How To Roast Shrimp in the Oven — Cooking Lessons from The Kitchn

One of my favorite walk-in-the-door meals is shrimp, roasted until hot and juicy, tossed over a quick bowl of pasta or shredded zucchini. The beautiful thing about shrimp is that, even if you're starting from frozen, they don't take but a few minutes to cook. Here's how to cook shrimp quickly and easily in the oven — such a treat!

Years ago, when I was just beginning to cook for myself, I felt intimidated by shrimp. Like other crustaceans from the deep, they seemed mysterious, expensive, and exotic. But then I learned that, like scallops, shrimp are actually extremely convenient and quick-cooking little packets of deliciousness.

Like most other seafood, shrimp cooks very fast, and like chicken breast and pulled pork, can be used to top vegetables or grains for a quick dinner. My favorite way to cook shrimp is in the oven; it's hands-off, foolproof, and great for cooking larger batches. Just pop a tray in the oven while you set the table, and about 5 minutes later, that shrimp is ready to eat.

Fresh & Frozen Shrimp

Unless you live near the coast and have access to really fresh shrimp (lucky you!), the shrimp you buy will have been frozen at some point in time. It may be thawed, if you buy it out of the seafood case. But it's most frequently sold frozen.

If you have time, take the shrimp out of the freezer and put it in the refrigerator the night before cooking to let it thaw. Or quickly thaw the shrimp under some running water; we'll show you how in the tutorial below.

What's the best shrimp to buy?

→ Find out more about what to look for in sustainable shrimp at Monterey Bay Aquarium's Seafood Watch's Shrimp Factsheet

If frozen, thaw the shrimp: Place the shrimp you want to cook in a colander in the sink and run cold water over them for about 5 minutes. Toss the shrimp occasionally to make sure they are all exposed to the cold water.

How To Roast Shrimp in the Oven

Serves 4 to 6

What You Need

Ingredients
1 pound medium-sized (17-21 count) shrimp, peeled and deveined, tails on
Extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper

Equipment
Colander
Large bowl
Baking sheet

Instructions

1. If frozen, thaw the shrimp: Place the shrimp you want to cook in a colander in the sink and run cold water over them for about 5 minutes. Toss the shrimp occasionally to make sure they are all exposed to the cold water.
2. The shrimp will bend easily when thawed: You will know that the shrimp is thawed and ready when they are no longer frozen solid but soft, easily bendable, and slightly translucent. This will only take a few minutes. Pat the shrimp dry with a paper towel and heat the oven to 400°F.
3. Toss the shrimp with olive oil: Lightly drizzle the shrimp with olive oil.
4. Season with salt and pepper: Sprinkle generously with salt and freshly-ground black pepper.
5. Toss to coat with oil and seasonings: Toss lightly with your hands to ensure the shrimp is coated with oil and seasonings.
6. Spread on a baking sheet: The shrimp should be in a single layer on a baking sheet. The shrimp should fit on the baking sheet in a single layer, with plenty of space between the shrimp.
7. Bake for 6 to 8 minutes: Bake until the shrimp turns from blue-grey and translucent to white and pink and opaque. Remove and eat promptly.

Recipe Notes

• Shrimp should be cooked immediately after thawing in cold water.

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(Image credits: Leela Cyd)

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Growing up, I was never exceedingly fond of jello. There was just something about the – well, jiggly texture that didn't speak to me – at all. And let me tell ya, my Nana's lime jello fruit salad definitely didn't help matters. I'm fairly certain that the words jello and salad should never be used in conjunction. It's just wrong on so many levels.

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Even though I was super proud of my perfectly shaped jigglers, I still couldn't handle the texture. Fast-forward 20 plus years and my sentiment is pretty much the same. Unless of course it's used to make cookies, then, I'm all about it.

Not only are jello cookies delicious, they're super easy to make. And with so many color options and flavors to choose from, the possibilities are endless.

After coming across Cherry Lemonade Jell-o, I knew exactly what flavor cookies I'd be whipping up for all you Food Fanatics. I pumped up the lemon flavor by adding in freshly grated lemon zest. The fresh and fruity flavor of jello cookies makes them perfect for a spring party. Pair them with homemade cherry lemonade and you'll have a refreshing snack for upcoming poolside afternoons.

Whether you're looking for a new cookie recipe to try, or you simply want to use up a couple of the random boxes of jello hanging out in your pantry – these cookies for you!

If you're looking for more cookie inspiration, be sure to check out some of my other cookie creations here on Food Fanatic like these Giant M&M Cookies or these Meyer Lemon Cookies.

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Jello Cookies Recipe

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Ingredients

• 1 cup granulated sugar
• lemon zest, from one medium lemon
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 cups unsalted butter, softened
• 2 flavored gelatin dessert 3 ounce packages, divided (i used jell-o cherry lemonade flavor)
• 1 large egg
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven oven to 400°F. Line baking sheets with parchment paper. Set aside.
2. In a small bowl, combine sugar and lemon zest. Mix with fingertips until sugar becomes moist and fragrant.
3. In a medium bowl, combine flour and baking powder.
4. In a large bowl, with an electric mixer, beat butter until creamy. Add lemon sugar and 1 package of gelatin; beat until light and fluffy, about 3 minutes.
5. Add in egg and vanilla and mix to combine.
6. Gradually beat in flour mixture until thoroughly combined.
7. Shape dough into 1-inch balls. Place, 2 inches apart, on prepared baking sheets. Flatten dough balls with the bottom of glass. Sprinkle tops of cookies with remaining dry gelatin mix.
8. Bake cookies in preheated oven for 8 to 10 minutes or until edges are lightly browned. Cool on baking sheets for 3 minutes before removing to a wire rack to cool completely.
9. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

• Cookies can be stored in an airtight container at room temperature for up to 3 days.

Source: Slightly adapted from Kraft

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