Bread
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.
Fish& Seafood
3-Ingredient Oven Baked Shrimp Using Frozen Raw Shrimp
Ranges, Cooktops & Ovens
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
Directions
Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven so the shrimp cook evenly.
Line a rimmed sheet pan with aluminum foil for easy cleanup, or use a bare aluminum sheet pan. Do not thaw the shrimp first.
Baking Sheets
Open the bag of frozen raw shrimp and scatter the icy shrimp in an even-ish layer over the sheet pan. It’s okay if some overlap slightly; just break up any large clumps with your hands or a spoon.
