Shrimp Arrabbiata

This is a great appetizer or party dish for weekend gatherings, Iftar during Ramadan, or even Eid. Or, just make it for yourself and family, as it’s not complicated and super fast to put together.

You don’t need much except for the shrimp, a few spices, and good quality olive oil. Parchment paper for the oven tray prevents the shrimp from sticking to the pan and tearing, which keeps them looking nice and presentable for your guests.

Baked Shrimp Arrabbiata


1 pound jumbo shrimp, deveined

1/2 teaspoon dry oregano

1 teaspoon Himalayan salt

Pinch red pepper flakes

2 tablespoons olive oil + more for drizzling


Remove the tails from the shrimp. Pat the shrimp very dry with paper towels.

Arrange the shrimp on a parchment-lined baking sheet.

In a small bowl, combine the oregano, salt and pepper flakes. Add the spice mixture pepper to each of the shrimp. Drizzle with the olive oil.

Bake at 400 degrees Fahrenheit for 15-20 minutes. When the shrimp is done, sprinkle with a little more oregano and a little more olive oil. Pin each shrimp with a toothpick for easy serving.

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