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“I think my Spicy Shrimp is unique, and it’s easy to prepare,” writes Bob Gebhardt of Wausau, Wisconsin.
This recipe is:
Quick
Nutritional Facts 1 serving (6 ounces) equals 490 calories, 45 g fat (24 g saturated fat), 265 mg cholesterol, 1,464 mg sodium, 2 g carbohydrate, trace fiber, 21 g protein.
Originally published as Spicy Shrimp in Taste of Home August/September 2006, p21
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Dec. 20, 2011 by Tuesdayadams
This was a very good recipe BUT it was very salty. Think about it; bacon, hot sauce, mustard a mouthful of saltiness ( and I like salt!). BUT it was tasty. I finished this stovetop, not oven. Once I tasted it when it was almost done I threw in some fresh green beans and toasted some bread to soak up the salty sauce. I would make it again. I saved some to throw into a cold salad tomorrow when all spices meld. This might be great as a topping over a baked potato too. Enjoy!
Reviewed on May. 29, 2011 by Sarah_Marie_Bee
Really great shrimp. The thing I love about this recipe is how versatile it is! To make it even spicier (I've got spicehounds in my household), I substituted cayenne pepper for black pepper and marinated the shrimp for a couple of hours in a "brine" made up of chopped garlic, jalapenoes and jalapeno juice. The result was outstanding! Make sure to serve this with something to sop up the sauce! (Rice or French bread!) Thank you, Bob!
Reviewed on May. 11, 2011 by VictoriaElaine
One word: Delicious!
Reviewed on Mar. 02, 2011 by JillAndLea
I have to modify the previous comment: bacon, shrimp, and BUTTER...what could be better? We absolutely loved this recipe!
Reviewed on May. 30, 2010 by justmbeth
The family enjoyed this one...shrimp and bacon...what could be better?
Reviewed on Jan. 02, 2010 by edellenkw123
I have been making this recipe over 25 years since I found it in Jeff Smith's cookbook...it is one of my most requested recipes...I usually just serve it with a salad and baked potato so the fabulous spices of the shrimp sauce can be sopped up with crispy french bread...This is not a lo-cal meal...but definitely worth splurging on once in a while....or serve as an appetizer so everyone can enjoy a great start to an amazing entree you've prepared!!!
Reviewed on Jun. 24, 2009 by urami11
Wow this was great!! I am going to make it again and again. Thanks for the recipe.
Reviewed on Jan. 05, 2008 by FriedaG
The first time I made this recipe I followed the directions explicitly and the result was so delicious I knew I would make it again.The second time, my husband suggested we shell and devein the uncooked shrimp before putting them in the baking pan. We also added chopped green and red bell peppers that we grew in our garden. It worked beautifully and was probably even tastier. We served the shrimp with saffron rice, accompanied with lots of French bread to sop up the wonderful sauce. Thank you, Mr. Gebhardt for sharing your unique recipe.
The first time I made this recipe I followed the directions explicitly and the result was so delicious I knew I would make it again.
The second time, my husband suggested we shell and devein the uncooked shrimp before putting them in the baking pan. We also added chopped green and red bell peppers that we grew in our garden. It worked beautifully and was probably even tastier. We served the shrimp with saffron rice, accompanied with lots of French bread to sop up the wonderful sauce. Thank you, Mr. Gebhardt for sharing your unique recipe.
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