Easy Ina Garten Roasted Shrimp

This tender, juicy Ina Garten Roasted Shrimp is made with jumbo shrimp, olive oil, and kosher salt, and ready in just 15 minutes. Watch the seafood turn perfectly pink and plump, curling slightly on the hot pan. I rely on this oven method whenever I need a foolproof seafood dish.

Try More Sides Recipes:

• Pioneer Woman Shrimp Dip
• Joanna Gaines Hush Puppy Recipe
• Pioneer Woman Potato Nachos Recipe

🧡 Why You Will Love This Roasted Shrimp Recipe:

• Super fast to make: This roasted shrimp recipe cooks in about 10–15 minutes. It’s perfect for busy days when you need a quick meal without spending too much time in the kitchen.
• Simple ingredients: You only need a few basic ingredients like shrimp, olive oil, garlic, and seasoning. No complicated steps or hard-to-find items.
• Full of flavor: Roasting brings out a rich, slightly sweet flavor in the shrimp. The edges get lightly crispy while the inside stays juicy and tender.
• Healthy and light: Shrimp is low in calories and high in protein. This recipe is a great option if you want something light but still satisfying.
• Minimal cleanup: Everything cooks on one baking tray, so you don’t have a lot of dishes to wash after cooking.
• Great for beginners: Even if you are new to cooking, this recipe is very easy to follow and hard to mess up.
• Works for meal prep: You can cook a batch and store it for later. It reheats well and keeps its flavor.
• Always impressive: Even though it’s simple, roasted shrimp looks and tastes like a restaurant dish, making it great for guests or special meals.

❓ What Is Best Shrimp To Use For Roasted Shrimp Recipe?

The best shrimp for a roasted shrimp recipe are large or jumbo shrimp, preferably raw, peeled, and deveined with tails on for better flavor and presentation. Fresh shrimp is ideal, but frozen shrimp works well if properly thawed. Choose wild-caught shrimp when possible for better taste and texture. Avoid pre-cooked shrimp, as they can become rubbery when roasted. Look for firm, slightly translucent shrimp with a clean, mild ocean smell.

🍤 Ina Garten Roasted Shrimp Ingredients

• 2 lbs large shrimp (8 to 10 count), peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

🧆 How To Make Ina Garten Roasted Shrimp

1. Preheat The Oven: Preheat your oven to 400°F (200°C).
2. Prep The Shrimp: Place the peeled and deveined shrimp on a large baking sheet.
3. Season The Shrimp: Drizzle with olive oil and sprinkle evenly with kosher salt and black pepper, tossing until fully coated.
4. Arrange The Pan: Spread the shrimp out into a single layer so they roast rather than steam.
5. Roast The Shrimp: Bake for 8 to 10 minutes until the shrimp are firm, pink, and cooked through.

💡 Recipe Tips

• Dry the shrimp: Pat your shrimp completely dry with paper towels before oiling so they roast instead of steaming.
• Space them out: Leave plenty of room between each shrimp on the pan for even heat distribution.
• Watch the clock: Check them at 8 minutes since they cook incredibly fast and can quickly become rubbery.

🍝 What To Serve With Roasted Shrimp?

Serve these plump roasted shrimp with a tangy homemade cocktail sauce for a classic appetizer. They also pair beautifully with simple buttered pasta or a fresh green salad for a light main course.

🎚 How To Store Leftovers Roasted Shrimp?

Store any leftover shrimp in an airtight container in the fridge for up to three days. You can eat them cold or gently warm them over low heat. Freezing cooked shrimp is not recommended as it ruins their firm texture.

🥵 How To Reheat Leftovers Roasted Shrimp?

Oven method: Preheat oven to 150–160°C (300–320°F). Place shrimp on a tray, add a little oil or water, and cover with foil. Heat for 5–7 minutes until just warm. This keeps the shrimp soft and juicy.

Pan method: Heat a pan on low, add a little butter or oil, then warm the shrimp for 2–3 minutes while stirring gently. This is fast and adds flavor, but do not overcook or it will turn chewy.

FAQs

• Can I use frozen shrimp? Yes, but you must thaw them completely overnight in the fridge. Be sure to pat them completely dry before seasoning.
• Do I have to leave the tails on? Leaving the tails on makes them easier to dip and eat as an appetizer. You can remove them beforehand if tossing into a pasta or salad.
• Can I add garlic or lemon? Absolutely. Toss the raw shrimp with minced garlic before roasting, and squeeze fresh lemon juice over them right after baking.

More Sides Recipes:

• Joanna Gaines Alfredo Sauce
• Pioneer Woman Orzo Salad
• Pioneer Woman Slow Cooker Chicken and Broccoli

📊 Roasted Shrimp Nutrition Fact

• Calories: 135 kcal
• Total Fat: 3g
• Saturated Fat: 0g
• Cholesterol: 180mg
• Sodium: 450mg
• Total Carbohydrate: 1g
• Protein: 24g

Ina Garten Roasted Shrimp

Recipe by Imen DridiCourse: Appetizers, Sides, Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Tender, juicy Ina Garten Roasted Shrimp made with olive oil and kosher salt, ready in exactly 15 minutes. This simple oven method guarantees perfectly cooked seafood every time, offering a quick appetizer for effortless entertaining.

Ingredients

• 2 lbs large shrimp (8 to 10 count), peeled and deveined

• 1 tbsp olive oil

• 1/2 tsp kosher salt

• 1/2 tsp freshly ground black pepper

Directions

• 1. Preheat The Oven: Preheat your oven to 400°F (200°C).
• 2. Prep The Shrimp: Place the peeled and deveined shrimp on a large baking sheet.
• 3. Season The Shrimp: Drizzle with olive oil and sprinkle evenly with kosher salt and black pepper, tossing until fully coated.
• 4. Arrange The Pan: Spread the shrimp out into a single layer so they roast rather than steam.
• 5. Roast The Shrimp: Bake for 8 to 10 minutes until the shrimp are firm, pink, and cooked through.