Ingredients
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- 1 pound white tiger shrimp
- 2 tablespoons butter (unsalted)
- 2 tablespoons olive oil
- 2 tablespoons sweet chili sauce
- 1 tablespoon Worcestershire
- 1 teaspoon chili powder
- 1 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sriracha hot sauce (or tabasco)
- 4 cloves garlic (minced)
- juice from 1/2 lemon
- salt and pepper to taste
- 2 tablespoons parsley (chopped)
Instructions
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Peel and devein the shrimp.
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Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
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Remove skillet from the heat and let cool for a couple minutes.
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Add the shrimp and toss it around so that it’s fully immersed in the sauce.
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Cover with foil and refrigerate for at least 30 minutes to 4 hours.
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Preheat oven to 400℉.
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Bake shrimp for 10 to 15 minutes.
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Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.
Notes
- In the fridge this recipe will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
Nutrition Information
Serving: 1servingCalories: 443kcal (22%)Carbohydrates: 15g (5%)Protein: 32g (64%)Fat: 28g (43%)Saturated Fat: 9g (56%)Cholesterol: 316mg (105%)Sodium: 1611mg (70%)Potassium: 418mg (12%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 1975IU (40%)Vitamin C: 12.7mg (15%)Calcium: 156mg (16%)Iron: 1.9mg (11%)
