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Craving delicious and satisfying shrimp in a flash? Look no further than this incredibly easy Baked Shrimp recipe! This single serving dish features juicy shrimp bathed in a simple yet flavorful lemon butter sauce, all prepared in just 10 minutes. Perfect for busy weeknights or whenever you’re yearning for a quick and elegant meal.
Enjoy this baked shrimp in various delicious ways: pair it with freshly-baked French bread to soak up the tasty lemon butter sauce, serve it over a bed of rice pilaf, enjoy alongside garlic smashed potatoes, combine with roasted carrots, or mix with buttered noodles for a delightful meal.
Table of Contents
- Why You’ll Love This Baked Shrimp Recipe
- Ingredients
- Using Frozen Shrimp: A Convenient Choice
- Understanding Shrimp Sizes For This Recipe
- How To Peel And Devein Shrimp
- How To Bake Shrimp
- Frequently Asked Questions
- Discover More Single Serving Shrimp Recipes
- Ways To Use Leftover Ingredients
- Baked Shrimp For One Recipe
Why You’ll Love This Baked Shrimp Recipe
- Fast and Easy: This recipe requires minimal effort and cooks in just 10 minutes, making it ideal for busy schedules.
- Flavorful: The combination of lemon juice, butter, and Italian seasoning creates a delightful and balanced flavor profile.
- Healthy: Shrimp is a good source of lean protein, making this recipe a nutritious and satisfying meal.
- Customizable: Feel free to experiment with different herbs and spices to personalize the flavor to your liking.
- Single Serving Perfection: This recipe is perfectly sized for one, eliminating the need for leftovers and portion control.
Ingredients
If you have any ingredients leftover from this Baked Shrimp recipe, check out our Leftover Ingredients Recipe Finder.
- Lemon Juice: For the most vibrant flavor, it’s recommended to use juice from freshly squeezed lemons. However, if you’re in a pinch or prefer convenience, bottled lemon juice is a suitable alternative.
- Seasonings: Enhance the shrimp with a blend of salt, Italian seasoning, and garlic powder. This combination brings a balanced and aromatic flavor to the dish.
- Shrimp: You’ll need 4 ounces of shrimp for this recipe. Use fresh shrimp or frozen and thawed shrimp. Make sure they are peeled and deveined for ease of eating and better texture. If you’ve got extra shrimp, consider using them in Shrimp and Grits, Pad Thai, or Shrimp Fettuccine.
- Butter and Parsley: Before baking, add a touch of butter for richness and sprinkle with chopped parsley for a burst of freshness and color. This enhances the shrimp’s flavor and presentation.
Using Frozen Shrimp: A Convenient Choice
Keeping a bag of frozen shrimp is incredibly practical, especially for those cooking single servings. It allows you to easily portion out the exact amount needed for your meal, ensuring nothing goes to waste. Plus, having shrimp on hand means you’re always ready to whip up a quick and delicious dish.
How To Thaw Frozen Shrimp
Thawing frozen shrimp is straightforward, and you’ve got options depending on how much time you have.
- Overnight Thawing: The most reliable method is to transfer the shrimp from the freezer to the refrigerator the night before you plan to use them. This slow thawing ensures the shrimp remain at a safe temperature, reducing any risk of bacterial growth.
- Quick Thawing in Cold Water (Unopened Bag): If you’re short on time, place the unopened bag of shrimp in a large bowl of cold water. This method will take around 30 minutes, depending on the quantity and size of the shrimp.
- Even Quicker Thawing (Opened Bag): In a rush? No problem. Open the bag and immerse the shrimp directly in a bowl of cold water. This can reduce the thawing time to about 10 to 15 minutes. Again, the exact time may vary based on the shrimp’s size.
- Post-Thawing Prep: After the shrimp have thawed, place them on a plate lined with paper towels and gently pat them dry. This step is crucial to remove excess moisture, ensuring your shrimp cook up nicely without being watery. You’ll know the shrimp are fully thawed when they’re slightly pliable and their color changes from white to more translucent.
Using frozen shrimp in recipes like Baked Shrimp is not only convenient but also efficient. It makes meal planning flexible and less daunting, especially when cooking for one.
Understanding Shrimp Sizes For This Recipe
When preparing this baked shrimp recipe, it’s important to use the right amount of shrimp. The recipe specifically calls for 4 ounces of peeled and deveined shrimp. To help you visualize and select the correct quantity, here’s a breakdown based on different shrimp sizes:
- Jumbo Shrimp: For this size, you’ll need about 5 to 6 jumbo shrimp to make up 4 ounces.
- Large Shrimp: If you’re using large shrimp, you’ll need approximately 8 to 9 pieces.
- Medium Shrimp: With medium-sized shrimp, aim for about 10 to 11 shrimp to reach the 4-ounce mark.
- Small Shrimp: For small shrimp, you should use around 12 to 15 shrimp.
This guide should help you accurately measure the shrimp needed for the recipe, regardless of the size you have available. Remember, the count of shrimp per ounce can vary slightly based on their exact size and weight.
How To Peel And Devein Shrimp
Peeling and deveining shrimp is a crucial prep step for many shrimp recipes. It might seem intimidating at first, but with these simple instructions, you’ll find it’s quite straightforward. Here’s how to do it:
- Remove the Legs: Start by pulling off the legs of the shrimp. This makes it easier to remove the shell.
- Peel the Shell: Using your fingers, gently crack open the underside of the shell. Work your way around the shrimp, peeling off the shell as you go.
