Roasted Old Bay Shrimp Recipe – A Bold, Flavor-Packed Seafood Favorite

Your New Go-To Recipe for Effortless, Crowd-Pleasing Flavor

Hey friends, Beau here from Feastical! Let’s get real for a second. We all have those nights, right? The ones where you stare into the fridge, willing a delicious dinner to magically appear, but all you see are condiments and vague intentions. You want something that tastes like you spent hours in the kitchen, but you also want to be kicked back on the couch with a fork in hand in about 15 minutes flat.

Well, my friend, you’ve just hit the culinary jackpot. Today, we’re diving into my recipe for Roasted Old Bay Shrimp, and let me tell you, this dish is a total game-changer. It’s the answer to your weeknight dinner prayers, your last-minute appetizer panic, and your craving for something that’s bursting with bold, coastal flavor without any of the fuss.

We’re taking plump, juicy shrimp, giving them a hearty coat of that iconic Old Bay seasoning, and letting the oven work its magic. The result? Shrimp that are tender on the inside, with slightly crisp, caramelized edges, all infused with a symphony of celery salt, paprika, and warm spices. It’s a dish that feels special enough for company but is simple enough for a solo dinner-for-one. So, tie on your apron (or don’t, I’m not the boss of you), and let’s make something truly spectacular together.

The Day I Learned That the Best Recipes Are Often the Simplest

This recipe takes me right back to my first tiny apartment kitchen. It was about the size of a postage stamp, with a stove that had exactly one reliable burner. I was broke, tired from a long shift, and desperately craving the kind of seafood feast I remembered from family vacations on the coast. All I had in the fridge was a bag of frozen shrimp and a nearly-empty cabinet of spices.

That little can of Old Bay was staring me down. In a moment of “what’s the worst that could happen?” inspiration, I tossed the thawed shrimp with some oil and a generous shake of that red-and-yellow tin, threw them on a baking sheet, and crossed my fingers. The smell that filled my apartment was pure magic—it was like instant vacation. When I pulled them out, perfectly pink and sizzling, and squeezed a lemon wedge over the top, I knew I had stumbled onto something special. It was a powerful reminder that you don’t need a pantry full of exotic ingredients or fancy techniques to create a meal that feels like a warm hug. Sometimes, all you need is a little trust in the classics.

Gathering Your Flavor All-Stars

One of the best things about this recipe is the short, sweet ingredient list. Each one plays a crucial role in building that unforgettable flavor. Here’s what you’ll need:

• 1 lb large raw shrimp, peeled and deveined – This is your star player! I recommend large (21/25 count) shrimp because they hold up beautifully to roasting without overcooking. The “peeled and deveined” part is just a little gift to your future self, saving you prep time. You can leave the tails on for a pretty presentation or take them off for easier eating. No judgment here!
• 1 ½ tablespoons Old Bay seasoning – The heart and soul of the dish! This iconic blend of celery salt, spices, and paprika is what gives the shrimp its signature zesty, savory kick. Don’t be shy with it—we’re going for a bold coat.
• 1 tablespoon olive oil – Our trusty binder. A good glug of extra virgin olive oil helps the seasoning stick to the shrimp and promotes that beautiful, light caramelization in the hot oven. It also adds a lovely, fruity depth.
• 1 lemon, cut into wedges – The bright, sunny finish! We’ll roast a few wedges alongside the shrimp to mellow their tartness and squeeze fresh ones over the top at the end. That hit of citrus acidity cuts through the richness and makes all the flavors pop.
• Fresh parsley, chopped (optional, for garnish) – Think of this as the final flourish. A sprinkle of fresh, green parsley adds a pop of color and a subtle, fresh flavor that balances the spice blend perfectly. If you don’t have it, no sweat—the dish will still be incredible.

Let’s Get Cooking: Your Foolproof Roadmap to Perfect Shrimp

Ready to see how this all comes together? It’s so simple, you might just have it memorized after the first time. Follow these steps, and you’ll be a shrimp-roasting pro in no time.

