Best Florida Shrimp Bake Recipes

OVEN BAKED SHRIMP

Steps:

• Preheat Oven: Preheat the oven to 400°F. Make sure the rack is in the middle position.
• Prep Shrimp: Add the shrimp to a large bowl and pat it dry with paper towels. Drizzle the olive oil over the shrimp and season with salt and pepper. Toss well, making sure the shrimp is fully coated, add more oil if needed.
• Bake: Arrange the shrimp on a baking sheet or casserole dish in a single layer. Transfer the baking sheet to the oven and bake for 6 to 8 minutes or until the shrimp turns white, pink and opaque.
• Serve: Serve immediately garnished with lemon wedges.

EASY BAKED SHRIMP

Steps:

• Preheat the oven to 400 degrees Fahrenheit or preheat the broiler.
• If frozen, thaw the shrimp.
• Mince the garlic. Pat the shrimp dry. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt.
• Line a baking sheet with parchment paper. Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp.
• Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the broiler and broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking.
• Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.

FLORIDA SEAFOOD CASSEROLE

Steps:

• In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese. , Transfer to a greased 2-1/2-qt. baking dish. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with remaining cheese.

SHEET PAN SHRIMP AND SAUSAGE BAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
• Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
• Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
• Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
• Bake in the preheated oven for 8 minutes.
• Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
• Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

FLORIDA SHRIMP BAKE

Steps:

• Arrange shrimp in 1 layer in a shallow baking dish.
• In a small sauce pan, melt the butter.
• Add the lemon juice, garlic sauce, red pepper and salt.
• Pour mixture evenly over the shrimp, reserving 2 tablespoons.
• Add remaining butter mix to the cracker crumbs and mix well.
• Sprinkle crumbs over the shrimp.
• Bake at 450 degrees for 8-10 minutes until browned.

SPICY SHRIMP BAKE

Steps:

• Combine first 9 ingredients in a small bowl; set aside.
• Rinse shrimp in cold water, drain well.
• Layer shrimp, leomon slices and onion slices in an ungreased 13 x 9 baking dish.
• Pour butter mixture over shrimp.
• Bake, uncovered, at 400 for 20- 25 minutes or until shrimp turn pink.
• Baste occasionally with pan juices.
• Garnish with parsley.

FLORIDA SHRIMP

Steps:

• In preparation, zest the lime and cut it in half. Set aside for later.
• In a large saucepan over medium high heat, drizzle enough olive oil to lightly cover the surface of your saucepan.
• Add the garlic powder, creole seasoning, and lime zest. Then add shrimp. Cook until pink.
• Serve immediately with remaining lime halves squeezed over the top.