Baked Shrimp

These easy Baked Shrimp can be served as a standalone dish, an titbit or as part of a main course. They can be enjoyed fresh and hot from the oven over a bed of rice or served at room temperature with picks as a succulent seafood starter.

Easy Baked Shrimp Recipe

This easy Baked Shrimp Recipe is simple unbearable for a weekday meal but impressive unbearable for company. It comes together in minutes then cooks beautifully in the oven. How to make Baked Shrimp: (Scroll lanugo for full printable recipe.)

• Preheat oven to 450°F . Lightly grease a sultry dish or rimmed sheet pan.
• Marinade – Combine the olive oil, lemon juice, teriyaki or soy sauce, honey, seafood seasoning, salt and garlic. Add 1/2 fresh parsley. Stir well to combine.
• Shrimp – Place the shrimp in the medium bowl. Add the marinade and stir well until shrimps are evenly coated. Let stand for well-nigh 15 minutes to indulge the flavors to meld.
• Transfer to Dish – Transfer the shrimp to the prepared sultry dish arranging them in a single layer. Pour any remaining marinade over the shrimp.
• Bake – Torch per the recipe until the shrimp are pink and opaque. Be shielding not to overcook them, as they can wilt rubbery.
• Once the shrimp are cooked, remove them from the oven. Serve immediately garnished with reserved parsley and lemon wedges on the side.

How to Make the BEST Baked Shrimp

• Ingredients you’ll need to make homemade Baked Shrimp: Large shrimp peeled and deveined (tails intact), olive oil, fresh lemon juice, teriyaki or soy sauce, honey, seafood seasoning i.e. Old Bay or Seafood Magic, salt (adjust to taste), garlic, unappetizing leaf parsley and lemon wedges for garnishing.
• Kitchen tools you’ll need: A sultry dish is essential for sultry the shrimp in the oven. You can use a sultry pan, glass or ceramic dish, typically virtually 13×9 inches in size. You’ll need a large trencher to combine the marinade ingredients and toss the shrimp in it. Measuring spoons are handy for virtuously measuring the quantities of ingredients, such as olive oil, lemon juice, paprika, soy sauce and honey. You’ll need a garlic mincer or a pocketknife to mince the garlic cloves. If you have a lemon squeezer, it can make extracting juice from fresh lemons easier. However, you can moreover squeeze the lemons by hand and strain the juice to remove any seeds. You’ll need a basting skim or spoon to evenly stratify the shrimp with the marinade.
• Shrimp Selection: Use fresh or thawed shrimp for the weightier savor and texture. If using frozen
  shrimp, make sure to properly thaw them surpassing marinating.
• Marinating Time: While the recipe suggests marinating the shrimp for well-nigh 15 minutes, you can proffer the marinating time up to 30 minutes for increasingly savor absorption. Stave marinating for too long as the venom in the lemon juice can start to melt the shrimp, resulting in a tougher texture.
• Seasoning Variations: Feel self-ruling to experiment with spare seasonings or spices to customize the savor of your baked shrimp. For example, you can add a pinch of cayenne pepper for a bit of heat, or sprinkle some grated Parmesan cheese over the shrimp during the last few minutes of sultry for a cheesy crust.
• Test for Doneness: Keep a tropical eye on the shrimp while sultry to stave overcooking. Shrimp
  cook quickly, and overcooked shrimp can wilt rubbery and lose their tenderness. The shrimp should turn pink and opaque when fully cooked.
• Serving Suggestions: Baked shrimp can be served as a standalone titbit or as part of a main course. You can serve them with lemon wedges for an uneaten splash of citrus flavor. Additionally, consider serving the shrimp over a bed of rice or pasta, slantingly a fresh salad, or as a filling for tacos or wraps.
• Fresh Herbs: Fresh parsley is used in this recipe for garnish, but you can use other herbs like
  cilantro, basil, or dill for widow freshness and aroma. Sprinkle the herbs over the shrimp just
  before serving.
• Cooking Time Variations: The suggested sultry time in the recipe is a unstipulated guideline.
  Depending on the size and thickness of your shrimp, they may melt slightly faster or slower.
  Adjust the cooking time therefrom to ensure they are cooked through but not overdone.
• Easy Baked Shrimp are weightier made and eaten fresh. Shrimp isn’t platonic for reheating.

More Seafood Recipes to Make

• Creole style Crawfish Etouffee.
• Easy crispy Baked Flounder cooks in the oven in no time flat.
• Throwdown a Slow Cooker Shrimp Boil with all the fixings.
• Tuna Macaroni Salad is an all time favorite you can serve as an entree or a side dish.
• Shrimp Po’boys can be dressed just the way you like them.
• Baked Teriyaki Salmon with vegetables that torch on the same pan!
• Crab Macaroni and Cheese is a holiday must make recipe.
• Shrimp Cocktail with a homemade cocktail sauce and bonus lemon dill sauce for dipping.
• Raw Oysters on the Half Shell from Food Network.

Helpful Kitchen Items:

• Sheet Pan
• Cutting Board
• Olive Oil Dispenser
• Kitchen Utensils

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