Spicy Broiled Shrimp
Spicy Broiled Shrimp is a wonderful dinner that can be on the table in minutes and will impress anyone you make it for. And it’s also super low in carbs!
This Spicy Broiled Shrimp is something that will be a hit with everyone who likes shrimp, and frozen raw shrimp is something I always have in my freezer. After they’ve thawed in the fridge, raw shrimp cook quickly and can be turned into impressive dishes. After a few experiments, I came up with this ultra-easy recipe for spicy broiled shrimp that cooks in less than ten minutes and makes a festive dinner, especially if you use little individual casseroles like I did so each person gets their own dish of spicy shrimp.
This recipe was inspired by memories of New Orleans Barbecued Shrimp, but the first time I made it I skipped the butter and made it with all olive oil, and when I tested the olive oil version on my brother Mark and his wife Lisa, and they couldn’t believe there was no butter. Of course the version with butter was also delicious! Use all butter, all olive oil, or a combination, whichever you prefer; either way will be delicious!
The only tricky part in this ultra simple recipe is to be very careful not to overcook the shrimp. Once the shrimp turn pink and feel slightly firm to the touch take them out from under the broiler, serve hot, and wait for your family and friends to swoon.
(This recipe is dedicated to the memory of my wonderful father. My Dad loved anything with shrimp, and this Spicy Broiled Shrimp was something I made for him many times.)
What ingredients do you need for this recipe?
- thawed frozen shrimp, peeled and deveined with tails left on
- extra virgin olive oil or melted butter
- Worcestershire sauce or Gluten-Free Worcestershire Sauce (affiliate link)
- Tony Chachere’s Creole Seasoning (affiliate link), or your favorite Creole Seasoning Blend
- salt and fresh ground pepper to taste
How to Make Spicy Broiled Shrimp:
(Scroll down for complete printable recipe, including nutritional information.)
- In the U.S. shrimp are sold by number per pound, and I used 31-40 count shrimp for this recipe, and decided 1/4 lb. was about a good sized serving (unless you’re making it for my father, who devoured 1/2 pound by himself when I tested one of the earlier versions of this recipe on him.)
- Start this recipe by thawing the shrimp (preferably overnight in the refrigerator, but you can get away with thawing them in the bag in lukewarm water if needed), then let the shrimp drain in a colander.
- It’s important to arrange the shrimp in a single layer so they all cook at the same rate. I used individual casserole dishes and was a little careful about making the shrimp tails all face the same way so it would look nice, but you can use one casserole dish if that’s what you have.
- The flavors that enhance the shrimp in this recipe are olive oil(or butter, fresh lemon juice, Worcestershire sauce, and a light sprinkling of Tony Chachere’s Creole Seasoning (affiliate link).
- You can use any brand of Creole seasoning that you like, or make your own Creole Seasoning Blend. The Tony Chachere’s Seasoning does have salt, so be sure not to add any extra salt if you’re using that.
- The bottom photo shows how the individual dishes of shrimp looked once they were doused with the seasonings. Have the rest of your meal ready before you begin cooking the shrimp, then just pop them under the broiler for 7-8 minutes and dinner is on the table!
Make it a Meal:
Serve with a special side dish like Pan-Fried Asparagus Tips with Lemon Juice and Lemon Zest for a delicious meal. If you’re not limiting carbs, Lake Powell Spicy Rice would also be great with this.
More Shrimp Recipes You Might Like:
Nick’s Chipotle Grilled Shrimp with Black Bean Salsa from Kalyn’s Kitchen
Blazing Hot Shrimp from The Perfect Pantry
Spicy Green Beans and Shrimp Sheet Pan Meal from Kalyn’s Kitchen
- 1/2 lb. frozen shrimp peeled and deveined with tails left on, thawed overnight in refrigerator
- 2 T extra virgin olive oil or melted butter (or a bit more; see notes)
- 1 lemon, cut in half
- 2 tsp. Worcestershire sauce
- 1/2 – 1 tsp. Tony Chachere’s Creole Seasoning, or make your own Creole Seasoning Blend
- salt and fresh ground pepper to taste (don’t add salt if you’re using Tony Chachere’s seasoning that has salt)
- Thaw shrimp overnight in the refrigerator (or thaw in the bag in lukewarm water if you forget to plan ahead.) I used 31-40 count shrimp, so if you’re lucky enough to find larger shrimp, increase the cooking time a tiny bit.
- When you’re ready to cook, remove shrimp from the refrigerator and drain in a colander placed in the sink, then use a paper towel to pat shrimp dry if they still seem wet.
- Preheat broiler and put the rack so it’s as close to the broiler as possible.
- Arrange the shrimp in a single layer in two individual casserole dishes or one larger casserole dish.
- I sprayed the casserole dishes with non-stick spray but it’s probably not essential.
- Once shrimp are arranged in a single layer, add seasonings in this order:
- Drizzle shrimp with olive oil or melted butter and squeeze lemon juice over the shrimp (I used a squeezer that catches the seeds).
- Sprinkle Worchestershire sauce over the shrimp.
- Sprinkle Creole Seasoning (or make your own Creole Seasoning Blend) over the shrimp.
- Season with salt and fresh ground black pepper (skip the salt if you use Tony Chachere’s Creole Seasoning, which has salt).
- When the rest of the meal is ready or almost ready, put shrimp under the broiler and cook for 7-8 minutes, or just until the shrimp turn pink and feel barely firm to the touch.
- Don’t overcook. If your shrimp are larger than 31-40 count they may take a minute or two longer to cook, but not much.
You can use all butter, all olive oil, or a combination of the two for this recipe. Use your best olive oil for this.
Recipe inspired by many dinners of “Barbecued Shrimp” devoured during visits to New Orleans and Spicy Shrimp from The Pioneer Woman Cooks.
Amount Per Serving: Calories: 196Total Fat: 6.6gSaturated Fat: 1.3gUnsaturated Fat: 4.9gCholesterol: 239mgSodium: 1961mgCarbohydrates: 7.9gFiber: 1.6gSugar: 1.7gProtein: 26g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about this Spicy Broiled Shrimp is perfect for any any low-carb or low-glycemic eating plan, including all phases of the original South Beach Diet if you use all olive oil.
Find More Recipes Like This One:
Use Seafood Recipes or Quick Recipes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.