Baked Buffalo Shrimp

Happy Monday!  Hope everyone had an awesome weekend.  Today I’m exactly a week behind myself in blog world.  I don’t think I’ll ever get close to catching up.  So today, I bring you last Monday’s awesome, delicious, very, very good meal.

It all started when last weekend at the beach we purchased some fresh shrimp, fully intending to make Baked Shrimp and Grits while we were there.  Alas, we ran out of time, and came home with a pound of shrimp.  I was feeling fairly lazy Monday night, and wasn’t up to the task of throwing together shrimp and grits.  I remembered seeing this pin on Pinterest (where all great ideas start) but really just wasn’t feeling Italian seasoning on shrimp.  Is it just me, or does that sound kind of odd? Anyway, I modified it and it resulted in some of the most delicious shrimp I’ve EVER had.  You’re welcome, world.

Baked Buffalo Shrimp | Oysters & Pearls

Baked Buffalo Shrimp

ingredients

– 1 pound whole fresh shrimp
– 1 stick unsalted butter, melted
– 2 large lemons
Cavender’s Greek Seasoning
– Crystal hot sauce (or your preferred brand)
– salt & pepper
– half a loaf of fresh Italian bread (optional, but highly recommended)

instructions

Cover a baking sheet in foil and preheat your oven to 350 degrees.  Slice the lemons up into fairly thick slices and line the baking sheet with them.  Spread the shrimp out on top of the lemons, sprinkle liberally with Cavender’s, salt and pepper, drizzle with the melted butter, and then douse fairly liberally with hot sauce.  Bake the shrimp for 10 minutes, then stick half of a loaf of fresh Italian bread in the oven next to the pan and bake for 5 more minutes.  The bread will come out perfectly crusty, and is an encouraged method of mopping up delicious sauce.

Pinterest Shrimp | Oysters & Pearls

Shrimp, pre-baking, to give you an idea of the amount of hot sauce I added.

Baked Buffalo Shrimp with Lemon | Oysters & Pearls

The best part of these shrimp was how deliciously hot and soft the baked lemons became.  I did a lot of dipping directly into the centers of the lemon slices.  My mouth is now watering as I type this.

Southern Summer Supper | Oysters & Pearls

We had the perfectly southern summer meal to go along with the shrimp.  Fresh stewed okra from Harvest Moon, fresh squash and onions, and bell peppers and tomatoes marinated overnight in Italian seasoning, oil, and vinegar.

Side note: we grew two of those squash!  In other garden news, did you catch my garden update on Saturday?

I kept exclaiming during this meal that I was so sad we didn’t invite somebody over to share all this amazing food… but then I ate all the shrimp.  Oopsies.  But this would be awesome to double/triple/quadruple (or more) to serve a large group.  You could serve it low country boil style and just have pans of shrimp and cutting boards full of crusty bread out on a newspaper-lined picnic table.  I think that’d be pretty great.

Baked Buffalo Shrimp Supper | Oysters & Pearls

Seriously, go buy shrimp right now (or as quickly as you possibly can) and make these shrimp: the easiest and tastiest shrimp in all the land (or sea).

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20 thoughts on “Baked Buffalo Shrimp

  1. Emily

    Thanks for sharing! I’ve been following your blog for awhile now, but finally made it official by signing up. Thank you for sharing such amazing recipes! Hope you are doing well and loving life :)

    Reply
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  3. Tracy Brookshire

    These were great tonight, only drawback was we ran out of bread and shrimp before we ran out of sopping sauce. Keeper for my house

    Reply
  4. venus

    getting ready to try this recipe, waiting for my husband to return with the fresh jumbo shrimp from the seafood market.

    Reply
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  6. Shanna

    I made this last night using Louisiana hot sauce. I used frozen (uncooked) shrimp, because that is what I had. It was AMAZING! Today, I took some to school to put on a bed of spinach, feta, peppers, and egg. Also amazing on a salad! LOVE this recipe! So easy and so delicious! Thank you!

    Reply
    1. oystersandpearls Post author

      Shanna, I am so glad you love it as much as we do!! I think they would be great leftover in an omelette of some sort, too. You just can’t go wrong! Thank you so much for stopping by to comment. I appreciate it a whole lot! :)

      Reply
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  8. Mary Beth Owen

    Looks wonderful! If I didn’t want to go to the store to get Greek seasoning, what would a good sub be? Also, are you talking about Harvest Moon in Rome, GA? I’m in Cave Spring. Thanks, Mary Beth

    Reply
    1. oystersandpearls Post author

      Hi Mary Beth! I’m not sure what you’ve got in your pantry to sub it with, but I’m sure you could sub it with whatever seasoning your heart desired! It can’t be bad. :) Also, I’m down in Southwest Georgia in Bainbridge. Not anywhere close to Rome, so not the same Harvest Moon I’m afraid. Thank you so much for stopping by – I hope you enjoy the shrimp!

      Reply
      1. Mary Beth

        I ended up unearthing some Cavender’s from my pantry. They were great! I served them like buffalo wings w/ celery and I made a Bleu cheese dip. Thx!

        Reply

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