This easy Oven Baked Shrimp Recipe creates succulent and delicious shrimp in under 10 minutes. So whether you are looking to make shrimp for an appetizer, for tossing on salads, pastas, and so much more you have come to the right place! The perfect way to do that is learning how to bake shrimp in the oven!
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Easy Oven Baked Shrimp
Today I wanted to get back to basics and share something simple. I think that a lot of times people over complicate food and meals, I know I do. Not every meal has to be a gourmet feast for the family. Meals can be simple, a simple protein, vegetables, starches. So with that philosophy today I wanted to share with you how easy it is to make Oven Baked Shrimp.
I was about to tell you the absolute best thing about oven baked shrimp and then I realized there is 2 best things about it!
First, Easy & Fast. Once the shrimp is clean you put it on a sheet pan, place it in the oven, and less then 10 minutes it is ready to eat.
Second, customization! I am going to give you the basics, so once you know how to do it you can make all the things!
So lets look at what you need to bake shrimp in the oven.
Shrimp. A food staple recognized all over the world, known as prawns to some, these little sea creatures have been providing food for centuries. You will find many different sizes at the store, so that is why the cooking time is a little wide open, luckily shrimp is easy to tell when it is done. You can use this method for all sizes, from small to jumbo, you will just have to watch for doneness.
So how do you know a shrimp is done? Most varieties of shrimp will start out gray and translucent. The shrimp will be done when it is no longer translucent and turned pink, it also harden slightly.
So what else do you need to bake shrimp? Not much:
Olive Oil (or butter or other neutral oils). I am a solid olive oil fan but butter is also fabulous on shrimp. The different fats can also be changed depending on and if and what you are seasoning it with!
For basic shrimp you’ll want to add a little salt and pepper, and the better salt & pepper, the better it will taste. So I recommend a good sea salt and freshly cracked black pepper.
BUT WAIT! You really can use this method and flavor the shrimp however you wish! Here are some flavor examples:
• use butter, lemon, and garlic for a classic shrimp flavor
• use spices to adjust the flavors, I like to use oregano and serve this along side greek salad, or add some cayenne & chili pepper for some spice
• add some taco or blackened seasoning and make shrimp tacos
• shortly marinate in teriyaki or soy sauce for an Asian zing
See, so many options! So let’s take a look at how easy it is to bake shrimp.
Preheat the oven to 350º F to bake the shrimp. And if you want to make clean up a little easier go ahead and line the sheet pan with tin foil.
If you haven’t cleaned the shrimp yet do that, take the shells off. Tails don’t have to come off, if you are serving as an appetizer it might be better to leave them on, if you are serving the shrimp in something, take them off. Then pat the shrimp dry with a paper towel.
Add olive oil to the shrimp and toss to coat. Depending on how you are seasoning your shrimp you can either toss them in the seasoning now or after the shrimp are already on the pan.
Arrange shrimp in a single layer onto a sheet pan. Sprinkle with salt and pepper (if making plain or other seasonings can be added here too).
Transfer to the oven and bake 7-10 minutes until shrimp is pink and no longer translucent.
And there you have it serve immediately!
TIPS & TRICKS:
• I love to make shrimp to go with large salads, one of my favorite tricks is to use the dressing as a quick marinade. For example I would serve this with my Two Bean Mediterranean Salad or my Greek Quinoa Chickpea Salad, make a extra side of dressing and use it as a quick marinade for the shrimp
• I would recommend removing the shell for easier eating, but you can cook the shrimp the same way with the shell on, you’ll just need to remove it before eating it. I’ve cooked it this way before when I was in a big hurry and it turned out just fine
You Might Also Like:
- Shrimp Stir Fry
- Easy Southwest Chicken
- Grilled Shrimp Salad with Avocado and Oranges
- Shrimp Banh Mi with Quick Pickled Vegetables
- Slow Cooker Gumbo
- 1 pound shrimp, shells removed & deveined*, tail on is okay
- 1 tablespoon olive oil
- salt & pepper
- Preheat oven to 350º F. Optionally line sheet pan with tin foil for easy clean up.
- Pat shrimp dry with a paper towel, add olive oil and toss to coat.
- Arrange shrimp in a single layer onto a sheet pan. Sprinkle with salt and pepper**.
- Transfer to the oven and bake 7-10 minutes until shrimp is pink and no longer translucent.
*while I would recommend removing the shell for easier eating, you can cook the shrimp the same way with the shell on, you'll just need to remove it before eating it. I've cooked it this way before when I was in a big hurry and it turned out just fine.
** If you are making plain shrimp I recommend good quality salt, like sea salt and freshly cracked pepper, it can make a big difference. OR play around with your own favorite seasonings
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 239mgSodium: 1148mgCarbohydrates: 10gFiber: 0gSugar: 0gProtein: 27g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.