This 3-ingredient oven baked shrimp is the kind of weeknight magic I lean on when life is busy but I still want something a little special on the table. You literally scatter a bag of frozen raw shrimp onto a sheet pan, add two simple pantry favorites, and let the oven do the work. The shrimp roast up juicy and tender with a bright, springy flavor that feels company-worthy, but the whole thing is so easy your kids could help you make it.
It’s perfect for those in-between seasons in the Midwest when you’re craving something light and fresh without a lot of fuss.
Sheet pan of lemon butter shrimp ready for dinner
Sheet pan of lemon butter shrimp ready for dinner
Serve these roasted shrimp piled over buttered noodles, rice, or quinoa so they can soak up all the flavorful juices from the pan. For a brighter, spring dinner, add a simple side salad with crisp lettuce, cucumbers, and cherry tomatoes, or some roasted asparagus or green beans on a second sheet pan. Warm crusty bread or garlic toast is wonderful for mopping up the buttery lemon-garlic drippings. If you’re feeding friends, set the shrimp out family-style with lemon wedges and a big bowl of mixed greens so everyone can build their own plates.
3-Ingredient Oven Baked Shrimp Using Frozen Raw Shrimp
Servings: 4
Ingredients
1 (1–1.5 pound) bag frozen raw shrimp, peeled and deveined (tails on or off)
4 tablespoons salted butter, cut into small pieces
1 large lemon, zested and juiced
Frozen shrimp, butter, and lemon on a kitchen counter
Frozen shrimp, butter, and lemon on a kitchen counter
