Roasted Shrimp is an easy peel-and-eat shrimp recipe that will be a hit as an appetizer or as a main course. Perfect in just 15 minutes!
Easy Seafood Recipes like Shrimp Scampi and Shrimp Tacos are great all summer long. Add this new shrimp recipe to your list of quick weeknight main dishes and fast appetizers! Make sure to double the recipe because they will go quick!
Sabrina’s Roasted Shrimp Recipe
When it comes to making shrimp, you can’t get any easier than this Roasted Shrimp recipe. In no time you’ll have perfectly-seasoned baked shrimp full of flavor. Kick back and relax with this easy weeknight dinner you can serve with any side dish.
Recipe Card
Ingredients
- 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
Instructions
- 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.
Nutrition
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Table of Contents
About this Recipe
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. Roasting shrimp with the skin on keeps them extra juicy and from overcooking in the oven.
What to Pair With
Simply seasoned with salt and pepper, these 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 appetizer which would be great for holiday parties.
How to Store
- Serve: Roasted Shrimp is best served warm or hot, just be careful when peeling if it’s right from the oven.
- Store: Keep them 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.
Frequent Questions
According the Foodsafety.gov website, shrimp is done when it is pink on the outside and pearly and opaque on the inside.
It’s best to use fresh shrimp from the butcher and use them the same day you buy them.
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 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.
Variations
- 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 cooking time to 6-8 minutes, flipping halfway through so they don’t overcook.
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Photo used in previous post
I had 2 lb. of large shell-on shrimp from Costco in the freezer- should have divided it in half before freezing! Was looking for an easy recipe to cook them in the oven all at once, and this was perfect! Dinner was right out of the oven last night, and having shrimp salad tonight to share with a neighbor. I’ve steamed shrimp for years, and like this preparation much better- made a spice mix similar to the “cajun” on described and it was delicious. Thank you!
yummy
This was o much easier and way more flavorful than the boiled shrimp I have made in the past! Only baked from now on!
Yay!! I’m so glad you decided to give it a try.
Deliciously simple and so so good. The perfect way to showcase fresh shrimp. WE all loved it.
Thanks for the 5 stars, Lisalia.
This looks incredibly delicious!! My family would love it!
Enjoy!