A delectable seafood chili recipe with huge tiger prawns. This is my favorite shrimp chili, with loads of seasoning.
Shrimp and Red Bean Chili Recipe
Here’s a fun seafood chili recipe you can dig into. We busted out the black tiger prawns for this one, thick and heavy shrimp that will satisfy your cravings for shrimp. It's all wrapped up into a nice and spicy chili recipe.
I've always been a fan of a good shrimp chili. You don't see too many chili recipes that incorporate shrimp, prawns, or other seafood. That's a shame.
Consider a somewhat similar recipe - Seafood Gumbo - and you may change your mind. Gumbo is rich and thick and amazingly delicious, a perfect use of shrimp and seafood.
This chili is no exception.
Let's talk about how we make it, shall we?
Shrimp Chili Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Olive Oil. For cooking.
- Onion.
- Jalapeno. Use poblano peppers for milder heat.
- Garlic.
- Red Kidney Beans. Canned.
- Tomato Sauce.
- Roma Tomatoes.
- Tomato Paste.
- Chicken Broth.
- Hot Sauce. To taste. Use your favorite!
- Seasonings. Chili powder, cumin, dried basil, salt and pepper to taste.
- Shrimp. Use raw shrimp, peeled and deveined.
How to Make Shrimp and Red Bean Chili - the Recipe Method
First, heat the oil in a large pot. Add onion and jalapeno (or poblano) pepper and saute in oil for 4-5 minutes or until crisp-tender.
Add the garlic and cook another minute, until you can smell that gorgeous garlic. Yum!
Next, stir in your beans, tomatoes, tomato paste, broth, hot sauce, cumin, chili powder and basil.
Reduce the heat and simmer, uncovered, for at least 20 to 30 minutes, stirring occasionally, or until heated through. It should thicken up for you. You can simmer longer if you'd like to let the flavors develop even further.
Add in your shrimp (or use large prawns). Simmer 10 minutes longer or until shrimp is pink and cooked through.
BOOM! Your shrimp chili is done!
Serving Ideas for Shrimp and Red Bean Chili
I like to serve it directly into the bowl with some spicy red chili flakes and extra sliced peppers.
It is great over rice as well. Consider serving it over cheesy grits. I love the flavor combination with the grits. So good.
So delicious! It really is my favorite shrimp chili ever. Just the right amount of spice.
Recipe Tips & Notes
- Add other seafood for a true "seafood chili", such as crab meat, chunks of lobster, white fish, crawfish, and more. Also, instead of shrimp, try making this chili with ground turkey instead for a non-seafood version. It's also great with black beans. Consider beef broth as well for a meatier flavor.
- Consider other toppings you'd use on your favorite chili recipes as well, such as sour cream, crushed tortillas, or more.
- Store any leftover shrimp chili in a sealed container in the refrigerator for 3 days. Gently warm in a pan to enjoy again. It is best when made fresh, though. You can freeze shrimp chili for 3 months in vacuum-sealed freezer containers.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Shrimp and Red Bean Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 jalapeno pepper chopped (or use a poblano pepper for milder heat)
- 4 cloves garlic chopped
- 1 can 15 ounces red kidney beans, drained and rinsed
- 15 ounces tomato sauce
- 2 Roma tomatoes diced
- 6 ounce tomato paste
- 2 cups chicken broth
- 2 tablespoons hot sauce pick your favorite
- 1 tablespoon chili powder (or 2 tablespoons for more pronounced flavor)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1 pound raw shrimp (peeled and deveined)
Instructions
- In a large saucepan, saute onion and jalapeno (or poblano) pepper in oil for 4-5 minutes or until crisp-tender.
- Add the garlic and cook another minute.
- Stir in the beans, tomatoes, tomato paste, broth, hot sauce, cumin, chili powder, basil, and salt and pepper to taste.
- Reduce heat; simmer, uncovered, for 20 minutes or until heated through. You can simmer longer to let the flavor develop even more.
- Add shrimp; simmer 10 minutes longer or until shrimp is pink and cooked through.
- Serve with rice if desired.
Notes
Nutrition Information
This recipe was updated on 1/11/19 to include new photos. It was originally published on 5/19/2014.
Raymond E. Haight says
Doubled the ingredients and made this with no oil (microwave peppers and onions to soften them a bit) and vegetable stock for our parish Lenten soup sale, used 4 jalapenos and one pablano and canned diced tomatoes instead of the Roma tomatoes. Also, a little dark chocolate to balance out the heat. Wow, so delicious!!! Will be making this with beef when we can eat meat again. Super tasty!
Mike Hultquist says
Outstanding! I love to hear, Raymond!! Thanks so much!
Annemarie says
We loved it!
I was looking for a chili with shrimp and glad to see it actually exists.
I substituted black beans for kidney beans and added avocado towards the end.
Mike Hultquist says
Awesome!! Glad you enjoyed it!
BeAnnka says
Amazing recipe! Thank you!
Mike Hultquist says
Glad you enjoyed it, BeAnnka!
Ann says
I make something like this with jumbo squid which can handle longer cooking times of 30 minutes to an hour. The squid is tender and able to impart its flavor due to steeping in the chile. Personally, I like it with pasta but rice is good, or just served in a bowl with some tortilla chips or bread! I like to garnish with grated cheese, cilantro, fresh chopped serranos, and green onions. Some squeezes of lime are nice too as well as a dollop of sour cream.
Thanks!
Mike Hultquist says
Nice! I love the idea of using squid. Seriously, I'm going to make that soon. LOVE IT!