Broiled Old Bay Shrimp are a quick and easy dish to prepare. Lightly coat shrimp with cooking spray, sprinkle with Old Bay Seasoning and then broil for a few minutes. It's that easy! Shrimp only take a few minutes to broil, so it makes a quick meal.
My husband and I both agree that Broiled Old Bay Shrimp are flavorful enough without a dipping sauce. However, we have tried dipping sauces such as cocktail sauce, ketchup and sweet chili sauce. All of those sauces pair well with the broiled shrimp.
Before broiling, be sure to pat the shrimp dry. I dry each shrimp individually in a paper towel before placing them on the greased baking sheet.
Shrimp can be broiled with a variety of different spices sprinkled on top. Of course, Old Bay Seasoning pairs well with shrimp. As a Marylander, Old Bay is the first spice I think of when it comes to shrimp or crabs. I have experimented with a variety of different spices. I wouldn't recommend any spice that is leafy because broiling dries the spices.
We like Broiled Shrimp with McCormick's Garlic Pepper Seasoning Blend, too. The Garlic Pepper Seasoning gives the shrimp a mild garlic and pepper flavor.
If you have any shrimp leftover, they can be reheated in the microwave for a few seconds. It's rare that we have any leftover shrimp, but on occasion we might have a few left and they make a tasty lunch for my husband. Make sure to eat any leftover shrimp within a day or two.
I hope you enjoy Broiled Old Bay Shrimp!
Broiled Old Bay Shrimp
- 1 pound shrimp, peeled and de-veined Tails can be on or off
- Cooking Spray
- Old Bay Seasoning or your favorite seasonings
- Spray a large baking sheet with cooking spray.
- Pat the shrimp dry and lay them in a single layer on the baking sheet.
- Spray the shrimp with more cooking spray.
- Lightly sprinkle Old Bay Seasoning or your favorite spices over the shrimp.
- Broil the shrimp for 3-5 minutes or until the shrimp are pink and opaque. Keep an eye on them so that they do not burn.
- Serve warm. They are good by themselves, but are tasty with dipping sauces.