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Recipe: Roasted shrimp

Posted May 16, 2013
Updated May 17, 2013

Roasted shrimp

If you're a regular reader of Go Ask Mom's recipes, which we feature every Friday, you'll know that I like to roast stuff.

There was roasted okra and roasted broccoli. And the YMCA of the Greater Triangle shared one for roasted carrots the other week.

Here's what I love about roasting: It's simple and there's no need to constantly tend to something on the stove. I can just stick this in the oven for the required time and it's done. That comes in handy as I have a restless three-year-old under foot.

The other thing I love about this recipe is that it's so easy to make ahead. You can eat the shrimp chilled on their own or with a sauce. Or you can toss it in a pasta salad, taco or other dish. My family loves a simple cold pasta salad with chopped tomatoes, olive oil, capers, black olives, and shrimp or chicken. Sometimes I sprinkle in some feta cheese if I have it on hand.

And while shrimp can be pricey, I often stock up when the frozen, uncooked shrimp is on sale. Harris Teeter, from time to time, has a buy two bags, get three free deal.

For a basic roasted shrimp recipe, I found this recipe from Food Network host Ina Garten, which has served me well. It includes a recipe for a homemade sauce, which I haven't tried.

Roasted Shrimp

2 pounds shrimp (I usually get the 21- to 30-count size)
Olive oil
kosher salt
freshly ground black pepper

Preheat oven to 400. Thaw the shrimp if frozen and then peel and devein it. Leave the tails on. I usually get the "easy peel" variety, which means the veins are mostly gone. Cover a cookie sheet with aluminum foil and place the shrimp on the sheet in one layer. The foil isn't necessary, it just makes the clean up a bit easier.

Drizzle the olive oil on top of the shrimp and sprinkle with the salt and pepper. I never measure any of it out, but Garten recommends using one tablespoon of olive oil and a 1/2 teaspoon each of salt and pepper.

Roast for eight to 10 minutes. As the Ina Garten recipe says, the shrimp are ready when they just turn pink and are firm and cooked through.

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  • kheffn May 18, 2013

    Try a little Old Bay seasoning on them before roasting. There's not much in the way of seafood that isn't better with Old Bay!

  • Obamacare survives May 17, 2013

    Don't eat farmed shrimp. Most are farmed in Asia on grown in sewage and medicated with non-FDA approved antibiotics.

    Insist on USA wild caught shrimp only.

  • shall6 May 17, 2013

    Hi all ... My bad for not including the temperature. Including it now ... though I think you will disagree with me. I cook them at 400 as the Ina Garten recipe recommends. But ... they come out perfectly. They are not overcooked. In fact, eight minutes is usually just barely enough. They are not rubbery at all. My foodie husband would refuse to eat them if they turned out that way.


  • RowdyFriend May 17, 2013

    Agree with snowl, 8-10 mins for shrimp is too much if the temp is too high. Also, I can't imagine buying 21-30's that haven't already been deveined, unless they're purchased from a fish market, straight from the oceam.

  • snowl May 17, 2013

    Don't over cook shrimp, they will be tough and rubbery. The oven temp. is not listed. I'd say use a low temp. and watch them closely.