Spicy baked shrimp with garlic from Kalyn's Kitchen by Kalyn Denny

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Notes about this recipe

  • Laura on September 13, 2015

    Made this for dinner last night and we enjoyed it. The spice blend added a nice flavor and a little heat, but not much. I used 16-20 count shrimp (fresh, not frozen), and roasted for 6 minutes and they were perfectly done. I did not make the optional Sour Cream and Tahini Sauce because I didn't feel it would be needed and because I'm trying to keep fat and calories low. I'll definitely make this again.

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