It’s the ultimate weeknight dinner - easy, fast, and delicious. Everyone loves it - grownups and kids! I often cook shrimp and enjoy recipes such as grilled shrimp, sauteed shrimp, and shrimp salad. This baked shrimp recipe is especially good. It’s a family favorite! The shrimp are simply seasoned and then baked to perfection. They are excellent when freshly baked, and the leftovers are delicious in salads.
Instructions
Storing Leftovers
Recipe Card
Raw shrimp: I use large shrimp, peeled and deveined. The tails can be on or off. Melted butter: I use unsalted butter in this recipe. To season: Kosher salt, black pepper, garlic powder, and red pepper flakes. Grated parmesan: It’s best to use finely grated parmesan and not coarsely shredded.
Preheat your oven to 400°F. Arrange the shrimp in a single layer on a large, rimmed, broiler-safe baking sheet. Pour melted butter or olive oil over the shrimp and toss to coat. Sprinkle the shrimp with kosher salt, black pepper, garlic powder, crushed red pepper, and grated parmesan. Transfer the shrimp to a serving platter and spoon the pan juices on top. Serve immediately. It’s OK to use other sizes, slightly adjusting the baking time:
Medium shrimp (51-60 per pound) will need 6-7 minutes in the oven. Extra-large shrimp (21-25 per pound) will need around 9 minutes. Jumbo shrimp (16-20 per pound) will need about 10 minutes.
Shrimp are done when their flesh turns from gray and translucent to pink or orange and opaque. Another hint is that their tails will slightly curl when they are done, but not overly so. When they’re overcooked, their tails curl into a tight circle.
Zucchini casserole Broccoli tots Roasted carrots Baked shiitake mushrooms Roasted asparagus Jicama fries Roasted cabbage Loaded mashed cauliflower
Reheat them gently, covered, in the microwave at 50% power. Or serve them cold with cocktail sauce or sriracha mayo for dipping. They are also excellent when served cold in a salad, as shown in the photo below.
