Roasted Shrimp Recipe…Great for Salads or Appies

4 Nov

Tonight, I’m making a shrimp Caesar salad for dinner so to get a head start, I decided to make the shrimp this morning. I first got the idea of roasting shrimp while watching a Barefoot Contessa episode. My recipe below is for 2 so adjust as necessary. Here’s what I did…


  • 10 large shrimp (peeled & deveined) – I get mine from the local butcher and they are from the US
  • 3 cloves of garlic minced (bigger chunks) – this is a LOT of garlic for such a small number of shrimp; however, since I’m making Caesar salad, I wanted to be heavy on the garlic…adjust the amount according to your taste buds
  • EVOO (Extra Virgin Olive Oil)
  • Kosher salt
  • Freshly ground pepper


  • Preheat the oven to 400 degrees
  • Toss the shrimp with a nice big dose of EVOO, healthy pinch of salt and pepper and the garlic
  • Dump the shrimp on a cookie sheet that is lined with foil and sprayed with cooking spray – I only use the foil for easy clean up so that part is optional
  • Bake for about 8 minutes and then flip the shrimp and bake for another 3 minutes or until the shrimp is fully cooked
  • For salads, I like to cut these up into smaller pieces so that it’s easier to eat and the shrimp to bite ratio is higher

NOTE – baking times may vary depending on the size of your shrimp so keep an eye on them the first time you do this and use your best judgement.

Like I said, I’m using these shrimp for a Caesar salad; however, I have also used this recipe and added parsley for a nice shrimp appetizer and I’ve also used it to put in pasta dishes so be creative with it.

Enjoy and, as always, leave your comments and suggestions!


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