Oven Baked Shrimp
Oven Baked Shrimp is perfect recipe for an appetizer or light meal. Toss shrimp with olive oil, minced garlic, lemon juice, and parmesan.
Servings: 6 Servings
Calories: 121kcal
Equipment
- Sheet Pan
Ingredients
- 1 pound large, raw, tail-on shrimp cleaned and deveined - 26 to 30 count
- 2 tablespoons olive oil
- 1 tablespoon lemon juice from half a lemon
- .25 teaspoon sea salt
- .125 teaspoon ground black pepper 1/8th teaspoon
- 3 large cloves garlic minced
- .25 cup finely grated parmesan cheese
- 2 tablespoons chopped, Italian parsley
- crushed red pepper flakes optional
- 0.5 cup marinara sauce warmed
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Add all of the ingredients to a large mixing bowl. Toss to thoroughly combine.
- Place the shrimp in a single layer on the prepared baking sheet.
- Roast the shrimp until just pink, firm, and cooked through, about 8 to 10 minutes.
- Sprinkle with red pepper flakes and serve with warm marinara sauce, or dip of your choice.
Notes
- For Whole30 or Paleo, omit the parmesan cheese. Substitute nutritional yeast flakes for a cheesy flavor if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This shrimp is delicious cold. I would not try to reheat before serving or you risk overcooking the shrimp.
- Do not over cook shrimp or it will become tough!
Nutrition
Calories: 121kcal | Carbohydrates: 3g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 697mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 1mg