Tangy Baked Shrimp

Wednesday is shrimp day around here folks. I imagined giving you a recipe for a batch of spicy, southern fried shrimp. However, many of you remind me daily that you are still on your January diet. Therefore, I offer this recipe instead. It is pretty darn good and not as bad for you as many baked shrimp recipes using butter, certainly better than fried. Enjoy!

Tangy Baked Shrimp

3 pounds medium shrimp, heads off if desired
1/2 cup olive oil
1/4 cup vegetable oil
2 teaspoons Creole seasoning
2 teaspoons Worcestershire
1/2 teaspoon Tabasco or hot sauce
1 teaspoon lemon & pepper seasoning
I teaspoon Italian seasoning
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 teaspoon garlic powder
2 medium onions sliced thin
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees F.

Rinse the shrimp in a colander. Remove heads and fingers if desired. Mix the remaining ingredients in a large bowl and let set for 15 minutes. Place shrimp in a large roaster or deep baking pan, pour the oil marinade over the shrimp and mix well.

Cover with foil and cook for 45 minutes.

Serve with hot French bread; you will need this to soak up all the good flavors.

12 thoughts on “Tangy Baked Shrimp

  1. pegasuslegend

    Heres a different one for me. I think not only the shrimp will taste great with the flavors but the bread is going to be fabulous…. I can see this over pasta and rice also what a meal !! awesome 🙂

  2. Claudia

    Can I serve it over pasta???? This is delicious. I wish I could have shrimp every Wednesday. I wait for the Fabian truck to bring me my shrimp fresh from the gulf. Printing the recipe….

  3. MaryMoh

    Now, this time I see a lot of shrimps here…yeah. You are very generous this time 😀 I have not been having good shrimps for quite a while so I'm just drooling over it.

  4. Trix

    It's really the french bread that kills me! I can't stop sopping with it – You are my shrimp hero!! I mean it's like you have an endless supply of things I want to make.


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