I love these Baked Shrimp in Spicy Smoke Sauce. Besides being easy to make (just dunk the thawed shrimp in Spicy Smoke Sauce and bake), they are super flavorful. Smoke flavors from the liquid smoke and the earthy smoked paprika. A little kick of heat from the Sriracha and cayenne.
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Easy to make sauce
We almost always have some of this sauce in the fridge, so it’s easy to make up some of these Oven Baked Shrimp on a weeknight.
But if you don’t already have some sauce made, it’s really quick to pull it together, just takes a couple minutes to measure out all the ingredients and heat them up on the stove.
How to serve
Serve these Baked Shrimp in Spicy Smoke Sauce over rice with some veggies for an easy weeknight meal. And be sure to have a nice piece of crusty bread to soak up that smokey sauce.
Great for Gumbo
We also like to serve these shrimp on the side when we make Dan’s World Famous Gumbo. They make a great add in for the gumbo! When we do this, we place the baked shrimp in a chafing dish.
If you want to serve the shrimp in a chafing dish, undercook them a little as they will continue to cook in the chafing dish, and pour all the liquid and the shrimp into the dish, then place them over the pan of water.
This will help to keep the shrimp from drying out. Use a slotted spoon to scoop the shrimp out of the liquid, or have a big spoon to scoop up the sauce along with the shrimp.
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Baked Shrimp in Spicy Smoke Sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 4 tablespoons Heinz Chili Sauce
- 1 tablespoon olive oil
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons Liquid Smoke
- ½ teaspoon Siracha sauce
- ¾ cup water
- ½ teaspoon vegetable broth paste
- 12 ounces jumbo shrimp thawed, peeled, and deveined
- Place all ingredients in a small saucepan and heat over medium-high heat until all ingredients are combined, about 5 minutes.
- Pour sauce into an oven proof dish, and place shrimp into sauce. Cover dish, and place in fridge. Marinate shrimp for 30-40 minutes.
- Preheat oven to 350 degrees F.
- Remove covered dish from fridge, and bake for 15-20 minutes, or until shrimp is cooked all the way through.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
A Forks Tale
Oh Wow! These Shrimp look AMAZING!!!! Those would disappear fast in my house. Serve them up with a side of french bread for dipping that sauce and YUMMMMM!!!
Willow | Will Cook For Friends
Mmm, this sounds so good! I often throw together some quickly sauteed shrimp with sriracha, but that smokey sauce takes it to a whole ‘nother level! And I never would have thought to bake it, but that would make it so much quicker and easier. Will have to give that a try!
Gloria @ Homemade & Yummy
Shrimp are always so quick and easy to make, and these sound wonderful. Love the smoky flavour too.
Thanks for the reminder about how fast and easy shrimp can be, esp. on a weeknight. And just give me a straw for that sauce!
Sam | Ahead of Thyme
Yummm this looks delicious!! I wish I didn’t just have lunch!
Ali @ Home & Plate
I could eat shrimp anyway it’s prepared. This looks like a dish I would order up in New Orleans. Delish!
I’m loving the idea of smoked shrimp, sounds delicious and no smoker needed. I need to try this.
I love shrimps but when they’re baked in a spicy sauce, that sounds like heaven!
This sounds delicious. Love the spicy sauce.
I love shrimp,and always looking for new ways to serve it! This save looks so delicious especially because we love spicy sauces! Thank you !
Such great color on this shrimp. Love the smokey flavor.
You know I’ve never actually baked shrimp! That seems like an awful long time for them to be in the oven though, especially when I could have them stir fried in a matter of minutes?! Will have to give it a go and see how it is!
It’s better to bake them like this when you have lots of other stuff to do and can’t keep an eye on them in a stir fry pan. It frees up your hands and your time allowing you to focus on other things.
Tracy | Baking Mischief
I love love love easy simple dishes, and it doesn’t get much easier or simpler than this! That is some seriously good looking shrimp!
Christine | Vermilion Roots
I don’t eat a lot of meat but I sure love seafood. The spicy smoky sauce sounds amazing.
The flavor of this was really good but the liquid was way too much. It was literally soup and nowhere near done after 20 minutes. I dumped this out and redid it without the water and it was much better. Next time I’ll broil it for a few minutes to make them a little sticky.
Tara, yes, they are shrimp in sauce. As I suggested in the post, “Use a slotted spoon to scoop the shrimp out of the liquid, or have a big spoon to scoop up the sauce along with the shrimp.” And the picture shows them in the sauce. I’m sorry you misunderstood the recipe.