Oven Roasted Shrimp is quick, simple and delicious! This dinner or appetizer is swimming in butter, lemon and spices. Ready in 10 minutes!
So I have a love affair with seafood, shrimp in particular. I have always loved shrimp, scallops, oysters, fish and crawdads. Pretty much anything that comes out of the sea is welcome on my plate. My mom and I used to go on yearly trips to New Orleans mostly because of all the fantastic food. This is where I also found Pickapeppa Sauce. It is practically on every table in New Orleans and goes with just about any meal.
I’ve always been a fan of the original but after tasting the Pickapeppa Spicy Mango Sauce I am obsessed! It is sweet and spicy and perfect for dipping these Oven Roasted Shrimp.
My all-time favorite recipe is New Orleans Style Barbecue Shrimp. It is to die for! These Buttery Oven Roasted Shrimp are sort of a lazy version of my favorite. Or if you are craving pasta, try my Creamy Cajun Shrimp Pasta.
This recipe is about as easy as it gets. Just plop everything on a baking sheet and you have deliciously smothered shrimp in 10 minutes or less! I kept the flavors fairly simple with butter, lemon, Worcestershire sauce and cajun seasoning. Feel free to add your own flair. Garlic, peppers or seafood seasoning would be fantastic too.
Ingredients
- 2 Pounds Wild Caught Deveined Shrimp - thawed, 21/25
- Olive Oil
- Salt/Pepper
- 1/2 Cup Butter - melted
- Juice of 1 Large Lemon
- 2 teaspoons Worcestershire Sauce
- Salt-Free Cajun Seasoning, optional
Instructions
- Preheat oven to 400°F
- Rinse thawed shrimp in cold water and drain completely. In large bowl, toss shrimp with a generous drizzle of olive oil until evenly coated. Transfer shrimp to large rimmed baking sheet. Sprinkle with salt and pepper.
- Mix melted butter, lemon juice and Worcestershire sauce. Pour mixture over shrimp. Sprinkle with cajun seasoning.
- Bake for 6-8 minutes or until shrimp are pink and slightly curled.
- Top with fresh parsley and serve.
