I make this easy baked shrimp when I want something quick, fresh, and full of flavor without spending too much time in the kitchen. The combination of lemon and smoky spices creates a light yet satisfying dish that works perfectly for a weeknight dinner.
Why You’ll Love This Recipe
I love how fast this recipe comes together from start to finish. It only takes about 15 minutes, which makes it perfect when I don’t feel like cooking for long. The flavors are bright and balanced, with the lemon adding freshness and the smoked paprika bringing a subtle depth. I also appreciate that it’s a healthy option, packed with protein and naturally low in carbs. Cleanup is simple too since everything bakes in one dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb large peeled and deveined shrimp with tails on (31–40 per pound)
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 tsp garlic powder
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp ground black pepper
Directions
I start by preheating the oven to 350°F (175°C) so it’s ready to go.
I pat the shrimp completely dry using paper towels, which helps them roast properly instead of steaming.
In a large bowl, I whisk together the olive oil, lemon juice, garlic powder, salt, smoked paprika, and black pepper until everything is well combined.
I add the shrimp to the bowl and toss them until they are evenly coated with the marinade.
I transfer the shrimp and all the marinade into a 9×13-inch baking dish, spreading them into a single even layer so they cook evenly.
I bake them for about 9 to 13 minutes, just until the shrimp turn pink and opaque. I keep an eye on them because overcooking can make them rubbery.
Servings and timing
I usually get 4 servings out of this recipe.
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Each serving is 220 kcal, which makes it a light but satisfying meal.
Variations
I sometimes switch things up depending on what I have at home. I like adding a pinch of chili flakes when I want a bit of heat. Fresh minced garlic can replace garlic powder for a stronger flavor. I also enjoy tossing in some chopped parsley or cilantro after baking for a fresh herbal touch. If I want a more Mediterranean feel, I add a sprinkle of oregano.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer to warm the shrimp gently in a pan over low heat or in the oven for a few minutes. I avoid microwaving too long because shrimp can become tough quickly.
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FAQs
Can I use frozen shrimp?
I can use frozen shrimp, but I make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.
How do I know when the shrimp are done?
I look for the shrimp to turn pink and opaque. They also curl slightly, which is a good sign they are cooked.
Can I remove the tails before baking?
Yes, I can remove the tails if I prefer easier eating, but I sometimes leave them on for presentation.
What can I serve with baked shrimp?
I like serving this with rice, pasta, a fresh salad, or even roasted vegetables for a complete meal.
Can I double the recipe?
I can double it easily, but I make sure not to overcrowd the baking dish. Using two dishes helps the shrimp cook evenly.
Conclusion
I find this easy baked shrimp recipe to be one of the most reliable and flavorful quick meals I can make. It’s simple, healthy, and versatile enough to fit into any busy day. Whenever I need something fast without sacrificing taste, this is one of my go-to dishes.
📖 Recipe:
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Easy Baked Shrimp
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
This easy baked shrimp is a quick, flavorful dish with bright lemon and smoky paprika, perfect for a light weeknight meal. Ready in just 15 minutes, it’s healthy, simple, and satisfying.
Ingredients
1 lb large peeled and deveined shrimp with tails on (31–40 per pound)
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 tsp garlic powder
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp ground black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Pat the shrimp completely dry using paper towels.
- In a large bowl, whisk together olive oil, lemon juice, garlic powder, salt, smoked paprika, and black pepper.
- Add the shrimp and toss until evenly coated.
- Transfer the shrimp and marinade to a 9×13-inch baking dish, spreading into a single layer.
- Bake for 9 to 13 minutes, until shrimp turn pink and opaque. Avoid overcooking.
Notes
Add chili flakes for heat or fresh minced garlic for stronger flavor.
Garnish with chopped parsley or cilantro after baking for freshness.
Sprinkle oregano for a Mediterranean twist.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a pan or oven; avoid over-microwaving to prevent toughness.
Thaw frozen shrimp fully and pat dry before using.
Serve with rice, pasta, salad, or roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 190 mg
