Louisiana Shrimp Bake
- SERVES
- 4
- COOK TIME
- 8 Min
Ready for a new kind of shrimp recipe that will break you out of that dinnertime rut? Say good-bye to steamed shrimp cocktail, because our jazzy Louisiana Shrimp Bake is to-die-for! Baking the shrimp gives them that plump, pop that we all love. Your taste buds will be tinglin' when you pop these sensationally seasoned shrimp in your mouth.
What You'll Need
- 1 1/2 pound large fresh shrimp, peeled and deveined
- 1 stick butter, melted
- 2 tablespoons Worcestershire sauce
- 2 teaspoons minced garlic
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
What to Do
- Preheat oven to 400 degrees F.
- Coat a 9- x 13-inch baking dish with cooking spray. Place shrimp in a single layer in baking dish.
- In a small bowl, combine remaining ingredients; mix well. Remember, the cayenne pepper is optional. Pour butter mixture over shrimp and stir until evenly coated.
- Bake, uncovered, 8 to 10 minutes or until shrimp turn pink.
Before You Start Cooking!
- We think this dish would taste amazing served over some hot cooked rice. This way you won't miss out on any of that buttery rich sauce!
- If you love shrimp, be sure to check out our collection of Easy Shrimp Recipes for Every Occasion. You'll find a shrimp recipe to please friends and family on the fly.
- Seafood recipes are insanely popular this time of year. Everyone on Mr. Food is talking about this collection of our Best Crab Meat Recipes! Just one bite of our Cheesy Crab Poppers and you'll know why.
- If you're throwing a party anytime soon, we've got the perfect collection for you and the sea-foodies in your life. Take a peek at our Easy Seafood Appetizer Recipes and you're get together is sure to be a nautical hit!
Did you know that over 1.2 million people attened Mardi Gras in New Orleans, Louisiana last year? It's a huge party that brings in roughly $56 million dollars over 12 days. Sounds like a bit of a crazy time, but boy would we like to get our hands on that Mardi Gras menu.
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MrSoul
Jul 08, 2020
Nice variation from our typical shrimp fixins. I used 1 pound of shrimp and kept the other ingredients the same... sauce was nice over rice. Personally, I say pump up the spice profile and use the red pepper. You could use the same technique but substitute Cajun seasoning for the chili powder. Experiment! Leftover shrimp were good cold for lunch the next day.
Frankie Anne
Jul 06, 2019
I've made this more than once and really love it. I use chipotle chile powder and leave out the cayenne. I love what the Worcestershire sauce brings to this. I always serve it over rice.
suz1026 0255329
Jun 24, 2019
this recipe is a keeper. it is something a little different (for a change) and it was easy to make. and of course it was DELICIOUS!
Baltisraul
Mar 01, 2017
I DOUBLED THE SAUCE AN ADDED SOME MINCED GARLIC. I USED 13-15 SHRIMP AND 12 OZ OF MUD BUG TAILS. WOW IT WAS GREAT.
Foodie8
Jul 01, 2016
This was excellent. Made it as written except the red pepper. I can't eat red pepper but I did add a few crushed red pepper flakes. Stirred cooked orzo into the sauce. Can't wait to have it again.
Dave Central NYS
Apr 17, 2015
I have a package of 31/40 pre-cooked shrimp... if thawed, would this recipe work, shorter oven time at same temperature?
Test Kitchen Team
Apr 20, 2015
Hello Dave - We do not think precooked shrimp would be a good idea for this recipe. While you could try heating the sauce, then adding the shrimp and cooking just until the shrimp is heated, the shrimp may still come out overcooked. We recommend sticking with the large fresh shrimp for best results.
Pdzemke
Aug 22, 2014
OMG, made exactly as written, had French bread to soak up the sauce, next time will double. Absolutely amazing! Used jumbo (13 - 15 per pound) shrimp, baked 9 minutes, perfect.
SherryBee
Jul 14, 2014
Super meal! Served it in pasta bowls with lots of sauce and crusty bread. Green salad on the side made it perfect!
triguena 7893346
Jun 21, 2013
Can we substitue the dry red wine? I have children that like shrimp...
bojigal1 6991153
Jun 24, 2013
The alcohol content of wine, beer, liquor cooks off as soon as the liquid is heated, so there are no tipsy effects. The wine gives a depth of flavor to the shrimp, and I know of no suitable substitute.
edbo11
Jul 13, 2014
You may use some watered down red grape juice. Or apple juice...gives everything the same depth.
satina 8763332
Feb 10, 2011
Best shrimp I ever had. We reduce the shrimp to one pound because we like lots of sauce and there are only two of us, and we serve it over quick cook brown rice. Fantastic.
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