Val's Spicy Baked Shrimp Recipe -
Val's Spicy Baked Shrimp Recipe
  • READY IN 50 mins

Val's Spicy Baked Shrimp

Recipe by  

"Leave the shells on if you want. Or, shell and serve over pasta for something a bit more elegant. Either way, this is spicy, buttery, truly yummy shrimp!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes.
  3. Transfer bacon to a paper-lined plate to drain, reserving bacon grease in the skillet. Dice the bacon once cooled enough to handle.
  4. 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.
  5. Stir wine and seafood seasoning into onion mixture; add shrimp and toss to coat.
  6. Pour shrimp and onion mixture into a 9x13-inch baking dish.
  7. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2012

Wow, this was delicious! I left out the crushed red pepper flakes and the spice level was perfect for us. I served this over pasta but there was way too much sauce, so next time I will serve it with french bread for dipping. Thanks Valorie!

Most Helpful Critical Review
Mar 07, 2015

Way too salty for us. We did cut back butter as per other reviews and served on pasta.

May 05, 2012

If prepared as written I can't imagine giving this recipe a rating higher than three stars. The shrinp would be swimming in butter (pun intended) if you used as much as directed. Moreover, since the main ingredient in Old Bay is celery salt, I would strongly advise not using the full amount. I used a little better than half the spice mixture called for and it was terribly salty. I'm glad I sprinkled it on the shrimp rather than adding it to the sauce so that I could get a better idea of just how much seasoning was being used. This unquestionably was a great blend of herbs and spices (tho' I did omit the red pepper flakes in consideration of Hubs' sensitive innards) and the bacon, of course, made its own, wonderful and unique flavor contribution. Back off on both the butter and the Old Bay (at least START with less anyway, and see what you think) and this is a solid four star dish.

May 12, 2012

This was a suggestion for Recipe Group which is how I came across a most flavorful new way to prepare shrimp. I was only feeding two of us so I played with the quantities a bit, cutting the shrimp, bacon and butter to 1/3 and eyeballing the other ingredients. I really wasn't sure about the mustard, but I used everything and it is wonderful. You can taste each layer of flavor but nothing over takes the others. I cooked the bacon and herbs in a cast iron skillet so instead of transferring it to a baking dish, I just made sure each shrimp was well coated and put the whole thing in the preheated oven. It smelled so enticing! I served it over whole wheat farfalle, but next time I think I will serve it over crusty French bread. The sauce is too good to leave any uneaten. Thanks Valorie, this is a winner in my book.

Jun 04, 2014

Absolutely beautiful. Perfectly seasoned (with unsalted butter) I had a package of real bacon bits I wanted to use up so I quickly crisped them (there was no bacon fat to speak of)and then followed the recipe. I added some simple crab stuffed pepperdews and some whole hearts of palm to the pan. I broiled for the last few minutes and served with lots of warm French bread to soak up the butter sauce. So naughty but so very nice! I'm going to take up jogging just so I can have this once in a while.

Apr 20, 2012

It seems like there's way too much butter in this recipe, is it just me? I used half the butter and stayed true to everything else. Served it over thin spaghetti, this was delicious!

Jun 05, 2012

Really good. Worth making again. See notes.

Apr 14, 2012

My Husband said it wad the best thing I have ever made! I used Jack Daniel's mustard, Marsala wine and added 1tsp smoked paprika. Delish!


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  • Calories
  • 576 kcal
  • 29%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 357 mg
  • 119%
  • Fat
  • 49.3 g
  • 76%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 1080 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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