If you crave big, bold flavor with minimal effort, this spicy broiled shrimp brings the spirit of New Orleans straight to your kitchen—no long simmer or stovetop juggling required. A quick blast under the broiler turns thawed raw shrimp into a juicy, zesty main dish in minutes, delivering a low-carb, high-protein dinner that tastes like you fussed.
Why This Broiled Shrimp Wins on Busy Nights
Raw frozen shrimp is the ultimate back-pocket protein. Keep a bag in the freezer, thaw in the fridge, and you’re minutes away from a restaurant-worthy plate. Broiling is ideal for shrimp: high heat locks in moisture and builds flavor fast, especially when you layer on citrus, savory Worcestershire, and a classic Creole seasoning.
Serve the shrimp in small, oven-safe gratin dishes for a fun, individual presentation, or use one larger pan for family-style dining. Either way, the result is tender, spicy shrimp with a buttery sheen and a hint of lemon that keeps each bite bright.
New Orleans Flavor, Made Simple
This recipe nods to the famous “barbecued” shrimp you’ll find in New Orleans—there’s no actual barbecue involved, just a rich, seasoned butter or olive oil base kissed with lemon and a savory boost of Worcestershire. Tony Chachere’s Creole Seasoning is a well-loved shortcut for that signature profile, but your favorite Creole or Cajun blend will work beautifully. If your seasoning contains salt, be conservative with any extra.
Prefer to cook with olive oil? Go for your best extra-virgin bottle. Love the richness of butter? Use all butter, or split the difference with a butter-and-olive-oil combo. The fat you choose helps the spices bloom and ensures the shrimp stays succulent under the broiler.
What You’ll Need
– Raw shrimp, peeled and deveined (tails on for looks, optional)
– Extra-virgin olive oil, melted butter, or a mix
– Fresh lemon
– Worcestershire sauce
– Creole seasoning (such as Tony Chachere’s) or your preferred blend
– Freshly ground black pepper and salt (if your seasoning is low- or no-salt)
Pro Tips for Perfect, Juicy Shrimp
– Don’t overcook: Shrimp are done the moment they turn pink and feel just firm. Pull them as soon as they’re opaque—usually about 7–8 minutes for 31–40 count shrimp.
– Pat dry first: Excess moisture steams the shrimp. After thawing, drain well and blot with paper towels for the best sear under the broiler.
– Single layer only: Overcrowding leads to uneven cooking. Give each shrimp space.
– Adjust for size: Larger shrimp may need a minute or two more, but keep your eye on color and texture rather than the clock.
Step-by-Step: How to Make Spicy Broiled Shrimp
1) Thaw and prep: Thaw shrimp in the refrigerator overnight. If you’re short on time, thaw sealed shrimp in a bowl of cool water, then drain thoroughly and pat dry.
2) Preheat the broiler: Position an oven rack close to the heating element so the shrimp sit near the heat source.
3) Arrange in a pan: Lightly coat one large baking dish or two smaller individual dishes. Spread the shrimp in a single layer.
4) Season the shrimp: Drizzle with olive oil and/or melted butter. Squeeze fresh lemon juice over the top. Splash with Worcestershire for depth. Sprinkle on Creole seasoning to taste, then add pepper. If your seasoning contains salt, skip or reduce added salt.
5) Broil fast: Slide the pan under the broiler and cook 7–8 minutes, just until the shrimp turn pink and barely firm. Remove immediately to avoid overcooking.
6) Serve hot: Spoon any buttery, spicy pan juices over the shrimp and serve right away.
Nutrition Highlights and Low-Carb Credentials
Broiled shrimp is naturally light yet satisfying. Each serving comes in around 6.3 net carbs with about 26 grams of protein, making it a smart choice for low-carb or keto eaters. Pair it with non-starchy sides and you’ve got a balanced, flavorful plate without the carb load.
What to Serve with Spicy Broiled Shrimp
Embrace the Cajun-Creole vibe with sides that soak up those savory juices or add a cooling counterpoint to the heat:
– Cauliflower rice or garlicky mashed cauliflower
– Sautéed Swiss chard, collard greens, or spinach
– Zucchini noodles tossed with olive oil and parsley
– A crisp chopped salad with lemony vinaigrette
– Roasted asparagus or green beans with a squeeze of lemon
FAQs: Make It Your Way
Can I use only olive oil or only butter?
Absolutely. All butter delivers classic richness; olive oil gives a brighter, lighter finish. A half-and-half blend is a great middle ground.
What if I don’t have Tony Chachere’s?
Use any Creole or Cajun seasoning you like. Check the salt level—some blends are quite salty, so adjust added salt accordingly.
Do I have to leave the tails on?
No. Tails look elegant and make for easy finger food, but tail-off is perfectly fine and often easier to eat with a fork.
How do I keep shrimp from turning rubbery?
High heat, short time. Broil just until the shrimp turn pink and opaque. Pull them the moment they’re firm, not hard.
Can I make it spicier or milder?
Yes—dial the heat up or down by adjusting the Creole seasoning. You can also add a pinch of cayenne for extra kick or use a milder all-purpose blend to tame the spice.
More Low-Carb Shrimp Dinners to Try
If this easy broiled shrimp becomes a favorite, keep the momentum going with other quick seafood ideas: garlicky shrimp with lemon and herbs, sheet-pan shrimp with vegetables, or spicy sautéed shrimp over zucchini noodles. Shrimp cooks fast and pairs well with countless flavor profiles, making it ideal for busy weeknights.
Why This Matters
Weeknight dinners don’t have to be complicated to be memorable. With a handful of pantry staples and a reliable broiler, you can deliver New Orleans–inspired flavor, a silky sauce, and perfectly cooked shrimp in under 10 minutes. It’s a practical, low-carb recipe that feels like a celebration every time you make it—proof that simple techniques and good seasoning can turn everyday ingredients into something special.