1. Preheat and Prep. Fire up your oven to a hot 400°F (200°C). While it’s warming up, line a baking sheet with parchment paper or a sheet of foil. Chef’s Hack: This isn’t just for easy cleanup (though that’s a huge win); it also prevents the shrimp from sticking and ensures those delicious, seasoned juices don’t get left behind on the pan.
2. The Flavor Toss. In a medium-sized bowl, combine your shrimp, olive oil, and Old Bay seasoning. Now, get in there with your hands (the best tools in the kitchen!) and toss everything together until every single shrimp is gleaming and evenly coated in that gorgeous spice mix. Don’t rush this—you want each bite to be perfectly seasoned.
3. Spread for Success. Dump your beautifully coated shrimp onto your prepared baking sheet and spread them out into a single, uncrowded layer. This is the secret to getting those slightly crisp edges instead of steaming! Make sure they have a little personal space. Toss a few of the lemon wedges onto the pan alongside them.
4. Roast to Perfection. Slide the pan into your preheated oven and let the heat work its magic for 8-10 minutes. You’ll know they’re done when they’ve turned a lovely pink color, are opaque all the way through, and the edges have just started to curl and crisp up. Pro-Tip: Set a timer! Overcooked shrimp become rubbery, and we are not about that life. They cook fast, so keep an eye on them.
5. The Grand Finale. Carefully pull the sizzling pan from the oven. Immediately squeeze the juice from one of the roasted lemon wedges over the entire tray of shrimp. The sound and the aroma are pure kitchen bliss. Give everything a quick stir to coat them in the lemony, spiced pan juices, then transfer to a serving platter. Garnish with that fresh parsley and the remaining fresh lemon wedges for your friends and family to add as they please.

How to Serve These Succulent Shrimp

Now for the fun part: getting these beauties from the pan to the plate! Their versatility is one of their greatest strengths. Here are a few of my favorite ways to serve them up:

The Classic Appetizer: Pile them high on a big platter with a bowl for the tails and lots of extra lemon wedges. Stick a cocktail pick in each one and watch them disappear at your next game-day party or backyard BBQ. They’re always the first thing to go!

The Ultimate Bowl Food: For a hearty and healthy meal, serve these shrimp over a bed of creamy, cheesy grits or fluffy coconut rice. The rich base is the perfect canvas for the bold, spiced shrimp. Drizzle any of those incredible pan juices right over the top.

The Lively Salad Topper: Turn a simple green salad into a main event! Let the shrimp cool slightly, then toss them with crisp romaine, sweet cherry tomatoes, sliced red onion, and a light lemon vinaigrette. It’s light, satisfying, and packed with flavor.

The “No Fuss” Feast: Sometimes, the best way is the simplest. I love serving these shrimp right in the center of the table with a loaf of crusty, warm bread for soaking up every last drop of that spiced lemon oil. Add a simple side salad, and dinner is served.

Make It Your Own: Delicious Twists & Swaps

Love the base recipe? Amazing! Feel like getting creative? Even better! This recipe is a fantastic springboard for your own culinary experiments. Here are a few ways to mix it up:

• Spicy Kick: Add ¼ to ½ teaspoon of cayenne pepper or a few generous shakes of hot sauce (like Crystal or Frank’s) to the olive oil mixture. A little heat plays so nicely with the Old Bay.
• Garlic Lover’s Dream: Mince 3-4 cloves of fresh garlic and toss them right in with the shrimp and oil. Roasted garlic becomes sweet and mellow, creating an incredible depth of flavor.
• Lemon-Herb Bliss: Before roasting, add the zest of one lemon and a tablespoon of fresh chopped herbs like dill or thyme to the mix. The zest will intensify the lemon flavor throughout.
• Smoky Paprika Twist: Swap out one tablespoon of the Old Bay for one tablespoon of smoked paprika. You’ll get a deeper, smokier flavor that’s absolutely irresistible.
• Dietary Swap: To make this Whole30 or Paleo compliant, just double-check that your Old Bay brand is sugar-free (most are!), and you’re good to go!

A Few Parting Thoughts From My Kitchen to Yours

This recipe has been a staple in my life for years, and it’s evolved in little ways each time. I’ve learned that a heavy-handed pour of Old Bay is never a bad thing, and that the roasted lemon wedges are non-negotiable—they’re little flavor bombs waiting to be squeezed. I’ve also made this for countless friends, and I can’t tell you how many times I’ve been texted a photo of their finished dish with a message like, “I can’t believe I made this!” That’s the whole point of Feastical: to share recipes that make you feel like a rockstar in the kitchen, without the stress.

One funny story: I once made a triple batch for a big party and, in my haste, used two baking sheets but only set one timer. You can guess what happened. One sheet was perfect, the other… well, let’s just say we had some very well-done “shrimp crisps.” A good reminder to always, always set that timer!

Your Questions, Answered!

