Spicy Baked Shrimp
This delicious Spicy Baked Shrimp cooks in minutes and this is perfect for a quick low-carb dinner that’s loaded with amazing flavor! And everyone who likes middle eastern flavors is going to love this baked shrimp recipe.
PIN Spicy Spicy Baked Shrimp to make it later!
Even when the weather isn’t that cold I would happily turn on the oven for these Spicy Baked Shrimp that’s loaded with so many interesting flavors. And this is such a quick-and-easy dinner that you could even make it on a work night without too much fuss!
Despite the word spicy in the title and the red pepper in the recipe this shrimp can easily be 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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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
What ingredients add flavor to the Spicy Baked Shrimp?
This amazingly flavorful baked shrimp has garlic, Sumac, Aleppo Pepper, Tahini Sauce, ground Cumin, and lemon all adding flavor! And everyone who likes these middle eastern ingredients is going to love this recipe.
Be careful not to overcook the 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 you 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! I’d also love this shrimp 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?
If you’re trying to eat plenty of fish and seafood, check out Low-Carb and Keto Baked Fish Recipes or Low-Carb and Keto Fish Dinners for lots more tasty ideas!
How to Make Spicy Baked Shrimp:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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:
- Low-Carb and Keto Shrimp Dinners
- Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal
- Easy Garlic and Lemon Shrimp
- Cauliflower Fried Rice with Shrimp
- Grilled Shrimp Skewers
Spicy Baked Shrimp with Garlic
Spicy Baked Shrimp with Garlic cooks in less than 10 minutes and this is perfect for an easy dinner!
- 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.
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The Spicy Baked Shrimp was first posted in 2014. The recipe was last updated with more information in 2023.
6 Comments on “Spicy Baked Shrimp”
Buttoni, I agree, Sumac is so delicious!
This sounds delicious, and I have those spices on hand. I learned to love sumac when we lived in Iran 2 years when I was a child. Lovely taste, that one.
I don't think there's anything else that can quite capture the flavor of Sumac, although Za'atar contains Sumac if you have some of that. If not, I think this recipe would still be flavorful with something like smoked paprika or sharp paprika instead of sumac. I might use a bit less, because the flavor of the sumac isn't quite as intense. Hope that works for you!
Looks great – any ideas on what might be a good substitute for sumac? I'd like to try it out soon and don't have any.
Un secondo piatto semplice e gustoso!!