Oven Baked Shrimp
This oven baked shrimp recipe is one of our absolute favorite protein sources for busy weeknights! Ready from start to finish in just 20 minutes, the shrimp are full of lemony, garlicky flavors and turn out tender and delicious every single time with just a handful of healthy ingredients. They’re the perfect addition to pasta, salads, and more!
Admittedly, we don’t eat shrimp all that often. We love it in our one-pot gumbo jambalaya but rarely make it at home otherwise. And we don’t know why. It’s one of the easiest proteins, ever! Even easier than crockpot shredded chicken or juicy baked chicken breasts because of how fast it cooks.
So, we’re making an effort to add more shrimp to our diets, starting with this oven baked shrimp recipe. It’s lemony, garlicky, savory, and truly so tasty. It’s perfect for fancy date nights but simple enough for busy weeknight dinners. No matter how you serve it, you really can’t go wrong.
Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete details!
- Shrimp – You’ll need one pound of medium shrimp for this recipe. Fresh or frozen works. Just make sure they’re completely thawed and patted dry and peeled and deveined.
- Oil – We use light olive oil as the base of the marinade, allowing all the ingredients to cling to the shrimp without overpowering the taste. However, if you prefer a slightly stronger, peppery flavor, regular olive oil also works. Or, use melted butter for a richer flavor.
- Lemon – Fresh lemon juice helps tenderize the shrimp and adds a pop of bright, refreshing flavor. Bottled lemon juice will also work, but the flavor just isn’t quite the same.
- Garlic – Use fresh garlic cloves, not pre-minced garlic, for the best taste. Feel free to add a dash of red pepper flakes if you want a touch of heat, too!
- Spices – Salt, pepper, and paprika add a savory flavor with lots of depth and just a hint of heat.
How to Bake Shrimp in the Oven
- Marinate the shrimp. Toss all the ingredients in a bowl, making sure to coat the shrimp completely. Set aside to marinate at room temperature. There’s no need for the fridge. Don’t let the shrimp marinate for more than 10 minutes, though, or it will start to “cook” and become rubbery!
2. Bake. Spoon the shrimp onto a sheet pan or baking dish lined with aluminum foil, arranging them in a single layer and letting any excess lemon sauce drip off. Bake in a hot oven just until the shrimp are opaque pink and cooked through. The exact cooking time will vary slightly depending on the size of shrimp and your oven.
3. Serve. Sprinkle fresh parsley or your favorite herbs, such as oregano or parsley, on top, and enjoy your cooked shrimp warm!
Our Favorite Ways to Serve
Our absolutely favorite way to serve this oven baked shrimp is with pasta! It’s fabulous with shrimp linguine. However, it’s also delicious spooned over rice with veggies like Balsamic Brussels sprouts or added to a kale broccoli slaw salad or a Greek mason jar salad.
More Easy Main Course Recipes
Oven Baked Shrimp Recipe
Equipment
Ingredients
- 1 lb raw medium shrimp, peeled and deveined
- 2 Tablespoons light olive oil
- Juice of one lemon (about 2-3 tablespoons)
- 2 teaspoons minced garlic, 2 cloves
- 1 teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Optional Topping: 2 Tablespoon parsley, freshly chopped
Instructions
- Preheat the oven to 400°F (200°C). Cover a rimmed sheet pan with aluminum foil.
- In a small bowl, combine the shrimp, olive oil, lemon juice, garlic, paprika, salt, and pepper, and set aside to marinate for 10 minutes.1 lb raw medium shrimp, peeled and deveined, 2 Tablespoons light olive oil, Juice of one lemon (about 2-3 tablespoons), 2 teaspoons minced garlic, 2 cloves, 1 teaspoon paprika, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Spoon the shrimp onto the sheet pan (don’t pour the sauce onto the pan) in a single layer. Bake for 10 minutes or until the shrimp is pink and cooked through.
- If desired, sprinkle with fresh parsley and serve warm.Optional Topping: 2 Tablespoon parsley, freshly chopped
- Store leftovers in the fridge in an airtight container for up to 3 days.
Notes
Nutrition
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