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Kalyn's Kitchen

Quick and Easy Low-Carb Spicy Broiled Shrimp

Quick and Easy Low-Carb Spicy Broiled Shrimp is a wonderful dinner that can be on the table in minutes and will impress anyone you make it for. And this tasty shrimp dinner is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly, and it can be Paleo or Whole 30 if you use an approved Worcestershire sauce. Use Seafood Recipes to find more recipes like this one.

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Quick and Easy Low-Carb Spicy Broiled Shrimp on KalynsKitchen.com

This Quick and Easy Low-Carb 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 I skipped the butter and made it with all olive oil, and when I tested this final version on my brother Mark and his wife Lisa, and they couldn’t believe there was no butter. In New Orleans, it’s traditional to serve the barbecued shrimp with a crusty baguette to dip in the juice, but a couple of slices of 100% whole wheat bread would be just as good.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, and I’m featuring it while I spend this week with my family. My Dad loved anything with shrimp, and this Quick and Easy Low-Carb Spicy Broiled Shrimp was something I made for him many times.)


Quick and Easy Low-Carb Spicy Broiled Shrimp on KalynsKitchen.com

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 just spread them on a cookie sheet if you’re cooking a larger amount.

The flavors that enhance the shrimp in this recipe are olive oil, fresh lemon juice, Worcestershire sauce, and a light sprinkling of Tony Chachere’s Creole Seasoning. 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 Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal from Kalyn’s Kitchen

Quick and Easy Low-Carb Spicy Broiled Shrimp

Quick and Easy Low-Carb Spicy Broiled Shrimp is a wonderful dinner that can be on the table in minutes!

Ingredients:

  • 1/2 lb. frozen shrimp peeled and deveined with tails left on, thawed overnight in refrigerator
  • 2 tsp. extra virgin olive oil (use your best olive oil for this)
  • 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)

Directions:

  1. 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.
  2. 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.
  3. Preheat broiler and put the rack so it’s as close to the broiler as possible.
  4. Arrange the shrimp in a single layer on a baking sheet (or in two individual casserole dishes if you want to get a bit fancier.)
  5. I sprayed the casserole dishes with non-stick spray but it’s probably not essential.
  6. Once shrimp are arranged in a single layer, add seasonings in this order:
    ~drizzle shrimp with olive oil
    ~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 useTony Chachere’s Creole Seasoning, which has salt)
  7. 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.

Notes:

Recipe inspired by many dinners of “Barbecued Shrimp” devoured during visits to New Orleans and Spicy Shrimp from The Pioneer Woman Cooks.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about this Quick and Easy Low-Carb Spicy Broiled Shrimp is perfect for any any low-carb or low-glycemic eating plan, including all phases of the South Beach Diet.

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Quick and Easy Low-Carb Spicy Broiled Shrimp on KalynsKitchen.com

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56 comments on “Quick and Easy Low-Carb Spicy Broiled Shrimp”

  1. Pingback: Low-Carb Shrimp Salad Cabbage Cups – Homesick Recipes

  2. Just a quick comment about the use of shrimp from Thailand. I saw a documentary that stopped me from doing that ever again. The pollutants (including fecal) that are in much of the water is very alarming. I would steer clear of Thai shrimp.

  3. Heather, so glad you liked it so much!

  4. THIS IS THE MOST AMAZING RECIPE EVER!!!! DELICIOUS. HEALTHY. QUICK. EASY. THANK YOU THANK YOU THANK YOU!!!

  5. Monica, thanks for letting me know how much you enjoyed it.

  6. Yum! Made this tonight for dinner with some artichokes. It was delish and I cheated and at some regular sourdough to soak up the juices! So worth it. Thanks for the tasty recipe!

  7. Barbie, I can only guess but I think if the shrimp and scallops are about the same thickness they would cook in approximately the same time. I'd check the cooking time on the package, and also check on them while they're cooking and take out anything that seems to be getting overly done.

  8. I want to make this combining shrimp and scallops, but I am unsure of cooking time as I have never broiled scallops. I usually just cook them on the stove, by sight. Does anyone know if the shrimp would get overdone waiting for the scallops to finish? These scallops are very small sea scallops, more like large bay scallops, about a nickel to quarter size in diameter. Thanks.

  9. Anonymous, I don't know the answer because I don't ever calculate carbs in that way. The book suggests limiting your intake of dried beans or legums to 1/3 cup to 1/2 cup serving size for phase one, so if the soup didn't have other ingredients besides those it probably should be eaten in very small servings.

  10. Sorry this is such a random question, but I turn to you for all things South Beach. I decided to make split pea and lentil soup last night, there were 62Carb Grams but 75% daily fiber. I know that these are "good carbs" but do you think that is way too high for Phase 2 or 3?

  11. Just looking at your photos makes me crave shrimp! They look so flavorful! And, so easy to make!

  12. This looks great! I'm going to have to make some of that homemade creole seasoning! Thanks!

  13. I love shrimp! So any kind of recipe that contains shrimp is a delicious treat for me. Aside from cooking it with butter most of the time, I usually do spicy broiled shrimp with similar cooking procedure like what you do. I love it so I won't stop cooking this kind of recipe.

  14. Miri, yes this is cooked in an oven set to "broil."

  15. This looks like an awesome recipe Kalyn – and I love spicy! I don't have a cooking range – so can this be done in an oven?

  16. Luna, another great idea! I love that readers are experimenting with the recipe and coming up with more ways to use it. I bet this is great on Tilapia, good idea!

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