This spicy Aleppo pepper shrimp toast only takes about 15-20 minutes to prepare from start to finish. How could you not get down with a recipe like that?
Who doesn’t love a quick and easy dinner recipe? This spicy Aleppo pepper shrimp toast is just that. Using a combination of Aleppo pepper and crushed red pepper creates the ultimate flavorful, buttery, spicy shrimp. It works perfectly piled high on crusty sourdough bread.
What is Aleppo Pepper, anyway?
Named after the Syrian city of Aleppo, these coarsely ground chili flakes are now primarily sourced from Turkey. Aleppo pepper is produced from the Halaby pepper and is typically found coarsely ground. Use it exactly the same as you would any other chili flakes. It does not carry the same heat as traditional crushed red pepper, but it has a lot of flavor. Aleppo pepper will give you a bit of fruity, tangy flavors to your dishes.
For this spicy Aleppo pepper shrimp, I used Aleppo pepper in combination with crushed red pepper. This creates a fruity yet spicy flavor profile to work with the rich buttery sauce for the shrimp.
The final product is an easy, spicy, flavorful shrimp that looks absolutely beautiful and tastes as good as it looks. I add arugula to the dish at the very end, but you can omit or use spinach instead.
How can you possibly make dinner in 15 minutes?
It does take a tiny bit of planning, but you can make it happen, I promise! For this Aleppo pepper shrimp toast, I threw my toast in the oven to toast while I made the meal.
First, I sautéed onions until they begin to brown slightly, which takes about 5 minutes. Then I add a healthy pat of butter along with my shrimp. As soon as they begin to barely turn opaque–about 2 minutes–I add stock and arugula. I season this dish as I go along to build flavor. Finally, boil it for about 5-7 minutes more to reduce the liquid. It really is that easy, I promise.
Looking for more shrimp recipes? Check my archives!
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Spicy Aleppo Pepper Shrimp Toast
- Wide skillet
- Small sheet pan
- 2 teaspoons butter
- 2 thick slices sourdough bread
- 2 teaspoons neutral cooking oil for frying
- 1 yellow onion peeled and thinly sliced
- 2 flat anchovies from a tin packed in oil; optional
- 3 tablespoons butter
- 1 pound large shrimp peeled and deveined
- ½ cup white wine or chicken stock
- 1 cup chicken stock
- ½ teaspoon crushed red pepper
- ½ teaspoon Aleppo pepper plus more for garnish
- 4 ounces baby arugula
- 2 tablespoons heavy cream optional
- ⅓ cup fresh parsley chopped
- Salt and pepper to taste
- Extra virgin olive oil optional, for garnish
Toast the Bread:
- Turn the oven to 250ºF. Butter both sides of the sourdough toast and place on a sheet pan. Transfer to the oven to toast as you prepare the dish.
Sauté the Onions:
- Heat the oil in a wide skillet over medium heat. Once hot, add the onions and cook for about 2 minutes. Add the anchovies and cook, mashing them into the onions until they 'dissolve' for 3 minutes more. Season with salt and pepper.
Cook the Shrimp:
- Pat the shrimp dry and season all over with salt and pepper. Add the shrimp to the skillet and cook, tossing occasionally, for about 2 minutes more or until they barely begin to turn opaque.
Deglaze the Pan:
- Add the white wine and scrape up any browned bits stuck to the skillet. Add the chicken stock and bring to a boil. Add the crushed red pepper and Aleppo pepper. Stir in the arugula and reduce heat to a low boil for 5-7 minutes more. Turn off the heat and stir in the heavy cream, if desired, and season again with salt and pepper. As the broth reduces, chop the parsley.
- Transfer the bread to shallow bowls and pile the shrimp and arugula on top. Spoon more broth over each slice of bread. Garnish with more chili flakes – crushed red pepper or Aleppo – and serve with chopped parsley and a drizzle of extra virgin olive oil. Enjoy!