Val's Spicy Baked Shrimp

Val's Spicy Baked Shrimp

Valorie 24

"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!"

Ingredients 50 m {{adjustedServings}} servings 576 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

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  • Prep

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  • 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.
Tips & Tricks
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Dijon mustard adds zesty zip to buttery shrimp scampi.

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Reviews 20

  1. 25 Ratings


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!


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.


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.