OVEN BAKED SHRIMP
We're going back to basics with this Oven Baked Shrimp recipe! Requiring only 4 ingredients total, you can have juicy, succulent shrimp ready in under 15 minutes!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 13m
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 1 serving, Calories 175 kcal, Protein 23 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 881 mg
EASY BAKED SHRIMP
This easy oven baked shrimp recipe has the best flavor and is totally hands off! It's seasoned to perfection with garlic and herbs.
Provided by Sonja Overhiser
Categories Main Dish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees Fahrenheit or preheat the broiler.
- If frozen, thaw the shrimp.
- Mince the garlic. Pat the shrimp dry. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt.
- Line a baking sheet with parchment paper. Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp.
- Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the broiler and broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking.
- Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.
Nutrition Facts : Calories 156 calories, Sodium 134.9 mg, Fat 7.6 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 0 g, Protein 22.8 g, Cholesterol 182.5 mg
BAKED SHRIMP SCAMPI
Ina Garten's Baked Shrimp Scampi recipe, from Barefoot Contessa on Food Network, can be made ahead of time for easy entertaining.
Provided by Ina Garten
Categories appetizer
Time 43m
Yield 6 servings
Number Of Ingredients 15
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.
SHRIMP-SCAMPI PAN BAKE
For a streamlined, stress-free meal, slide this shrimp scampi supper into the oven. Preheating the baking sheet gives the sliced potatoes a headstart to crispness, and the broiler steps in at the last minute to cook the garlicky shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss potatoes with 3 tablespoons oil; season with salt and pepper. Spread in a single layer on sheet and roast on center rack, flipping once, until beginning to brown, about 15 minutes.
- Meanwhile, toss asparagus with 1 tablespoon oil, and toss shrimp with remaining 1 tablespoon oil, oregano, and garlic. Season both with salt and pepper.
- Remove sheet from oven; flip potatoes and push to one side, then add asparagus to other. Roast until potatoes are just tender, 6 to 7 minutes. Switch oven to broil; add shrimp and lemon rounds on top of asparagus and potatoes.
- Broil on top rack until shrimp are opaque and browned in places, and asparagus and potatoes are cooked through, about 3 minutes more. Serve.
EASY SHRIMP BAKE
Yield serves 6
Number Of Ingredients 12
Steps:
- In a skillet, sauté the mushrooms and onions in butter. Grease a 2-quart casserole. Put the shrimp, the mushrooms, the onions, half of the bread cubes, and half of the cheese in the casserole, and stir gently. Top with rest of the cheese and bread cubes. Lightly beat the eggs with the salt, mustard, pepper, and paprika. Stir in the milk and pour into the casserole. If making this dish the day before serving, cover and refrigerate. Bake at 325 degrees for 40 to 50 minutes, or until set and golden brown.
BAKED SHRIMP IN FOIL
Make and share this Baked Shrimp in Foil recipe from Food.com.
Provided by Tammy Scott Saunde
Categories Free Of...
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Let the stick of butter soften in a bowl until it is VERY soft.
- 2. Coarsely chop the parsley and cut into the soft butter.
- 3. Add garlic, onion, hot sauce, pepper, salt and blend until the parsley seems well incorporated.
- 4. Juice ONE lemon and cut the other two into slices. Add lemon juice to the mixture and blend.
- 5. Add red pepper flakes to your taste.
- 6. Rinse shrimp thoroughly and leave the shells ON. Add them to the bowl and mix them in until they are evenly coated with the mixture.
- 7. Put shrimp mix into the oven bag along with the lemon slices.
- 8. If making a foil packet from sheet foil, be sure to make the foil a double layer. Seal packet of foil bag TIGHTLY and place in the refrigerator a few hours until you are ready to bake. If you are making your own packet, make it large enough to keep the shrimp in no more than two layers inside the packet.
- 9. Preheat oven to 450 degrees. Place foil bag into a cookie sheet with edges to catch any leaks.
- 10. Bake for 15 minutes, remove from oven, give the foil bag a shake to redistribute the shrimp, flip over and return to the oven for another 15 minutes.
- 11. After this 30 minutes of baking, remove the foil bag and give it a look. The shrimp should be nice and pink. If not, bake another 10 minutes and check again.
- 12. Cut open the bag with a knife and dump into a bowl to serve.
- 13. Add a nice salad and enjoy!
- 14. We make two pounds to have some leftover shrimp to make into our Low-Carb Aioli Shrimp Salad the next day!
Nutrition Facts : Calories 397.8, Fat 25.8, SaturatedFat 14.9, Cholesterol 347.5, Sodium 2171.4, Carbohydrate 10.1, Fiber 2.5, Sugar 1.8, Protein 32.9
SHEET PAN SHRIMP AND SAUSAGE BAKE
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
- Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
- Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
- Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
- Bake in the preheated oven for 8 minutes.
- Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
- Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 39.2 g, Cholesterol 120.1 mg, Fat 13.7 g, Fiber 7 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1010.2 mg, Sugar 4.5 g
ANGEL HAIR SHRIMP BAKE
Shrimp pairs beautifully with the herbs, salsa and three kinds of cheese in this baked angel hair pasta casserole. The shrimp make this dish special enough for a guests, but your family is sure to enjoy it, too. -Susan Davidson, Elm Grove, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a greased 13x9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano., In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° until a thermometer reads 160°, 25-30 minutes. Let stand for 5 minutes before serving. If desired, top with chopped parsley.
Nutrition Facts : Calories 340 calories, Fat 13g fat (7g saturated fat), Cholesterol 203mg cholesterol, Sodium 593mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
CREAMY SHRIMP BAKE
This creamy shrimp dish is made extra special with a puff pastry crust.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Toss shrimp with cornstarch until evenly coated. Mix cream cheese, corn and ground red pepper in large bowl until well blended. Add spinach, shredded cheese and roasted peppers; mix well. Stir in shrimp; spoon into 13x9-inch baking dish.
- Unfold pastry sheet on lightly floured surface; roll out to 14-1/2x10-1/2-inch rectangle. Place over ingredients in baking dish. Fold under and flute edge, trimming corners of pastry if necessary. Brush with egg.
- Bake 40 min. or until crust is golden brown and center of casserole is heated through.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 190 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
LOUISIANA SHRIMP BAKE
This is kinda like etouffee..sort of. I thought it was delish sounding when I heard about it. I have tweaked it a bit from the original, since I hate hard-boiled eggs and didn't have any cooking sherry. I replaced the sherry with some Old Bay (which I have just discovered in '05) and didn't replace those nasty eggs with anything. The recipe calls for a pound of tomatoes. Since I usually make this in the fall/winter, I use DM's home-canned tomatoes in some juice. I really like this - some Southern comfort food at its best.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté celery, onion, and green pepper in butter in a medium saucepan until soft. Blend in flour and salt; cook until bubbly.
- Stir in tomatoes, shrimp, and Old Bay.
- Bring to a boil and simmer, covered, for about 10 minutes.
- Pour into a 2-quart casserole. Bake at 375°F for 25-30 minutes.
- When serving, place rice on plate; spoon casserole over rice and top with cheese.
CAJUN SHRIMP BAKE RECIPE BY TASTY
Here's what you need: andouille sausages, shrimp, red potatoes, corn, oil, butter, garlic, garlic powder, paprika, dried oregano, onion powder, dried thyme, red pepper flakes, cayenne pepper, salt, pepper, fresh parsley, lemon wedge
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F (190°C).
- In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
- In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
- Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
- Bake for 25 minutes.
- In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
- Mix well.
- Add the sausage and shrimp into the same baking dish as the corn and potatoes.
- Bake for another 15 minutes.
- Top with fresh parsley. Serve with lemon wedges and beer!
- Enjoy!
Nutrition Facts : Calories 753 calories, Carbohydrate 49 grams, Fat 43 grams, Fiber 5 grams, Protein 43 grams, Sugar 4 grams
SPECIAL SHRIMP BAKE
My husband and I entertain most weekends, and to me the easiest way of serving a crowd is a buffet. This dish - a change of pace from turkey during the holidays - can be put together the night before, then baked the following day. -Kathy Houchen, Waldorf, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, bring water and 1 tablespoon salt to a boil. Add shrimp; cook for 3 minutes or until pink. Drain. Sprinkle shrimp with oil and lemon juice; set aside. , In a skillet, saute green pepper and onion in butter for 5 minutes or until tender. Add soup, cream, rice, mace, pepper, cayenne, 1/4 cup of almonds and remaining salt. Set aside 1 cup of shrimp. Add remaining shrimp to the rice mixture. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Top with reserved shrimp and remaining almonds; bake 20 minutes longer or until the shrimp are lightly browned.
Nutrition Facts :
ANGEL HAIR SHRIMP BAKE
Shrimp and pasta blend beautifully with the herbs, salsa and three kinds of cheese in this hearty layered casserole. Enjoy this recipe!
Provided by ladywisconsin
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa.
- Repeat layers.
- Sprinkle with Monterey Jack cheese, parsley, basil and oregano.
- In a small bowl, whisk eggs, cream and yogurt; pour over casserole.
- Bake, uncovered, at 350 degrees F for 25-30 minutes or until shrimp turn pink and pasta is tender.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 261.9, Fat 9.9, SaturatedFat 5.5, Cholesterol 148.4, Sodium 482, Carbohydrate 21.7, Fiber 1.5, Sugar 3.1, Protein 21.1
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