Gluten Free Roasted Shrimp


Ever get shrimp and want to try something different with it?  Well here’s an idea:  roast it.  Now, if you follow my blog you will see a recurring cooking method that I use frequently.  My thoughts are that it is a quick, simple to follow, failproof method that brings out the best flavor in whatever you are cooking.  These shrimp are great on top of a salad, on a bed of rice with veggies, or make an easy appetizer with an assortment of dips.  My kids favorite kind I made were by far the coconut shrimp.  But who doesn’t love coconut?

Roasted Shrimp

  • raw shrimp, peeled and devained- tail on
  • olive oil
  • salt and pepper
  • for curried shrimp add curry powder- pictured at top
  • for coconut shrimp add coconut flakes

*feel free to be creative and use your favorite herbs and spices

  1. Preheat oven to 500 with cooking tray in oven.
  2. Remove hot tray, spread shrimp on it.
  3. Roast for 3-5 minutes, depending on size of shrimp. 
  4. Serve immediately.

*Shrimp will cook very fast, so don’t walk away from the kitchen while they are roasting.

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6 Responses to Gluten Free Roasted Shrimp

  1. patricia mcananey says:

    do you add the curry powder or cocunut before you roast the shrimp? this will be a new thing for me…do you turn them over while roasting? is a cookie sheet ok to use? so you do not boil the shrimp first? ok thats all my questions thanks :)

    • Michelle says:

      Patricia and Nicole,

      You would season it with curry powder before hand. Simply sprinkle a little bit on with the olive oil, salt and pepper. Toss to coat, then spread flat on the sheet tray. For the coconut shrimp, I like to toss in olive oil, salt and pepper and then dredge them in the coconut flakes. It won’t be a “perfect” coating, but its light and simple coating will not overwhelm the shrimp as alot of battered shrimp can be quite heavy. There is no need to turn them over during cooking or to precook them. The high heat of the oven and hot sheet tray will cook the shrimp very fast.

      Sorry for the not so clear directions… that was one of the first recipes I posted and was just getting the hang of things.

  2. nicole bobik says:

    I’m wondering the same questions as Patricia.. trying to have shrimp in the menu this week. Thanks Michelle!

  3. Jill says:

    Made the coconut shrimp this evening … It was delicious! I used coconut oil to further enhance the flavor. Thank you for this recipe … I’m loving your site!

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