Foundation Recipe,  Recipes,  Seafood

Roasted Shrimp

What’s for dinner? It’s the question we all struggle to answer on a busy weeknight. Shrimp answers that question and delivers in spades – quick, tasty, cost-effective and kids love it! I personally love any recipe I can make in the oven, it’s hands-off and I know I won’t burn anything while I’m helping my kids with their homework. Consider this less of a recipe and more of a guide, once you master this technique, you can tailor the flavor of the dish to suit your family’s preferences.

Shown here with my Oregano Marinade

Oregano Marinade

Roasted Shrimp
Author: Kate Wagner
Serves: serves 4
Try any of my marinades with this technique. If you are using a marinade then you can skip the ingredients below and just follow the cooking instructions. The choices for how you put this meal together are endless and your kids will love the chance to assemble their own plates. Rice bowls or tacos would be fun. And how about some mouthwatering dinner salads for the adults? Try my Vidalia Onion, Caesar or Feta Vinaigrettes…each would work beautifully with the shrimp. Happy cooking!
  • 1 lb. Shrimp, large, uncooked, peeled and deveined
  • 2 tbsp Olive oil or Canola oil (see note)
  • 1/2 tsp Kosher salt
  • 1/2 tsp Garlic powder (see note)
  • Freshly ground black pepper (optional)
  1. Preheat oven to 400 and line a baking sheet with aluminum foil.
  2. Toss shrimp with oil, Kosher salt and garlic powder and/or pepper if using.
  3. Spread in a single layer on the baking sheet.
  4. Roast 8 – 10 minutes until the shrimp is pink and cooked through.
  5. Immediately remove from the baking sheet (so the shrimp don’t continue to cook).
  6. Serve immediately or store in the fridge for up to 2 days.
[b]What type of oil to use?[/b] It really depends on what type of flavors you are highlighting in your meal. Olive oil will work for everything except for Asian flavors. Mexican themed meals will work with either olive or canola. [br][b]Garlic powder[/b] – I love garlic powder. Used in small quantities like this recipe, it adds just a hint of flavor that really enhances the shrimp.


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