Thanks to this delicious Baked Shrimp recipe, you can have dinner on the table in just 20 minutes!
There’s nothing better on a busy weeknight than a dinner you can get on the table in under 30 minutes. With this baked shrimp recipe and the side dishes I share in the serving suggestions, that’s precisely what you will have. That leaves the rest of the evening free to enjoy with your family.
Shrimp is an amazingly versatile, healthy protein that requires minimal effort and time. Unlike a roast, which requires time and planning, most shrimp dishes come together relatively fast. They are ideal for those hectic nights, last-minute meals, or even when you want a high-protein snack. After all, you need only pick them up by the tail and take a bite. That’s why I love keeping steamed shrimp and cocktail sauce on hand for a midday pick-me-up. I’ve also shared a simple recipe for steamed shrimp that you can check out for even easier preparation.
Baking shrimp opens up a world of flavor opportunities. While this recipe uses a simple mixture of garlic, lemon juice, salt, black pepper, and onion powder, you can switch up the seasonings to go with other dishes. For example, if you want to serve an Asian-style meal, marinate the shrimp in a mixture of four tablespoons of soy sauce, gluten-free tamari, coconut aminos, or teriyaki sauce combined with one tablespoon of rice vinegar for 10 minutes. Remove the shrimp from the marinade, roll them in panko breadcrumbs, and bake as directed in the recipe below.
You can also add one to two teaspoons of Italian seasoning to our recipe to serve these shrimp with your favorite pasta dish. For Mexican-style shrimp, perfect for fajitas and tacos, add one teaspoon each of chili powder and smoked paprika and one-half teaspoon each of oregano, coriander, and cumin to the bowl with the shrimp and other seasonings in our recipe. You can even add some sliced onions and bell peppers, mix well, and place everything on the baking sheet for the easiest shrimp fajitas you will ever make.
The easy way to peel and devein shrimp
There are two quick and easy methods of peeling shrimp. The first requires only your hands, as you turn the shrimp upside down, exposing the belly and legs. Using your thumbs, crack open the underside of the shell and pull it off from the shrimp’s body. The other method uses a pair of kitchen shears to snip down the top of the shell rather than the belly. Once you cut all the way through, use your fingers and thumbs to pull the shell from the shrimp. At this point, you can either leave the tail attached or pull it off with your fingers.
Now that you’ve peeled the shrimp, it’s time to remove the vein (intestinal tract) that runs down the length of the shrimp. This long, dark string is often gritty and unsightly in your finished dish. Using a sharp paring knife, make a long slit down the back of the shrimp and then use the tip of the blade to pull out the vein. Wash the shrimp under cool water to remove any last traces.
How do I store leftovers?
Allow leftover baked shrimp to cool to room temperature, but don’t leave them sitting out more than 2 hours. Refrigerate the shrimp in an airtight container for up to 3 days. Leftover shrimp can be enjoyed cold or rewarmed gently in a 350°F oven or a skillet over medium-low heat. I don’t recommend reheating shrimp in a microwave, as they can become rubbery.
You can freeze the chilled shrimp within 2 days of baking by placing each shrimp on a parchment-lined baking sheet (not touching one another) and flash-freezing them for about 1 hour. Once frozen, transfer the shrimp to a zippered freezer bag for up to 3 months, removing all the air from the bag. Defrost them overnight in the refrigerator.
Serving suggestions
For a quick, easy dinner like baked shrimp, you want side dishes you can throw together while the shrimp cooks. Place a pot of salted water on the stove before you start your shrimp, and bring it to a boil for this delicious and light Spinach Pasta Salad. Packed with fresh spinach and tomatoes, you need nothing more for a nutritious meal. If you want to skip the carbs, try this refreshingly crisp Asparagus Salad Recipe. Some delicious hot side dishes include Garlic Green Beans, Roasted Carrots And Asparagus (put them in the oven five to 10 minutes before the shrimp), and Air-Fryer French Fries.
Baked Shrimp
Ingredients
- 16 ounces large shrimp thawed, peeled, and deveined
- 1 1/2 tablespoons olive oil
- 2 garlic cloves minced
- Juice of 1 lemon
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- Chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F. In a medium bowl, add the shrimp, olive oil, minced garlic, lemon juice, salt, black pepper, and onion powder. Toss until the shrimp are evenly coated. Then, spread the shrimp in a single layer on a baking sheet.
- Place the baking sheet in the center of your oven and bake for 8 to 10 minutes, until the shrimp turn pink and opaque. Remove from the oven, garnish with chopped fresh parsley, and serve with lemon wedges.
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