Baked Barbecued Shrimp
Juicy baked shrimp glazed in a smoky, spicy sauce, perfect for sharing with crusty French bread and a casual, flavorful seafood experience.
Ingredients
- 2 lbs large shrimp ⓘ
- 3 Tbsp olive oil ⓘ
- 1 Tbsp Worcestershire sauce ⓘ
- 1/2 lime, thinly sliced ⓘ
- 1 tsp fresh parsley, minced ⓘ
- 3/4 tsp liquid smoke ⓘ
- 1/2 tsp dried oregano
- salt ⓘ
- fresh pepper ⓘ
- 1/2 cup unsalted butter ⓘ
- 2 Tbsp chili sauce ⓘ
- 1 tsp fresh lime juice ⓘ
- 2 garlic cloves, minced ⓘ
- 3/4 tsp ground red pepper ⓘ
- 1/2 tsp paprika ⓘ
- 1/4 tsp hot pepper sauce ⓘ
Instructions
- Leave shells on shrimp, slit down the back with scissors, and remove the vein.
- Wash shrimp well, pat dry, and spread in a shallow pan.
- Combine olive oil, Worcestershire sauce, lime slices, parsley, liquid smoke, oregano, salt, and pepper in a small saucepan and simmer for 10 minutes.
- Cool the sauce to room temperature, then pour over the shrimp and mix thoroughly.
- Cover and refrigerate for 2-3 hours, stirring every 30 minutes.
- Preheat oven to 300 degrees Fahrenheit.
- Bake shrimp, turning frequently, until just pink, about 15-20 minutes; do not overbake.
- Adjust seasoning as needed.
- Serve in soup bowls with chunks of French bread to soak up the sauce and plenty of napkins.
Tips & Substitutions
For an extra kick, consider adding a splash of your favorite hot sauce or using smoked paprika instead of regular paprika. If you don't have liquid smoke, a dash of smoked paprika can offer a similar flavor. To save time, you can use peeled shrimp, but leaving the shells on enhances the flavor during baking. Always ensure the shrimp are not overcooked to maintain their juiciness.
Serving Suggestions
Serve the baked barbecued shrimp in shallow bowls, allowing guests to enjoy the delicious sauce. This dish pairs beautifully with chunks of crusty French bread to soak up the sauce. For a complete meal, consider serving a light salad or some roasted vegetables on the side. Explore more seafood recipes for a variety of pairing options.
Storage & Reheating
Leftover baked barbecued shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp in a covered dish in the oven at 300 degrees Fahrenheit until warmed through, about 10 minutes. Avoid reheating in the microwave as it can make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Barbecued Shrimp contains roughly 166 calories, with 5g protein, 34g carbohydrates, and 5g fat. It is an excellent source of vitamin C (334% of the Daily Value), vitamin A (63% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of calcium and protein. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before preparing the dish. Thaw them overnight in the refrigerator or place them in a bowl of cold water for quicker thawing. Pat them dry before marinating to ensure the sauce adheres well.
How can I make this dish spicier?
To increase the heat, add more ground red pepper or incorporate fresh jalapeños into the marinade. You can also drizzle additional hot pepper sauce over the shrimp before serving. Adjust the spice level according to your taste preference for the perfect kick.
What type of shrimp should I use?
Opt for large or jumbo shrimp for this recipe, as they hold up well during baking and offer a satisfying bite. Fresh shrimp is ideal, but if unavailable, high-quality frozen shrimp works just as well. Ensure they are deveined and cleaned for convenience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).