• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • The Magazine
    • The Peachy Team
    • 2025
      • Spring 2025 (Båstad, Sweden)
      • Summer 2025 (North Carolina)
    • 2024
      • Spring 2024 (Jacksonville)
      • Summer 2024 (Boston)
      • Fall 2024 (Aspen)
      • Holiday 2024
    • 2023
      • Spring 2023 (Anniversary Issue)
      • Summer 2023 (Turks & Caicos)
      • Fall 2023 (Charlotte)
      • Holiday 2023
    • 2022
      • Spring 2022 (Nantucket)
      • Summer 2022 (Austin)
      • Fall 2022 (Asheville)
      • Holiday 2022
    • 2021
      • Spring 2021 (Charlotte interiors)
      • Summer 2021 (St. Louis)
      • Fall 2021 (Palm Beach)
      • Holiday 2021
    • 2020
      • Spring 2020 (Richmond)
      • Summer 2020 (Greenville, SC)
      • Fall 2020 (The Hamptons)
      • Holiday 2020
    • 2019
      • Spring 2019 (Santa Fe)
      • Summer 2019 (Charlotte Garden Issue)
      • Fall 2019 (Cape Cod)
      • Holiday 2019
    • 2018
      • Spring 2018 (Boston)
      • Summer 2018 (Ponte Vedra)
      • Fall 2018 (Anniversary Issue)
      • Holiday 2018
    • 2017
      • Spring 2017 (Birmingham)
      • Summer 2017 (San Francisco)
      • Fall 2017 (Jackson Hole)
      • Holiday 2017
    • 2016
      • Spring 2016 (Savannah)
      • Summer 2016 (Los Angeles)
      • Fall 2016 (NC Mountains)
      • Holiday 2016
    • 2015
      • February March 2015 (Nashville)
      • May June 2015 (Washington, D.C.)
      • July August 2015 (New Orleans)
      • September October 2015 (Austin)
      • Holiday 2015
    • 2014
      • January February 2014 (Park City)
      • March 2014 (Chicago)
      • April May 2014 (Charlotte)
      • June July 2014 (Charleston)
      • August September 2014 (Santa Barbara)
      • October November 2014 (Atlanta)
      • Holiday 2014
    • 2013
      • September 2013 (Charlotte)
      • October November 2013 (Dallas)
      • Holiday 2013 (New York)
  • Style
  • Beauty
  • Entertaining
  • Interiors
  • Gardens
  • Wellness
  • Insiders’ Guides

Peachy the Magazine

Spicy Skillet Shrimp

This recipe is featured in our July 2015 Food + Entertaining article, On the Go with Lorraine Wallace. Lorraine shares this recipe and says, “When I was looking for a good shrimp recipe I turned to my friend Ann, who always talks about this shrimp dish she learned to make from a cook of hers named Vaida. Ann likes to entertain, and this is one of her go‑to dishes because it can be made ahead and left alone until it’s time to eat. Now it is one of my simple go‑tos, too. Thank you, Ann, for sharing!“

Spicy Skillet Shrimp
Pin
Print

Spicy Skillet Shrimp

Course: Main, Dinner

ingredients

  • 2 tablespoons extra‑virgin olive oil

  • 1 large sweet onion, finely chopped (about 1 cup)

  • 2 medium jalapeño peppers, seeded and finely chopped (about ¼ cup)

  • 4 garlic cloves, minced

  • Coarse salt and freshly ground pepper

  • One 28‑ounce can diced tomatoes, with their juices

  • One 6‑ounce can tomato sauce, homemade or store‑bought (about ¾ cup)

  • ½ teaspoon crushed red pepper flakes

  • Finely grated zest of 1 large lemon (about 2 tablespoons)

  • 2½ pounds large shrimp (18 to 20 count), peeled and deveined

  • 1 cup tender fresh garden peas or thawed frozen peas (optional)

  • Steamed long‑grain white rice (optional), for serving

Directions

  • Heat the oil in a large skillet over medium‑high heat. Add the onion and cook until soft, about 3 minutes. Add the jalapeños and garlic and continue to cook for 1 minute longer. Season the vegetables with salt and pepper.
  • Add the tomatoes with their juices, tomato sauce, red pepper flakes, and lemon zest to the skillet and stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer and continue to cook until the mixture has thickened, 15 to 20 minutes.
  • Place the shrimp on top of the tomato mixture and cook until opaque and pink in color, about 8 minutes longer. If you like, stir in the peas and serve over a bed of rice.

Notes

  • From the kitchen of Ann Free Serves 8
  • TIP: It’s easy to take Ann’s spicy shrimp skillet and turn it into a quick version of a classic New Orleans-style shrimp Creole. Simply stir in a roux of butter and flour along with some sautéed tricolor peppers, then add a bay leaf, a dash of cayenne pepper, a dash of hot sauce and a dash of Worcestershire sauce.

Primary Sidebar

Instagram icon   Facebook icon   Pinterest icon   LikeToKnow.It icon

Subscribe to Peachy

Sign up for your free subscription to Peachy the Magazine.

Kirsten Dexter Spring 2025 Ad
Capizzi Fall 2024 Ad
Cake For Dinner Summer 2025 Ad
Road to Resolution Ad
Ellen Kelly Homes Summer 2025 ad
Wendy Bilas Ad

Contact Us

Questions? Comments? Interested in partnering with us? We would love to hear from you.

Privacy Policy and Disclaimers

Footer


A special thanks to our fabulous partners:
Kirsten Dexter Fine Jewelry logo     Capizzi MD logo     Road to Resolution logo       Ellen Kelly Helen Adams Realty logo       Cake For Dinner logo     Lisa Cashion SparkWell logo     Wendy Bilas Fine Art logo

© 2025 Peachy the Magazine · Wordpress theme by Design By Bloom