Party Roasted Shrimp

"My party roasted shrimp is flavorful, quick and easy to make for your next party or gathering. My family can never get enough of these."
photo by KateL photo by KateL
photo by KateL
photo by ChefLee photo by ChefLee
photo by Paintpuddles photo by Paintpuddles
Ready In:




  • Preheat the oven to 400°F.
  • Place the shrimp on a bowl.
  • (Thaw shrimp ahead of time if frozen).
  • Pour olive oil over shrimp.
  • Sprinkle with Salt and Pepper.
  • Sprinkle with Mrs. Dash Seasoning.
  • (Seasonings can be adjusted to taste).
  • Toss and let marinate in bowl for 10 minutes.
  • Transfer marinated shrimp to a sheet pan in a single layer.
  • Roast in the oven for approximately 5 to 6 minutes.
  • When it turns nicely pink remove from the oven - Transfer to a serving dish and garnish with lemon wedges and cocktail sauce.

Questions & Replies

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  1. amy.cleaveland
    This is the best shrimp I've ever made! Perfectly matched my pregnancy craving. So easy too. I roasted the medium shrimp for about 4 minutes. I used 1t black pepper and omitted the Mrs. Dash. I drizzled 2T lemon juice on the shrimp before serving.
  2. LiisaN
    This was very quick & easy to throw together and not get a tough-chewy result. My son was happy with result, however, he prefers it grilled. I will make again, and think this is a great way to use for salads and/or other dishes - without a lot of hassle.
  3. breezermom
    I hate to admit it, but I used frozen shrimp for this. Even so, It turned out very tasty, served over garlic butter pasta. This was enjoyded by my DS and his friends tonight. Thanks for posting! Made for PAC Spring 2009.
  4. flower7
    Mmmmmmm! Lovely shrimp! I had Jumbos (26-30 count) and started with 5 minutes cook time but added another 3 after those first 5 were up and they were perfect. Served with Recipe #287829. Thanks for the recipe!
  5. KateL
    Wowee, simply wonderful and oh so easy. I used jumbo Black Tiger Shrimp thawed from frozen but patted them quite dry before the marinade. Because I used larger shrimp, it took an addtional 2 minutes to cook the shrimp, but it was easy to avoid overcooking the shrimp with this method. We ate them with Recipe#112237 as an entree, not as an appetizer. Due to the oil, I would hesitate to serve as an appetizer at a cocktail party -- I avoid things that guarantee difficult stains.


I've lived in New York my entire life and I'm married to my hubby Brian for over 40 years. We have 3 grown children, our dogs and cats to fill our lives and our home. In the mundane world I work for a pharmaceutical company. The cooking fun starts once I get home (don't care to do fast foods) coming up with quick easy meals and making more involved recipes on the weekends. I love cooking and experimenting with new recipes and flavors for my family. I could sit for hours just researching recipes and coming up with ideas. My other hobbies are coloring & decorative painting, making craft items, a bit of sewing, a bit of crocheting.
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