Welcome the simplicity and versatility of this baked shrimp to your recipe collection. America's most popular seafood, shrimp are a surefire crowd-pleaser. Serve them as a classic shrimp cocktail for a get together, tuck them into tacos, toss them with pasta and sauce, top a bowl of risotto or a salad, or simply serve with veggies. Baked shrimp is your go-to solution for busy weeknights and entertaining too. It's quick and easy, try these!
I made this baked shrimp recipe for years when catering parties for clients and still do for dining at home. Baked shrimp has great flavor, is easy, and everyone always loves them. I often use them as an appetizer and serve with homemade cocktail sauce, but there is much more you can do with them.
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Why You'll like This Recipe
- It's fast and easy - not much work for a big return.
- It's versatile for serving ideas.
- Frozen thawed shrimp or pick up thawed shrimp at the market.
If you love shrimp, try this easy oven baked shrimp scampi. It's one of our favorites.
Recipe Ingredients
- Shrimp: Wild shrimp are my choice over farmed. Use larger size shrimp, 13-15 size or 16-20 size, depending on your intended use. In a hurry, buy them peeled and deveined. To save money, buy them shell-on and peel them yourself. Frozen is fine, but thaw fully first.
- Garlic: For that savory, pungent, aromatic punch of flavor.
- Olive oil: Use a nice extra virgin, fruity olive oil. Flavored olives oils work too.
- Lemon juice: Get fresh lemons and squeeze for fresh juice,
- Paprika: Either smoked or regular paprika work for baked shrimp. The smoked paprika gives them a little smoky flavor. If you like it spicy, use sharp paprika.
Please see the recipe card for measurements, salt and pepper. For another seasoning option, toss shrimp with olive oil and my all-purpose homemade dry rub, then bake.
Substitutions and Variations
- For a south-of-the-border flavor, add a ½ teaspoon of ground cumin, a pinch or two of chipotle for some heat, and fresh squeezed lime juice in place of the lemon. Sometimes I'll splash in a little tequila.
Recipe Instructions
- Step 1: Mix the simple shrimp marinade.
- Step 2: Marinate the shrimp for 20-30 minutes on the counter.
- Step 3: Bake the shrimp on a foil covered baking tray.
- Step 4: Ready to serve. If you wold like, skewer the shrimp so they are easier for guests to pick up and eat. Small bamboo picks work great.
Chefs Tips for Buying Shrimp
I generally use large shrimp, the 16-20 size, for this recipe, but you can use smaller shrimp, like the 21-25 size. The baking time will be faster and they are less expensive. Watch your baking time and don't over cook. Shrimp are pink and opaque when done and the raw gray color is gone.
Most shrimp are frozen shortly after catch. Buy them thawed at the seafood counter or thaw yourself from the freezer. Thawing overnight in the refrigerator is best, but if you forgot, use the quick thaw method (below) to get them ready.
Chef's Note: For a helpful guide on buying shrimp, please follow this link to Seafood Watch by the Monterey Bay Aquarium. Their guide will help you to make wise choices at the store or fish market.
How to Quick Thaw Shrimp
Submerge the airtight package in cold water (NOT warm water!) and change the water every 30 minutes. The shrimp thaw pretty fast, should be no more than an hour. If the package floats on top of the water, place a plate on top of the package to keep the package submerged.
Chef's Tip: Marinating shrimp. When you have an acid such as lemon juice or lime juice in the shrimp marinade, you do not want to marinate them long, as the acidity begins to cook the shrimp (that's how ceviche is made). A short marinade of 20-30 minutes is all you need to add flavor.
Serving Suggestions
- Try them to top risotto , black rice, brown rice, or white rice.
- Chill and use for a shrimp salad with avocado and raspberries.
- Tucked into tortillas for easy shrimp tacos.
- Use for a classic shrimp cocktail. For catering parties, I skewer them onto small bamboo picks and pile them on a platter so finger stay clean, served with homemade cocktail sauce or your favorite jarred cocktail sauce.
- Try them with creamy guacamole, salsa or other sauces, depending on what you are in the mood for.
- For an easy Italian dinner, toss with roasted tomato marinara or this quick tomato pasta sauce and serve over pasta, add big tossed green salad.
- Serve over herbed cauliflower rice for a delicious low-carb dinner.
Recipe FAQs
Shrimp are so versatile and easy to cook, there is not one best way but many terrific ways. Shrimp can be boiled, baked, roasted, simmered in sauce, pan roasted, grilled, poached, sautéed, fried, or broiled all with great success. Just watch your timing and don't over-cook them.
Shrimp are done when they turn pink and are just opaque. Timing depends on the size of the shrimp. Large shrimp take a little longer than smaller shrimp, but none of them take very long. One shrimp tip: don't walk away while they are cooking, as they cook quickly and you don't want them rubbery and over-done. For large shrimp, turn them over half way through the cooking process.
Bake shrimp from 350°F to 425°F (which is more roasting than baking). For a grill, grill shrimp on medium heat. Which ever temperature you choose, the key is to watch the shrimp for doneness as they cook quickly. The higher the temperature, the faster the cooking time. Also the smaller the shrimp, the faster the cooking time. Most shrimp take only minutes to cook, from 5-10.
Simple! Watch your timing. Don't walk away from shrimp or get distracted when they are cooking. Shrimp are done when they just turn pink and opaque, and that grayish raw color is gone. For most shrimp it helps to turn them after a few minutes to insure they are equally done on both sides. When done, remove the pan or dish from the heat source immediately.
More Recipe Ideas With Shrimp
For another tasty shrimp recipe, try these wrapped in Prosciutto and grilled. Make the either long for an entree or short for appetizers.
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📖 Recipe
Baked Shrimp
Equipment
- Microplane zester optional to finely zest garlic
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
- 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
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