Ingredients & Substitutions
Here I explain the best ingredients for my baked shrimp recipe, what each one does, and substitution options. For measurements, see the recipe card below.
Shrimp – I used large shrimp, which is typically labeled 31-40. You can make my baked shrimp recipe with other sizes, but the baking time can vary by a few minutes. I get them peeled and deveined (so I don’t have to do it, ha), but look for ones with tails on for the best flavor. Just don’t use the kind that are pre-cooked, or they’ll be too cooked after you bake them! Unsalted Butter – Adds flavor and helps meld the seasonings together. I use unsalted, because it lets me control the salt better, but you could use salted and reduce the amount of added salt by 1/8 teaspoon. You can also use olive oil or avocado oil instead if you prefer. Lemon Juice – Helps tenderize the shrimp (so they’re not rubbery) and masks any “fishy” taste. Sometimes I use bottled as a shortcut, though fresh tastes better. If you like a lot of lemon flavor, you can add 1/2 to 1 teaspoon lemon zest as well. Spices – I use smoked paprika, sea salt, black pepper, and a bit of garlic powder. If you’ve got fresh or jarred garlic, throw in 4-6 minced cloves instead for an extra punch! And don’t forget the optional red pepper flakes if you have some. I add just a pinch, but feel free to crank up the heat if you like it spicy.
How To Bake Shrimp In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
How Long To Bake Shrimp?
Bake shrimp in the oven for 8-10 minutes at 400 degrees F, or until the internal temperature reaches 145 degrees F. You can also broil shrimp instead of baking it — the time is almost the same, sometimes 1 minute shorter. I tested both ways and the baked option was a bit more juicy.
Don’t marinate the shrimp too long. Because the shrimp marinade contains lemon juice, leaving it in there will turn it into shrimp ceviche. 10 minutes is my I-have-no-time sweet spot, but you can go up to 30 minutes. Give ’em some space. Baked shrimp doesn’t require quite as much space as, say, chicken legs or brussels sprouts where you need browning and crispness. But, I still recommend spreading out your shrimp in a single layer. This ensures that they cook evenly and you don’t end up with those dreaded rubbery ones! A baking dish works best for this recipe. You can definitely bake shrimp on a sheet pan, and many recipes do. But for this particular one, I recommend a baking dish because it cooks the shrimp in the garlic butter marinade, which helps it stay juicy. A sheet pan will get you better browning, but you’d need a higher temp for that anyway. Keep an eye on them. Shrimp can go from perfect to overcooked in a blink! The time can vary a bit depending on your oven and the pan you use. I pull mine out as soon as they turn pink and opaque.
Flavor Variations
Want even more kick? Replace the seasonings with 1-2 teaspoons of my Cajun seasoning. Want it cheesy? Sprinkle on some freshly grated parmesan cheese, either at the end or before baking. Want it sweet and crunchy? Hey, there are limits to my classic baked shrimp recipe. 😉 For that you’ll need to make my coconut shrimp instead.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat: Shrimp is tricky to reheat because it gets rubbery easily, but you can bake it for about 5 minutes. I like to add a little extra butter and cover it. Freeze: You can freeze baked shrimp for up to 3 months. Like many foods I freeze, I spread them on a parchment lined baking sheet in a single layer first. Freeze for at least 20 minutes, until partially hardened, then transfer to a zip lock bag for long-term storage.
Serving Suggestions
Baked shrimp recipes can work for so many occasions — romantic dinners, family gatherings, weeknight dinners, you name it! Here are some of my favorite pairings that work for them all: Stuff your shrimp into tacos with some cilantro lime slaw for a quick seafood fix, or chop them up and toss into my avocado shrimp salad for a fresh, easy lunch.
Vegetables – Sauteed broccoli or sauteed zucchini make great stovetop options you can make while you’re baking shrimp in the oven. If you’d rather bake your side dish at the same time, choose one that roasts at the same temperature and rotate the racks halfway through. My roasted cauliflower steaks, asparagus, or ratatoille are good choices for this. Salads – Since shrimp is a light main dish, I love a fresh salad to make a light meal! Try my spring mix salad, pear salad, or creamy cucumber salad with it. Starches – On the other end of the spectrum from salad, turn this dish into comfort food with a starch. Roasted potatoes, rice, or your favorite pasta make easy, hearty options (with the garlic butter sauce drizzled on top, mmm!), but I tend to opt for lighter zucchini noodles, cauli rice, or cauliflower mashed potatoes.
More Easy Shrimp Recipes
I’ve come a long way from my days of doubting shrimp! Here are some of my (many) other shrimp recipes you can try:
My Baking Dish For This Recipe
This baking dish is not only functional, but also gorgeous, so I can just pull it out of the oven and plop it straight on the table. Less cleanup and more compliments! Please enter your first name for your account. Your saved recipe will also be sent to your email.
