Spicy Baked Shrimp

5m
Prep Time
8m
Cook Time
13m
Ready In


"This is an excellent recipe! It is out of a WW cookbook called "15 Minute Cookbook" dated 1998. I hope you enjoy! This had 3 points on the old program. Serve with corn on the cob and coleslaw."

Original is 4 servings

Nutritional

  • Serving Size: 1 (130.3 g)
  • Calories 113.1
  • Total Fat - 2.4 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 142.8 mg
  • Sodium - 847.7 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 4.6 g
  • Protein - 15.9 g
  • Calcium - 74.1 mg
  • Iron - 0.6 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 450°F.

Step 2

Coat an 11X7 inch baking dish with cooking spray.

Step 3

Add lemon juice and next 5 ingredients to dish, stirring well.

Step 4

Add shrimp toss well to coat.

Step 5

Bake for 8 minutes or until shrimp tun pink, stirring occasionally.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When buying shrimp, opt for wild-caught shrimp instead of farm-raised for a more sustainable option.
  • If you don't have Creole seasoning, you can make your own with a combination of garlic powder, onion powder, oregano, thyme, black pepper, cayenne pepper, and paprika.

  • Substitute olive oil with avocado oil: Avocado oil is a healthier alternative to olive oil as it is higher in monounsaturated fatty acids and has a higher smoke point, making it a better choice for baking.
  • Substitute low-sodium soy sauce with coconut aminos: Coconut aminos is a healthier alternative to soy sauce as it is lower in sodium and sugar and has a milder flavor.

Coconut-Lime Shrimp Preheat oven to 450°F. Coat an 11X7 inch baking dish with cooking spray. Add lime juice, honey, parsley flakes, Creole seasoning, olive oil, and low-sodium soy sauce to dish, stirring well. Add 1/2 cup sweetened coconut flakes and shrimp, tossing well to coat. Bake for 8 minutes or until shrimp turn pink, stirring occasionally.



Cilantro Lime Rice:

RECOMMENDED DISH DESCRIPTION: Cilantro Lime Rice is a great side dish to pair with Spicy Baked Shrimp. The zesty flavor of the lime and cilantro complements the Creole seasoning in the shrimp, creating a delicious combination. Plus, it's easy to make and can be done in under 30 minutes!


RECOMMENDED DISH TITLE: Roasted Vegetables RECOMMENDED DISH DESCRIPTION: Roasted Vegetables are a great accompaniment to the Cilantro Lime Rice and Spicy Baked Shrimp. The sweetness of the vegetables complements the zesty flavor of the rice and the spiciness of the shrimp. Plus, it's a nutritious and easy to make side dish that can be done in under 45 minutes.




FAQ

Q: How long should I bake the shrimp?

A: Bake the shrimp for 8 minutes or until they turn pink, stirring occasionally.



Q: What temperature should I set my oven to?

A: Preheat the oven to 375°F before baking the shrimp.

2 Reviews

Mikekey

We had these as part of a post-game buffet after the UW game. Just the right amount of “heat”. Really easy to make, too. Will be making these again.

5.0

review by:
(14 Oct 2018)

breezermom

Delicious! And so easy to make too. My son really loved these. I had some leftover and enjoyed them on a salad the next day. Perfect! Made for First Time Tag game. Thanks for sharing!

5.0

review by:
(18 Oct 2016)

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Fun facts:

This recipe is a classic example of Creole cooking, which combines French, Spanish, African, and Native American influences. It is often referred to as the "Soul of New Orleans" and is considered to be one of the most influential cuisines in the United States.

The original version of this recipe was created by renowned chef Paul Prudhomme, who is credited with popularizing Cajun and Creole cooking. He was inducted into the James Beard Foundation's Who's Who of Food and Beverage in America in 1984.