This succulent shrimp recipe, Spicy Roasted Shrimp, is full of bold flavors. It’s a one-pot meal that’s ready in 5 minutes. It’s perfect for busy weeknight meals.
Just a little about what’s been going on with my family before the recipe. My youngest child, Ryder, ‘rearranged’ his room today. By that I mean, he me moved all his Legos from the middle of the room to under the window! What is it with the Legos? They are out and on the floor all the time…all of them.
He also proclaimed at breakfast that I should put bacon in everything! He has a point!
I need a really quick meal on Mondays. The boys have after school activities and boy scouts and there is little time to prepare a big meal. Fortunately, this meal cooks in 4 or 5 minutes.
Sometimes, we eat the shrimp with a side dish. Other times we pile them on lettuce for a salad. As well, they make a great shrimp taco with lettuce, tomato, corn, and this sauce.
I used herb butter because I had it in the fridge. You can use salted butter and 1 teaspoon of dried basil.
Spicy Roasted Shrimp
This succulent shrimp recipe, Spicy Roasted Shrimp, is full of bold flavors. It's a one-pot meal that's ready in 5 minutes. It's perfect for busy weeknight meals.
Servings: 4 servings
- 1 lb shrimp shell on3 T Garlic Basil Butter1 T red pepper flakes
- Preheat oven to 400 degrees F. Rinse shrimp and drain. Using paper towels, pat excess water off. Spread shrimp in a single layer in pan. Sprinkle red pepper flakes over shrimp, toss to coat. Place slices of garlic basil butter over shrimp. Cook 5 minutes, then turn shrimp and cook another 4 to 5 minutes or until shrimp are pink and curled to form a 'C'. I melted about 2 T more butter in a small bowl for dipping. Serve immediately.
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Sides dishes to serve with your Spicy Roasted Shrimp