Quick and Easy Spicy Broiled Shrimp
Quick and Easy 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 the Recipes-by-Diet-Type Index to find more recipes like this one.
This Quick and Easy 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 Spicy Broiled Shrimp was something I made for him many times.)
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 these 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.
Here’s 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!
Quick and Easy Spicy Broiled Shrimp
(Makes 2 servings but can easily be adapted to serve a larger group; recipe inspired by many dinners of “Barbecued Shrimp” devoured during visits to New Orleans and Spicy Shrimp from The Pioneer Woman Cooks.)
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)
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 on a baking sheet (or in two individual casserole dishes if you want to get a bit fancier.) 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
~squeeze lemon juice over the shrimp (I used a squeezer that catches the seeds)
~sprinkle Worchestershire sauce over the shrimp
~sprinkle Creole Seasoning 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)
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.
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about this recipe is perfect for any any low-carb or low-glycemic eating plan, including all phases of the South Beach Diet.
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More Lovely 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 Roasted Green Beans (or Broccoli) and Shrimp from Kalyn’s Kitchen