15 minutes and succulent perfectly-spiced shrimp every time.
We give shrimp too little credit. It’s quick-cooking, healthy, works as a crowd-pleasing appetizer or a dinner staple, but most importantly – it’s delicious. It’s got it all! And our Easy Old Bay Baked Shrimp is the perfect go-to way to prepare it. No frying, no breading, no “out there” flavors… this is shrimp that fits in anywhere. Whether you’re using it as a starter or a dinner main, this is the kind of recipe that you can always rely on to turn out tasty, succulent shrimp with a flavor that goes with everything. (More good news? It’ll only take you fifteen minutes from start to finish.)
If you don’t like Old Bay, then this probably isn’t the recipe for you because the flavor here is all about how that seasoning mingles with lemon and garlic to create the perfect flavor companion to those juicy pink shrimp. It’s simple; like, really simple.
You just take some shrimp (and this is a peel-and-eat situation so you don’t even have to do much prep) and toss them in olive oil and garlic before arranging them on a baking sheet. Then, you sprinkle them liberally with Old Bay and nestle some lemon slices around them, and pop ’em in the oven for just under ten minutes.
The oven coaxes the lemon juice out and it mixes with the Old Bay and the garlic into a perfectly spiced seasoning that’s not overly saucy but is ridiculously delicious. It lets those juicy shrimp shine and goes with pretty much anything you can think to pair it with. (But stand-alone snacking is a totally appropriate final outcome here too!)
Easy Old Bay Baked Shrimp
5m prep time
10m cook time
- 1 tablespoon olive oil
- 1 lb large shrimp, deveined but shell-on
- 3 cloves garlic, minced
- 2 teaspoons Old Bay seasoning
- 2 lemons, halved
- Preheat oven to 400°F and lightly grease a rimmed baking sheet or baking dish with oil or nonstick spray.
- Toss shrimp with olive oil and garlic. Sprinkle evenly with Old Bay and arrange in a single layer on baking sheet/dish.
- Place lemon halves around baking pan and bake until shrimp is just opaque and still pink, 8-10 minutes.
- Squeeze with lemon juice and serve. Enjoy!
Recipe adapted from Dinner Then Dessert.