Shrimps Fra Diavolo | Spicy Shrimps

A super delicious and easy to prepare shrimps dish.
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Oh wow! I was so elated when I first made this recipe. You see, my son is allergic to fish but not shellfish. Because of this he very rarely likes to eat any seafood. I should really cook two pounds of this shrimps, however; he can eat the whole pound of shrimps cause he loves this recipe so much.

The other reason I love this dish is the easy and quick preparation. It is super delicious with lots of flavor and just the right amount of spiciness. Using jumbo or larger shrimps in this recipe works best; this ensure the shrimps are tender and the flavorful sauce is properly absorbed. I like to serve this entree with some plain cooked brown rice. You really don’t want to use too much of a fancy accompaniment- you will want to maximize the taste of the savory sauce on your palate. I hope you will try this recipe and enjoy it as much as we do. Happy Cooking!

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5 from 2 votes

Shrimps Fra Diavolo | Spicy SHrimps

This is an easy and super delicious shrimps recipe. Lots of flavor with just the right amount of spiciness. Using jumbo or larger shrimps in this recipe works best and ensures the shrimps are tender. Great dinner.

Course Dinner, Lunch
Cuisine American, Easy, Healthy, Italian, Mediterranean
Keyword 30-Minute Recipe, Easy shrimps recipes, how to cook carrots, How to make fra diavolo sauce, Jumbo shrimps, Seafood Sauce, Shrimps, Shrimps and Vegetables, Shrimps fra diavolo, Tomatoes Recipes, Video Tutorial Recipes, What is fra diavolo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 People
Calories 338 kcal
Author Yasmin Jackson


  • 1 pound extra large or jumbo shrimps rinsed, peeled and devein. Dry shrimps thoroughly with paper towels.
  • 3/4 teaspoon sea salt (adjust for your diet)
  • 1/2 teaspoon freshly ground black pepper


  • 2 tablespoons avocado oil (can substitute EVOO)
  • 1 medium onion peeled, halved and thinly sliced
  • 2 medium carrots washed, peeled, cut in halves lengthwise and then thinly sliced
  • 1/4 teaspoon sea salt (adjust for your diet)
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes (adjust for your level of spiciness)
  • 1 tablespoon fresh garlic chopped or minced
  • 2 tablespoons freshly squeezed lemon juice
  • zest from 1 lemon
  • 1/2 cup white wine (I use drinkable white wine)
  • 5 plum tomatoes halved and then sliced
  • 1/2 cup chopped scallions (about 4 to 5 scallions)
  • 1 tablespoon fresh dill chopped
  • 1/4 cup fresh cilantro chopped
  • 1 teaspoon granulated sugar



  1. Add the cleaned and dried shrimps to a bowl. Season with the 3/4 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.


  1. In a large enough non-stick pan, heat 2 to 3 tablespoons avocado oil over medium-high or high heat,

    Note: I used the avocado oil because of its high smoke point. But you can use extra virgin olive oil and use medium high heat.

  2. Quickly sear the shrimps on both sides, doing this in 2 to 3 batches, to prevent overcrowding. Each batch of shrimps cook very quickly – about 1 minute per batch. Transfer the shrimps to a plate or bowl. Set aside. TURN THE HEAT TO MEDIUM-LOW OR LOW.

    Note: The shrimps will be undercooked in this step.


  1. In the same pan with the shrimp oil, add the onions and carrots. Season with 1/2 of the salt and pepper. Turn up the heat to medium. Stir and cook two minutes.

    Note: Stir a couple of times during the cooking.

  2. Add in the red pepper flakes and garlic. Stir and cook 30 to 60 seconds.

  3. Pour in the lemon juice, add in the lemon zest and pour in the white wine. Stir and cook until the liquid is reduced to half. Takes about 1 to 2 minutes.

  4. Add in the tomatoes, scallions, dill, cilantro and sugar. Season with the remaining salt and black pepper. Stir. Cover and cook until the tomatoes are broken down and the carrots are tender. This will take about 7 to 8 minutes.

    Note: The sauce will look chunky but saucy.

  5. Add back the seared shrimps. Stir and cook until the shrimps are cooked through. This takes 3 to 4 minutes.

  6. Turn off the stove. Transfer to a serving platter and garnish with more cilantro or dill if desired. I serve this entree with plainly cooked brown rice, Enjoy!

Recipe Notes

Step by step video tutorial available – Shrimps Fra Diavolo | Spicy Shrimps.

You want to use extra large or jumbo shrimps in this recipe – this ensures that the shrimps will cook long enough to absorb the sauce flavors while the shrimps remain tender.

Adjust the red pepper flakes to your tastebud – sometimes I add in 1 1/4 teaspoons red pepper flakes. 

Nutritional information will vary depending on your desired serving size. This one pound shrimps fed 3 of us. Important: While there are a few healthy nutrients in shrimps, it is generally high in cholesterol.

Nutrition Facts
Shrimps Fra Diavolo | Spicy SHrimps
Amount Per Serving
Calories 338 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Cholesterol 381mg127%
Sodium 2002mg87%
Potassium 637mg18%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 9g10%
Protein 33g66%
Vitamin A 8108IU162%
Vitamin C 34mg41%
Calcium 272mg27%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments Add yours

  1. chef mimi says:

    These shrimp look wonderful! Nice and herby and spicy!

    1. julietkitchen says:

      Thanks so much. They are delicious. ❤️


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