsp crushed red pepper flakes
• 1/4 cup chopped fresh parsley
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium heat until frothy.
4. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
5. Increase the heat to medium-high and add the shrimp, cooking for 2-3 minutes per side until pink and opaque.
6. Pour in the white wine and lemon juice, simmering for 2 minutes to reduce slightly. Tip: This is your chance to deglaze the pan and pick up all those tasty bits.
7. Drain the pasta, reserving 1/2 cup of pasta water, then add the linguine to the skillet with the shrimp.
8. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
9. Stir in the chopped parsley, then season with salt and freshly ground black pepper to taste.

Serve this dish immediately, and savor the way the tender linguine clings to the vibrant, garlicky sauce, with plump shrimp adding a sweet, briny contrast. For an extra touch, garnish with lemon wedges and a sprinkle of parsley.

Honey Sriracha Glazed Headon Shrimp

Kick off your next dinner party with these irresistible Honey Sriracha Glazed Headon Shrimp. They’re the perfect mix of sweet, spicy, and downright delicious, ready in just minutes.

Ingredients

• 1 pound fresh head-on shrimp, cleaned and deveined
• 3 tablespoons rich, golden honey
• 2 tablespoons fiery Sriracha sauce
• 1 tablespoon smooth, light soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 cloves garlic, finely minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons cold, unsalted butter
• 1 tablespoon chopped fresh cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the honey, Sriracha, soy sauce, lime juice, garlic, and ginger until smooth. Tip: Adjust the Sriracha to control the heat level.
3. Arrange the shrimp in a single layer on the prepared baking sheet. Brush each shrimp generously with the glaze. Tip: Leave the heads on for extra flavor, but you can remove them if preferred.
4. Bake for 8-10 minutes, or until the shrimp are pink and opaque. Tip: For a caramelized finish, broil for the last 2 minutes.
5. Remove from the oven and immediately dot with butter, letting it melt over the hot shrimp. Garnish with fresh cilantro before serving.

You’ll love the sticky, glossy glaze clinging to each shrimp, with a perfect balance of sweetness and spice. Serve them over a bed of steamed rice or alongside a crisp salad for a meal that’s sure to impress.

Headon Shrimp and Grits

Let’s dive into a dish that’s as comforting as it is flavorful. Headon shrimp and grits is a classic Southern meal that combines creamy, buttery grits with succulent, spicy shrimp for a dish that’s sure to satisfy.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup sharp cheddar cheese, freshly grated
• 1 lb fresh Headon shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup green onions, thinly sliced

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat. Stir in 1 tsp salt.
2. Gradually whisk in 1 cup stone-ground grits. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking. Tip: For extra creamy grits, stir in a splash of milk during the last 5 minutes of cooking.
3. Remove grits from heat. Stir in 2 tbsp unsalted butter and 1 cup freshly grated sharp cheddar cheese until melted and smooth. Cover and set aside.
4. In a large skillet, heat 2 tbsp rich extra virgin olive oil over medium-high heat. Add 1 lb fresh Headon shrimp, 2 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Tip: Don’t overcrowd the skillet to ensure each shrimp gets a nice sear.
5. Spoon the creamy grits into bowls. Top with the spicy shrimp and garnish with 1/4 cup thinly sliced green onions. Tip: For an extra kick, serve with hot sauce on the side.

Finished with a sprinkle of green onions, this dish offers a perfect balance of creamy and spicy. The grits are velvety smooth, while the shrimp bring a bold, smoky heat that’s irresistible. Try serving it with a side of crispy bacon for an added crunch.

Garlic Parmesan Roasted Headon Shrimp

Think you’ve tried every shrimp recipe out there? This Garlic Parmesan Roasted Headon Shrimp is about to prove you wrong. It’s crispy, cheesy, and packed with flavor—perfect for your next dinner party or a cozy night in.

