Easy Oven Baked Shrimp

Hello, my friends! I have to say, if I had to live on one type of food for the rest of my life, it would be seafood. It’s one of the most versatile foods out there, and incredibly healthy.

Shrimp ranks right at the top of my seafood loves. I didn’t use to love shrimp. In fact, it wasn’t until my husband and I were married and celebrating our first anniversary (ages ago) that I even dared to try it. I had always disliked it growing up. Now, I can’t get enough!

I keep bags of frozen shrimp in my freezer, and I also grab it uncooked from the market. Shrimp is great to have around, especially when you want a break from chicken and beef.

A rimmed baking sheet is necessary for this recipe. I love mine, I own several of all sizes, and use them daily. For this recipe, a half sheet is large enough.

This particular recipe is really good, incredibly easy, and practically any sides go well with it. I usually serve baked shrimp with mashed potatoes and salad, or a summer pasta salad. Cucumbers in vinegar, wild rice pilaf, and instant pot green beans are also some of my favorites to accompany shrimp.

My kids love dipping these shrimp in melted butter, cocktail sauce, and Old Bay. I melt a couple tablespoons butter in individual serving dishes so they each have their own.

These could also be made for parties, bar-b-cue’s, potlucks, and game days. Treat this as an appetizer by baking the shrimp, and allowing them to cool in the fridge. Serve with cocktail sauce and lemon wedges on the side.

If there are actually leftovers, cooked shrimp will keep a couple days in an air tight container in the fridge. Add them to a tossed salad for lunch the next day, or dice up with some celery, onion, and mayo for a shrimp salad sandwich.

I hope you try this easy baked shrimp! Let me know what you think in the comments!