When I started this blog, I shared many of my mom’s recipes. Since she is still in Shanghai, the only way to enjoy these recipes that I grew up with is to make them in my American kitchen. One of my favorite recipes that my mom cooks is this shrimp with pepper topping. Now that I’ve learned how to properly use an oven by living in the States for three years, I decided to tweak my mom’s recipe and God, it deserves a better name.
The topping from my mom’s original recipe contains finely chopped garlic, bread crumbs and sliced green and red chili peppers (the spicy kind), which are not accessible in the States. So I substituted with a serrano pepper and a couple sweet mini pepper. The shrimp is marinated with salt, pepper and egg white, which effectively makes the shrimp more tender.
In China, most of the home cooking is done with a wok on a gas range. That’s how my mother makes this shrimp dish. I did it in a flat-bottom nonstick pan on an electric stove top. It worked out fine.
In this new version of the recipe, we are going to use pretty much the exact same ingredients from the original recipe. Yes, we are going to marinate the shrimp as well with a lot more garlic. This time, we throw the garlic in the marinade. The topping is a mix of bread crumbs, serrano pepper and sweet mini pepper slices tossed in melted butter. Then we top the shrimp with the bread crumb mixture. At this point, you’ve done your prep work. Cooking only takes 10 minutes. It’s a quick one.
Instead of cooking the shrimp on the stove, we bake it in the oven, then broil it to get the bread crumbs nicely browned and crispy. In addition, I came up with a new name for the recipe – Spicy Garlic Pepper Baked Shrimp. Does it sound ten times better?
The shrimp is perfectly tender. It’s garlicky and mouthwatering with just the smell. The peppers bring in a nice little kick and the browned bread crumbs add a little crispiness in the dish. When you enjoy it, make sure to grab a little bit of everything.
I hope you like this simple and quick shrimp recipe. If you do get a chance to make it, leave a comment or share your photos on Instagram with our hashtag #DelishPlanner, or snap me via Snapchat so that I can see your masterpiece. In the meantime, I am going to tell my mom about this recipe so that she can be proud of me. 🙂Print
Spicy Garlic Pepper Baked Shrimp
This recipe features a crispy layer of bread crumbs combined with spicy and sweet peppers on top of perfectly baked shrimp with a garlicky kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main, Seafood
- Method: Stove
- Cuisine: American and Asian Fusion
- 1 1/2 pounds large shrimp, peeled and deveined
- 6 cloves garlic, minced
- 3/4 teaspoon old bay seasoning
- Fresh cracked black pepper
- 3 tablespoons dry white sherry or white wine
- 1 serrano pepper, thinly sliced
- 2 sweet mini peppers, thinly sliced
- 1/4 cup unsalted butter, melted
- 1/2 cup Panko bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon brown sugar
- Fresh parsley leaves for garnishing (optional)
- Preheat oven to 425°F.
- Place prepared shrimp in a large mixing bowl. Add garlic, old bay seasoning, ground black pepper, and wine. Toss to mix well. Set aside.
- Chop serrano pepper and sweet mini pepper.
- Melt butter in a microwave, then add bread crumb into the butter, followed by sliced peppers. Season with salt, brown sugar and freshly ground black pepper. Mix well.
- In a large baking dish, arrange shrimp in a single layer. Place the bread crumb mixture on top of the shrimp, making sure the shrimp is covered.
- Bake for 7 minutes, then set the oven to broil. Broil on high for 2-3 minutes or until the shrimp turns pink and the bread crumbs are slightly brown and crispy.
- Garnish with chopped parsley if desired.
- Serving Size: 1
- Calories: 309
- Sugar: 1.2g
- Sodium: 662mg
- Fat: 12.3g
- Saturated Fat: 7.5g
- Carbohydrates: 14.9g
- Fiber: 0.8g
- Protein: 34.1g
- Cholesterol: 274mg
Keywords: baked shrimp