Crispy Oven Baked Shrimp (2024)

By Rachael | Updated on July 19, 2023

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Baked Shrimp

This breaded Baked Shrimp recipe offers the perfect combination of a little bit of heat accompanied with the perfect blend of seasonings and crunchy outer coating, resulting in a flavorful shrimp dish with a kick.

Serve this baked shrimp withLight Creamy Cucumber Salad andEasy Rice Pilaf for a complete and delicious meal.

Serve with Roasted Asparagus Oven Baked and Roasted Sweet Potato Wedges for a great meal.

I love the taste and crunchy coating of this Baked Shrimp recipe, as well as the fact that this meal can be ready and served in well under 30 minutes!

While I love a classic Garlic Butter Shrimp, we all know that sometimes we are in the mood for a crispy breaded shrimp. Am I right? My mouth starts to water just thinking about it.

What You Need to Make Oven Baked Shrimp

Let’s satisfy that craving of delicious breaded Baked Shrimp and get those ever so important ingredients!

Vegetable Oil Spray
Unsalted Butter
Garlic Cloves, minced
Fresh Lemon Juice
Hot Pepper Sauce
Salt and Pepper
Extra Large Shrimp
Paprika
Cayenne Pepper
Dijon Mustard
Breadcrumbs
Chopped Fresh Parsley
Lemon Wedges

How to Make Shrimp

Total time: 20 minutes

Just a handful of steps and you will have delicious Baked Shrimp. First, prepare the oven and baking sheet for baking. Next, melt butter over the stove top and cook garlic, hot sauce, lemon juice, and salt and pepper. Then, in a bowl toss shrimp with spices and some of the butter mixture. Then coat the shrimp with breadcrumbs, vegetable oil spray, and bake. Lastly, serve Baked Shrimp with the remaining warmed butter mixture with parsley and lemon wedges. Enjoy!

Step one: Prepare the Oven and Baking Sheet

Preheat the oven to 500 degrees and adjust the oven rack to the middle position. Meanwhile, coat a baking sheet with vegetable oil.

Step two: Heat Butter, Lemon Juice, Hot Sauce, and Seasonings.

In a saucepan over medium heat, melt the butter and then add the garlic, cooking until fragrant, about 30 seconds.
Stir in lemon juice, hot sauce, and salt and pepper.
Remove from heat and set aside.

Step three: Season Shrimp with Spices and Butter Mixture.

In a large bowl add shrimp, paprika, cayenne, mustard, ¼ tsp of salt, ⅛ tsp of pepper, and 2 TBS of the butter mixture. Toss to combine.

Step four: Coat Shrimp with Breadcrumbs.

Place breadcrumbs in a shallow bowl and one at a time dip one side of each shrimp in the breadcrumbs, pressing on them to help the breadcrumbs adhere.

Tips and Tricks

Making this recipe is Eazy Peazy…

While most hot sauces are similar, Frank’s Hot Sauce is the best: Most hot sauces are made from basic combinations of red peppers, vinegar, and salt, so it would seem like any would do. And while I am usually a fan of telling you to use whatever you have on hand, while testing this recipe, the results were clearly better with Frank’s Hot Sauce. It really takes it up a notch with noticeable heat and bright and tangy notes of flavor. Trust me on this one.
Make sure shrimp is sufficiently coated with breadcrumbs: If the shrimp is not coated well in breadcrumbs, they will not become crispy in the oven. And the goal is really crispy delicious shrimp, so coat generously.
Plan sides around when shrimp will be done: Seafood is best fresh. Making and cooking Baked Shrimp does not take long. Be aware of time when planning other sides. Make sure the sides are done by the time the shrimp is, which may require starting the sides prior to making the Baked Shrimp. I suggest sides that also cook quickly or don’t require cooking, like corn salad, or roasted asparagus.
Make sure shrimp is the same size: To help ensure an even cook on the shrimp. Cook similar sized shrimp together.
Make sure shrimp coating is golden brown at the bottom: Follow the cooking instruction time, but make sure shrimp are slightly white and the outer coating is golden brown.

