Not too hot but full of flavor, these shrimp are one of a kind. They're easy to make and take to parties, where they'll impress the other guests. —Bob Gebhardt, Wausau, WI.
Spicy Shrimp
Spicy Shrimp Tips
How should I serve this shrimp?
To make this spicy shrimp a great party appetizer, use peeled shrimp instead. To make it a full meal, try pairing it with some Spanish or jasmine rice, your favorite vegetable, and some crusty bread.How can I adjust this spicy shrimp recipe?
Make this recipe your own by adjusting the heat or saltiness. Add your favorite chopped vegetables like a green pepper to the saute, or use peeled and de-veined shrimp to help with messy fingers.What other flavors go with shrimp?
Shrimp is a versatile protein that enhances and blends with other flavors, sauces and seasonings easily. For a Mediterranean feel, try Greek Shrimp with Orzo, or give classic Shrimp Pad Thai a whirl. Or, serve it up with farfalle and a creamy sauce for Shrimp Pasta Alfredo.Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Spicy Shrimp
Prep Time
10 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 6 bacon strips, diced
- 1 cup butter, cubed
- 2 tablespoons seafood seasoning
- 2 tablespoons Dijon mustard
- 1-1/2 teaspoons chili powder
- 1 teaspoon pepper
- 1/2 to 1 teaspoon Louisiana-style hot sauce
- 1/4 teaspoon each dried basil, oregano and thyme
- 2 garlic cloves, minced
- 1-1/2 pounds uncooked shell-on medium shrimp
Directions
- In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp.
- Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.
Nutrition Facts
6 ounce-weight: 490 calories, 45g fat (24g saturated fat), 265mg cholesterol, 1464mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 21g protein.
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