Photo of Cajun-broiled shrimp by Chef Millie Peartree by WW

Cajun-broiled shrimp by Chef Millie Peartree

3
1
1
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
Make this dish a complete meal by serving it with pasta or rice and a salad, or sauteed vegetables. Be sure to place the baking sheet inside the oven for at least 10 minutes while you’re prepping the shrimp—you want to hear the shrimp sizzle when they hit the pan.

Ingredients

Uncooked shrimp

2 pound(s), frozen, peeled, deveined, with tails (16/20 shrimp per lb suggested)

Sriracha hot sauce

2 Tbsp, or your favorite hot sauce

Worcestershire sauce

1 tsp

Cajun seasoning

1 tsp

Old Bay seasoning

1 tsp

Black pepper

½ tsp

Garlic powder

¼ tsp

Lemon(s)

½ medium

Fresh parsley

2 Tbsp, chopped

Instructions

  1. Place an oven rack about 6-inches from broiler and place a rimmed baking sheet on rack. Set oven to broil.
  2. Rinse shrimp under cold water to remove ice crystals and to help separate any shrimp that are frozen together (the shrimp will not be fully defrosted and that’s okay). Drain well.
  3. In a large bowl, combine hot sauce, Worcestershire sauce, Cajun seasoning, Old Bay seasoning, black pepper, and garlic powder. Add shrimp to bowl and toss to combine.
  4. Remove pan from oven and using tongs, arrange shrimp in a single layer making sure they’re evenly spaced apart. Brush shrimp with any remaining spice mixture left in bowl. Return pan to oven and broil shrimp until cooked through and opaque, flipping once, about 5 to 7 minutes.
  5. Place shrimp on a serving platter, drizzle with fresh lemon juice, and garnish with parsley.
  6. Serving size: about 6 oz shrimp

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.