Baked Shrimp

This 20-minute recipe for baked shrimp with butter (or olive oil), garlic, and parmesan is a staple in my house.

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.

Ingredients

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• 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.

The Best Shrimp Size for Baking

As mentioned above, I typically use large shrimp when making this recipe. This size means that there are 31-40 shrimp per pound.

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, and 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. 

Variations

• Sometimes, I use olive oil instead of butter. Ghee is another tasty option. I like the rich, nutty flavor it adds.
• You can add more spices. I like adding a pinch of dried thyme; paprika is also excellent in this recipe. You can add ½ teaspoon.
• Instead of garlic powder, you can toss the shrimp with a teaspoon of minced fresh garlic.

Baked Shrimp Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

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 dry-grated parmesan. 

Bake until the shrimp are pink and opaque, about 8 minutes.

Transfer the shrimp to a serving platter and spoon the pan juices on top. Serve immediately. 

Expert Tips

• The best way to ensure the shrimp are not dry and stringy is to cook them in high heat and avoid overcooking them. That's why I use a hot oven (400°F) and bake them for just 8 minutes.
• If your shrimp are very cold (this can happen if you just defrosted them), the melted butter will harden when it touches them. In this case, it's better to use olive oil.

Recipe FAQs

Serving Suggestions

Storing Leftovers

You can keep the leftovers in the fridge in a shallow, airtight container for up to three days.

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 like this:

More Shrimp Recipes

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Recipe Card

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Perfectly Baked Shrimp

This 20-minute recipe for baked shrimp with butter (or olive oil), garlic, and parmesan is a staple in my house. It's the ultimate weeknight dinner!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 305kcal

Author: Vered DeLeeuw

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 ½ pound raw shrimp large, peeled and deveined
• ▢ ¼ cup butter melted (or olive oil)
• ▢ 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
• ▢ ¼ teaspoon black pepper
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon crushed red pepper
• ▢ ¼ cup parmesan cheese dry-grated

Instructions

• Preheat your oven to 400°F.
• Arrange the shrimp in a single layer on a large, rimmed, broiler-safe baking sheet. 
• Pour the melted butter on top of the shrimp and toss to coat. 
• Sprinkle the shrimp with kosher salt, black pepper, garlic powder, crushed red pepper, and dry-grated parmesan. 
• Bake until the shrimp are pink and opaque, about 8 minutes. If you want the parmesan to brown, finish by broiling them for about 1 minute. 
• Transfer the shrimp to a serving platter and spoon the pan juices on top. Serve immediately. 

Video

Notes

• Need to defrost your shrimp? Fill a large bowl with cool water. Add the shrimp. Replace the water once or twice, gently separating frozen shrimp that have stuck to each other. They should be fully defrosted in about 10 minutes. Drain them using a colander, then dry them on paper towels.
• If your shrimp are very cold (this can happen if you just defrosted them), the melted butter will harden when it touches them. In this case, it's better to use olive oil.
• You can keep the leftovers in the fridge, in a shallow, airtight container, for up to three days. 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 

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Nutrition per Serving

Serving: 0.25recipe | Calories: 305kcal | Carbohydrates: 1g | Protein: 36g | Fat: 16g | Saturated Fat: 9g | Sodium: 706mg

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