Spicy toasted shrimp recipe

This spicy roasted shrimp recipe is a perfect shrimp dinner that can be on the table within a few minutes and will impress on any shrimp fan. And of course this tasty roasted shrimp with New Orleans Flavors is perfect for serving for a low -carbohydrate meal!

Pin the roasted shrimp recipe to try it later.

Spicy roasted shrimp Will be a hit with everyone who loves shrimp, and frozen raw shrimp is great to have in the freezer. After they have thawed in the fridge, raw shrimp cooks quickly and can be converted into impressive dinners.

After a few experiments, I came up with this roasted shrimp recipe that is somewhat spicy, extra easy and cooks in less than ten minutes. And if you cook the shrimp in small individual stews like me, each person gets his own dish with spicy shrimp.

I have been to New Orleans several times and have always enjoyed the spicy food I had there. And this roasted shrimp recipe was inspired by memories of New Orleans Barbecue Shrimps. I used a combination of butter and olive oil, but use all butter, all olive oil or a combination, which you prefer; Anyway, will be delicious!

What ingredients do you need?

(This is just a list of ingredients; Scroll down for a fully printable recipe. Or if you use the jump to recipe link at the top of the page, UU brings UU directly to the full recipe with ingredient amounts.)

What does the spicy taste add to this roasted shrimp recipe?

The spicy taste in this recipe comes from Tony Chachere’s Creole herbs (affiliated link). That is something I learned to love a teachers friend who moved from Louisiana to Utah. If you don’t have that brand, just use your favorite Creole herbs.

An important recipe for spicy roasted shrimp:

The only tricky part in this ultra simple recipe is to be very careful not to be cooked too. As soon as the shrimp becomes pink and feel a bit firm to touch, take them under the broilers! Serve the shrimp hot and wait until your family and friends are silent.

How low in carbohydrates is the roasted shrimp recipe?

These spicy shrimps that are cooked quickly under the broiler tent has only 6.3 net carbohydrates per portion and 26 grams of proteins!

How to make the spicy roasted shrimp recipe:

(This is just a summary of the steps for the recipe; scroll down for a fully printable recipe. Or if you use the jump to recipe link at the top of the page, take directly to the full recipe.)

In the American shrimps, number per pound is sold and I used 31-40 telarnals for this recipe. I decided that 1/4 lb. Was over a good portion (unless you make it for my father, who only devoured 1/2 pound when I tested this recipe on him.)
Start by defrosting the shrimp (preferably in the fridge at night, but you can get away with defrosting in the bag in lukewarm water if necessary), let the shrimp in a colander in a colander.
It is important to control the shrimp in a single layer, so that they all cook at the same speed. I used individual roasting scales and was a bit careful when making the shrimp tails that are all confronted in the same way, so that it would look nice, but you can use an oven dish if that is what you have.
The flavors that improve the shrimp in this recipe are olive oil or butter, fresh lemon juice, worcestershire sauce and a light sprinkling of Tony Chachere’s Creole herbs (affiliated link).
You can use any brand Creole herbs that you like, or make it yourself CREOLSE SHOP MIXT. The Tony Chachere’s herbs have salt, so don’t add extra salt if you use it.
The bottom photo shows what the individual dishes of shrimp looked like as soon as they were immersed with oil or butter and the herbs were added. See full recipe below for more information about that.
Keep the rest of your meal ready before you start cooking the shrimp, then pop them under the broilers for 7-8 minutes and the dinner is on the table!
Serve the roasted shrimp warm and enjoy it! This would be good with spicy cauliflower dirty rice if you want more New Orleans flavors!

Make it a low -carbohydrate meal:

This spicy roasted shrimp recipe would be great with each of these low -carbohydrate side dishes:

More low -carbohydrate dinners with shrimp:

View great low -carbohydrate shrimp recipes for more tasty and easy low -carbohydrate dinners with shrimp!

Ingredients

1/2 lb. Frozen shrimp plays and designed with left tails left, thawed in the fridge overnight
2 t extra virgin olive oil or melted butter (or a little more; see nuts)
1 lemon, cut in two
2 teaspoon. WORCESTERSHIRE -SAUSE
1/2 – 1 teaspoon. Tony Chachere’s Creole herbs, or make your own Creole herb mixture
Salt and fresh ground pepper to taste (do not add salt if you use Tony Chachere’s herbs with salt)

Instructions

Defrost the shrimps at night in the fridge (or thaw in the bag in lukewarm water if you forget to plan ahead.) I used 31-40 seconds shrimp, so if you are lucky to find larger shrimp, increase the cooking time a little bit.
When you are ready to cook, remove the shrimp from the fridge and walk in a colander in the sink and use a paper towel to beat the shrimp if they still seem wet.
Preheat the broilers and place the rack so that it is as close as possible to the broiler.
Arrange the shrimp in a single layer in two individual roasting scales or a larger false dish.
I sprayed the roasting scales with anti-shelter spray, but it is probably not essential.
Once shrimp is arranged in a single layer, add herbs in this order:
Sprinkle shrimp with olive oil or melted butter and squeeze lemon juice over the shrimp (I used a squeezer who catches the seeds).
Sprinkle Worchestershire sauce over the shrimp.
Sprinkle Creole herbs (or make your own CREOLSE SHOP MIXT) About the shrimp.
Season with salt and fresh ground black pepper (skip the salt when you use Tony Chachere’s Creole herbsthat has salt).
When the rest of the meal is ready or almost ready, place shrimp under the grill and cook for 7-8 minutes, or until the shrimp pink and hardly feel firm.
Not too cooked. If your shrimp are larger than 31-40 counts, they can take a minute or two longer to cook, but not much.
Serve the spicy roasted shrimp hot.

Notes

You can use butter, olive oil or a combination of the two for this roasted shrimp recipe. Use your best olive oil for this if you choose olive oil. If you want a little more fat, I think a little more butter will only improve the recipe!

Recipe inspired by many dinners of “barbecued shrimp” devoured during visits to New Orleans and Tough From the pioneer woman cooks.

Nutritional information

Yield

Sanctuary

Amount per portion

Calorie 196Totally fat 6.6GSaturated fat 1.3gUnsatisfied fat 4.9GCholesterol 239 mgSodium 1961mgCarbohydrate 7.9GFiber 1.6GSugar 1.7GEgg white 26g

Nutrition information is automatically calculated by the recipe plug-in that I use. I am not a nutritionist and I cannot guarantee 100% accuracy, because many variables affect those calculations.

Low-carbohydrate diet / low glycemic diet / South data suggestions in South Beach:
Everything about this roasted shrimp recipe is perfect for every low-carbohydrate or keto-eating plan. This recipe can work for all phases of the original South Beach diet if you use all olive oil.

Find more recipes such as this:
Use seafood recipes or fast recipes to find more recipes such as these. Use the recipes per photo index pages of the nutrition type to find more recipes that are suitable for a specific eating plan. Maybe you also want to follow Kalyn’s kitchen On Pinterest” On Facebook” On Instagram” About the truthor On YouTube To see all the good recipes that I share there.

Historical notes for this recipe:
The recipe for spicy roasted shrimp was posted for the first time in 2010! This recipe was last updated with more information in 2025.

(This recipe is devoted to the memory of my great father. My father loved shrimp, and these spicy shrimp was something that I made many times for him in the last years of his life.)

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