Put a bag of frozen raw shrimp onto a sheet pan and 2 simple additions to get a spring dinner so mouthwatering your friends will be begging for the re

 

3-Ingredient Oven-Baked Shrimp (Frozen Raw Shrimp)

This 3-Ingredient Oven-Baked Shrimp is a fast, no-fuss method for turning frozen shrimp into a bright, buttery lemon dish in under 20 minutes. By roasting the shrimp straight from frozen at high heat, the melting ice blends with butter and lemon juice to form a light, scampi-style sauce right on the pan. The result is tender, juicy shrimp coated in a fresh citrus glaze that tastes far more complex than its simple ingredient list.

📝 Ingredients

• 1 bag (1–1½ lbs) frozen raw shrimp — peeled and deveined (tail-on or off, your preference)

• 4 tablespoons salted butter — cut into small pats or cubes

• 1 large lemon — zested and juiced (about 2–3 tablespoons of juice)
  

  👩‍🍳 Step-by-Step Directions

  1. Preheat & Prep the Pan
  Position a rack in the center of your oven and preheat to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for the easiest cleanup of your life.

  Important: Do not thaw the shrimp. Take them straight from the freezer. Spread the frozen shrimp evenly across the prepared pan in a single layer, breaking apart any large clumps so they cook uniformly.

  2. Add the Flavor
  Scatter the butter pieces over the shrimp. Sprinkle the lemon zest evenly over the top, then drizzle with the fresh lemon juice. Give everything a quick toss with your hands or a spatula to distribute the butter and lemon, then spread the shrimp back into a single, even layer.

  3. Roast at High Heat
  Slide the pan into the oven and bake for 10–15 minutes. Be sure to stir the shrimp once halfway through—this simple step ensures even cooking and prevents the ones on the bottom from overcooking while the top finishes thawing and absorbing that lemony butter.

  4. Check for Doneness
  Your shrimp are perfectly cooked when they turn pink and opaque, with a gentle curl. Smaller shrimp (like 41/50 count) will be done closer to 10 minutes, while larger ones (like 16/20 count) may need the full 15 minutes. Keep an eye on them—nothing ruins shrimp faster than overcooking!

  5. Finish in the Pan Juices
  Remove the pan from the oven and, while everything is still sizzling, toss the shrimp thoroughly in the buttery lemon juices pooled on the foil. This final toss coats every piece in that bright, silky glaze.
  

  💡 Pro Tips for Perfect Results Every Time

  • Size matters: Adjust your baking time based on shrimp size. Smaller ones cook fast; larger ones need a few extra minutes. Start checking at the 10-minute mark.

  • Add a little flair: While this recipe shines with just three ingredients, feel free to add a sprinkle of garlic powder, red pepper flakes, or fresh chopped parsley before serving for extra dimension.

  • Serve it with: Toss the finished shrimp over pasta, pile them onto crusty bread with the pan juices for dipping, or serve alongside steamed rice and a green vegetable for a complete meal.

  • Leftovers? Shrimp are best enjoyed fresh, but if you have leftovers, refrigerate them and enjoy cold in salads or wraps.