Description
A quick and flavorful baked butter lemon shrimp recipe featuring succulent shrimp coated in a zesty lemon butter sauce with garlic and herbs, perfect for a delicious weeknight dinner.
Ingredients
Scale
Shrimp
- 1 lb large shrimp, peeled and deveined
Butter Lemon Sauce
- 1/4 cup unsalted butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
Garnish & Serving
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the shrimp evenly.
- Arrange Shrimp: Place the peeled and deveined shrimp in a single layer on a baking sheet lined with parchment paper or aluminum foil for easy cleanup and even cooking.
- Prepare Sauce: In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon zest, fresh lemon juice, dried oregano, paprika, salt, and pepper until well combined to create a flavorful lemon butter sauce.
- Coat Shrimp: Pour the prepared butter lemon mixture over the arranged shrimp, making sure each piece is evenly coated with the sauce for maximum flavor.
- Bake Shrimp: Bake the shrimp in the preheated oven for 8-10 minutes or until they turn pink and opaque, indicating they are perfectly cooked.
- Garnish: Remove the shrimp from the oven and sprinkle with freshly chopped parsley to add color and freshness.
- Serve: Serve the baked butter lemon shrimp immediately with lemon wedges on the side for an extra burst of lemony freshness.
Notes
- Ensure shrimp are fully thawed if using frozen for even baking.
- Do not overcook shrimp as they can become rubbery; watch for pink and opaque color.
- Use fresh lemon juice and zest to maximize the bright citrus flavor.
- For added spice, consider sprinkling red pepper flakes before baking.
- This dish pairs well with rice, pasta, or crusty bread to soak up the sauce.
