Baked Spicy Shrimp is, without question, my favorite shrimp recipe. Its beauty lies in its flexibility and simplicity.
It performs equally well in various roles:
- Artfully arranged on a platter with tiny skewers, it’s an elegant hot hors d’oeuvre.
- Served atop a bed of fluffy, fragrant rice, it’s an enticing entrée.
- Or simply shared with a spouse, along with a glass of wine, it’s an indulgent weekend snack.
I’m also fond of using it as a “sampler platter” component. I discovered this concept at Our Life in Food, where Carrie posted about improvising a meal from a variety of Mexican flavors.
On several occasions now, I’ve created my own Mexican platter by combining salad (shredded lettuce and tomatoes topped with creamy guacamole), sea salt tortilla chips with queso and salsa, tiny taquitos or mini tacos (admittedly store-bought) and Baked Spicy Shrimp.
This is a fun way to pull together some favorite tastes into one meal, particularly for an informal weekend supper. It’s also popular with kids, who are typically intrigued by snacks for dinner!
Regardless of how I serve it, each time I’m amazed at how delicious, yet quick and easy, this dish is.
Baked Spicy Shrimp
1 pound peeled and deveined shrimp (uncooked)
3 tablespoons unsalted butter
1 teaspoon chili powder
1/2 teaspoon black pepper
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
Generous dash of hot sauce
1 teaspoon minced garlic
2 teaspoons Worcestershire sauce
2 tablespoons red wine
1/4 teaspoon salt
Arrange shrimp in pinwheel design (one layer) in glass baking dish. Combine butter, chili powder, black pepper, white pepper, cayenne pepper, hot sauce, garlic, Worcestershire sauce, wine and salt in small saucepan. Bring mixture to a boil and drizzle evenly over shrimp. Bake at 450 degrees 8-10 minutes or until shrimp are opaque.