Ingredients

• 1 pound fresh head-on shrimp, cleaned and deveined
• 3 tablespoons rich extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1 tablespoon chopped fresh parsley
• 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the shrimp with olive oil, minced garlic, black pepper, and sea salt until evenly coated. Tip: Let the shrimp marinate for 10 minutes for deeper flavor.
3. Arrange the shrimp in a single layer on the prepared baking sheet. Tip: Leave a little space between each shrimp to ensure they roast evenly.
4. Sprinkle the grated Parmesan cheese over the shrimp, covering them generously.
5. Roast in the preheated oven for 12-15 minutes, or until the shrimp are pink and the cheese is golden and bubbly. Tip: For extra crispiness, broil for the last 2 minutes.
6. Remove from the oven and immediately sprinkle with chopped fresh parsley.
7. Serve hot with lemon wedges on the side for squeezing over the shrimp.

Velvety cheese crust gives way to juicy, tender shrimp with a punch of garlic in every bite. Try serving these over a bed of creamy polenta or alongside a crisp green salad for a meal that’s anything but ordinary.

Headon Shrimp Po’ Boy Sandwich

Dig into the ultimate comfort food with this Headon Shrimp Po’ Boy Sandwich. It’s crispy, juicy, and packed with flavor that’ll have you coming back for seconds.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 1 cup buttermilk, creamy and tangy
• 1 cup cornmeal, finely ground
• 1/2 cup all-purpose flour, soft and light
• 1 tsp smoked paprika, rich and aromatic
• 1/2 tsp garlic powder, sharp and savory
• 1/2 tsp onion powder, sweet and pungent
• 1/4 tsp cayenne pepper, for a subtle kick
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground
• 4 soft hoagie rolls, freshly baked
• 1/2 cup mayonnaise, creamy and smooth
• 1 tbsp hot sauce, fiery and vibrant
• 1 cup shredded lettuce, crisp and green
• 1 large tomato, ripe and sliced
• Vegetable oil, for frying

Instructions

1. In a large bowl, soak the shrimp in buttermilk for 15 minutes to tenderize.
2. In another bowl, mix cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
3. Heat vegetable oil in a deep fryer to 375°F for that perfect crisp.
4. Dredge each shrimp in the cornmeal mixture, shaking off excess.
5. Fry shrimp in batches for 2-3 minutes until golden brown. Tip: Don’t overcrowd the fryer to ensure even cooking.
6. Drain shrimp on paper towels to remove excess oil.
7. Mix mayonnaise and hot sauce in a small bowl for a spicy spread.
8. Slice hoagie rolls open and spread the spicy mayo on both sides.
9. Layer shredded lettuce and tomato slices on the bottom half of each roll.
10. Top with fried shrimp and close the sandwich. Tip: Press lightly to keep everything together.
11. Serve immediately while the shrimp are still crispy. Tip: Pair with pickles for an extra crunch.

This sandwich is a textural dream with the crunch of shrimp against the soft roll. The spicy mayo adds a creamy heat that balances the sweetness of the shrimp. Try serving it with a side of sweet potato fries for a meal that’s hard to beat.

Headon Shrimp Ceviche with Avocado

Headon shrimp ceviche with avocado is the perfect dish to whip up when you’re craving something fresh, zesty, and downright delicious. It’s a no-cook wonder that brings the ocean to your plate with minimal effort.

Ingredients

• 1 pound fresh head-on shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice, vibrant and tangy
• 1 ripe avocado, creamy and diced
• 1/2 cup red onion, finely chopped for a sharp bite
• 1 jalapeño, seeds removed and finely diced for a mild heat
• 1/4 cup cilantro, freshly chopped for a herby freshness
• 1 teaspoon sea salt, finely ground for seasoning
• 1/2 teaspoon black pepper, freshly ground for a subtle kick

Instructions

1. In a large glass bowl, combine the peeled shrimp with the lime juice, ensuring each piece is fully submerged. Let it marinate in the fridge for 15 minutes, or until the shrimp turns opaque and ‘cooked’ by the acid.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice for extra flavor.
3. Gently fold in the diced avocado, red onion, jalapeño, and cilantro into the shrimp mixture.
4. Sprinkle with sea salt and black pepper, then toss lightly to combine all the ingredients without mashing the avocado.
5. Let the ceviche sit for 5 minutes to allow the flavors to meld together beautifully.

