Perfect for a quick meal or an easy appetizer, these Easy Baked Shrimp with Sweet Peppers are packed with flavor. Plus, baking shrimp is so easy!
Whole Foods Market asked if I’d create a summer-friendly recipe to celebrate the release of Golden State Cider‘s new Radical Paradise pineapple cider. Radical Paradise is made with whole pineapples, cinnamon sticks, piloncillo raw cane sugar, and it’s available at Whole Foods Market stores in Northern California. NorCal gets the Giants AND pineapple cider. It’s an embarrassment of riches, really.
About this baked shrimp recipe:
This easy roasted shrimp recipe is similar to my popular Oven Roasted Shrimp with Lemon and Garlic, which is a staple in our house. The sweet peppers and lemony tang are a fabulous match for the crisp, surprisingly dry Radical Paradise pineapple cider or a crisp white wine. Plus, the combination of colors is a knockout, so you can throw them on a platter for a party or BBQ and everyone will think you’re brilliant. I’m a big fan of dishes that take less than 20 minutes and are capable of blowing minds, aren’t you?
How to serve baked shrimp:
You could certainly cut this recipe in half for 1 lb of shrimp, but I wouldn’t. These are delicious chilled too, so pop the leftovers (if there are any) in the fridge and make your coworkers jealous with tomorrow’s lunch.
Serve these shrimp warm from the oven or chilled, both ways are equally delicious. They are perfect on their own, or in pasta, on a salad, in a wrap (remove the tails after cooking!) or as an appetizer for guests.
Shrimp: what’s with the numbers? Understanding shrimp counts:
When you pick up a package of frozen shrimp or spy some in the cold case, you’ll see numbers with a slash to mark the size: 16/20 or 21/25, and so on. These numbers represent the “shrimp count,” or how many shrimp that size it takes to make up one pound. When you buy 1 pound of 16/20 count shrimp, you can expect to get 16 to 20 shrimp. Larger shrimp will sometimes carry a count number that reads U/10 or similar. The “U” stands for “under” – meaning it takes less than 10 shrimp that size to make up a pound. I use 16/20 or 21/25 count shrimp in this recipe. If yours are smaller, you may need to reduce the roasting time slightly. If the shells are on (I used peeled & deveined) you may in an extra minute or two in the oven.
Try these Roasted Shrimp with Lemon & Garlic, Curry Roasted Shrimp, and Chipotle-Espresso Roasted Shrimp recipes too.
Easy Baked Shrimp With Sweet Peppers
- 2 pounds large (16-20 or 21-25 count) raw shrimp, peeled and deveined
- 2-3 tablespoons good olive oil
- 3 green onions, sliced
- 5-6 sweet mini peppers, sliced into rings
- 2 lemons, sliced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the shrimp with 2 tablespoons of olive oil, onions, peppers, lemon slices and the salt & pepper. Add a bit more olive oil to coat of needed.
- Arrange the shrimp in 1 layer on a rimmed sheet pan, ensuring that the peppers and lemon slices are spread evenly throughout. Roast for 8 to 10 minutes, just until the shrimp are pink, firm and cooked through.
- Serve alone or over salad, pasta or rice.
The folks from Whole Foods Market provided materials for this post. All words and ideas are my own. Thank you for supporting the brands I work with, which allows G-Free Foodie to grow.
Try these shrimp recipes too:
Oven Roasted Shrimp with Lemon & Garlic:
These easy Oven Roasted Shrimp with Lemon & Garlic are gluten-free, Paleo-friendly & totally delish. Use them for an appetizer, or top pasta, salads or rice for a quick and tasty meal. Dinner is ready in 20 minutes, so you have way more time to do what you love!
Grilled Shrimp with Fresh Corn, Zucchini and Tomato Salsa:
This Grilled Shrimp with Fresh Corn, Zucchini and Tomato Salsa is so easy, fresh & delicious – you’ll make it again and again!
Espresso Chipotle Baked Shrimp:
Wow your friends (and yourself!) with these flavor-packed Espresso Chipotle Shrimp. Tasting is believing, and these are AMAZING.
Frequently Asked Questions about this Baked Shrimp Recipe:
Make sure not to overcook the shrimp! The baking method is super-easy, but you need to use larger shrimp to bake for 8-10 minutes. If the shrimp are smaller than 21-25, baking time should be reduced.
Toss large peeled and deveined shrimp with olive oil, veggies and citrus or other flavorings, and bake at 400F for 8-10 minutes.
Shrimp should be baked at 400F, for well cooked meat that isn't touch or chewy. Large shrimp (16-20 or 21-25 count per pound) bake at 400F for 8-10 minutes.
Yes, you can bake shrimp. Baking shrimp is one of the the easiest ways to cook it: large shrimp (16-20 or 21-25 count per pound) bake at 400F for 8-10 minutes.
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