Roasted Shrimp

4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Roasted Shrimp is an easy peel and eat shrimp recipe. Salt, black pepper, jumbo shrimp, and olive oil is all you need for perfect baked shrimp in minutes!

Easy Seafood Recipes like Shrimp Scampi and Shrimp Tacos are great summer long. Add this new shrimp recipe to your list of quick weeknight main dishes and fast appetizers!

Roasted Shrimp in serving dish


When it comes to making shrimp, you can’t get any easier than this Roasted Shrimp recipe. In less than 15 minutes you get tender, perfectly seasoned baked shrimp full of flavor. Kick back and relax with this easy weeknight dinner you can serve with any side dish.

Most Roasted Shrimp recipes use peeled shrimp but roasting shrimp with the skin on keeps them extra juicy and from overcooking in the oven. It’s best to use fresh shrimp from the butcher and use them the same day you buy them. Follow our simple steps to easily devein your shrimp below.

Roasted Shrimp is a great recipe to make whenever you are craving shrimp. You don’t need a long list of fancy ingredients, just salt and black pepper, some olive oil, and about 15 minutes. Let this simple recipe be a jumping off point to adding so many other seasonings and flavors.

Simply seasoned with salt and pepper, these Oven Roasted Shrimp are perfect to add to any pasta or rice dish. Try them with Easy Mushroom Rice and Roasted Broccoli for a delicious, easy weeknight meal. Serve them with Cocktail Sauce for a tasty Roasted Shrimp Cocktail appetizer great for holiday parties.

To devein your shrimp, first run a small sharp knife about halfway deep in the back of each shrimp. Under running water, simply slide your thumb in the slit of the shrimp to remove the vein. Using jumbo or extra large shrimp makes deveining easier, plus it’s easier not to overcook larger shrimp.

If you want to use frozen shrimp for this Roasted Shrimp recipe, you will need to thaw them completely. It’s best to do this in a colander in the sink so the liquid will drain out. Once your frozen shrimp are thawed, pat them dry with a paper towel and bake as usual.


Roasted Shrimp in serving dish


  • Mexican Shrimp: Sprinkle shrimp with Homemade Taco Seasoning or Tajin before baking. Swap the lemons for limes and finish with a squeeze of fresh lime juice.
  • Cajun Shrimp: Make an easy Cajun seasoning with salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, dried oregano, and dried thyme.
  • Garlic Shrimp: Toss 2-3 minced garlic cloves with the shrimp and olive oil. Top the baked shrimp with grated parmesan cheese to serve and parsley.
  • Lemon Pepper Shrimp: Squeeze fresh lemon juice over shrimp before baking and use fresh ground black peppercorns for big pepper flakes. Serve the shrimp with more lemon juice.
  • Oil: You can use any high heat oil in this recipe like avocado oil or coconut oil. For buttery shrimp, use 2 tablespoons melted butter. 
  • Peeled Shrimp: Use thawed peeled shrimp in this recipe and reduce the time cooking time to 6-8 minutes, flipping halfway through so they don’t overcook.



  • Serve: Roasted Shrimp is best served warm or hot, just be careful when peeling if it’s right from the oven.
  • Store: Keep your Roasted Shrimp in the refrigerator for up to 3 days in an airtight container.
  • Freeze: It’s not recommended to freeze cooked shrimp, it gets rubbery when you reheat it. If you do freeze, cool completely and freeze up to 2 months in a sealed container.


According the website, shrimp is done when it is pink on the outside and pearly and opaque on the inside.

Roasted Shrimp in serving dish

Pin this recipe now to remember it later

Pin Recipe

Roasted Shrimp

Roasted Shrimp is an easy peel and eat shrimp recipe. Salt, black pepper, jumbo shrimp, and olive oil is all you need for perfect baked shrimp in minutes!
Yield 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Author Sabrina Snyder


  • 1 pound shrimp , deveined but peel on (16-20 count)
  • 3 tablespoons olive oil
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon coarse ground black pepper


  • Pre-heat oven to 400 degrees.
  • In a large bowl, toss shrimp with oil, salt and pepper.
  • Place shrimp in single layer on baking sheet.
  • Bake for 8-10 minutes or until just pink.


Calories: 164kcal | Carbohydrates: 1g | Protein: 23g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 286mg | Sodium: 882mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 5mg | Calcium: 177mg | Iron: 3mg

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.

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.


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.


  1. This was o much easier and way more flavorful than the boiled shrimp I have made in the past! Only baked from now on!