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Louisiana Shrimp Bake

(14 Votes)
Updated May 25, 2018
Louisiana Shrimp Bake
SERVES
4
COOK TIME
8 Min

Ready for a new kind of shrimp recipe that will break you out of that dinnertime rut? Say good-bye to steamed shrimp cocktail, because our jazzy Louisiana Shrimp Bake is to-die-for! Baking the shrimp gives them that plump, pop that we all love. Your taste buds will be tinglin' when you pop these sensationally seasoned shrimp in your mouth.

What You'll Need

  • 1 1/2 pounds large fresh shrimp, peeled and deveined
  • 1 stick butter, melted
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)

What to Do

  1. Preheat oven to 400 degrees F.
     
  2. Coat a 9- x 13-inch baking dish with cooking spray. Place shrimp in a single layer in baking dish.
     
  3. In a small bowl, combine remaining ingredients; mix well. Remember, the cayenne pepper is optional. Pour butter mixture over shrimp and stir until evenly coated.
     
  4. Bake, uncovered, 8 to 10 minutes or until shrimp turn pink.

Before You Start Cooking!

  • We think this dish would taste amazing served over some hot cooked rice. This way you won't miss out on any of that buttery rich sauce!
     
  • If you love shrimp, be sure to check out our collection of Easy Shrimp Recipes for Every Occasion. You'll find a shrimp recipe to please friends and family on the fly. 
     
  • Seafood recipes are insanely popular this time of year. Everyone on Mr. Food is talking about this collection of our Best Crab Meat Recipes! Just one bite of our Cheesy Crab Poppers and you'll know why. 
     
  • If you're throwing a party anytime soon, we've got the perfect collection for you and the sea-foodies in your life. Take a peek at our Easy Seafood Appetizer Recipes and you're get together is sure to be a nautical hit!

Fun Fact:
   
Did you know that over 1.2 million people attened Mardi Gras in New Orleans, Louisiana last year? It's a huge party that brings in roughly $56 million dollars over 12 days. Sounds like a bit of a crazy time, but boy would we like to get our hands on that Mardi Gras menu

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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Can you use the regular frozen shrimp--(not pre-cooked ones)

Hi there! Yes, you can use frozen shrimp, just make sure to thaw it first. Enjoy!

I DOUBLED THE SAUCE AN ADDED SOME MINCED GARLIC. I USED 13-15 SHRIMP AND 12 OZ OF MUD BUG TAILS. WOW IT WAS GREAT.

This was excellent. Made it as written except the red pepper. I can't eat red pepper but I did add a few crushed red pepper flakes. Stirred cooked orzo into the sauce. Can't wait to have it again.

I added red pepper flakes and substituted some olive oil for part of the butter. Also, I generally use a skillet so as not to heat up kitchen with oven.

Also, add lots of garlic.

I have a package of 31/40 pre-cooked shrimp... if thawed, would this recipe work, shorter oven time at same temperature?

Hello Dave - We do not think precooked shrimp would be a good idea for this recipe. While you could try heating the sauce, then adding the shrimp and cooking just until the shrimp is heated, the shrimp may still come out overcooked. We recommend sticking with the large fresh shrimp for best results.

OMG, made exactly as written, had French bread to soak up the sauce, next time will double. Absolutely amazing! Used jumbo (13 - 15 per pound) shrimp, baked 9 minutes, perfect.

Super meal! Served it in pasta bowls with lots of sauce and crusty bread. Green salad on the side made it perfect!

what to serve with???? Pasta, cheese grits or what??????

We like serving it with crusty bread, but we think grits or rice would be great, too!

mexican hiroshima shrimp- hit me up if ud like to know how real flavorfull spicy shrimp are made!:)

I'm a hitting would love your recipe please share with me.

Can we substitue the dry red wine? I have children that like shrimp...

The alcohol content of wine, beer, liquor cooks off as soon as the liquid is heated, so there are no tipsy effects. The wine gives a depth of flavor to the shrimp, and I know of no suitable substitute.

You may use some watered down red grape juice. Or apple juice...gives everything the same depth.

Agree with Satina. Different, delicious way to serve shrimp!

Best shrimp I ever had. We reduce the shrimp to one pound because we like lots of sauce and there are only two of us, and we serve it over quick cook brown rice. Fantastic.

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