This recipe for roasted shrimp is so easy that it barely qualifies as a recipe, but the shrimp turn out so delicious and flavorful when they’re prepared this way.
They’re much tastier than boiled shrimp, and I think this preparation method is easier too (no boiling water pot to contend with), so it’s a winner all around.
Just add some spicy cocktail sauce and you’ve got the best homemade shrimp cocktail you’ve ever tasted.
How To Make Roasted Shrimp
All it takes to make roasted shrimp are the shrimp, olive oil, salt, & pepper.
I like to use the largest, United States wild-caught, shell-on shrimp I can find at the store. Then, I adjust the cooking time based on the size of shrimp that I was able to find. I use a slightly longer cooking time for larger shrimp and a shorter cooking time for smaller shrimp.
We no longer purchase imported or farm-raised shrimp because of all the issues that have been identified (you can read about that in this Forbes article HERE).
These issues include the use of antibiotics, hormones, and unknown chemicals in raising the shrimp. Fortunately, we have several local sources for fresh-caught, wild shrimp!
- sheet pan
- 2 lbs shell-on shrimp (12 to 15 count)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, but leave the tails on.
- Place them in a single layer on a sheet pan and mix with the olive oil, salt, and pepper.
- Roast in the oven for 8 - 10 minutes, or just until they turn firm and pink.
- Allow to cool slightly and serve with cocktail sauce.
- You can also refrigerate and serve later.
Need some more great recipes for appetizers? Try Caramelized Onion Dip or Sun-Dried Tomato Dip!
These really are better-tasting shrimp. I’ll be fixing them this way from now on!
Sarah Tevis says
I love shrimp, and this recipe looks so good! I’ll be pinning this for a dinner next week. Thank you!