Ready to serve, this ceviche boasts a perfect balance of creamy avocado and tangy shrimp, with a hint of heat. Try scooping it up with crispy plantain chips for an extra crunch that complements the dish wonderfully.

Spicy Headon Shrimp Fried Rice

Got a craving for something spicy and satisfying? This Spicy Headon Shrimp Fried Rice is your answer, packing a punch with every bite and ready in no time.

Ingredients

• 1 cup of jasmine rice, cooked and cooled to room temperature
• 1/2 lb of fresh head-on shrimp, cleaned and deveined
• 2 tbsp of rich extra virgin olive oil
• 3 cloves of garlic, minced
• 1/2 cup of frozen peas and carrots, thawed
• 2 eggs, farm-fresh and lightly beaten
• 1 tbsp of soy sauce, low sodium
• 1 tsp of finely ground black pepper
• 1/2 tsp of crushed red pepper flakes
• 1/4 cup of green onions, thinly sliced

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the shrimp and cook for 2 minutes on each side, until pink and slightly crispy. Remove and set aside.
3. In the same skillet, add the garlic and sauté for 30 seconds, until fragrant.
4. Toss in the peas and carrots, stirring for 1 minute to warm through.
5. Push the vegetables to one side, pour the beaten eggs into the other side, and scramble until just set.
6. Add the cooled rice, breaking up any clumps, and stir to combine with the eggs and vegetables.
7. Drizzle the soy sauce over the rice, sprinkle with black pepper and red pepper flakes, and mix well.
8. Return the shrimp to the skillet, tossing gently to incorporate and heat through for another minute.
9. Garnish with green onions before serving.

Unbelievably flavorful, this dish offers a perfect balance of spicy, savory, and slightly sweet notes. Serve it straight from the skillet for a rustic touch, or plate it up with extra green onions and a wedge of lime for a vibrant finish.

Headon Shrimp Kebabs with Pineapple

Perfect for those summer evenings when you’re craving something sweet, smoky, and a little bit tangy, these Headon Shrimp Kebabs with Pineapple are a game-changer. You’ll love how the juicy shrimp and caramelized pineapple come together on the grill.

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined
• 2 cups fresh pineapple chunks, about 1-inch pieces
• 3 tbsp rich extra virgin olive oil
• 2 cloves garlic, finely minced
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, combine the shrimp, pineapple chunks, olive oil, minced garlic, smoked paprika, black pepper, and sea salt. Toss gently to coat everything evenly. Tip: Let the mixture marinate for 10 minutes for deeper flavor.
3. Thread the shrimp and pineapple onto skewers, alternating between them. Leave a little space between each piece for even cooking.
4. Place the kebabs on the grill. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque and the pineapple has nice grill marks. Tip: Don’t overcrowd the grill to ensure each kebab cooks evenly.
5. Remove the kebabs from the grill and drizzle with fresh lime juice. Sprinkle with chopped cilantro before serving. Tip: Serve immediately for the best texture and flavor.

Now, these kebabs are all about the contrast—tender, succulent shrimp paired with the bright, sweet burst of pineapple. Try serving them over a bed of fluffy jasmine rice or alongside a crisp green salad for a complete meal that screams summer.

Headon Shrimp Étouffée

Let’s dive into making a comforting bowl of Headon Shrimp Étouffée, a dish that’s as fun to say as it is to eat. You’ll love how the rich flavors come together in this classic Cajun dish, perfect for a cozy dinner.

Ingredients

• 1/2 cup of unsalted butter, creamy and golden
• 1/2 cup of all-purpose flour, finely sifted
• 1 large onion, diced into crisp, tiny pieces
• 1 green bell pepper, chopped into vibrant, fresh bits
• 2 celery stalks, sliced thin for a crunchy texture
• 3 garlic cloves, minced to release their pungent aroma
• 1 lb of Headon shrimp, peeled and deveined for succulent bites
• 2 cups of chicken stock, rich and flavorful
• 1 tbsp of Cajun seasoning, for that perfect spicy kick
• 1/2 tsp of smoked paprika, adding a deep, smoky flavor
• 2 tbsp of fresh parsley, finely chopped for a bright, herby finish
• Cooked white rice, fluffy and steaming, to serve

