Spicy Roasted Shrimp with Garlic and Red Pepper
Spicy Roasted Shrimp with Garlic and Red Pepper cooks in less than 10 minutes and this is perfect for a quick low-carb dinner! And this tasty shrimp recipe is great for Keto and also and gluten-free!
At my house it’s unseasonably cool and gloomy today, and on a day like this I would happily turn on the oven for these Spicy Roasted Shrimp with Garlic and Red Pepper. And this is such a quick-and-easy dinner that you could even make it when it’s warm outside because the oven will only be on for a few minutes!
Despite the red pepper in the recipe this is only slightly spicy, and if you serve it with a creamy sauce that will cool down your tastebuds. We made this with Aleppo Pepper (affiliate link) but use any kind of red pepper flakes if you don’t have that tasty pepper from the middle east. The shrimp was delicious with the Sour Cream Tahini Sauce that’s included in the recipe, but it would also be delicious with the Mustard-Horseradish Sauce I used with my Air Fryer Shrimp! I made this twice in a week and the shrimp disappeared quickly both times; hope you enjoy!
How to Make Spicy Roasted Shrimp with Garlic and Red Pepper:
(Scroll down for complete printable recipe including nutritional information.)
- Let shrimp thaw overnight in the refrigerator, then let them drain well in a colander. (I made this with 16-20 to a pound raw jumbo shrimp the first time and 21-25 to a pound large raw shrimp the second time, and both were great.)
- Put a paper towel on the cutting board, spread out the shrimp, and pat dry with another paper towel.
- Whisk together the crushed garlic, Aleppo Pepper (affiliate link), and olive oil. I originally made with with some ground Ground Sumac (affiliate link) added as well, but the Sumac is definitely optional.
- Put the shrimp in a bowl and toss with the mixture of olive oil and spices.
- Spread the shrimp out on a large baking sheet that you’ve sprayed with non-stick spray.
- Roast in an oven that’s preheated to 400F/200C for about 6-8 minutes, or until the shrimp are pink and firm but not hard, about 6-8 minutes. Small shrimp will take a little less time and jumbo shrimp slightly longer, but don’t overcook!
- Serve Spicy Roasted Shrimp hot and enjoy.
More Delicious Dinners with Shrimp:
Low-Carb Shrimp Dinner Recipes ~ Kalyn’s Kitchen
Light Shrimp Scampi with Spaghetti Squash ~ Grandbaby Cakes
Low-Carb Asian Shrimp and Brussels Sprouts Sheet Pan Meal ~ Kalyn’s Kitchen
Grilled Teriyaki Shrimp Kabobs ~ Dinner Dishes and Desserts
Easy Garlic and Lemon Shrimp ~ Kalyn’s Kitchen
Chipotle Shrimp ~ Fifteen Spatulas
- 1 lb. thawed frozen shrimp with shells removed but tails on (see notes)
- 2 tsp. crushed garlic
- 2 tsp. ground Sumac (optional)
- 1 tsp. Aleppo Pepper (see notes)
- 2 T olive oil
- 2 T sour cream
- 1 T Tahini Sauce
- 2 tsp. garlic puree
- 1/2 tsp. ground cumin
- 2 T lemon juice
- Stir together sour cream, Tahini Sauce, garlic puree, ground cumin, and lemon juice to make Sour Cream and Tahini Sauce (if using) and refrigerate until you’re ready to serve the shrimp. The sauce can be made ahead.
- Preheat the oven to 400F/200C.
- Spray a large baking sheet with non-stick spray.
- Thaw shrimp overnight in the refrigerator (or thaw in the bag in cold water if you forget to plan ahead.)
- Drain shrimp well in a colander placed in the sink, then put a paper towel on a cutting board and spread the shrimp out in a single layer.
- Cover with another paper towel and press down on the towel to blot the shrimp dry.
- Whisk together the crushed garlic, Aleppo Pepper (affiliate link), olive oil and Ground Sumac (affiliate link) if using.
- Put the shrimp into a plastic bowl and toss with the olive oil-spice mixture.
- Spread shrimp out in a single layer on the baking sheet.
- Roast shrimp until they’re pink and firm but not hard to the touch, about 6-8 minutes. Larger shrimp with take slightly more time than smaller ones; start to check after about 5 minutes.
- Serve hot, with Sour Cream and Tahini Sauce if desired.
Either jumbo 16-20 size shrimp or large 21-25 size shrimp will work for this recipe. Use any spicy red pepper flakes if you don't have Aleppo Pepper (affiliate link) but you might want to use a bit less.
Recipe created by Kalyn.
Amount Per Serving: Calories: 156Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 162mgSodium: 720mgCarbohydrates: 2.8gFiber: 0.2gSugar: 0.2gProtein: 18g
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:
Spicy Roasted Shrimp with Garlic, Sumac, and Aleppo Pepper is a perfect main dish for any phase of the South Beach Diet or any type of low-carb or low-glycemic eating plan, and it’s also gluten-free.
Find More Recipes Like This One:
Use Oven Dinners 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 can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there..