Fast, flavorful, and simply delicious—Baked Shrimp is your new dinnertime MVP.
I love a recipe that punches above its weight, and baked shrimp does just that. The first time I tried baking shrimp instead of tossing it in a hot skillet, I was skeptical. Would it overcook? Would it taste flat? But the moment I pulled the pan from the oven and saw those plump, pink shrimp glistening with garlic and chili oil, I was sold. In just about 20 minutes, you get tender, juicy shrimp with a touch of snap, perfectly seasoned and ready to pair with just about anything.
Shrimp is a staple in coastal kitchens around the world, celebrated for how fast it cooks and how well it plays with bold flavors. While sautéing and boiling tend to get most of the love, baking deserves a spot in the rotation. It’s splatter-free, hands-off, and gives you a beautifully even cook that highlights shrimp’s naturally sweet flavor. It also lets you layer in flavor with minimal effort—just toss, bake, and dig in.
This version leans on a short list of bold ingredients—garlic, chili flakes, and Parmesan—for savory depth, a subtle kick, and golden edges that taste like they came straight from a cast iron pan. Whether you serve it over cauliflower rice, toss it into pasta, or pile it into lettuce cups, these shrimp are an easy win any night of the week.
Is Baked Shrimp Healthy?
Yes, baked shrimp is a healthy, high-protein dish that fits into a variety of eating styles, including low-carb, gluten-free, and Mediterranean diets. Shrimp are a natural source of iodine and selenium, plus they’re low in calories and fat.
What Are Deveined Shrimp, And Do I Have To Devein Them?
When recipes call for deveined shrimp, they’re referring to the dark line that runs down the back of each shrimp, which is the shrimp’s digestive tract. While it’s not harmful to eat, it can have a gritty texture and slightly muddy flavor, so most cooks remove it for better presentation and taste. Many grocery stores sell peeled and deveined shrimp, which saves you time, but if you’re prepping from scratch, all you need is a small knife or shrimp deveiner to do it at home. Gently run the knife along the back of the shrimp to make a shallow cut, then lift out the vein with the tip of the knife or rinse it away under cold water.
How Do I Store Leftovers?
Let the shrimp cool to room temperature, then transfer them to an airtight container and refrigerate for up to 3 days. For longer storage, freeze the cooked shrimp in a single layer on a baking sheet, then transfer to a freezer-safe bag—this keeps them from sticking together. Reheat gently in the oven or a skillet to avoid overcooking.
Serving Suggestions
Try baked shrimp with Keto Almond Flour Bread for dipping in any leftover juices, Cilantro-Lime Instant-Pot Rice for a burrito bowl-style dinner, or Pomegranate- Persimmon Salad for a fresh, colorful plate. They’re also delicious tossed with Spinach Pasta, tucked into lettuce cups, or served over spiralized zucchini for a low-carb twist.
If you’re looking to experiment further, check out Quick-Boiled Shrimp and Easy Poached Shrimp for different techniques that highlight shrimp in new ways.
Ingredients
- 1½ pounds large shrimp peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F and lightly grease a baking dish.
- In a bowl, toss the shrimp with the olive oil, minced garlic, paprika, red pepper flakes, salt, and pepper until evenly coated.
- Transfer the shrimp to the prepared baking dish in a single layer and sprinkle with the grated Parmesan cheese.
- Bake for 10-12 minutes, or until the shrimp are pink and opaque. Serve with lemon wedges and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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