LEMON BUTTER BAKED SHRIMP

Quick and bright lemon butter baked shrimp: tender shrimp roasted in a garlic-lemon butter sauce with parsley. Ready in about 25 minutes and perfect served with rice or crusty bread.

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Prep Time 10

Cook Time 12

Total Time 22

Servings

Ingredients

Main Ingredients

1.5 lb large shrimp (peeled and deveined) tails removed
4 tbsp unsalted butter
2 tbsp fresh lemon juice
1 tsp lemon zest finely grated
3 clove garlic minced
1 tbsp fresh parsley chopped
1 tbsp olive oil
1 tsp kosher salt
0.5 tsp black pepper freshly ground
0.5 tsp smoked paprika
0.25 tsp red pepper flakes optional

Instructions

Preparation Steps

Preheat the oven to 400°F (200°C). Lightly oil a baking dish large enough to hold the shrimp in a single layer.
In a small saucepan over low heat, melt the butter with olive oil. Add the minced garlic and cook 1 minute until fragrant; do not brown.
Stir in lemon juice, lemon zest, smoked paprika, red pepper flakes, salt, and pepper. Remove from heat.
Place the shrimp in the prepared baking dish. Pour the lemon-butter sauce evenly over the shrimp and toss gently to coat.
Bake for 10–12 minutes, or until shrimp are opaque and cooked through. Do not overcook.
Remove from oven, sprinkle with chopped parsley, and serve immediately with rice, pasta, or crusty bread to soak up the sauce.

Notes

For best flavor, use fresh lemon and serve right away. Leftovers keep 1–2 days refrigerated.