When we have last minute guests or I’m looking for an easy dinner to get on the table quick, I turn to one of my favorite recipes I keep in my back pocket – easy oven roasted shrimp. I feel kind of like Bubba when it comes to all the ways I’ve prepared shrimp. They all have been tasty, but no recipe can hold a candle to this simple way to cook and enjoy shrimp.
I found this recipe in one of my favorite Ina Garten cookbooks and I’ve made it this way ever since. Oven roasted shrimp can be made as an easy appetizer or to add into any dish calling for cooked shrimp. I’ve added it to risotto, salads, quesadillas, tacos, pastas and more.
This always makes an appearance on the New Year’s Eve buffet table, and is perfect for backyard barbecues.
The best part of this oven roasted shrimp recipe? I only need shrimp, olive oil, salt & pepper. That’s it.
Oven Roasted Shrimp
Because this dish is cooked in the oven, it’s a nice change of pace to surprise guests with a warm shrimp cocktail. No need to create a mess with a bowl full of ice cubes. I also like to use extra large shrimp, it’s more filling and rarely are there any leftovers!
You can easily double this recipe or use any size shrimp you like, just adjust cooking time accordingly.
Try this for your next gathering or recipe that calls for cooked shrimp! You’ll be the hit of the party!
- 1 16oz. bag Frozen Extra Large Jumbo Shrimp
- 1 Tablespoon Olive oil
- 1 tsp kosher salt
- 1 tsp fresh cracked pepper
- Preheat oven to 400 degrees
- Thaw shrimp according to package directions. Peel & devein if necessary. Leave tails on or take off completely; your preference.
- Place on a sheet pan in one layer, giving enough space on pan.
- Drizzle olive oil over top of shrimp, then salt and pepper.
- Place in oven and cook for 8-10 minutes, just until pink and firm.
- Serve with your favorite cocktail sauce or add to any dish calling for cooked shrimp.
*This recipe is adapted from Ina Garten’s recipe found in her cookbook Barefoot Contessa Back to Basics.
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