Description
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.
- Reheat gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 portion
- Calories: 310 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 220 mg
