This may be the easiest way to get tender, flavorful shrimp—with a crispy, golden crust—on your dinner table in no time!
I always keep a couple of bags of peeled and deveined large shrimp in my freezer, and this recipe for baked shrimp is one of the reasons. When I come across a new preparation for my favorite seafood, I don’t like anything to get in the way of making it as soon as possible (like having to go to the grocery store). And because this recipe takes just minutes from start to finish, there is very little waiting time between deciding to make delectable baked shrimp and eating it.
The flavors in this recipe are bold and surprising, yet they never mask the distinctive taste of the shrimp. Garlic and lemon, paprika and onion powder, and that great little kick from the red pepper flakes combine to create a vibrant flavor profile. And while there are chefs out there who say you should never pair seafood and cheese, the nutty, salty Parmesan that gets golden and crispy in the oven is just divine.
But here’s the greatest gift that baked shrimp brings: It’s the easiest dish to prepare and is ready in no time. All of the ingredients, except the Parm, get mixed in one bowl; then you spread the seasoned shrimp on the baking sheet, sprinkle with the cheese, and bake for 10 minutes or less. That’s it! What does this mean? It means that you can serve baked shrimp within minutes of deciding to make it. Like I do!
Size matters
This recipe for baked shrimp calls for large shrimp, but what does that actually mean? Shrimp size is categorized by the number of shrimp per pound. From largest to smallest, they go something like this: colossal (8-10 per pound), jumbo (11-15), extra large (16-20), large (21-30), medium (31-35), and small (35-45). The reason I say “something like this” is that these numbers can vary, and there are some other size designations as well, such as super colossal and extra small. Determining which size you should purchase depends upon what you are making: Colossal are great for things like stuffed shrimp, jumbo are often featured in shrimp cocktail, and large—as you will see—are perfect for baked shrimp.
How do I store leftovers?
Cooled baked shrimp can be stored in an airtight container in the refrigerator for 2-3 days. To freeze, spread the cooled baked shrimp on a parchment-lined baking sheet and stick it in the freezer for about 20 minutes until the shrimp have hardened; then transfer to a freezer-safe bag and they will keep in the freezer for up to 3 months.
Serving suggestions
Not only are these delicious baked shrimp quick and easy to make, but they’re also incredibly versatile when it comes to meal planning. I love them on top of a Creamy Lemon Pasta as much as I do nestled into a bowl of Baked Creamy Cheese Grits. If I’m serving baked shrimp at a dinner party, I’ll often pair them with Pea And Lemon Risotto, Grilled Asparagus, and a side of citrusy, garlicky Gremolata. But if I’m making baked shrimp as the star of a Southern-inspired weeknight sandwich meal, I’ll lightly toast some Hot Dog Buns, slather them with Delicious Pimento Cheese, and then stuff them with baked shrimp, some Pickled Red Onions, and a few slices of Crispy Fried Green Tomatoes for that irresistible crunch factor.
Baked Shrimp
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 1/2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Red pepper flakes, to taste (optional)
- 3 tablespoons Parmesan cheese, grated
- Chopped parsley, for garnish
Instructions
- Preheat your oven to 400°F.
- In a large bowl, combine shrimp, olive oil, minced garlic, onion powder, lemon juice, paprika, salt, pepper, and red pepper flakes if using. Toss to coat the shrimp evenly.
- Place the shrimp in a single layer on a baking sheet lined with parchment paper. Sprinkle with Parmesan cheese.
- Bake in the preheated oven for 9-10 minutes or until the shrimp are pink and opaque.
- Remove from oven, garnish with chopped parsley, and serve immediately.
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