Instructions

1. Melt the unsalted butter in a large skillet over medium heat until it’s fully liquid and bubbling slightly.
2. Whisk in the all-purpose flour continuously for about 5 minutes until the mixture turns a deep golden brown, creating a roux.
3. Add the diced onion, chopped green bell pepper, and sliced celery to the roux, stirring frequently for 5 minutes until the vegetables soften.
4. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
5. Pour in the chicken stock gradually, stirring constantly to combine with the roux until the mixture thickens.
6. Season with Cajun seasoning and smoked paprika, mixing well to distribute the spices evenly throughout the sauce.
7. Gently fold in the Headon shrimp, cooking for about 5 minutes or until they turn pink and opaque.
8. Sprinkle with fresh parsley right before serving over a bed of cooked white rice.

Enjoy the creamy texture of the étouffée paired with the tender shrimp, all brought together by the bold Cajun spices. Serve it with a side of crusty bread to soak up every last bit of the flavorful sauce.

Headon Shrimp Alfredo with Fettuccine

Craving something creamy and comforting? You’re in for a treat with this Headon Shrimp Alfredo with Fettuccine, a dish that combines succulent shrimp with a velvety Alfredo sauce, all tangled up in perfectly cooked fettuccine.

Ingredients

• 8 oz fettuccine pasta, cooked al dente
• 1 lb fresh Headon shrimp, peeled and deveined
• 2 tbsp rich unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream, luxuriously thick
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, aromatic
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. In a large pot, bring salted water to a rolling boil and cook the fettuccine until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt until frothy.
3. Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant but not browned.
4. Increase the heat to medium-high and add the shrimp. Cook for 2-3 minutes per side, until they turn pink and opaque. Remove shrimp and set aside.
5. Lower the heat to medium and pour in the heavy cream, stirring constantly to prevent scorching.
6. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened, about 3-4 minutes. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
7. Season the sauce with sea salt and black pepper, then return the shrimp to the skillet, tossing to coat.
8. Add the cooked fettuccine to the skillet, tossing gently to ensure every strand is coated with the Alfredo sauce.
9. Garnish with chopped parsley before serving.

The fettuccine is luxuriously coated in a creamy Alfredo sauce, with the shrimp adding a sweet, briny contrast. Serve it with a crisp white wine and a side of garlic bread for the ultimate comfort meal.

Headon Shrimp and Corn Chowder

Let’s dive into making this comforting bowl of Headon Shrimp and Corn Chowder that’s perfect for any season. You’ll love how the sweetness of the corn pairs with the succulent shrimp, all swimming in a creamy, flavorful broth.

Ingredients

• 1 lb fresh Headon shrimp, peeled and deveined
• 2 cups sweet corn kernels, cut straight from the cob
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 4 cups chicken stock, rich and homemade if possible
• 1 cup heavy cream, velvety and smooth
• 1 tsp smoked paprika, for a hint of warmth
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s bubbly and fragrant.
2. Add the finely diced yellow onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes.
3. Sprinkle in the all-purpose flour, stirring constantly to create a roux, and cook for 2 minutes until it’s golden.
4. Slowly pour in the rich chicken stock, whisking continuously to avoid lumps, and bring the mixture to a gentle boil.
5. Add the sweet corn kernels and smoked paprika, reducing the heat to simmer for 10 minutes, allowing the flavors to meld.
6. Gently stir in the velvety heavy cream and the fresh Headon shrimp, cooking for another 5 minutes until the shrimp are pink and opaque.
7. Season with salt and freshly ground black pepper to your liking, then remove from heat.
8. Ladle the chowder into bowls, garnishing each with a sprinkle of fresh parsley for a pop of color and freshness.

Dig into this chowder and you’ll find it’s luxuriously creamy with a perfect balance of sweetness from the corn and a slight smokiness from the paprika. Serve it with a side of crusty bread to soak up every last drop of that delicious broth.

Summary

Unleash your culinary creativity with these 18 Spicy Headon Shrimp Recipes, perfect for seafood lovers craving a kick! Each dish promises to spice up your mealtime with minimal fuss. We’d love to hear which recipe became your favorite—drop us a comment below. Loved what you saw? Share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!