Over the years, I’ve gotten a lot of great questions about this recipe. Here are the answers to the most common ones:

• Can I use frozen shrimp? Absolutely! It’s what I use 90% of the time. The key is to thaw them properly. The best way is to place them in a colander in the sink and run cold water over them for 5-10 minutes, or move them from the freezer to the fridge the night before. Never thaw them in warm water or at room temperature—it can mess with the texture.
• My shrimp turned out rubbery. What went wrong? This is almost always a sign of overcooking. Shrimp cook in a flash! At 400°F, 8-10 minutes is usually the sweet spot for large shrimp. As soon as they curl into a loose “C” shape and are opaque, they’re done. If they’ve curled into a tight “O,” they’re likely overdone. Trust your timer and your eyes!
• What can I use if I don’t have Old Bay? While it’s the classic, you can make a quick DIY blend! Mix 2 teaspoons celery salt, 1 teaspoon paprika, ¼ teaspoon black pepper, and a pinch each of dry mustard, nutmeg, cinnamon, and cardamom if you have them. It won’t be identical, but it’ll be delicious.
• Can I cook these on the grill? You bet! Thread the seasoned shrimp onto skewers (if using wooden ones, soak them in water for 30 minutes first) and grill over medium-high heat for 2-3 minutes per side. You’ll get a fantastic smoky char.

Roasted Old Bay Shrimp Recipe : A Bold, Flavor-Packed Seafood Favorite

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• Author: BeauCollier

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Description

This fast, foolproof shrimp recipe delivers huge coastal flavor with almost zero effort. Juicy shrimp, a generous shake of Old Bay, roasted lemon, and a touch of olive oil come together to make a crowd-pleasing dinner or appetizer that’s perfect for busy nights, parties, or anytime you want maximum flavor with minimal work.

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Ingredients

• 1 lb large raw shrimp, peeled and deveined (21/25 count recommended)

• 1 ½ tbsp Old Bay seasoning

• 1 tbsp olive oil

• 1 lemon, cut into wedges (some for roasting, some for serving)

• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Preheat the Oven

Heat oven to 400°F (200°C).
Line a baking sheet with foil or parchment for easy cleanup.

2. Season the Shrimp

In a bowl, combine:

• Shrimp

• Olive oil

• Old Bay seasoning

Toss well until every shrimp is evenly coated.

3. Arrange on the Tray

Spread shrimp onto the prepared baking sheet in a single, uncrowded layer.
Add a few lemon wedges to roast alongside them.

4. Roast

Bake for 8–10 minutes, or until shrimp are:

• Pink

• Opaque

• Curled into a loose “C” shape

(Be careful not to overcook!)

5. Finish

Remove from the oven and immediately squeeze a roasted lemon wedge over the shrimp.
Toss gently to coat.
Garnish with fresh parsley and serve with extra lemon wedges.

Notes

• Spicy: Add ¼–½ tsp cayenne or a few dashes of hot sauce.

• Garlic: Add 3–4 minced garlic cloves before roasting.

• Lemon-Herb: Add lemon zest + chopped dill or thyme.

• Smoky: Replace 1 tbsp Old Bay with smoked paprika.

• DIY Old Bay: Mix celery salt, paprika, black pepper, dry mustard, nutmeg, cardamom.

Nutrition

• Calories: 160 Cal Per Serving
• Fat: 7g
• Carbohydrates: 2g
• Protein: : 22g

Nutritional Highlights (Because Feeling Good is Part of the Feast!)

I’m all about feel-good food, and this dish definitely fits the bill. Not only is it a joy to eat, but it’s also packed with nutritional benefits. Shrimp are an excellent source of lean protein, helping to keep you full and satisfied, and they’re rich in selenium, a powerful antioxidant. They also provide a good dose of Vitamin B12 for energy and brain health. Using olive oil, a heart-healthy fat, and a spice blend like Old Bay (which is very low in calories and sugar) means you’re building flavor in a smart way. The lemon juice adds a boost of Vitamin C. It’s a meal that truly nourishes you from the inside out, proving that healthy eating doesn’t have to be boring or complicated.

Approximate Per Serving (based on 4 servings): Calories: 160 | Protein: 22g | Fat: 7g | Carbohydrates: 2g | Fiber: 0g | Sugar: 0g

Final Thoughts

And there you have it, friends—everything you need to master these incredible Roasted Old Bay Shrimp. This recipe is more than just a list of ingredients and steps; it’s a ticket to an easy, impressive, and downright delicious meal that will have everyone asking for the recipe. It’s a testament to the fact that the most memorable dishes are often the simplest ones, made with a little confidence and a lot of flavor.

I hope this recipe finds its way into your regular rotation and becomes a trusted friend in your kitchen, just like it is in mine. If you make it, I’d be absolutely thrilled if you tagged me @Feastical on social media or left a comment below. I love seeing your creations! Now, go forth and roast some shrimp. You’re going to love it.

With a full heart and an even fuller plate,

Beau