Spicy Garlic Pepper Baked Shrimp

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.

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.


  • 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)


  1. Preheat oven to 425°F.
  2. Place prepared shrimp in a large mixing bowl. Add garlic, old bay seasoning, ground black pepper, and wine. Toss to mix well. Set aside.
  3. Chop serrano pepper and sweet mini pepper.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with chopped parsley if desired.


Keywords: baked shrimp