Make Ahead and Storage

How to make this recipe ahead of time:

Want to get the prep done ahead of time? No problem.

Coat the shrimp up to 8 hours prior to cooking.
Keep shrimp in an airtight container in the fridge.
Get shrimp out when ready to bake.

Easy peasy. Do the prep work ahead of time and just bake when ready to eat.

Freeze Ahead of Time:

Coat shrimp and freeze breaded shrimp on a baking sheet in a freezer.
Once shrimp is frozen, transfer shrimp to a gallon size freezer bag.
When ready to eat, take shrimp out of the bag and cook shrimp frozen, making sure to increase the cooking time to make sure shrimp is thoroughly cooked through.

Storage:

Once shrimp is cooked, eat and enjoy. Storing in the fridge for a couple days and reheating is simply not as good. It is best to eat fresh, rather than re-heat. However, it can be done.

If you happen to have leftovers, store Baked Shrimp in an airtight container in the fridge and then take the Baked Shrimp out of container and use an air fryer or reheat in the oven, until shrimp is warmed through, but not cooked further.

Note: Baked Shrimp will last up to 1-2 days in the refrigerator when stored properly.

I can’t wait for you to try this dish! You will love the easiness of prep accompanied with the deliciousness of taste.

Other Great Recipes:

Coconut Shrimp – Air Fryer
Honey Walnut Shrimp
Caribbean Shrimp and Coconut Rice
Bang Bang Shrimp
Sheet Pan Shrimp Boil
Lemon Garlic Shrimp

Crispy Oven Baked Shrimp

A slightly spicy, totally crispy, delicious oven baked shrimp perfect for a weeknight meal.

3.64 from 11 votes

Print Pin Rate

Course: Appetizer, Main Dish

Cuisine: American

Keyword: baked shrimp, breaded shrimp, crispy shrimp

Prep Time: 10 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 19 minutes minutes

Servings: 4

Calories: 429kcal

Author: Rachael

Ingredients

Vegetable oil spray
6 tablespoons unsalted butter
4 garlic cloves minced
2 teaspoons fresh lemon juice
4 1/2 teaspoons hot pepper sauce Frank's
Salt and Pepper
2 pounds extra large shrimp peeled and deveined, tails intact
2 teaspoons paprika
⅛ teaspoon cayenne pepper
2 teaspoons Dijon mustard
1 cup breadcrumbs
2 tablespoons fresh parsley chopped
Lemon Wedges for serving

Instructions

Preheat oven too 500 degrees, adjust oven rack to the middle position. Coat a baking sheet with vegetable oil spray or melted butter.
In a small saucepan over medium heat, melt the butter, then add in garlic and cook for about 30 seconds until fragrant.
Stir in the lemon juice and hot sauce and then season with salt and pepper to taste. Remove from heat, and set aside.
In a large bowl, add cleaned shrimp, paprika, cayenne, mustard, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Stir to combine, then add 2 tablespoons of the butter mixture.
Stir to combine again.
Place bread crumbs in a shallow bowl, and one at a time, pick up shrimp and dip one side of the shrimp into the breadcrumbs. Use hands to press on them to help the breadcrumbs adhere.
Place the shrimp, breaded side up, on the prepared baking sheet, spacing them slightly apart.
Spray the shrimp with vegetable oil spray and bake in preheated oven for 8-9 minutes until just cooked through and the breadcrumbs are golden and crispy.
Take remaining butter mixture, rewarm in microwave if needed, and stir in the parsley.
Serve the shrimp with the melted butter mixture and lemon wedges.

Notes

Use your hands to really press the breadcrumbs onto the shrimp. If the shrimp are not sufficiently coated in the breadcrumbs they will not become crispy in the oven.
Most hot sauces are made from basic combinations of red peppers, vinegar and salt, but Frank’s RedHot is the best, so if you can get it, use it.

