If you are new to cooking seafood, shrimp is the easiest to start with, in my opinion. This easy baked shrimp recipe is so simple a 4 year old child can make it. It is tasty and versatile.
Shrimp is one of the staples you should keep in your freezer at all times. It takes just minutes to defrost and even fewer minutes to cook. It’s delicious. And it’s nutritious. It is low in fat and calories and high in protein. It is also high in Omega 3 fatty acids, vitamin B12, iodine, and selenium. It is also an antioxidant that is linked to brain and heart health.
For most people, dietary cholesterol may not have a big effect on blood cholesterol levels. If this worries you, know that it has cholesterol in it. Unless you doctor advised you not to eat shrimp, you shouldn’t worry about it.
Shrimp is a quick and easy weeknight dinner staple. Baking shrimp in the oven at 400 degrees yields tender, juicy shrimp in less than 10 minutes. But exactly how long should you bake shrimp at this temperature? Read on for tips on achieving perfectly cooked oven-baked shrimp every time.
Factors That Affect Shrimp Bake Time
Several factors impact how long shrimp needs to bake at 400 degrees:
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Shrimp size – Smaller shrimp cook faster than jumbo shrimp. Large shrimp (16-20 per pound) take about 8-10 minutes while extra small shrimp (51-60 per pound) need only 5-7 minutes.
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Frozen vs. fresh – Frozen shrimp take a bit longer to bake to account for thawing. Fresh shrimp cook faster.
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Breading or coating – Breaded or coated shrimp require more time to crisp the coating, Plain shrimp bakes fastest
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Quantity – A crowded pan will require a minute or two longer than a single layer.
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Pan material – Dark metal pans attract more heat than glass or ceramic. Adjust time accordingly.
So baking time can range quite a bit. Follow general guidelines but also rely on visual cues to determine doneness.
How to Tell When Shrimp is Done
It’s easy to tell when baked shrimp reaches the ideal doneness:
- It turns opaque and pinkish-orange throughout
- The flesh becomes firm and flaky
- The tails curl slightly
An instant-read thermometer should register 130-140°F when inserted into the thickest part of the shrimp. Any higher than 140°F and they risk becoming rubbery.
Step-by-Step Guide
Follow my foolproof method for baked shrimp at 400 degrees:
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Arrange shrimp in a single layer on a rimmed baking sheet. Thaw frozen shrimp beforehand.
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Drizzle lightly with oil or melted butter. About 1 Tbsp per pound of shrimp.
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Season as desired. I like salt, pepper, garlic powder and paprika or cajun seasoning.
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Bake at 400°F for 6-8 minutes for large shrimp. Extra small shrimp may only need 4-5 minutes.
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Check doneness and continue cooking if needed 1-2 minutes more.
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Serve shrimp immediately for maximum juiciness.
And that’s it! Perfectly baked shrimp without any fuss. The high heat helps sear the shrimp, locking in moisture. Let’s look at some serving ideas and recipes.
Tasty Ways to Serve Baked Shrimp
Baked shrimp truly shines when paired with complementary flavors:
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Lemon garlic shrimp – Fresh lemon juice and minced garlic add brightness.
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Cajun shrimp – Cajun seasoning gives it some kick.
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Parmesan shrimp – Top with melted butter and parmesan cheese.
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Garlic herb shrimp – Baked with fresh parsley, oregano, garlic and olive oil.
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Teriyaki shrimp – Toss shrimp in teriyaki marinade before baking.
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Coconut shrimp – Roll in coconut flakes before baking for texture.
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Sesame shrimp – Coat shrimp in a sticky sesame sauce.
The options are endless! I encourage experimenting with spices, herbs, sauces and breadcrumbs to find your favorite baked shrimp recipes.
More Tips for Baked Shrimp Success
Follow these extra tips for the best oven-baked shrimp:
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Pat shrimp dry before baking to maximize browning.
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Use a light coating of oil – too much will steam not sear.
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Preheat oven fully before baking.
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Give shrimp room – overcrowding slows cooking.
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Bake in a single layer on a rimmed baking sheet.
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Resist the urge to stir or flip shrimp during baking.
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Brush sauce on just at the end to avoid sogginess.
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Check for doneness early to avoid overbaking.
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Allow shrimp to rest 1-2 minutes before serving.
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Pair with veggies, rice, pasta, or crusty bread.
With the proper technique, baked shrimp can be on the dinner table in under 30 minutes flat. It makes for an easy, fuss-free meal without sacrificing any flavor or skipping on nutrition.
What is your go-to seasoning for oven-baked shrimp? I’d love to hear your favorite flavor combinations. Share your tips and recipes in the comments below!
Here are some additional tips and serving suggestions for perfectly baked shrimp:
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Use peeled, deveined shrimp to minimize prep work
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Bake extra to use in salads, pasta, rice bowls later in the week
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Mix up the size – extra large shrimps are great for appetizers
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Serve with melted lemon butter for dipping
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Sprinkle with fresh parsley, cilantro or green onion
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Top baked shrimp tacos with spicy mayo and pineapple salsa
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Stuff into a pita with lettuce, tomato and feta cheese
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Toss into linguine with a white wine, garlic and herb sauce
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Bake a few extra plain to use in seafood chowder or bisque
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Skewer with scallops, peppers and pineapple for shish kabobs
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Bake in ramekins or au gratin dishes topped with breadcrumbs
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Add to your next seafood platter or antipasto spread
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Layer into sesame noodle bowls with shredded carrots
What shrimp to buy
If you live by the coast, fresh-off-the-boat shrimp are of course the best. But frozen shrimp are actually fresher than most “fresh”. Let me clarify this. Frozen shrimp in the freezer section of your grocery store freeze almost right away after being caught off the shrimp boat. This preserves their freshness right up until you decide to thaw them. It’s likely that most of the “fresh” shrimp you see on ice at the store was frozen in the same way and then thawed by the staff. Which means they’re actually getting less fresh with every passing hour. If you’re not sure that the “fresh” shrimp at the store are really straight from the boat, it’s better to buy frozen shrimp.
Wild caught shrimp is always preferable. If all you can find is farm-raised, make sure the package says they are raised sustainably and responsibly. Look for shrimp certified by the Marine Stewardship Council, Aquaculture Stewardship Council, Best Aquaculture Practices, or Naturland. And in doubt, use the Monterrey Aquarium Seafood Watch guide to determine if your shrimp source is sustainable.
For this recipe, I strongly recommend buying the larger kind of shrimp labeled as “26 to 30 per pound” (or extra-large). If you use smaller shrimp, you will need to slightly reduce the cooking time, and if you use larger shrimp, increase it.
What to eat with it
Make this a complete meal by adding a serving of whole grain (brown rice, quinoa for example) and some colorful vegetables – roasted, steamed or sauteed – or a salad. Eat them warm or cold. They will keep in your refrigerator 3 to 4 days. Top them with a sauce, or dip them in your favorite dip: tomato sauce, pesto, chimichurri, roasted red pepper sauce, a homemade tartar sauce or cocktail sauce. They make a great protein topping for your lunch salads or in a wrap.