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This spicy take on classic shrimp cocktail is bold, versatile, and easy to make. It’s excellent as an appetizer but also pairs wonderfully with pasta, rice, or stir-fried vegetables.
I mix the sauce and shrimp together right in a large baking dish for simple prep and easy cleanup.
It might not look fancy in the pan, but the flavor is incredible—trust me.
The shrimp are tossed in the sauce and finished with lemon slices for brightness.
I usually prefer raw shrimp because it absorbs seasoning better, but cooked shrimp works fine when raw isn’t available. If you buy pre-cooked shrimp, this recipe still delivers great results.
If peeling and deveining shrimp isn’t your thing (it’s not mine either), use prepped shrimp to save time.
Once the shrimp finish baking, you can serve them on a large platter for a crowd or portion them on individual plates for smaller gatherings.
Don’t skip the lemon slices — they add a sweet-tart zing that lifts the dish.
Firecracker Shrimp
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Ingredients
- 5-6 lbs shelled and rinsed shrimp
- 2 sticks melted butter
- 1/2 cup Worcestershire sauce
- 1/2 tablespoon black pepper
- 1 teaspoon sea salt
- 2 teaspoons rosemary
- 1 1/2 tablespoon Tabasco sauce
- 3 garlic cloves, minced
- 2 lemons, sliced into 1/2-inch rounds
Instructions
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Preheat the oven to 400°F (200°C).
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Combine all ingredients except the lemons and shrimp. Pour half of the sauce into a large baking dish, arrange the shrimp in a single layer, and top with lemon slices. Pour the remaining sauce over the shrimp.
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Bake uncovered for 15–20 minutes, stirring once halfway through, until shrimp are opaque and cooked through.
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Thank you — I appreciate you!
It takes a bit more effort than serving plain shrimp with cocktail sauce, but not much extra time—and the payoff is worth it. This dish feels special and your guests will love it.
Have a stupendous Monday! 🙂