Kalyn's Kitchen

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!

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Spicy Broiled Shrimp cooked shrimp in serving dish

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?

Spicy Broiled Shrimp process shots collage

How to Make Spicy Broiled Shrimp:

(Scroll down for complete printable recipe, including nutritional information.)

  1. 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.)
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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:

Chipotle Grilled Shrimp from Kalyn’s Kitchen
Blazing Hot Shrimp from The Perfect Pantry
Spicy Green Beans and Shrimp Sheet Pan Meal from Kalyn’s Kitchen

Spicy Broiled Shrimp cooked shrimp in serving dish

Spicy Broiled Shrimp

Yield 2 servings
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes

Spicy Broiled Shrimp is a wonderful low-carb dinner that can be on the table in minutes!


  • 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)


  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 in two individual casserole dishes or one larger casserole dish.
  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:
  7. Drizzle shrimp with olive oil or melted butter and squeeze lemon juice over the shrimp (I used a squeezer that catches the seeds).
  8. Sprinkle Worchestershire sauce over the shrimp.
  9. Sprinkle Creole Seasoning (or make your own Creole Seasoning Blend) over the shrimp.
  10. Season with salt and fresh ground black pepper (skip the salt if you use Tony Chachere’s Creole Seasoning, which has salt).
  11. 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.
  12. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Spicy Broiled Shrimp

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    60 Comments on “Spicy Broiled Shrimp”

  1. I tried this and I’m sorry to say that even though I liked the flavor combo, the outcome was disappointing. I made them on a baking sheet. I may try it again in a casserole dish so the juices are preserved.

    • Sorry if I steered you wrong with that suggestion. I will edit the recipe to recommend cooking in one large or several smaller casserole dishes. This was posted a long time ago, so I hope I’ve gotten better at being specific with instructions. It did work well in the small baking dishes you see in the pictures.

      • Thanks, Kayln! I’ve done some more research on this “New Orleans BBQ Shrimp” and most recipes involve swirling butter into the sauce. I think I will like that even better.

      • I definitely think some butter will be good! I probably created this when I was doing South Beach (and avoiding butter) but I would love to add some now!

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

  3. 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.

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


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

  7. 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!

  8. 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.

  9. 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.

  10. 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.

  11. 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?

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

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

  14. 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.

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

  16. 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?

  17. 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!