Baked Shrimp

Ingredients

• 907 g (2 lb)large shrimp, peeled and deveined, tails intact
• 60 ml (¼ cup)olive oil
• 30 ml (2 tbsp)fresh lemon juice
• 30 ml (2 tbsp)teriyaki sauce or soy sauce
• 15 ml (1 tbsp)honey
• 10 ml (2 tsp)seafood seasoning, such as Old Bay or Seafood Magic
• 2.5 ml (½ tsp), or to tastesalt
• 2 medium clovesgarlic, minced
• 30 ml (2 tbsp)chopped flat-leaf parsley, plus lemon wedges for garnish

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F). Lightly grease a 33 × 23 cm (13 × 9-inch) baking dish.

2. 2

   Mix the marinade

   In a large bowl, combine the olive oil, lemon juice, teriyaki or soy sauce, honey, seafood seasoning, salt and garlic. Add 15 ml (1 tbsp) of the parsley and stir to combine.

3. 3

   Coat the shrimp

   Add the shrimp to the bowl. The supplied method also calls for paprika, but gives no quantity and does not include it in the ingredient list. Stir the shrimp until coated, then leave to marinate for about 15 minutes.

4. 4

   Arrange in the dish

   Transfer the shrimp to the prepared dish and arrange them in a single layer. Pour any remaining marinade over the top.

5. 5

   Bake until opaque

   Bake in the preheated oven for 10–12 minutes, until the shrimp are pink and opaque. Take care not to overcook them, as they can become rubbery, then remove the dish from the oven.

6. 6

   Garnish and serve

   Serve straight away with the reserved parsley and lemon wedges on the side.

What is baked shrimp?

Baked shrimp is a straightforward American-style seafood dish in which seasoned shrimp cook in the oven rather than in a pan. This version pairs a seafood seasoning blend with lemon, garlic, a little sweetness and either teriyaki or soy sauce.

The hot oven and single layer help the shrimp cook quickly, while the marinade brings savoury, citrusy flavour. It works as a main course or as a warm appetiser.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 27g protein, 5g carbs, 8g fat.

The shrimp supply most of the protein, while the oil contributes much of the fat and the honey and sauces add some carbohydrate. Serve a portion with vegetables and a modest helping of rice or potatoes for a more complete plate.

Choosing the shrimp

Size: Large shrimp are useful here because they are easier to arrange and less likely to overcook in the short baking time. If using smaller shrimp, start checking them earlier.

Preparation: Peeled and deveined shrimp are ready to marinate, while leaving the tails intact makes them easy to pick up when serving. Thawed frozen shrimp should be drained well so excess water does not dilute the marinade.

Building the marinade

Sauce: Teriyaki adds sweetness, while soy sauce gives a more savoury result. Either works with the honey, lemon and seafood seasoning.

Seasoning: The seafood blend and salt provide most of the seasoning, so taste the marinade before adding extra salt if your chosen blend or sauce is already salty. The method mentions paprika, but the ingredient list gives neither an amount nor a listing for it.

Marinating briefly

Timing: About 15 minutes gives the shrimp a chance to take on the marinade’s flavour without making this quick recipe a long preparation project. Keep the bowl refrigerated if the kitchen is warm.

Coating: Stir until the marinade reaches all sides of the shrimp. Before baking, spread them out in one layer so they cook evenly.

Judging when they are done

Doneness: The recipe’s cues are pink colour and opaque flesh, usually after 10–12 minutes in a 230°C oven. Check the thickest shrimp and remove the dish as soon as they are cooked through.

Texture: Shrimp turn rubbery if left in the oven too long, so avoid extending the bake simply to brown the marinade. They are best served promptly while tender.

Serving the dish

For a meal: Serve the shrimp with rice, potatoes or crusty bread to make use of the savoury juices. A green salad or steamed vegetables add a fresh contrast.

For sharing: Set out the lemon wedges and parsley at the table so everyone can add them to taste. If serving as an appetiser, provide small plates and a bowl for discarded tails.

Recipe notes & tips

• Thaw frozen shrimp completely and pat them dry before adding the marinade.
• Use a dish large enough to keep the shrimp in a single layer.
• Choose teriyaki for a sweeter coating or soy sauce for a less sweet, more savoury one.
• Check the shrimp at the 10-minute mark, especially if they are on the small side.
• Add the reserved parsley just before serving to keep its flavour fresh.
• The supplied method mentions paprika but does not specify an amount; the ingredient list does not include it.

Variations

• Add chilli: Stir a pinch of chilli flakes into the marinade for a little heat.
• Use lime: Replace the lemon juice with the same amount of fresh lime juice.
• Choose teriyaki: Use teriyaki sauce for a sweeter, fuller-flavoured coating.
• Choose soy: Use soy sauce for a more savoury result and adjust the salt to taste.
• Add vegetables: Roast quick-cooking vegetables separately and serve them alongside the shrimp.

Common mistakes to avoid

• Overcooking: Check for pink, opaque flesh at 10 minutes and take the shrimp out as soon as they are done.
• Crowding the dish: Spread the shrimp in one layer so they bake evenly; use a second dish if needed.
• Skipping the drain: Pat thawed shrimp dry so excess water does not thin the marinade.
• Adding too much salt: Taste the marinade first, especially when using a salty seafood seasoning or soy sauce.
• Leaving out the listed garnish: Reserve half the parsley and add it at serving time as directed.

How to store

Refrigerate leftovers in an airtight container within 2 hours and use within 2 days. Reheat gently in a covered dish in the oven or in short bursts in the microwave, stopping as soon as warmed through to limit overcooking.

Frequently asked questions