Want an easy weekday shrimp mash recipe? cook it! This Oven Cooked Shrimp Plate is easy to make and packs a punch.
I vividly remember my first shrimp porridge: paper on the table, the spicy Old Bay potato and shrimp mix, everyone ate with their fingers as the sun went down. Since then, the shrimp broth has been close to my heart. We do it for birthdays, weddings and family vacations. But why not harness the magic of boiling shrimp for a daily meal? This Baked Boiled Shrimp Casserole is an easy way to make it on a weekday – no large pot or fire required! Read on to find out how.
A few variations on the baking sheet theme? Attempt Prawns and vegetables on plate Where Shrimp Fajitas Sheet.
How to cook a shrimp in the oven
The concept of a shrimp cook in the oven is just that! Instead of cooking the veggies and shrimp like in a classic shrimp cookout, cook them on a griddle with olive oil and some flavorful seasoning. As with many stovetop dinners, this requires starting with the longest-cooking vegetable in the oven: in this case, potatoes. You will cook, then put the corn on the same sheet, cook some more, then add the shrimp.
For the easiest way to cook these shrimp on a griddle, toss the potatoes in a bowl with the spices, then use the same spices and bowl to toss the corn. Then use the same bowl and seasonings to mix in the shrimp! In this way you only soil one bowl: and you can immediately remember the spice mixture.
How to cook a plate of shrimp in the oven (see full recipe below):
- Preheat oven to 425 degrees.
- Toss potatoes with olive oil and seasonings (Old Bay seasoning, cilantro, dill, salt and pepper). Place on two baking sheets lined with parchment paper and bake for 10 minutes.
- In the same bowl, mix the corn with the olive oil and spices. Remove the baking sheets from the oven and add the corn. Bake 12 minutes.
- In the same bowl, mix the shrimp with the olive oil and spices. Remove the baking sheets from the oven and add the shrimp. Bake 10 minutes.
And that’s it! The result is a shrimp cook full of oven-roasted goodness. Vegetables have golden and caramelized goodness, salted and seasoned with a hint of Old Bay Cozy Seasoning. And the shrimp are perfectly tender.
How to serve a shrimp boil on a griddle
Once you’ve cooked a shrimp in the oven: how do you serve it? Don’t even think about using plates and cutlery! They are strictly forbidden here! If you want to serve it as a traditional lowland crab porridge, you can spread out some newspaper or newspaper on your table. Then pour the goodness of the shrimp cooking straight onto the paper. Enjoy eating with your hands! And, of course, have enough towels to hand.
You can also let the baking sheets cool and serve directly from the cooled baking sheets. Or serve on a large platter.
This recipe is perfect for a weeknight family dinner or special enough to entertain when paired with our hit Easy Vegan Cornbread.
Side dishes served with shrimp broth
When we cooked these shrimp in the oven, we served them to my teenage Congo refugee as a special meal. It was perfect for a late summer patio meal and a fun way to build our relationship! We looked for side dishes to serve with shrimp and found them to be quite skimpy. Most side dishes require a plate, which spoils the mood.
Not feeling inspired to be creative, we decided to skip the side dishes and opted for the dessert instead! So we served this shrimp broth followed by our Classic Strawberry Shortcake. It was the perfect, lighthearted end to a celebratory meal.
Serving this cooked shrimp casserole with cornbread or bread sounds like a great option: do you have any side dish ideas that would work? (Let us know in the comments below.)
Which shrimp to use?
For this Oven Cooked Shrimp recipe, we recommend using large tailed shrimp for the best presentation. We used size 16 to 20 which are quite large. We recommend buying shrimp with the shell already deveined. Then you can remove the shell after the shrimp is cooked, but leave the tail. (If your shrimp aren’t deveined, learn how to devein shrimp here.)
What about fresh or frozen shrimp? Fresh or frozen works for this recipe! One myth about fish is “fresh is better”. However, frozen shrimp can be of higher quality than raw fish because freezing interrupts the decomposition process. Also, the shelf life of fresh shrimp is only a few days, but frozen shrimp will last for several weeks.
If using frozen shrimp for this recipe, follow these steps to thaw frozen shrimp:
- Place the frozen shrimp in the refrigerator overnight to thaw. Or,
- On the day of service,[lacethefrozenshrimpintoalargebowlwithverycoldwaterStirthebowlevery5minutestobreakupclumpsofshrimpfreezetogetherTheshrimpshouldbedefrostedinabout15minutes[lacerlescrevettescongeléesdansungrandbolavecdel’eautrèsfroideRemuezleboltoutesles5minutespourbriserlesgrumeauxdecrevettesquigèlentensembleLescrevettesdoiventêtredécongeléesen15minutesenviron[lacethefrozenshrimpintoalargebowlwithverycoldwaterStirthebowlevery5minutestobreakupclumpsofshrimpthatfreezetogetherTheshrimpshouldbedefrostedinabout15minutes[lacethefrozenshrimpintoalargebowlwithverycoldwaterStirthebowlevery5minutestobreakupclumpsofshrimpfreezetogetherTheshrimpshouldbedefrostedinabout15minutes[lacerlescrevettescongeléesdansungrandbolavecdel’eautrèsfroideRemuezleboltoutesles5minutespourbriserlesgrumeauxdecrevettesquigèlentensembleLescrevettesdoiventêtredécongeléesen15minutesenviron[lacethefrozenshrimpintoalargebowlwithverycoldwaterStirthebowlevery5minutestobreakupclumpsofshrimpthatfreezetogetherTheshrimpshouldbedefrostedinabout15minutes[lacethefrozenshrimpintoalargebowlwithverycoldwaterStirthebowlevery5minutestobreakupclumpsofshrimpfreezetogetherTheshrimpshouldbedefrostedinabout15minutes[lacerlescrevettescongeléesdansungrandbolavecdel’eautrèsfroideRemuezleboltoutesles5minutespourbriserlesgrumeauxdecrevettesquigèlentensembleLescrevettesdoiventêtredécongeléesen15minutesenviron[lacethefrozenshrimpintoalargebowlwithverycoldwaterStirthebowlevery5minutestobreakupclumpsofshrimpthatfreezetogetherTheshrimpshouldbedefrostedinabout15minutes[lacethefrozenshrimpintoalargebowlwithverycoldwaterStirthebowlevery5minutestobreakupclumpsofshrimpfreezetogetherTheshrimpshouldbedefrostedinabout15minutes[lacerlescrevettescongeléesdansungrandbolavecdel’eautrèsfroideRemuezleboltoutesles5minutespourbriserlesgrumeauxdecrevettesquigèlentensembleLescrevettesdoiventêtredécongeléesen15minutesenviron[lacethefrozenshrimpintoalargebowlwithverycoldwaterStirthebowlevery5minutestobreakupclumpsofshrimpthatfreezetogetherTheshrimpshouldbedefrostedinabout15minutes
A note on sustainable shrimp
Are you planning to buy sustainable shrimp for that shrimp oven cooking? (If so, congratulations!) Here are some tips for buying sustainable seafood:
- If possible, look for wild fish. If you live in the United States, look for the united states taken if you can 90% of the seafood we eat in the United States is imported. Imported seafood is at risk of being overfished, caught under unfair labor conditions, or farmed in environmentally harmful ways.
- It matters how your fish is caught. Seek hook and line as an example of a type of durable gear. Bottom trawling is considered to be the most destructive and least sustainable method.
Want a meal plan?
This recipe is included in our Pescetarian Meal Plan! Check out 1 month’s recipes including download a meal planning spreadsheet.
This recipe is…
This oven-cooked shrimp platter is pescetarian, gluten-free, and dairy-free.
The description
Want an easy weekday shrimp mash recipe? cook it! This Oven Cooked Shrimp Plate is easy to make and packs a punch.
- 2 Pound small red potatoes
- 4 large ears of corn
- 2 Pounds raw large shrimp, peeled and deveined (thawed)
- 6 tablespoons olive oil, shared
- 6 teaspoons Old Bay Seasoning, shared (store bought or homemade)
- 3 teaspoons dried dill, divided
- 1 1/2 ground coriander, divided
- 1½ teaspoons kosher salt, shared
- Black pepper
- 4 lemon slices
- Finely chopped parsley or chives for garnish
- Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Halve the potatoes (or cut into bite-sized pieces for larger potatoes). Shell the corn and cut into 2-inch pieces.
- Place potatoes in a large bowl and toss with 2 tablespoons olive oil, 2 teaspoons Old Bay, ½ teaspoon coriander, 1 teaspoon dried dill, ½ teaspoon kosher salt, and some black peppercorns. Place the potatoes face down on the baking sheets and cook for 10 minutes.
- Meanwhile, in the same bowl, toss the corn together (just like last time!): 2 tablespoons olive oil, 2 teaspoons Old Bay, ½ teaspoon coriander, 1 teaspoon coffee-dried dill, ½ teaspoon kosher salt, and several black peppercorns. Remove the baking sheet from the oven and turn the potatoes. Add the corn and cook another 12 minutes.
- Meanwhile, in the same bowl, toss the defrosted shrimp (here we go again!): 2 tablespoons olive oil, 2 teaspoons Old Bay, ½ teaspoon coriander, 1 tablespoon dried dill, ½ teaspoon kosher salt, and several black peppercorns. Remove the pan from the oven and flip the corn. Add the shrimp and cook for a further 10 minutes until the shrimp are tender.
- Serve garnished with parsley or chopped chives and a generous squeeze of lemon wedges. Allow to cool slightly. Line your table with butcher paper or newspaper, if you like, and pour the shrimp broth over it—or serve straight onto the chilled baking sheets or on a large platter. Enjoy eating with your hands!
- Category: main course
- Method: Cooked
- Kitchen: American
Keywords: Cook the shrimp in the oven, cook the shrimp on a plate
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