- Detach the Tail: Next, pinch the tail at the point where it meets the shrimp’s body and pull it off. Some prefer to leave the tail for presentation, but it’s up to your preference.
- Slit the Back: With a paring knife, make a shallow cut along the back of the shrimp. This exposes the vein.
- Remove the Vein: Look for the vein in the cut you just made. It appears as a long, dark string. Using the tip of your knife, gently lift and pull out the vein.
How To Bake Shrimp
See the recipe box below for ingredient amounts and full recipe instructions.
- Arrange Shrimp: Begin by placing the shrimp in a small baking dish.
- Add Seasonings: Mix in lemon juice, salt, and other seasonings directly with the shrimp.
- Add Toppings: Sprinkle chopped parsley over the shrimp and dot with small pieces of butter.
- Bake the Shrimp: Place the baking dish in an oven preheated to 400º F (200º C). Bake until the shrimp turn pink, become firm, and are thoroughly cooked, which should take about 8 minutes.
Frequently Asked Questions
Shrimp are done when they turn pink and opaque.
Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. However, reheating may affect the texture of the shrimp.
Discover More Single Serving Shrimp Recipes
Looking to expand your single serving shrimp repertoire? Explore these exciting recipe ideas:
- Classic Comfort: Indulge in timeless favorites like Shrimp Scampi, featuring succulent shrimp bathed in a garlicky butter sauce.
- Italian Inspiration: Savor the rich flavors of Shrimp Fettuccine, where tender shrimp mingle with al dente pasta in a buttery sauce.
- Hearty Options: Embrace robust flavors with a single serving of Seafood Gumbo, simmered with seafood and vegetables in a flavorful broth.
- Spicy Delights: Embark on a culinary adventure with a single serving of Cioppino, a spicy Italian stew bursting with seafood and vibrant flavors.
- One-Pot Wonders: Simplify your cooking with a single serving of Jambalaya, a hearty rice dish featuring shrimp, sausage, and vegetables.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this baked shrimp or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Baked Shrimp For One
Equipment
Ingredients
- 4 ounces medium shrimp , peeled and deveined
- ¼ teaspoon lemon juice
- ⅛ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- 1 tablespoon chopped parsley
- 1 tablespoon salted butter
Instructions
- Heat oven to 400° F (200° C).
- Place shrimp in a single layer in an ungreased 5-inch baking dish or a dish of similar size.
- Drizzle the lemon juice over the shrimp and stir in the Italian seasoning, garlic powder, salt, and parsley.
- Cut the butter into pieces and scatter on top of the shrimp.
- Place dish in the oven and bake until shrimp are pink, firm, and cooked through, about 8 minutes.
- Transfer to a plate and enjoy immediately.
Notes
- Jumbo Shrimp: For this size, you’ll need about 5 to 6 jumbo shrimp to make up 4 ounces.
- Large Shrimp: If you’re using large shrimp, you’ll need approximately 8 to 9 pieces.
- Medium Shrimp: With medium-sized shrimp, aim for about 10 to 11 shrimp to reach the 4-ounce mark.
- Small Shrimp: For small shrimp, you should use around 12 to 15 shrimp.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Oh, Joanie!! Another delicious recipe! This. Is. Wondetful!
Can this recipe be doubled or tripled?
Yes, this baked shrimp recipe doubles and triples beautifully. You may find that you need to add a few additional minutes to the cooking time.
Absolutely delicious! I added some Good Season’s Italian Dressing crystals to the mix and mmmmmmm!
I plan on teaching a Personal and Career Development class to 10th-12th graders this year and will be doing “Cooking For One” activities throughout the semester so the kids can develop a list of some “go-to” dishes that they know they like and are affordable when the time comes!
Thank you so much!
This is a great cooking method that is very flexible. I’ve made the recipe as written and it was very good. Today I made it with variations: sprinkled with Tony Chacherie’s, a squirt of lime juice, the tablespoon of butter on top. Delicious and easy!
I’m so happy to have found your site. No more leftovers crowding the fridge and calling me to eat them! I have made several of your recipes and each one has been delicious. I had this one tonight and I really like it. I served the shrimp over palm heart angel hair that I’d heated in a skillet with baby spinach and roasted red peppers. Fantastic!
Thank you for all you do.
That sounds wonderful, Denise! I’m so happy you are enjoying the recipes. Thank you so much for taking the time to let me know.
If I only have already cooked shrimp can it be used in this recipe. So anxious to try it this evening
Yes, cooked shrimp can be used but since the shrimp is already cooked, all you really need to do is heat it up. Bake until the butter melts. Enjoy!
I am so Happy to find the web site Cooking for one. I’m almost 81 live alone and the recipes are soooo helpful!!!! Do you have a recipe
for Hot and Sour soup? Thank you in advance.
I’m so happy you found us, Brenda. At this time we do not have a recipe for hot and sour soup – stay tuned.
When I went to buy the shrimp, I discovered it was raw & cooked. Which should it be?
For this baked shrimp recipe, I recommend using raw, uncooked shrimp.
It’s summer and hot. I do not have a/c. My kitchen is small. I can’t use the oven since it heats up the kitchen.
Please give alternative cooking methods for those of us in my situation.
Thanks.
Do you have a toaster oven. If so, this recipe can be baked in one. You can also cook the shrimp in a stovetop skillet.
I’m thinking about trying scallops with this recipe.
What do you think about bake time?
Depending on the size of the scallops they may need to be cooked a little longer. Large sea scallops will likely take about 10-15 minutes. Smaller scallops should take between 8-10 minutes, or until opaque.