Baked Shrimp

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Until I met my husband back in 2006, shrimp was the protein I didn’t know I could actually like. I’d take lobster or crab legs any day, but so many shrimp recipes I tried came out rubbery! Lucky for me, Oleg loved it so much that I had to figure out how to cook it. And when I realized that I could make juicy, flavorful baked shrimp (without that rubbery factor), I never looked back. I’ve made it so many ways since then and have come to love it. But this easy oven baked shrimp recipe? It’s the one that did it — and it just might do the same for you, whether you’re an avid shrimp fan or just dipping your toes in.

Why You’ll Love My Baked Shrimp Recipe

• Buttery, garlicky goodness – Each shrimp is bathed in a rich, garlicky marinade that caramelizes ever so slightly when baked. The flavor is similar to my stovetop garlic butter shrimp, but here I keep things even more hassle-free by tossing the shrimp in the oven.
• Juicy, not rubbery – It’s actually quite easy to achieve this with the right baking time, but even more so with the garlic butter sauce I use for these! The result? Buttery, juicy shrimp. Every time.
• Just 5 core ingredients – Plus salt and pepper. And maybe an optional mini shower of crushed red pepper flakes for a kick. You’ve likely got the ingredients sitting in your pantry. As always, simple is my jam!
• Quick and effortless – My oven baked shrimp is one of the easiest seafood dishes you can whip up! With just a few minutes of prep, a quick 10-minute marinade, and less than 10 minutes in the oven, it’s the perfect healthy dinner for a busy night. In fact, it’s so simple that even my kids can help with this one!
• Versatile – While this dish is fast enough for weeknights, it also feels fancy enough for special occasions. If you want to go all out, it’s the perfect match for my surf and turf or zesty garlic aioli.

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.

1. Mix the seasonings. In a large bowl, whisk together the melted butter, lemon juice, smoked paprika, garlic powder, salt, pepper, and crushed red pepper flakes.
2. Marinate the shrimp. Pat them dry with paper towels first, which allows them to absorb more of the marinade and stay more juicy inside when baking. Add the shrimp to the bowl, stir to coat, and let it marinate. (See my tips below on marinating time!)

3. Let your oven do its thing. Transfer the shrimp to a large baking dish. Pour any marinade left in the bowl over the top. Bake shrimp in the oven until opaque. Garnish with a sprinkle of fresh parsley and lemon wedges, if desired.

My Recipe Tips

• 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.

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.

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.

Leftover Ideas:

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.

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:

• 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:

Air Fryer Shrimp

Grilled Shrimp Skewers

Shrimp Fajitas

Sauteed Shrimp

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!

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Recipe Card

5 from 23 votes

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Baked Shrimp (Easy Recipe)

Make this juicy, buttery, and super easy oven baked shrimp recipe in a flash! All you need is shrimp, butter, lemon, and a few common spices.

Prep: 5 minutes

Cook: 10 minutes

Marinating Time: 10 minutes

Total: 25 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Large shrimp  (peeled and deveined, preferably tails left on) ▢
• 1/4 cup Unsalted butter (or olive oil) ▢
• 1 tbsp Lemon juice ▢
• 3/4 tsp Smoked paprika ▢
• 3/4 tsp Garlic powder ▢
• 3/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢
• 1/4 tsp Crushed red pepper flakes (optional; or more if you want it spicy) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the shrimp dry with paper towels.

2. In a large bowl, whisk together the melted butter, lemon juice, smoked paprika, garlic powder, salt, pepper, and crushed red pepper flakes.

3. Add the shrimp to the bowl and stir to coat. Marinate the shrimp for 10 minutes. (Do not let the shrimp marinate for more than 30 minutes.)

4. Meanwhile, preheat the oven to 400 degrees F (204 degrees F).

5. Arrange the shrimp in a single layer in a large baking dish. Scrape any marinade left over in the bowl over the shrimp. (It will have solidified by this point, which is fine.)

6. Bake shrimp in the oven for 8-10 minutes, until opaque.

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Maya’s Recipe Notes

Serving size: 1/4 pound, or 1/4 of the entire recipe

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 186

Fat 12.7g

Protein 15.7g

Total Carbs 1.8g

Net Carbs 1.6g

Fiber 0.2g

Sugar 0.1g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

Course: Main Course

Cuisine: American

Keywords: baked shrimp, baked shrimp recipe, oven baked shrimp, shrimp in the oven

Calories: 186 kcal

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Try More Of My Recipes

• 
  Coconut Shrimp
• 
  Garlic Butter Shrimp
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  Mexican Shrimp Cocktail
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  Sauteed Asparagus

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