Old Bay Roasted Shrimp

by Sabrina Snyder

Published on

26 Comments

5 from 5 votes
4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Peel and Eat Roasted Old Bay Shrimp is the easiest summer appetizer made in minutes. Fresh shrimp baked in Old Bay seasoning, olive oil, and lots of garlic!

With all the seasonings you find in a Classic Shrimp Boil with about half the work, this easy peel and eat shrimp is the perfect light summer dinner or backyard BBQ Appetizer Recipe.

Old Bay Roasted Shrimp in baking dish

ROASTED OLD BAY SHRIMP

If you are looking for the best barbecue or summertime appetizer, it doesn’t get better than this Roasted Old Bay Shrimp recipe. It’s an easy peel and eat shrimp recipe with lots of minced garlic and plenty tasty Old Bay Seasoning so you get that signature East Coast flavor in every bite.

It’s hard to pick a key ingredient in this Roasted Old Bay Shrimp recipe, there are only 4 ingredients plus lemon wedges to garnish! If you’ve never had Old Bay Seasoning, you are in for a treat. This secret blend of paprika, ground coriander, celery salt, and other spices is tangy, warm, and ever so slightly spicy.

This easy recipe for Roasted Old Bay Shrimp is easy to adjust to your taste. If you aren’t a fan of so much garlic, you can use garlic powder or just leave it out altogether. Fresh shrimp is always going to taste the best, but you could easily use frozen shrimp. Just thaw and drain completely and pat dry before seasoning.

You’ll want plenty of paper towels and Dinner Rolls on hand when eating Roasted Old Bay Shrimp. The garlicky, seasoned peel and eat shrimp can get pretty messy. This means plenty of old bay seasoning and olive oil to flavor rolls, you won’t even need butter!

These delicious peel and eat Roasted Old Bay Shrimp are great in all your favorite shrimp recipes. Serve them with Mashed Potatoes for an easy summer dinner or with Cocktail Sauce for an Old Bay Shrimp Cocktail. Swap peeled shrimp in this recipe to make Old Bay Shrimp Tacos or Old Bay Shrimp Scampi.

MORE DELICIOUS SHRIMP RECIPES

Old Bay Roasted Shrimp in baking dish

VARIATIONS ON ROASTED OLD BAY SHRIMP

  • Spicy: Bring some heat by making Spicy Roasted Old Bay Shrimp. Mix a teaspoon or two of hot sauce with the oil before dressing the shrimp. You can also sprinkle red pepper flakes over shrimp before baking.
  • Garlic Parmesan: Toss your shrimp in a ½ cup grated parmesan cheese before baking. You could also mix ¼ cup bread crumps with the Old Bay seasoning to make a crispy topping for your shrimp.
  • Cajun: Use your favorite Cajun spice blend instead of Old Bay Seasonings for some Cajun Roasted Shrimp.
  • Veggies: You can use this recipe for Roasted Veggies. Use cauliflower, mushrooms, or red potatoes instead of shrimp and roast until tender.
  • Old Bay Seasoning: Make your own Old Bay seasonings so you can adjust the flavors. Old Bay Seasoning is made with celery salt, paprika, black pepper, cayenne pepper, dry ground mustard, and ground nutmeg.
  • Seasonings: Other seasonings you can use for Roasted Old Bay Shrimp are Worcestershire sauce, lemon juice, cumin, dried dill, or simply kosher salt and coarse black pepper.

Sheet Pan Shrimp Boil

Turn this shrimp recipe into an easy Sheet Pan Shrimp Boil. Double the seasoning ingredients and set aside. Boil 3 ears corn (cut in thirds) and 1 pound baby potatoes (like Dutch gold) until just tender. Thinly slice andouille sausage and combine with corn, potatoes, shrimp in a large bowl. Toss with old bay seasoning, garlic, and oil. Spread evenly over baking sheet and bake at 400 degrees for 10-12 minutes.

EASY SIDE DISH RECIPES:

HOW TO STORE ROASTED OLD BAY SHRIMP

  • Serve: Roasted Old Bay Shrimp can be at room temperature for up to 2 hours. You can also chill completely and serve on ice for about 2 hours.
  • Store: Cool the shrimp completely and transfer to an airtight container. Refrigerate cooked shrimp for up to 3 days.
  • Freeze: The texture of Peel and Eat Roasted Shrimp isn’t as good thawed and reheated, so you shouldn’t freeze it. If you do freeze, peel first and freeze for up to 2 months.

Old Bay Roasted Shrimp in baking dish, close up

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Roasted Old Bay Shrimp

Peel and Eat Roasted Old Bay Shrimp is the easiest summer appetizer made in minutes. Fresh shrimp baked in Old Bay seasoning, olive oil, and lots of garlic!
Yield 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Old Bay Roasted Shrimp in baking dish
PrintRate

Ingredients
 

  • 1 tablespoon olive oil
  • 1 pound large shell-on shrimp , deveined
  • 2 cloves garlic , minced
  • 1 1/2 teaspoons Old Bay seasoning
  • 2 lemons , halved, optional

Instructions

  • Preheat the oven to 400 degrees.
  • Place the shrimp on a lightly greased baking sheet and toss with the 1 tablespoon olive oil and minced garlic.
  • Sprinkle evenly with the seasoning and arrange the shrimp in a single layer. Place the lemon halves (if using) on the baking sheet.
  • Bake the shrimp for 8-10 minutes or until just pink and opaque throughout. Remove from oven.
  • Carefully squeeze baked lemon halves over shrimp for garnish.

Nutrition

Calories: 165kcal | Carbohydrates: 6g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 883mg | Potassium: 165mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 34mg | Calcium: 189mg | Iron: 3mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Old Bay Roasted Shrimp collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  5. Really enjoyed this recipe. Usually I just steam the shrimp with Old Bay. This had a milder yet fuller flavor.

    I grew up in Sacramento County (Galt), but have lived the last 40 years near the Chesapeake Bay, the last 5 on the beach. I have enjoyed cooking other recipes from your site. How about more oyster recipes? They’re in season (cheap) and delicious right now! I’m just running out of new ideas!

    Reply

    1. Just cut through the shells along the top of the back with small sharp knife or insert a toothpick between the shell and the back to remove it. If the vein isn’t dark though, you can leave it. I hope you enjoy the dish.

      Reply

  7. I have 2 bags of raw frozen shrimp with the shells on in the freezer. Can I make this recipe with these frozen shrimp or do I have to defrost the shrimp first?

    Reply

  13. We are huge shrimp fans but I’ve never tried old bay seasoning so of course, we had to give it a shot. It was absolutely delicious! Definitely going to use this recipe again.

    Reply

  15. I have frozen restaurant quality peeled jumbo shrimp. Will those work w this recipe or do I need the shell on?

    Reply

    1. The peel really does help prevent the shrimp from overcooking. If you want to use peeled, I suggest watching it carefully and cooking it for 3-4 minutes less. Once it turns pink, take it out immediately. Good luck!

      Reply