Nutrition

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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FAQs

How do you know when oven baked shrimp is done? ›

You want them to be completely pink and opaque with a slight sheen. If your shrimp still have a tinge of gray or translucency to them, chances are they are not done cooking. If they start curling into a tight “O” shape and look dry on the surface, you've gone too far.

Why is my baked shrimp mushy? ›

Mistake #1: Buying Shrimp With the Heads Still On

In fact, the head of the shrimp actually contains a digestive enzyme that will turn the meat mushy if not separated from the body soon after harvesting. Unless you're catching live shrimp and cooking it soon after death, it's best to buy headless shrimp.

Keep Reading ›

Why is my shrimp not crispy? ›

If your shrimp are not crispy, it could be because the oil temperature was too low or you overcrowded the pan. Fry the shrimp in small batches and make sure the oil temperature is hot enough for the shrimp to fry evenly and become crispy.

Keep Reading ›

Does baking soda make shrimp crispy? ›

Snappier Shrimp

The salt helps keep the shrimp moist and juicy as they cook, while baking soda gives them a crisper, snappier texture. You'll notice this improvement in virtually any recipe, whether you're poaching or searing, but you'll get a bonus boost if you're applying direct heat to the shrimp.

Show Me More ›

What is the best temperature for cooked shrimp? ›

The recommended internal cooking temperature for the shrimp is 145 degrees F (63 degrees C), as per the USDA. The good thing with grilling shrimp, though, is that you can use visual cues to determine if they are cooked. The color of the shrimp will turn pink and it will feel firm to the touch.

Know More ›

How many minutes to cook shrimp? ›

Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp. Flip shrimp and continue to cook, tossing, until the shrimp are just cooked through—1 minute for medium shrimp, 1–2 minutes for large shrimp, or 2–3 minutes for jumbo shrimp.

Know More ›

What not to do when cooking shrimp? ›

Shrimp cook real quickly and overcooking them is a common mistake to occur. Hence, overcooked shrimp can become rubbery in texture and lose their natural sweetness. The solution here is to keep a close eye on your shrimp while cooking. Remember that they are done when they turn pink and opaque.

Learn More Now ›

Should you rinse shrimp before cooking? ›

There is no need to rinse shrimp before cooking it. If you're going to rinse your shrimp, stick with cold water.

Explore More ›

How to cook shrimp so it's not mushy? ›

Start With a Dry Brine, No Matter How You're Cooking

It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture.

Find Out More ›

How to crisp up cooked shrimp? ›

Step 1: Preheat your oven to 300°F (150°C). Step 2: Arrange the shrimp in a single layer on a baking sheet lined with aluminum foil. Step 3: Add a splash of water to keep them moist, cover with another layer of foil and heat for about 10-15 minutes.

Tell Me More ›

Is cooked shrimp supposed to be crunchy? ›

Press the shrimp with a fork or your finger to see if it's tender. Raw or undercooked shrimp feels springy, bouncy, or slimy while overcooked shrimp feels tough or rubbery. Perfectly cooked shrimp falls right in between—when you feel a soft and tender texture, take them off the heat.

Tell Me More ›

Why put cornstarch on shrimp? ›

Cornstarch is commonly used when frying shrimp because it helps to create a crispy and golden outer coating. It also helps to seal in the moisture and flavor of the shrimp, resulting in a perfect texture and taste.

Explore More ›

Why do you put vinegar in shrimp? ›

Into your water pot, squeeze the juice of 2-3 lemons, then drop what's left of the lemons in too. Add your bag of shrimp/crab boil, salt and vinegar. (The vinegar is the secret ingredient. It makes the shrimp easier to peel.)

See Details ›

How long do you leave baking soda on shrimp? ›

[Optional] Shrimp and baking soda bath to make shrimp crunchy and snappy. Add shrimp to a large bowl with cold water and baking soda. Gently massage and chill in the fridge for at least 30 minutes and up to overnight. Rinse the shrimp a few times then pat dry.