Oven Baked Shrimp Food

BUTTERY BAKED SHRIMP

Steps:

• Preheat your oven to 400 degrees F.
• Arrange the shrimp in a single layer on a large rimmed broiler-safe baking sheet.
• Pour the melted butter on top of the shrimp and toss to coat.
• Sprinkle the shrimp with the kosher salt, black pepper, garlic powder, crushed red pepper and Parmesan.
• Bake until the shrimp are pink and opaque, about 8 minutes. If you want the Parmesan to brown, finish by broiling for about 1 minute.
• Transfer the baked shrimp to a serving platter and spoon the pan juices on top. Serve immediately.

OVEN BAKED SHRIMP

Steps:

• Preheat Oven: Preheat the oven to 400°F. Make sure the rack is in the middle position.
• Prep Shrimp: Add the shrimp to a large bowl and pat it dry with paper towels. Drizzle the olive oil over the shrimp and season with salt and pepper. Toss well, making sure the shrimp is fully coated, add more oil if needed.
• Bake: Arrange the shrimp on a baking sheet or casserole dish in a single layer. Transfer the baking sheet to the oven and bake for 6 to 8 minutes or until the shrimp turns white, pink and opaque.
• Serve: Serve immediately garnished with lemon wedges.

ROASTED SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
• Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
• Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

BAKED SHRIMP SCAMPI

Steps:

• Preheat the oven to 425 degrees F.
• Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
• In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
• Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

OVEN-BAKED SHRIMP & GRITS

Steps:

• Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes., Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes., In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.

QUICK OVEN-BAKED SHRIMP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a glass or ceramic baking dish with olive oil.
• Mix shrimp, tomato paste, chili powder, basil, garlic powder, and salt. Add lemon juice and mix well. Add cilantro; mix well. Pour into the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven until shrimp are bright pink, 20 to 25 minutes; don't overcook, the shrimp will get hard.

OVEN-BAKED BBQ SHRIMP

Steps:

• Place the unpeeled shrimp in a greased 13 x 9-inch baking dish, then top with lemon wedges from 1 lemon and bay leaves.
• In a bowl mix butter with ketchup, Worcestershire sauce, garlic, Old bay seasoning, rosemary, thyme and black pepper; pour over the shrimp, then toss to coat.
• Bake uncovered in a 400 degrees for 30-35 minutes or until the shrimp is no loger pink, stirring occasionally.
• Serve with crusty bread and more lemon wedges.

OVEN-BAKED COCONUT SHRIMP (LOW-FAT)

Steps:

• Set oven to 375 degrees F.
• Rinse the shrimp under cold water and pat dry with paper towels.
• In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
• Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
• Place the coconut in a shallow dish.
• Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
• Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
• Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
• Lightly spray the shrimp with cooking spray.
• Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.