Serves: 12 | 15min prep | 20min cook

Nutritional Information Per Serve: (1 cup)

  • Calories: 242
  • Protein: 25g
  • Carbs: 7g
  • Fat total: 12g Saturated Fat 7g


3 medium lemons, sliced
2/3 cup butter, cubed
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons seafood seasoning
2 tablespoons chili garlic sauce
2 tablespoons hot sauce
1 tablespoon Italian salad dressing mix
4 pounds uncooked shell-on shrimp (31-40 per pound)
2 bay leaves


Step 1   
Preheat oven to 180°. In a microwave-safe bowl, combine the first 8 ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended.

Step 2
Divide shrimp and bay leaves between 2 ungreased 13×9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine.

Step 3
Bake, uncovered, 20-25 minutes or until shrimp turn pink, stirring halfway. Remove bay leaves. Serve with a fresh garden salad.