Spicy Baked Shrimp Recipes

Steps:

• Combine first 7 ingredients.
• Layer shrimp and lemon slices in a 13x9 inch baking dish.
• Top with sauce.
• Bake at 400 degrees for 20 minutes or until shrimp turn pink, stirring once.
• Remove shrimp, reserving sauce.
• Serve shrimp with reserved sauce and French bread.

Steps:

• Combine first 7 ingredients in 9x13-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour.
• Preheat oven to 450°F. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve shrimp with French bread.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
• Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
• Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Steps:

• Preheat oven to 375°F with rack in middle.
• Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.
• Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes.
• Transfer bacon to a paper-lined plate to drain, reserving bacon grease in the skillet. Dice the bacon once cooled enough to handle.
• Melt butter in the remaining bacon grease over medium heat. Cook and stir diced bacon, Dijon mustard, chili powder, red pepper flakes, basil, thyme, onion, and garlic until onion is tender, about 5 minutes.
• Stir wine and seafood seasoning into onion mixture; add shrimp and toss to coat.
• Pour shrimp and onion mixture into a 9x13-inch baking dish.
• Bake in the preheated oven until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes.

Steps:

• Combine first seven ingredients in a 9x13 inch baking pan.
• Add shrimp and toss to coat.
• Refrigerate and let marinate for about an hour.
• Preheat oven to 450 degrees.
• Bake until shrimp are cooked through, stirring occasionally, about 10 minutes.
• Garnish with lemon wedges and serve shrimp with a loaf of French bread.

Steps:

• Whisk olive oil, Cajun seasoning, lemon juice, parsley, honey, soy sauce, and cayenne pepper together in a large glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
• Transfer shrimp into the prepared baking dish and pour any remaining marinade over top.
• Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes.

Steps:

• Clean and devein shrimp.
• Combine first 7 ingredients ( Olive oil through caynne pepper ) in mixing bowl and mix well with a wire whisk.
• Place shrimp in a 9 x 13 inch baking dish and pour in the marinade, toss well to coat the shrimp well.
• Cover and refrigerate for 1 hour.
• Preheat oven to 450 degrees.
• Remove shrimp from refrigerator but DO NOT drain off marinade.
• When oven is to temperature bake shrimp until cooked through, stirring often, about 10 minutes.
• Serve shrimp and sauce in individual au gratin dishes and garnish with lemon wedges.
• Serve with hot crusty French bread - try dipping bread into the sauce. Good !

Steps:

• Preheat the oven to 500 degrees. In a mixing bowl, combine the sugar, salt, pepper, garlic, ginger, cayenne, allspice, turmeric and flour. Grease a large baking sheet.
• Dredge the shrimp, a few at a time, in the sugar mixture and place on the baking sheet. Bake until the sugar is caramelized, especially on the bottom, about 10 minutes.
• Remove the shrimp from the oven, turn over with a spatula and squeeze lime juice over them. Place on a platter and serve immediately.

Steps:

• Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
• Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
• Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.

Steps:

• Preheat oven to 400.
• In the food processor with the metal blade, combine the egg, mustard, garlic, chili sauce and lemon juice. Process until smooth. Season with a little salt and pepper.
• With machine running, add 1 cup of olive oil in a steady stream. Process until mixture is thick.
• Heat remaining oil in skillet over medium- high heat. Season shrimp with salt, pepper and granulated garlic powder. Add shrimp to hot oil and sear for about 1 minute on each side.
• Place 3 shrimp on each of 6 scallop shells (or place all the shrimp in a casserole dish). Spoon a heaping tablespoon of the chili/oil mixture over the shrimp in each shell (or spoon over shrimp in casserole) and sprinkle with parmesan cheese, a tiny bit of paprika and parsley.
• Place shells on cookie sheet (casserole doesn't need one). Bake until the top is golden brown and bubbly, around 1 to 2 minutes for the shells and 3 to 4 minutes for the casserole. Sometimes this takes a little longer- just watch them and pull them out whern they brown. Don't over-cook them or your shrimp will be rubbery (YUCK!).