Val's Spicy Baked Shrimp

Val's Spicy Baked Shrimp

Made  times
Valorie 31

"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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50 m servings 576 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 25 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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, sinc...

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 shr...

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 follo...

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!

Really good. Worth making again. See notes.

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!

Made this with 1/2 cup butter and omitted the wine, but it was really, really good! We all enjoyed it, even our 6 and 8 year old. We made it with penne pasta on the side, but realized that if ...

Wow was this good! I made it with large shrimp and only used 1 stick of butter and 1 teaspoon of old bay. Served it with a yummy cheese baguette from the bakery and fresh corn on the cobb. I alw...

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