Recipe Guide:
Lemon Butter Baked Shrimp Recipe – Bright, Buttery, and Easy Weeknight Comfort
There’s something about the first whiff of butter and lemon that stops me in the doorway. Within the first few minutes, the kitchen fills with a warm, citrusy smell that makes everyone wander in. This Lemon Butter Baked Shrimp is one of those simple, cozy dishes that feels like a hug for the table, and I always think of slow Sunday afternoons. If you want a weeknight winner that’s quick and full of sunshine, you’ll love this one. Also, if you’re looking for a sweet finish after dinner, try pairing it with a slice of apple butter cake for a homey meal.
Why You’ll Love It
- Quick and easy to make, so dinner comes together fast.
- Comforting homemade flavor that reminds you of family meals.
- Made with simple, pantry-friendly ingredients that shine.
- Great for weeknights, date nights, or last-minute guests.
- Always a crowd-pleaser — buttery, bright, and satisfying.
(Also, if you want a crunchy side, think about flavors like those in baked garlic parmesan fries.)
Ingredients You’ll Need
- 1 lb (450 g) raw shrimp, cleaned, peeled, and deveined
- 8 tbsp (113 g) melted butter — use unsalted butter so you can control the salt (it keeps the citrus bright).
- 3 cloves garlic, minced (9 g) — fresh garlic gives an extra flavor boost.
- 1 packet (0.7 oz / 20 g) Good Seasons Italian all-natural seasoning
- 1 1/2 lemons, sliced into circles — thin slices work best so the lemons soften and infuse the butter.
- 1 tbsp (3 g) dried parsley leaves — for a fresh green finish.
How to Make It
- Preheat the oven to 350°F (175°C). While it heats, the butter melts and the kitchen warms up.
- Pour the melted butter into the bottom of a 9×13-inch (23×33-cm) baking dish, making a shallow, glossy pool that will roast the shrimp.
- Lay the lemon slices evenly over the butter so they form a bright, tart bed for the seafood.
- Arrange the shrimp in a single layer on top of the lemons, tails pointing in the same direction for a pretty presentation.
- Sprinkle the minced garlic and Italian seasoning evenly over the shrimp; then breathe in that garlicky, herb-scented steam.
- Dust the top with dried parsley to add color and a hint of freshness.
- Bake 12–15 minutes until the shrimp are pink and cooked through — you’ll hear a light sizzle and see the edges curl slightly when they’re ready.
- Spoon the buttery lemon juices over the shrimp before serving, and let that glossy sauce coat every bite.
(For a similar oven approach and timing tricks, I sometimes think about how other pan favorites handle heat and texture.)
Kitchen Tips
- Time-saver: Buy peeled and deveined shrimp to cut prep time, and thaw them gently in cold water if frozen.
- Common fix: If the shrimp start to look rubbery, you cooked them too long; remove them right away and let the residual heat finish them.
- Flavor twist: Add a pinch of red pepper flakes for warmth, or swap dried parsley for fresh for a brighter finish.
Serving Ideas
Serve this Lemon Butter Baked Shrimp straight from the pan while it’s steaming and glossy. It’s lovely over rice, tossed with pasta, or spooned onto crusty bread to soak up the buttery lemon sauce. For brunch, pair it with a green salad and something creamy on the side, or serve it with roasted vegetables for a cozy dinner. Garnish with extra lemon wedges, a sprinkle of flaky salt, and fresh parsley. For a brunch drink, try a cool shake like a chocolate peanut butter banana smoothie to balance the bright citrus.
Storing & Leftovers
- Fridge: Store cooled shrimp in an airtight container for up to 3 days.
- Freezer: Freeze portions in a freezer-safe container for up to 2 months, though texture is best within a month.
- Reheat: Warm gently in a skillet with a splash of butter or in the oven at 300°F (150°C) so the shrimp don’t go rubbery.
- Leftover idea: Toss the chilled shrimp into a salad or make a lemony shrimp sandwich on toasted bread.
FAQs
Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the flavors settle. Reheat gently and spoon fresh butter over before serving.
Q: Can I swap any ingredients?
A: Of course! Try olive oil instead of butter, or use fresh herbs if you have them — this recipe forgives substitutions.
Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic, spooned over rice or pasta, or with a crisp salad.
Q: How do I know it’s perfectly cooked?
A: The shrimp turn pink with slightly curled tails and give off a fragrant lemon-garlic aroma — that’s your cue that the Lemon Butter Baked Shrimp is ready!
Final Thoughts
This dish reminds me of nights when friends dropped by without notice and we pulled plates together from simple things in the pantry. The bright lemon cuts through the butter in the most comforting way, and everyone always asks for seconds. Please try this and make small changes that feel right for you — add spice, fresh herbs, or a splash of white wine if the mood calls for it. I hope this recipe brings warmth to your table, and that Lemon Butter Baked Shrimp becomes one of your go-to cozy meals.
Conclusion
For another take on baked shrimp with a garlic lemon butter sauce, see Baked Shrimp (with Garlic Lemon Butter Sauce) – Cooking Classy. If you like sheet-pan meals, you’ll also enjoy this quick 4-Ingredient Sheet Pan Lemon Butter Shrimp | 12 Tomatoes.
Lemon Butter Baked Shrimp
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Pour the melted butter into the bottom of a 9×13-inch (23×33-cm) baking dish.
- Lay the lemon slices evenly over the butter.
- Arrange the shrimp in a single layer on top of the lemons.
- Sprinkle the minced garlic and Italian seasoning evenly over the shrimp.
- Dust the top with dried parsley.
- Bake for 12–15 minutes until the shrimp are pink and cooked through.
- Spoon the buttery lemon juices over the shrimp before serving.
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