Try making this homemade version of true tandoori chicken, which is grilled on a grill rather than in a clay oven after being marinated in yogurt and spices. Serve with roasted corn on the cob, grilled vegetables, long-grain basmati rice, and a cucumber salad.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 pound extra large shrimp (16-20), peeled and deveined, tail left on
- 2 tablespoons olive oil, or more as needed
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1 pinch Aleppo pepper flakes, or to taste
- ½ yellow onion, sliced
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 1 cup white wine
- 1 ½ cups canned crushed tomatoes (such as San Marzano)
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons thinly sliced fresh basil leaves
Instructions
- Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
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- Heat a large skillet over high heat until very hot. Cook shrimp in a single layer in the hot skillet until the bottoms are browned, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a clean bowl.
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- Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in the hot skillet until onions are slightly golden and translucent, 2 to 4 minutes. Add garlic and oregano; cook and stir until fragrant, 15 to 30 seconds. Pour white wine into onions; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
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- Add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
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- Return shrimp to the skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce; season with salt, red pepper flakes, and Aleppo pepper flakes.
- You can substitute 2 teaspoons chopped fresh oregano for 1/2 teaspoon dried oregano.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 1 g |
| Sodium | 907 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Love chef John recipes. We like spicy, but second time- I used 3/4 t. red pepper flakes which was perfect. I did increase onions and tomatoes, because we love both of those. Used the TJ organic fire roasted tomatoes. Yum I will make this again. Hubby loved it.
Wow! This was delicious. I followed recipe exactly as I always trust Chef John. It was hot as Fra Diavolo should be. I did not have Aleppo on hand but did google a substitute which was a 4::1 ratio sweet paprika to cayenne. Hubs who is not crazy about shrimp loved it and went for seconds. Needless to say a definite keeper.
Quick and easy to make meal. I’ll keep this one on rotation when I can find shrimp on sale. Modifications for the next time; LESS SALT. 1 Tsp is too much especially because the canned tomatoes are salty as well. I used both Aleppo pepper flakes and Urfa Biber pepper flakes for an excellent flavor blend that doesn’t give too much heat. Increase the sliced onion to either a whole small or half a large onion. I used diced canned tomatoes and smooshed them to get them closer to crushed as stated in the recipe. Served over brown rice for a hearty winter meal.
This was a perfect main course for my dinner party. Next time I will add a bit more aleppo pepper for our taste, but perfect if your guests don’t like too much spice, a lot of flavor.
Great recipe!
No changes, it’s Chef John!!
Was delicious but I don’t like very hot dishes so only added 1/8 teaspoon of crushed red pepper flakes and none of the other hot spice. My sister also loved it. Very easy and fast to make. I’ll definitely make it again in the future.
Okay, THIS WAS FABULOUS! The video was so helpful and the recipe so well-written that I felt like a professional chef! The flavors were tantalizing! Rave reviews from guests. THANK YOU. (I didn’t have the Aleppo pepper flakes and some reviewers said ‘too spicy’ so I didn’t go buy them). Otherwise, only used shallots for onions, no other substitutions. I doubled it for 4 people, (3 of them hungry men), used 1 lb of linguine, and have some left over for another meal for 2 🙂
!!!Absolutely delicious!!!
We made no changes and really liked this recipe! We’ll have it again.
Not enough ‘diavolo’ heat to my liking and I had doubled the red pepper flake and had to use dark chili powder instead of Aleppo, which I did not have, while cooking. Had to add more red pepper flake while on my plate. I’m not remotely someone who has calluses on my tongue, but the recipe as was too far too mild to be called ‘fra diavolo’. Otherwise, I LOVE Chef John’s recipes!
Made this today. Great recipe. I halved the red pepper flake though. I like a little heat. You can always add but you can’t take it out. Half the heat was spicy enough, if you like mild heat. I omitted the Aleppo pepper because I didn’t have it and didn’t feel like buying it. I put it over pasta and it was awesome. If you like a little spice, half the red peps and omit the Aleppo.
Delicious ! I will be making this often
This was absolutely sublime. I’m now addicted to Aleppo pepper … delicious!
This is one of our favorite recipes! I do not care for serving it with rice, and prefer pasta. I make no significant changes , just a sprinkle of sugar if the tomatoes are too acidic. Aleppo pepper was purchased on Amazon – dont skip it!
We loved this dish! We doubled the recipe (because we had a 2 lb. bag of shrimp. It was so delicious. We did not have the Aleppo pepper flake, but substituted a bit of cayenne. It’s great you can adjust the heat as you like it. Thanks Chef John! We will make this again!
Followed the recipe to the letter other than I made a double batch and it is by far the best I have ever had/made in a restaurant or at home. Served in on Rummo Buccatini No. 6 and had the rest of the unbaked Chardonnay with it. My wife would say “to die for!” But I don’t say that, I say “Fantastic” in this was both. The fresh herbs garlic make a big difference so don’t substitute if possible. Save a little chopped basil to top it when serving. Bone Appetit!
Very simple satisfaction.
Did not add wine as I did not have any. Added habenero pepper for extra heat.
Tasty and light sauce! Made a few changes based on what I had on hand. Used a seafood medley instead of just shrimp (shrimp, calamari, bay scallops). Dry, red Italian wine instead of white wine. Diced tomatoes instead of crushed. Added some extra crushed red pepper because I like it spicy! Served with linguine. Delicious!!
I made this with one modification. I added a pinch of cayenne, spiced it up a little more, and I loved it. I put it over penne, thought it was the perfect pasta for it.