Spicy Baked Shrimp

Amazing! I substituted regular honey for hot honey and added some pearl onions and

• Heather

• Houston, T

• 8/21/2022

I have been making this recipe for years. I use Seafood magic for the creole seasoning any serve it over pasta. Angel hair or thin spaghetti is nice.

• Anonymous

• 8/29/2021

I made this with much less oil (around 2 TBSP), no soy sauce or parsley, and a tablespoon or so of Jamaican jerk seasoning. Delicious!

• shabook

• 5/3/2019

This is my go to recipe for tailgates, happy hours, etc. I make my own seasoning using the Commander Palace recipe for Cajun seasoning (and adjust the salt) instead of buying. Serve with lots of crusty bread!

• Anonymous

• alexandria, va

• 10/16/2016

Wayyyy to salty, make sure your creole seasoning either has no salt or low salt

• thcurry

• 10/16/2016

I ran into the salt problem and found our that Tony's makes all sort of losalt seasoning that I would;t put on anything, but he has now come out with a "more spice" flavor, no fear, it just means that the salt to spice ratio uses less salt, and I just bought their large size at Sam's and I love it!

• bbos42

• Orange Beach, AL

• 6/13/2016

I very much like this recipe. It has become a stand-by at our house due to the ease and speed of preparation. I always keep a package of frozen uncooked shrimp in my freezer from trader joes. As we like the flavoring but not too much heat, I use ONLY about 1/3 of the cajun/creole seasoning. I recently ran out of the seasoning and not remembering the brand bought a different one. This one doesnt have the complexity of the other seasoning and so the dish is less delicious. That may be why some reviewers don't enjoy the dish. i suggest making sure you like the spice mixture or make your own as one reviewer recommended. Do try this easy tasty recipe.

• hp

• NYC

• 2/19/2013

This recipe was really simple. I got frozen pre-cooked shrimp, but it worked out fine. Also after reading some reviews about it being too salty I decided to use a salt-free cajun spice and a low sodium soy sauce, definitely wasn't salty at all after those two changes. I served it over angel hair pasta to make it more of a meal, bread would have been a good addition too. Next time I make this I will be adding more spice to it, maybe some jalapenos or more cayanne pepper.

• Kslama

• St. Louis, MO

• 2/3/2013

I've made this recipe many times and always cut the olive oil in half. I think I usually mix up my own cajun seasoning, but tonight I decided to use Slap Ya Mama, which was way too salty. I was concerned about the sodium, since salt was the 1st ingredient, so cut the soy sauce in half and used low sodium (which is all that I ever use). It was still too salty. So I think the cajun seasoning is to blame, not the soy sauce for other reviewers that complained about the saltiness. This was the 1st time we did not love this dish.

• Ellen23

• 1/27/2013

Great recipe until I tasted it! WAY SALTY! Maybe I messed up...

• deannarobbins01

• 6/24/2012

I have been usign this recipe since I first read it in the magazine back in 1992. I agree with everyone the oil could be less and sometimes it is salty. It turns out a little different each time depending on the cajun spice you use but it is awesome!! I always serve it over angel hair pasta which makes it a great meal

• acapano

• San Diego

• 5/14/2012

This is my favorite go to appetizer recipe! I have been making it since it first appeared in Bon Appetit in 1992.It is a hit whenever I make it and wherever I take it! A friend just made this and put the shrimp over fresh spinach and sprinkled with parmesan for a great dinner salad or side salad dish! We have another friend who can't wait for the all of the shrimp to be eaten so he can sop up the olive oil mixture from the baking dish with crusty bread!

• lisaklug

• Chicago IL and Scottsdale AZ

• 7/17/2011

We've been using this recipe since 1992! It wonderful! Serve it over rice. The rice soaks up that yummy spicy sauce.

• Julie321

• San Diego

• 2/1/2011

Our family serves this over Uncle Ben's or jasmine rice, with freshly-steamed broccoli. So we make a double batch of sauce and use a bag of the 20 ct. shrimp (frozen/deveined/shelled) from Costco. When doubling the sauce, we only use 1/2 - 2/3 cup olive oil, and keep the same proportions -- except increase the honey to ~1/3 - 1/2 cup. We omit the cayenne and use Weber's cajun barbecue seasoning. Sauce is best when blended in a food processor. Enjoy!

• Anonymous

• tahoe, ca

• 1/31/2011

I have been making this recipe since March of 1992 and every time it is a tremendous hit with everyone. Both of my adult boys (now 27 & 30, eek!) have requested this recipe to prepare for their families and friends. Definitely a family tradition and favorite!

• Sassy916

• Sacramento, CA

• 10/15/2010