Spicy Baked Shrimp with Garlic
Spicy Baked Shrimp with Garlic cooks in less than 10 minutes and this is perfect for a quick low-carb dinner that’s loaded with flavor! And this tasty baked shrimp recipe is great for Keto and it’s also and gluten-free!
Even when the weather isn’t that cold I would happily turn on the oven for these Spicy Baked Shrimp with Garlic. And this is such a quick-and-easy dinner that you could even make it on a work night without too much fuss to get dinner on the table!
Despite the red pepper in the recipe this shrimp 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) to add the touch of spicy flavor, but use any kind of red pepper flakes if you don’t have that tasty pepper from the middle east.
I made this twice in a week and the shrimp disappeared quickly both times; hope you enjoy!
What ingredients do you need?
- thawed frozen shrimp
- crushed garlic or Minced Garlic (affiliate link)
- Ground Sumac (affiliate link), optional but good
- Aleppo Pepper (affiliate link) or other red pepper flakes
- Olive Oil (affiliate link)
- sour cream
- Tahini Sauce (affiliate link)
- ground Cumin (affiliate link)
- fresh-squeezed lemon juice, I used my I used my fresh-frozen lemon juice
Be careful not to overcook the baked shrimp!
Shrimp is always tasty and easy to cook, but it’s easy to overcook and it’s definitely best when it’s just barely done. So be careful not to bake the shrimp more than the 6-8 minutes recommended in the recipe. Take into consideration the size of your shrimp; smaller shrimp will take even less time and larger ones might need a minute or two more.
What if you don’t have ground Sumac?
I love the slightly lemony flavor of Ground Sumac (affiliate link) and I added some to the garlic, red pepper, and olive oil mixture I tossed the shrimp with before roasting. But if yo don’t have Sumac this will definitely still be delicious without it.
What other sauce could you serve with baked shrimp?
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! It would also be delicious with Creamy Cucumber-Dill Sauce for Fish, Remoulade Sauce, Sriracha Cocktail Sauce, Red Pepper Aioli, Low-Sugar Cocktail Sauce, Double-Dill Homemade Tartar Sauce, Sriracha Dipping Sauce, or Tzatziki Sauce.
Want more low-carb recipes for fish or seafood?
How to Make Spicy Baked Shrimp with Garlic:
(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 and that was delicious, 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 Baked Shrimp hot and enjoy.
More Delicious Dinners with Shrimp:
- 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 Baked Shrimp with Garlic is a perfect main dish for low-carb or Keto diets or for any phase of the original South Beach Diet, and it’s also gluten-free.
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