This simple baked shrimp with lemon butter sauce is a quick, elegant dish that delivers bright citrus flavor and rich buttery goodness in every bite. Perfect for weeknights or special occasions, it comes together in minutes and pairs beautifully with a variety of sides.
Why You’ll Love This Recipe
This recipe is all about simplicity and flavor. The shrimp cook quickly in the oven, staying tender and juicy while soaking up a delicious lemon-garlic butter sauce. It uses minimal ingredients but delivers restaurant-quality results. You’ll also love how versatile it is—you can easily adjust the seasoning, add vegetables, or serve it over rice, pasta, or crusty bread. Plus, cleanup is easy since everything bakes in one dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds large shrimp (16–20 count), peeled and deveined, tails on if desired
3 tablespoons dry white wine or low-sodium chicken broth (optional but recommended)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
4 tablespoons unsalted butter
2 cloves garlic, finely minced
1 large lemon (zest and 3 tablespoons juice)
2 tablespoons finely chopped fresh parsley (or parsley and chives)
1 tablespoon extra-virgin olive oil
lemon wedges, for serving
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a similar shallow pan.
Pat the shrimp dry with paper towels to remove excess moisture. This helps them roast properly instead of steaming.
Arrange the shrimp in a single layer in the baking dish. Drizzle with olive oil, then season with salt, black pepper, and red pepper flakes if using. Toss gently to coat, then spread them evenly again.
Pour the white wine or chicken broth around the shrimp if using. This adds extra flavor and creates more sauce.
In a small saucepan over low heat, melt the butter until just liquid. Remove from heat and stir in the minced garlic, lemon zest, and lemon juice. Let it sit briefly so the garlic softens.
Pour the lemon-garlic butter evenly over the shrimp, making sure each piece is coated.
Bake for 8–10 minutes, or until the shrimp are pink, opaque, and curled into loose C-shapes. Avoid overcooking to keep them tender.
Remove from the oven and sprinkle with chopped parsley. Gently toss to coat in the sauce. Taste and adjust seasoning if needed.
Serve immediately with lemon wedges and spoon the sauce over the shrimp.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 8–10 minutes
Total time: about 20 minutes
Variations
For a Mediterranean twist, add halved cherry tomatoes and olives before baking.
For a richer flavor, increase the butter to 6 tablespoons and stir in a tablespoon of grated Parmesan after baking.
For a lighter version, reduce the butter to 3 tablespoons and add more lemon juice and herbs.
For extra heat, increase red pepper flakes or add a pinch of smoked paprika.
Turn it into a full meal by adding vegetables like asparagus, zucchini, or bell peppers to the pan.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet over low heat or in the oven at a low temperature until just heated through. Avoid microwaving for too long, as shrimp can become rubbery.
If needed, add a splash of broth or water while reheating to loosen the sauce.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat them dry before cooking.
How do I know when shrimp are done?
They turn pink, opaque, and curl into a loose C-shape when fully cooked.
Can I skip the wine or broth?
Yes, but it adds extra flavor and helps create more sauce.
What size shrimp works best?
Large shrimp (16–20 count) are ideal for even cooking and good texture.
Can I make this ahead of time?
It’s best served fresh, but you can prep the ingredients in advance.
What can I serve with this dish?
It pairs well with rice, pasta, crusty bread, or roasted vegetables.
Can I add cheese?
Yes, a bit of Parmesan stirred in after baking adds richness.
How do I prevent rubbery shrimp?
Avoid overcooking and remove them as soon as they turn opaque.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor.
Is this recipe spicy?
It’s mild, but you can adjust the heat with red pepper flakes.
Conclusion
Simple baked shrimp with lemon butter sauce is a fast, flavorful dish that’s perfect for any occasion. With its bright citrus notes and rich buttery base, it delivers impressive results with minimal effort. Whether you keep it classic or customize it with your favorite additions, this recipe is sure to become a go-to favorite in your kitchen.
This simple baked shrimp with lemon butter sauce is a quick and elegant dish featuring tender shrimp in a rich, garlicky citrus sauce. Perfect for weeknight dinners or special occasions with minimal effort.
Ingredients
1 1/2 pounds large shrimp (16–20 count), peeled and deveined
3 tablespoons dry white wine or low-sodium chicken broth (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
4 tablespoons unsalted butter
2 cloves garlic, finely minced
1 large lemon (zest and 3 tablespoons juice)
2 tablespoons finely chopped fresh parsley
1 tablespoon extra-virgin olive oil
lemon wedges, for serving
Instructions
Preheat oven to 200°C (400°F) and lightly grease a baking dish.
Pat shrimp dry and arrange in a single layer in the dish.
Drizzle with olive oil and season with salt, pepper, and red pepper flakes if using.
Pour white wine or broth around the shrimp if using.
In a small saucepan, melt butter over low heat, then stir in garlic, lemon zest, and lemon juice.
Pour the lemon butter mixture evenly over the shrimp.
Bake for 8–10 minutes until shrimp are pink, opaque, and cooked through.
Remove from oven, sprinkle with parsley, and gently toss in the sauce.
Serve immediately with lemon wedges.
Notes
Do not overcook shrimp to avoid a rubbery texture.
Use fresh lemon juice for best flavor.
Add vegetables like asparagus or zucchini for a complete meal.
Increase butter or add Parmesan for a richer taste.
Store leftovers in the refrigerator for up to 2 days.
