If you’re entertaining this holiday season, but you’re short on time…or just plain don’t want to spend a ton of time slaving over the stove, these Baked Jumbo Shrimp are a lifesaver.
If your shrimp are already thawed and cleaned, you can get these babies on the table in a flash.
They make for an impressive presentation, but because they’re roasted in the oven, you can whip out a colossal feast in mere minutes.
Who can argue about having more time for cocktails with guests, right?
These jumbo shrimp are coated with a mix of fragrant cajun spices, and get their tang and light crust from just a hint of Parmesan.
I’ll admit that when we make these, we wind up eating a bunch of them standing up in the kitchen, once they’re just cool enough to get our mitts on.
Serve these as an appetizer, or as a main course with a simple, elegant side like saffron rice or pasta tossed with shaved Parmesan and drizzled with truffle oil.
How many shrimp do I need?
Some might argue that you can never have enough shrimp.
That said, the general rule of thumb is that one pound of shrimp will feed about 4 people as an entree for dinner.
So, say you’re feeding 4 people.
For large shrimp that are 20-25/lb., that comes out to about 6 shrimp per person.
For jumbo shrimp that are 12-15/lb., that’s about 3 or 4 shrimp each.
Again, it’s just a guideline.
Around the holidays, and for fancier occasions, I tend to not be a stickler and round up.
Prep your shrimp
I have to fess up: Cleaning shrimp is my least (like, least least least) favorite kitchen task. I kinda hate it.
If you’re like me and can’t stand cleaning ’em, you can always opt for buying shelled, cleaned shrimp.
They’re generally a little pricier.
If you don’t mind cleaning them yourself, yank off their shells, make a shallow slice down the back and remove the vein, and rinse the little bugger off.
For detailed, step-by-step pictures on how to shell and clean shrimp, mosey on over to my Shrimp Cocktail post.
Tips for timing and serving
Roasted shrimp are best served piping hot out of the oven.
In terms of timing your meal, get your shrimp prepped and seasoned, then stick them in the fridge. Get all your other sides, etc., ready, and set the table.
When you’re about 15 minutes away from eating, pop the shrimp into the oven.
They may be the star of the night, but they take the shortest amount of time to cook.
With a little prep, you’ll be all ready to eat when they’re done.
Roasted Jumbo Shrimp for a Crowd
3 lbs. jumbo shrimp, shelled and cleaned
2 whole eggs
1 extra egg white
2 Tablespoons olive oil
1 Tablespoon garlic powder
1 teaspoon garlic salt + more for sprinkling
1 teaspoon onion powder
2 Tablespoons dried parsley + more for sprinkling
1 1/2 Tablespoons cajun spice (use your own mix, chili powder, chipotle, etc.) + more for sprinkling
1/3 cup grated Parmesan + more for sprinkling
15 squirts hot sauce (we like Frank’s)
Serves about 8-10 as an entree if you load everyone up
Do a little prep
Preheat your oven to 400 degrees F.
Line 2 sheet pans with parchment paper and set aside.
Season the shrimp
Put the shrimp in a large bowl. Add 2 whole egg plus one extra egg white.
Add the olive oil, hot sauce, 1 Tablespoon garlic powder, 1 teaspoon garlic salt, 1 teaspoon onion powder, 2 Tablespoons dried parsley, 1 1/2 Tablespoons cajun spice, and 1/3 cup grated Parmesan.
Mix well to coat the shrimp evenly.
Roast the jumbo shrimp
Line the shrimp up on your prepared sheet pans.
Sprinkle with a little additional garlic salt, dried parsley, cajun spice, and Parmesan.
Pop the pans into your preheated, 400-degree F oven.
Roast for about 12 minutes, until the shrimp are opaque and firm and are just starting to curl.
Keep an eye on them, they cook quickly and can go from done to overdone in literally just a minute or two.
Serve and enjoy!
When the shrimp are done, you want to serve them hot out of the oven.
This batch of jumbo shrimp were ready in just about 13 minutes.
Yank the pans from the oven and set them on a rack.
Immediately plate them up and serve.