Spicy baked shrimp is a really delicious side dish that will be ready in just 30 minutes. Heavily seasoning the shrimp with a spicy paste fired with hot pepper sauce and cayenne pepper adds valuable flavor to the shrimp and serves as a base to which the bread crumbs will stick. Fresh bread crumbs give the coating the best flavor and texture. Baking the shrimp in a very hot oven ensures the shrimp won’t overcook before the coating crisps. You can easily adjust the heat level by using more or less of the red pepper flakes.
We are going to marinate the shrimp for about 30 minutes then put it in the oven for 8 to 10 minutes and we’ll be good to eat. Start by squeezing one lemon in a bowl then add a little lemon zest to it, about half of the lemon, add fresh garlic then about a quarter of a cup of diced onions. For spices, add two teaspoons of paprika, a teaspoon of dried thyme, could add fresh thyme as well, half a teaspoon of dried rosemary, a tablespoon of soy sauce, add a third of a cup of olive oil. The original measurement is a cup of olive oil to a pound of shrimp.
Mix up all the spices until they are well mixed, add any other spices that you may need to include it in your shrimp. Depending with how much you like, you can add the shrimp then marinate it and put it in a fridge for about 30 minutes.
After marinating, our shrimp will be ready to go in the oven, add a little Worcestershire sauce, mix it around a little bit more. Serve these Baked shrimp in spicy smoke sauce over rice with some veggies for an easy weeknight meal. And be sure to have a nice piece of crusty bread to soak up that smokey sauce.
- 1/2 cup olive oil
- 2 tbsp Cajun or Creole seasoning
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley chopped
- 1 tbsp honey
- 1 tbsp soy sauce
- 1/4 tsp cayenne pepper
- 1 lb uncooked large shrimp shelled, deveined
- Lemon wedges
- French bread
- Combine first 7 ingredients in a 9 x 13-inch baking dish.
- Add shrimp and toss to coat.
- Refrigerate for 1 hour.
- Pre-heat oven to 450 F.
- Bake until shrimp are cooked through, stirring occasionally, about 10 minutes.
- Garnish with lemon wedges and serve with French bread