Ingredients
- 1 tablespoon olive oil, or as needed
- 2 pounds uncooked medium shrimp, peeled and deveined
- 1 (6 ounce) can tomato paste
- 1 ½ teaspoons chili powder
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ large lemon, juiced
- 1 cup chopped cilantro
Why This Recipe Is So Good
Quick to prepare and full of flavor. It uses minimal ingredients and requires little hands-on time. Plus, baking shrimp keeps them tender and juicy without extra oil.
Cooking Secrets
- Make sure to preheat the oven fully before baking to cook the shrimp evenly.
- Use fresh or properly thawed shrimp for the best texture.
- Avoid overcooking; shrimp turn opaque and curl when done, usually in 8-10 minutes.
- Use fresh or properly thawed shrimp for the best texture.
- Avoid overcooking; shrimp turn opaque and curl when done, usually in 8-10 minutes.
Directions
Gently heat your oven to 400°F (200°C). Lightly grease a glass or ceramic baking dish with some olive oil. In a bowl, toss the shrimp with tomato paste, chili powder, basil, garlic powder, and a pinch of salt. Squeeze in the lemon juice and mix everything together really well. Stir in the cilantro until it’s all evenly combined. Pour the shrimp mixture into your prepared dish and cover it with foil. Pop it in the oven and bake until the shrimp turn bright pink, about 20 to 25 minutes. Just keep an eye on them so they don’t get tough!
Serving Guide
Serve with a side of steamed vegetables or a fresh salad for a light meal. It also pairs well with rice, pasta, or crusty bread to soak up any juices.
Storing Food Safely
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to avoid making the shrimp tough and rubbery.
