This easy Ten-Minute Roasted Shrimp Recipe à la Ina Garten is one of the quickest and most versatile seafood dishes you can make. Roasted Shrimp makes an amazing shrimp cocktail, and can be served cold or hot for a party or holiday appetizer.
Living in Florida, we are very lucky to have an abundant supply of fresh seafood from the Gulf of Mexico, including shrimp. If you have been following my blog for any length of time, you know how much I love shrimp dishes.
In addition to being deliciously sweet and briny, shrimp cook quickly, they are easy to prepare, and as I said before, they are so versatile. Most dishes which include shrimp can be on the table in under 20 minutes and they are a crowd-pleaser. I don’t think we have ever hosted a party that we didn’t serve roasted shrimp cocktail and it is always the first party appetizer to disappear.
Roasting vs boiling shrimp:
Roasting shrimp gives them so much more depth of flavor and character than boiling them. Plus, roasting is much easier and requires fewer ingredients. If you have never tried roasted shrimp, be sure to give this easy and quick recipe a try. I promise you will never boil shrimp again.
Sizes of shrimp:
I like to use extra-large shrimp (21/25) in this roasted shrimp recipe, which means there are 21 to 25 shrimp per pound. Always buy shrimp by the number of shrimp per pound rather than the specified size, such as extra-large. The number of shrimp you get when specifying jumbo, extra-large, and large vary greatly but not shrimp per pound weight.
More recipes with Easy Ten-Minute Roasted Shrimp Recipe à la Ina Garten
If you like roasted shrimp as we do, I know you will also love these recipes which feature roasted shrimp à la Ina Garten: Caesar Salad with Roasted Shrimp, Shrimp Cobb Salad and Roasted Shrimp with Orzo and Feta. Other shrimp recipes on my blog which you might like include Pan-Fried Shrimp, Creamy Shrimp Creole, Buffalo Shrimp, and Southern Shrimp and Corn Fritters.
Easy Ten-Minute Roasted Shrimp Ingredients:
The ingredients for Easy Ten-Minute Roasted Shrimp are simple: shrimp, olive oil, salt and pepper, and lemon juice. You can also add a sprinkle of Old Bay Seasoning if you like.
How to make Easy Ten-Minute Roasted Shrimp Recipe à la Ina Garten:
Gather the ingredients and preheat the oven to 400 degrees F.
Place the shrimp on a baking sheet with sides; then top with the olive oil and lemon juice. Toss the shrimp and make sure they are uniformly covered with the olive oil. Top with salt and pepper. Add Old Bay Seasoning, if desired.
Roast for eight to ten minutes or just until they are opaque and cooked through. Do not overcook. Cooking time can vary depending on the size of the shrimp.
How to tell when shrimp are done:
Shrimp are done when they change from translucent to opaque. They also cook in a matter of minutes so keep a close eye on them. The second they go to opaque, remove them from the oven. Even a few seconds of extra heat means they will be tough. If they are bright pink and curled into a tight c-shape they are overdone.
Sharon’s Expert Tips:
As a general rule, two pounds of shrimp will serve 4-6 people as a main dish. If you are serving shrimp as an appetizer and plan to have 4-5 other appetizers, plan on 3-4 shrimp per person.
I specify extra-large shrimp (21/25) in this recipe, which means there are 21 to 25 shrimp per pound. Always buy shrimp by the number of shrimp per pound rather than the specified size, such as extra-large. The number of shrimp you get when specifying jumbo, extra-large, and large vary greatly but not shrimp per pound weight.
Always use the same size shrimp in a recipe to ensure they are cooked evenly. Mixed sizes, like medium with extra-large, take different amounts of time to cook.
If I’m serving roasted shrimp in a shrimp cocktail, I leave the tails on. If I’m adding them to a salad or another dish, I remove the tails.
Shrimp are done when they change from translucent to opaque. They also cook in a matter of minutes so keep an eye on them. The second they change color, remove them from the oven. Even a few seconds of extra heat means they will be tough. If they are bright pink and curled into a tight c-shape they are overdone.
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📋 Recipe:
Easy Ten-Minute Roasted Shrimp Recipe à la Ina Garten
Ingredients
- 2 pounds shrimp extra-large(21/25), peeled, deveined and optional tails removed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon lemon juice freshly squeezed
- 1 teaspoon Old Bay Seasoning optional
Instructions
- Preheat the oven to 400 degrees F.
- Place the shrimp on a baking sheet with sides. Add the olive oil and lemon juice. Toss the shrimp and make sure that they are uniformly covered with the olive oil. Season with salt and pepper and Old Bay Seasoning, if desired.
- Roast for 8-10 minutes or just until the shrimp are opaque and cooked through. Do not overcook. Cooking time can vary depending on the size of the shrimp. Watch carefully; they can go from cooked to overcooked in a matter of seconds.
Notes
Nutrition
*September 26, 2019, this post updated to modify the title and add additional tips. No change to the original recipe.
This recipe looks delicious. If planning to serve cold as a shrimp cocktail appetizer, how far in advance can you roast the shrimp? Do you put them in the refrigerator after? Have you served the roasted shrimp cold?
Hi Mallory,
In theory, it will be fine if you make it up to 24 hours ahead. But for the best results, I would try to make it within a few hours of when you plan to serve it at a party or special occasion. And, yes, the shrimp should be refrigerated and yes, I serve them cold all of the time and they are great.
There isn’t a huge difference in making them 24 hours or ahead or a few hours, but I think the ones made 24 hours ahead, are just a tiny bit drier than the ones you make just before. I think you will be happy either way.
All the best,
Sharon
PS: It’s more important to not cook them too long. I hope you enjoy them!
Best recipe ever!! I will never boil shrimp again!!
Thanks, Karen! So glad you enjoyed the shrimp!