Years ago, when I was just beginning to cook for myself, I felt intimidated by shrimp. Like other crustaceans from the deep, they seemed mysterious, expensive and exotic. But then I learned that shrimp are incredibly easy to cook.
One of my favorite walk-in-the-door meals is shrimp, roasted until hot and juicy, tossed over a bowl of pasta, on top of creamy polenta, or in a hearty kale salad. The beautiful thing about shrimp is that, even if you’re starting from frozen, they don’t take but a few minutes to cook. Here’s how to cook shrimp quickly and easily in the oven — such a treat!
My favorite way to cook shrimp is in the oven; Just pop a tray in the oven while you set the table, and a few minutes later, that shrimp is ready to eat. Here’s how to roast shrimp in the oven for easy weeknight meals.
Why you’ll love it
- Shrimp cooks quickly. Like scallops, shrimp are extremely convenient and quick-cooking.
- Roasting is the easiest method. Roasting shrimp in the oven is hands-off, foolproof, and great for cooking larger batches.
Should I use fresh or frozen shrimp?
Unless you live near the coast and have access to really fresh shrimp (lucky you!), the shrimp you buy will have been frozen at some point in time. It may already be thawed if you buy it out of the seafood case, but it’s most frequently sold frozen.
How to thaw frozen shrimp
- Thaw in the refrigerator. If you have time, take the shrimp out of the freezer and put it in the refrigerator the night before cooking to let it thaw.
- Thaw under cold running water. You can quickly thaw frozen shrimp in about 5 minutes under cold running water in a colander.
What to serve with roasted shrimp
Like most other seafood, shrimp cooks very fast, and can be used to top pasta, rice, or grains for a quick dinner. Here are a few of our favorite ways to serve roasted shrimp.
- Spaghetti Aglio e Olio
- Southern-Style Grits
- Garlic Noodles
- Creamy Polenta
- Brown Butter Za’atar Pasta
- Mushroom Rice Pilaf
- Asparagus Pasta with Lemon and Parmesan
- 5-Ingredient Spinach Risotto
- Lemony Ricotta Pasta with Basil
Roasted Shrimp
Serves 4 to 6
1 pound medium-sized (17-21 count) shrimp, peeled and deveined, tails on
Extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper
1. Heat the oven to 400 F with a rack placed in the middle of the oven.
2. Place the shrimp you want to cook in a colander in the sink and run cold water over them for about 5 minutes. Toss the shrimp occasionally to make sure they are all exposed to the cold water.
3. You will know that the shrimp is thawed and ready when they are no longer frozen solid but soft, easily bendable, and slightly translucent. This will only take a few minutes. Pat the shrimp dry with a paper towel.
4. Lightly drizzle the shrimp with olive oil.
5. Sprinkle generously with salt and freshly ground black pepper.
6. Toss lightly with your hands to ensure the shrimp is coated with oil and seasonings.
7. The shrimp should be in a single layer on a baking sheet. The shrimp should fit on the baking sheet in a single layer, with plenty of space between the shrimp.
8. Bake until the shrimp turns from blue-gray and translucent to white and pink and opaque. Remove and eat promptly.
Recipe note: Shrimp should be cooked immediately after thawing in cold water.
(Faith Durand is the senior vice president of content at Apartment Therapy Media and former editor-in-chief of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
