Baked Shrimp

5 from 1 vote

Baked shrimp are easy and versatile. See servings ideas in the recipe notes below. For shrimp, I use the 16-20 size but you can use a smaller size. Your baking time will be faster the smaller they are. This serves about 6 as an appetizer or 3-4 if used as an entree.

Prep Time5

Cook Time7

Marinate time20

Total Time32

Course: Appetizer, Entree

Cuisine: American

Servings: for appetizers, 4 for entree

Calories: 121kcal

Author: Sally Cameron

Equipment

Microplane zester optional to finely zest garlic
Rimmed baking sheet

Ingredients

Lemon garlic marinade

3 large garlic cloves and zested with a microplane
3 tablespoons olive oil
3 tablespoons lemon juice
1 ½ teaspoons smoked paprika or regular paprika
⅛ teaspoon sea salt
⅛ teaspoon ground black pepper

Shrimp

1 pound large shrimp thawed if frozen, peeled and deveined

Instructions

Make marinade

To make marinade, chop the garlic very fine and smear it into a paste with the back of your knife. Another way is to use a microplane zester. Works like a charm. Add the garlic, olive oil, lemon, paprika, salt and pepper to a bowl and whisk until smooth or add to a jar and shake well.
Scrape the marinade into a bowl or zip bag, add shrimp, and turn to coat them well. Allow shrimp to marinate at room temperature for 20-30 minutes.
Pre-heat oven to 400°F. Place shrimp in a single layer on a foil lined baking sheet. Bake 5-7 minutes, depending on the size of your shrimp. Shrimp will turn pink and opaque when they are done. Turn them over at the halfway point, especially for larger shrimp. Don't over bake them!

Notes

Serving Ideas:

Chill shrimp and use for an appetizer with cocktail (or other) sauce.
Serve warm over rice, risotto, or pasta.
Make a shrimp salad with fresh tossed greens and a vinaigrette.
Tuck into corn tortillas for tacos, add salsa, cheese, cabbage, squeeze lime over them.
If you are making this in volume for a party and doubling or tripling the recipe, make the marinade in the food processor.

Nutrition