Description
Quick and easy oven-baked shrimp recipe that is gluten-free and packed with flavor.
Ingredients
Scale
- 1 pound (450 g) large raw, peeled, and deveined shrimp, fresh or properly thawed frozen
- 2 tablespoons (30 ml) olive oil, preferably extra virgin
- 2–3 cloves garlic, minced finely
- 2 tablespoons (30 ml) fresh lemon juice
- ½ teaspoon (1.25 ml) chili powder
- ½ teaspoon (1.25 ml) smoked paprika
- Salt, to taste
- Black pepper, to taste, freshly ground recommended
- Chopped fresh parsley or basil, for garnish
Instructions
- Step 1: Set your oven to 400°F (200°C) and allow it to heat completely. Ensuring the oven is fully preheated helps the shrimp cook evenly and achieve the desired tender texture.
- Step 2: In a large baking dish, combine 1 pound (450 g) of shrimp with 2 tablespoons (30 ml) olive oil, minced garlic (2-3 cloves), 2 tablespoons (30 ml) lemon juice, ½ teaspoon (1.25 ml) chili powder, and ½ teaspoon (1.25 ml) smoked paprika. Mix well so that every shrimp is coated thoroughly with oil and seasonings.
- Step 3: Sprinkle salt and freshly ground black pepper over the shrimp mixture. Toss again to ensure the seasoning is evenly distributed, enhancing the natural flavor without any bland spots.
- Step 4: Arrange the shrimp in a single layer within the baking dish. Placing them without overlapping prevents steaming and promotes proper cooking and texture.
- Step 5: Place the baking dish on the middle rack of the oven. Bake the shrimp for about 8–10 minutes. Watch for visual signs of doneness: shrimp should turn pink and become opaque. Avoid overcooking, which causes rubbery texture. Checking near the 8-minute mark is advisable.
- Step 6: Remove the baking dish from the oven and sprinkle with freshly chopped parsley or basil. This adds a fresh flavor and improves the dish’s appearance.
Notes
- Store oven baked shrimp in an airtight container at room temperature away from direct sunlight for up to 2 days.
- Place shrimp in an airtight container and refrigerate for up to 3 days after completely cooling.
- Wrap shrimp tightly in plastic wrap or aluminum foil and place in a freezer-safe container. Freeze up to 2 months. Thaw in the refrigerator before reheating or serving.
- To prevent rubbery shrimp, strictly bake for 8–10 minutes at 400°F. Watch the shrimp’s color and opacity closely during the last few minutes.
- If seasoning feels insufficient after baking, toss shrimp gently with an additional 1 teaspoon salt and pepper to evenly coat.
- For uneven browning, line the dish with parchment paper and arrange shrimp evenly in a single layer midway through baking (after 5 minutes).
- To avoid garlic burning, add minced garlic after shrimp has baked for 5 minutes; this keeps garlic flavor fresh and aromatic.
- Check shrimp for doneness by color change to pink and opacity; reduce baking time by 1–2 minutes if shrimp appears overcooked.
- Reheat oven baked shrimp gently in an oven at 350°F (175°C) for several minutes until warmed through. Avoid overheating to maintain tender texture.
- Serve with roasted asparagus or fresh cucumber salad. Suitable side dishes include quinoa or lemon-herb couscous for a wholesome meal.
- Use leftover shrimp in shrimp tacos, seafood risotto, or a salad with mixed greens and avocado.
- Enhance with a squeeze of fresh lime juice, drizzle garlic butter, sprinkle additional paprika, or serve alongside homemade cocktail sauce.
- Stick to the base recipe for exact flavor, but smoked paprika can be swapped for regular paprika with reduced smoky depth.
- Adjust chili powder quantity to modify heat level according to preference.
- Use large raw shrimp, peeled and deveined for best texture. Fresh or thawed frozen shrimp are acceptable.
- Prefer extra virgin olive oil for richer flavor and better finish.
- Fresh lemon juice is recommended to provide brightness; bottled lemon juice can be used but may alter the taste slightly.
- Fresh garlic finely minced enhances the dish’s aroma; avoid using dried garlic.
- Freshly ground pepper provides more flavor than pre-ground.
- Use fresh chopped parsley or basil as garnish for visual and flavor impact. Dried herbs will not substitute adequately.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg