Tuesday Tip: Roasting shrimp

I am always looking for ways that I can cut down the number of dishes that I have to do after a meal.  One of my favorite ways of keeping the dirties to a minimum is by roasting things in the oven.  A foil wrapped baking sheet makes for super easy cleanup when the couch seems a little more inviting than a sink full of suds full of empty promises that it won’t dry out your hands.

One random Saturday I watched Ina make some shrimp cocktail and she roasted her shrimp.

Chef, what?!

Why this never occurred to me before I have no idea but I was determined to give it a try.  Cooking seafood takes only minutes, it’s pretty fast and really effortless once you get experience under your apron.  Shrimp do not take long to cook at all but roasting them means I don’t have to dirty a skillet and that’s really all that is needed for me to fall in love.

My desires are simple folks.

I preheated my oven to 400, lined my baking sheet and sprayed it with some nonstick spray.  I dumped on some seasoned shrimp and tossed that in the oven.  I kept a close eye on them because shrimp cook quickly.  I didn’t even have to turn them! In about five minutes I had perfectly cooked plump shrimp.  No skillet or pot of boiling water required!

Unless I’m making a saucy dish of some sort, this is my new method for cooking shrimp.  It’s fast and so easy making couch time arrive a lot sooner!

Next time you make shrimp, give roasting a try and see what you think!

11 thoughts on “Tuesday Tip: Roasting shrimp

    • Kim, I know! When I first realized I could do this, I wanted to smack myself! :p
      Rose, Ahaha tin foil! Actually I have to tell you that I love the fact that you said “redd up” the other day. It made my heart squee. :D And girl, I roast just about everything I can, for real. It is easy, no mess, and tastes so so good!
      Heather, oh what cookbook?
      Linzi, Butter and seafood just belongs together. They are a match made in heaven.
      Brandi, I do too! I love foil so much and if I’m baking cookies or a dessert then I line the sheets with parchment paper. :)
      Ginny, Let me know what you think!

  1. I kinda wish you had called it “tin foil” as per PA tradition :)

    But seriously, you make a good point in terms of dish duty that I often don’t consider. This sounds super simple. I wonder what other foods you could do this with?

  2. So glad you gave us your report on this! I LOVE Ina (and want to be her best friend) and have seen her make this and wondered about it. I haven’t made shrimp at home in a while, but it seems SO much easier than having to watch/flip them in a pan.

  3. I also put foil down on my baking sheets just about every time I use them. There’s nothing to clean up, ever! I did this with my meatloaves last night, I do it with roasting veggies, etc.

  4. Great idea! And you could make the WHOLE MEAL that way… just throw in some chopped potatoes and vegetables and roast them right there with the shrimp!

    …I am totally going to try this soon :D

  5. I saw an episode of America’s Test Kitchen that featured baked stuffed shrimp and tried roasting some. About the only thing I’d do differently is brine them for 5-10 minutes. They’re much more moist and flavorful even if you have an extra bowl to rinse out.

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