Recipe By Valorie
Published Sep 4th
Prep 10m Cook 40m Additional - Ready In 50m
Servings 6 servings Calories 372.6

Leave the shells on if you want. Or, shell and serve over pasta for something a bit more elegant. Either way, this is spicy, buttery, truly yummy shrimp!

Recipe Ingredients

  • 3 slices bacon
  • ¾ cup butter
  • 2 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
  • 1 ½ teaspoons chili powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 2 tablespoons chopped onion
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 2 pounds uncooked medium shrimp, peeled and deveined

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes.
  3. 3 Transfer bacon to a paper-lined plate to drain, reserving bacon grease in the skillet. Dice the bacon once cooled enough to handle.
  4. 4 Melt butter in the remaining bacon grease over medium heat. Cook and stir diced bacon, Dijon mustard, chili powder, red pepper flakes, basil, thyme, onion, and garlic until onion is tender, about 5 minutes.
  5. 5 Stir wine and seafood seasoning into onion mixture; add shrimp and toss to coat.
  6. 6 Pour shrimp and onion mixture into a 9x13-inch baking dish.
  7. 7 Bake in the preheated oven until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes.

Nutrition Facts

  • Calories 372.6
  • Carbohydrate 2.8 g
  • Cholesterol 296.4 mg
  • Fat 26.3 g
  • Fiber 0.4 g
  • Protein 26.8 g
  • Saturated Fat 15.6 g
  • Sodium 916.8 mg
  • Sugar 0.4 g


  1. Way too salty for us. We did cut back butter as per other reviews and served on pasta.
  2. Absolutely beautiful. Perfectly seasoned (with unsalted butter) I had a package of real bacon bits I wanted to use up so I quickly crisped them (there was no bacon fat to speak of)and then followed the recipe. I added some simple crab stuffed pepperdews and some whole hearts of palm to the pan. I broiled - Read more ...
  3. Made this with 1/2 cup butter and omitted the wine but it was really really good! We all enjoyed it even our 6 and 8 year old. We made it with penne pasta on the side but realized that if you mix it all together it was so much better...definitely a keeper!!
  4. I submitted this recipe, which I just made again at my uncle's request. I cut the butter to 1/2 cup. (Really doesn't need 3/4, looking back...) Was almost sorry to give Uncle the entire amount, it smelled so good! And thanks to the reviews, also bought him some French bread to go with the shrimp. - Read more ...
  5. Really good. Worth making again. See notes.
  6. This was a suggestion for Recipe Group which is how I came across a most flavorful new way to prepare shrimp. I was only feeding two of us so I played with the quantities a bit, cutting the shrimp, bacon and butter to 1/3 and eyeballing the other ingredients. I really wasn't sure about the - Read more ...
  7. If prepared as written I can't imagine giving this recipe a rating higher than three stars. The shrinp would be swimming in butter (pun intended) if you used as much as directed. Moreover, since the main ingredient in Old Bay is celery salt, I would strongly advise not using the full amount. I used a - Read more ...
  8. It seems like there's way too much butter in this recipe, is it just me? I used half the butter and stayed true to everything else. Served it over thin spaghetti, this was delicious!
  9. My Husband said it wad the best thing I have ever made! I used Jack Daniel's mustard Marsala wine and added 1tsp smoked paprika. Delish!
  10. Wow this was delicious! I left out the crushed red pepper flakes and the spice level was perfect for us. I served this over pasta but there was way too much sauce so next time I will serve it with french bread for dipping. Thanks Valorie!

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