Easy Oven Baked Shrimp (15 minutes)
Shrimp is one of those ingredients that can turn a simple dinner into something special without much extra work. This oven-baked shrimp recipe is easy to prepare, cooks in minutes, and pairs beautifully with everything from buttery rice to a fresh salad. Whether you’re putting together a quick family dinner or setting out an appetizer for guests, this recipe is always a fan favorite!
Ingredients
- 1 lb large raw shrimp peeled and deveined
- 3 Tbsp olive oil
- ½ tsp salt or to taste
- ¼ tsp ground black pepper or to taste
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- If needed, peel and devein the shrimp, removing the tails if desired.* Pat the shrimp dry with paper towels.
- Arrange the shrimp in a single layer on the prepared baking sheet. Drizzle with olive oil and season evenly with salt and black pepper.
- Bake for 7-9 minutes, or until the shrimp turn pink and opaque. Avoid overcooking, as shrimp can become tough and rubbery.
- Serve immediately with your favorite sides, dipping sauce, or a squeeze of fresh lemon.
- Serve, and enjoy!
Notes
- Shrimp tails: Remove the tails for easier eating in bowls, salads, or pasta dishes. Leave them on for a shrimp cocktail or appetizer presentation.
- Cooking time: Cooking time depends on shrimp size. Check for doneness early to keep them tender and juicy.
Small: 5-6 minutes
Large: 7-8 minutes
Extra large: 9-11 minutes
Jumbo: 12-15 minutes
- Pat dry: Use paper towels to remove excess moisture from the shrimp so the olive oil and seasonings stick better.
- Arrange evenly: Spread the shrimp in a single layer on the baking sheet, leaving a little space between them for even cooking.
- Keep an eye on the time: Shrimp cook quickly, so check them near the end of the baking time to keep them tender and juicy.
- Serve immediately: For the best texture, serve the shrimp straight from the oven while they're still warm and tender.
- Refrigerate: Let the leftover shrimp cool, then refrigerate in an airtight container for up to 3 days.
- Freeze: Store cooked shrimp in a freezer-safe container for up to 3 months. Keep in mind that the texture may change slightly once thawed.
- Reheat: Warm the shrimp in a 300°F oven just until heated through, checking frequently to prevent them from becoming rubbery.