Put a bag of frozen raw shrimp onto a sheet pan and 2 simple additions to get a spring dinner so mouthwatering your friends will be begging for the re

This 3-Ingredient Oven-Baked Shrimp is a total game-changer for busy weeknights, utilizing a “cold-start” roasting technique that takes frozen raw shrimp straight to the table in under 20 minutes. By skipping the thawing process and roasting the shrimp at a high 400°F, you allow the ice crystals to melt and emulsify with salted butter and fresh lemon juice, creating a built-in scampi-style sauce right on the sheet pan. The result is a tender, snappy shrimp with a bright, citrusy glaze that feels far more sophisticated than its three-ingredient pedigree suggests.

3-Ingredient Oven Baked Shrimp Using Frozen Raw Shrimp

Ingredients:

Step-by-Step Directions:

Step 1: The Sheet Pan Setup: Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil for easy cleanup.

The Secret: Do not thaw the shrimp! Scatter the frozen, icy shrimp directly onto the pan in a relatively even layer. If there are large frozen clumps, gently break them apart so the heat can circulate.

Step 2: The Citrus Butter Baste: Dot the frozen shrimp with the small pieces of butter. Sprinkle the fresh lemon zest over the top and drizzle the juice across the entire pan. Give the shrimp a quick toss with a spatula to ensure the lemon and butter are distributed, then spread them back into a single layer.

Step 3: The High-Heat Roast: Place the pan on the middle rack and bake for 10/15 minutes.

Tip: Stir the shrimp once halfway through the cooking time. This ensures that the side of the shrimp touching the hot metal pan doesn’t overcook while the top is still defrosting in the lemon-butter bath.

Step 4: The Opaque Finish: The shrimp are done as soon as they turn pink and opaque. Smaller shrimp (like 41/50 count) will be ready closer to 10 minutes, while jumbo shrimp will need the full 15 minutes.

Step 5: The Pan Juice Toss: Remove the pan from the oven and immediately toss the shrimp in the accumulated buttery juices at the bottom of the tray.

Tip: Taste a shrimp now; because the butter is salted, you may not need extra seasoning, but a tiny pinch of kosher salt at this stage can make the lemon flavor “pop.”