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    You are in: Home / Southern / Louisiana Baked Shrimp Recipe
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    Louisiana Baked Shrimp

    Average Rating:

     15 Total Reviews

    Showing 1-15 of 15

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    • on April 16, 2003

      Simple to make. Tastes spicy but not too hot. Made with asparagus and rice...delicious!!!

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    • on February 14, 2004

      There are so many great shrimp recipes on Zaar and this is another one!! This was so simple to make and so good to eat. Very enjoyable and I thank you Cindy.

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    • on June 09, 2003

      Oops we forgot to peel the shrimp and so we dipped in the spicy butter. Eazzzy!

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    • on March 02, 2009

      I really wanted to like this, but it was ... missing something. Made exactly as written, but we thought it rather flavorless. Wound up adding a bunch of Old Bay and Sriracha. I guess we just like things really hot or something. Sorry, and of course, thanks for posting.

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    • on February 24, 2008

      Great recipe. I made this with white wine instead of red, used 1 lb of shrimp and made double the sauce. Served it over white rice with green beans on the side. Also had a loaf of fresh Italian bread for soaking up all that flavor from the sauce. Thank you for sharing such a nice dish.

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    • on April 26, 2007

      Delicious! I used a full lb. of shrimp, and there was plenty of sauce for the extra shrimp. I was using a very spicy chili powder, so I left out the ground red pepper...I'm glad I did, because this had quite a kick without it. This was great with French bread; we ate up all the extra sauce. Thanks for posting!

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    • on April 02, 2007

      DH and I both love spicy food. There wasn't any shrimp or a drop of sauce left when we were done. What a great way to have baked shrimp! We left out the salt and used crushed red pepper instead of ground red pepper. We will definitely be making this again.

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    • on December 28, 2005

      My entire family loved this recipe!!! Delicious shrimp with a little kick. Thank you for the recipe!!!A++

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    • on October 14, 2005

      Good. I used 1/8 tsp salt, a clove of garlic and 1/4 tsp crushed red pepper. I would add a little cornstarch to thicken the sauce. Still a little salty so I will omit the salt altogether.

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    • on August 30, 2005

      This was very good. I love how quick and simple this was to make with ingredients I always have on hand. Thanks!

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    • on May 16, 2005

      I loved this quick and easy recipe. I got my extra bread and wiped the pan clean. DH also said it was nice. This would be a good appetizer at a party. Thanks for the recipe!

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    • on April 29, 2005

      Quick, easy and tasty way to make shrimp. I followed the recipe exactly and it turned out very well.

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    • on April 27, 2005

      Wonderful! great combination of spices, easy to make with an excellent presentation. This works for entertaining. Elegant, but no last minute prep work. I didn't have any red wine, so I subbed with grape juice and a splash of vinegar. Can't wait to try it with wine. Thank you for the recipe.

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    • on September 03, 2004

      YUMMY! HUsband loved it...always a +! the only thing I changed was instead of the dry red wine, I used Marsala (what was on hand) The shrimp tasted wonderful. The next time I will try the red wine, then we can drink the rest! Thanks for posting!

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    • on August 23, 2004

      I'm in agreement with the three reviews to date: the perfect amount of spice and heat, and simple to put together. Thanks for posting this super recipe !

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    Nutritional Facts for Louisiana Baked Shrimp

    Serving Size: 1 (165 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 239.0
     
    Calories from Fat 122
    51%
    Total Fat 13.6 g
    21%
    Saturated Fat 7.7 g
    38%
    Cholesterol 203.3 mg
    67%
    Sodium 490.4 mg
    20%
    Total Carbohydrate 3.2 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.5 g
    2%
    Protein 23.4 g
    46%

    The following items or measurements are not included:

    ground red pepper

    Detailed Nutrition Values About Nutrition Info

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