How do you know when shrimp is done in the oven?

Baked shrimp is done when its pink and white on the outside and opaque (not translucent) on the inside. Take a look inside the cut along the outside edge of a shrimp (where the vein was removed) to determine if it’s opaque.

Why is my shrimp tough when I cook it?

If your shrimp is tough, then most likely you overcooked it. Given how quickly shrimp cooks, it’s easy to do. Keep an eye on your shrimp in the oven and remove it as soon as it turns pink on the outside and opaque on the inside.

How do you cook shrimp and keep it juicy?

The secret to juicy shrimp is to not overcook it.

Oven Baked Shrimp with Bread Crumbs - A Well-Seasoned Kitchen

Ingredients

Scale

1 1/4 pounds jumbo (21 to 25 per pound) shrimp, shelled, deveined and tails removed
1 shallot, chopped (2 1/2 to 3 tablespoons)
2 teaspoons chopped fresh tarragon
1/2 teaspoon dried marjoram
Kosher salt
Fresh ground pepper
4 tablespoons butter, divided use
1/4 cup dry sherry
1 tablespoon capers, drained
1/2 cup homemade or panko bread crumbs
1 tablespoon chopped fresh Italian (flat leaf) parsley
2 teaspoons lemon zest

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Instructions

Preheat oven to 350 degrees. Butter sides and bottom of a shallow 2.5 to 3 quart baking dish (large enough to hold the shrimp in one layer).
Rinse and pat shrimp dry with paper towel. In a large mixing bowl, toss together shrimp, shallots, tarragon and marjoram. Season with salt and pepper.
Melt 3 tablespoons butter; stir in sherry. Add to shrimp mixture and toss. Evenly spread shrimp and sauce in one layer in the prepared baking dish. Sprinkle capers over the top.
In a small mixing bowl, combine bread crumbs, parsley and lemon zest ( use my hands to ensure the lemon is evenly distributed and not clumping together). Season with salt and pepper. Melt remaining 1 tablespoon butter and stir into breadcrumbs.
Sprinkle bread crumb mixture evenly over top of shrimp. Bake for 10 to 12 minutes or until shrimp are cooked through (pink outside an opaque inside) and the breadcrumbs are lightly browned. If top isn’t browned, switch oven to broil and cook an additional 1 to 3 minutes.
Serve immediately atop cooked pasta or rice.

Notes

Gluten free: use gluten-free breadcrumbs.

Author: Lee Clayton Roper
Category: quick and easy
Method: Bake
Cuisine: American

Nutrition

Serving Size:
Calories: 295
Sugar: 2.4 g
Sodium: 571.1 mg
Fat: 13 g
Saturated Fat: 7.5 g
Carbohydrates: 13.4 g
Fiber: 1.1 g
Protein: 30.7 g
Cholesterol: 258.6 mg