Colossal Shrimp in a Spicy Sauce

Colossal Shrimp in a Spicy Sauce. Ready in 30 minutes, easy to make and has a ton of flavour, this colossal shrimp recipe checks off all of the boxes! The star of this dish is these wild-caught Argentinian colossal shrimps!

Garlic, fire roasted tomatoes, passata, jalapeño, rosemary, capers, olives, and corn, create the perfect base for these Marina Dey Rey Colossal Wild Argentinian Shrimp.  Their sweet lobster like flavour, nestled into this spicy tomato sauce it is pure comfort in a bowl!

Delicious as is, but we recommend toast or a crusty bread for mopping up any leftover sauce. Serve over orzo, rice, or pasta for those who want a larger meal.

Watch how easy this Colossal Shrimp in a Spicy Sauce recipe was made here.

This video made in partnership with Marina Del Rey. However, all opinions in this post are my own.

FAQ: What is the colossal shrimp size?

• Colossal shrimp size is 8/12 shrimp per pound

If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

Cheers! James & Elaine

📖 Recipe

Colossal Shrimp in a Spicy Sauce

Ready in 30 minutes, easy to make and has a ton of flavour, this colossal shrimp recipe checks off all of the boxes!

The star of this dish is these wild caught Argentinian Colossal shrimps! Wild Argentinian shrimp have a sweet lobster like flavour, and when they are cooked with garlic and nestled into a spicy, tomato sauce it is pure comfort in a bowl!

Delicious as is, but we recommend toast or a crusty bread for mopping up any leftover sauce. For those who want a larger meal it can be served over orzo, rice, or pasta.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Italian-American, Spanish

Servings 2 People

Cook ModePrevent your screen from going dark

Ingredients

  

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• 1 pound Marina Del Rey Colossal Raw Shrimp, thawed and shells removed (size 8-12/pound)
• ½ teaspoon dried red pepper flakes
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1 – 28 oz can of diced tomatoes fire roasted if available, drained of juices
• 1 cup passata
• 1 jalapeño diced (seeds and membrane optional)
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon drained capers
• 10-12 small assorted olives
• ⅔ cup frozen corn
• Lemon zest for serving

Instructions

 

• In a small bowl, toss shrimp with the pepper flakes, salt and pepper. Set aside.
• In a large nonstick frying pan, heat oil over medium heat. Add shrimp, and cook, for 2 minutes. Add garlic and flip shrimp and cook for 2 to 3 minutes more until shrimp are plump, opaque, and just cooked through. Remove shrimp from pan with tongs leaving garlic in the pan. Set shrimp aside.
• Add tomatoes, passata, jalapeño, rosemary, capers, and olives to pan. Reduce heat and simmer, covered, for 10 minutes. Add the corn stir to combine, cover, and cook for 5 minutes more. Add the shrimp into the sauce and toss to combine. Simmer until the shrimp are heated through, about 1 minute.
• Divide the sauce and shrimp into two bowls and finish with lemon zest.
• Serve with pepper flakes and hot chilies.

Video

Keyword argentinian pink shrimp, colossal shrimp recipe, shrimp in tomato sauce, shrimp recipes with tomato sauce, shrimp with spicy sauce, wild argentinian shrimp

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