Baking Lemon Butter Shrimp: A Step-by-Step Guide

Lemon Butter Baked Shrimp is a dish that beautifully marries the simplicity of baking with the exquisite flavors of fresh lemon and rich butter, creating a seafood delight that’s both easy to prepare and incredibly satisfying. Perfect for a quick weeknight dinner, special occasions, or entertaining guests, this recipe offers a light yet flavorful experience that highlights the natural sweetness of shrimp. With just a few ingredients and minimal prep time, you can serve a dish that looks and tastes like gourmet cooking, making any meal feel like a celebration.



Why You’ll Love Lemon Butter Baked Shrimp:

  • Quick and Easy: Ready in under 30 minutes, making it perfect for a hassle-free meal.
  • Flavorful: The combination of lemon and butter enhances the shrimp’s natural flavors.
  • Versatile: Serve as an appetizer, a main course, or a side dish, adaptable to various dining occasions.
  • Healthy: Shrimp is a great source of protein and other nutrients, making this dish a delicious part of a balanced diet.

Ingredients Notes For Lemon Butter Baked Shrimp:

  • Shrimp: Use fresh or frozen (and thawed) large shrimp, peeled and deveined for convenience and better flavor absorption.
  • Lemon: Fresh lemon juice and zest add brightness and a zesty kick to the dish.
  • Butter: Unsalted butter allows you to control the saltiness of the dish while adding richness.
  • Garlic: Minced garlic introduces a subtle sharpness that complements the shrimp and lemon flavors.
  • Seasonings: Salt, pepper, and a touch of red pepper flakes (optional) for heat.
  • Parsley: Fresh chopped parsley for garnish adds a pop of color and a fresh flavor contrast.

Recipe Steps:

  1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking dish by lightly greasing it.
  2. Arrange Shrimp: Lay the shrimp in a single layer in the prepared baking dish.
  3. Prepare Lemon Butter Sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant. Remove from heat and stir in the lemon juice, zest, and seasonings.
  4. Pour Sauce Over Shrimp: Evenly distribute the lemon butter sauce over the shrimp in the baking dish.
  5. Bake: Place the dish in the oven and bake for 10-12 minutes, or until the shrimp are pink and opaque.
  6. Garnish and Serve: Sprinkle the baked shrimp with freshly chopped parsley and additional lemon wedges on the side. Serve immediately.

Storage Options:

  • Refrigerate: Cool any leftovers and store them in an airtight container in the refrigerator for up to 2 days.
  • Reheat: For best results, gently reheat in the oven or on the stovetop, being careful not to overcook the shrimp.


Baking Lemon Butter Shrimp: A Step-by-Step Guide

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Author: Maria


  • 1 pound 450g large shrimp, peeled and deveined (tails left on for presentation if desired)
  • 1/2 cup 115g unsalted butter, melted
  • 2 lemons
  • 1 lemon sliced into thin rounds
  • Juice of 1 lemon
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning or a mix of dried oregano, thyme, and basil
  • 1/2 teaspoon red pepper flakes optional, for a bit of heat
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish
  • Extra lemon wedges for serving


Preheat the Oven:

  • Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper for easy cleanup.

Prepare the Shrimp:

  • Arrange the shrimp in a single layer in the prepared baking dish.

Add Lemon and Seasonings:

  • Scatter the lemon slices among the shrimp. In a small bowl, mix the melted butter, lemon juice, minced garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. Pour this mixture evenly over the shrimp.


  • Place the baking dish in the oven and bake for about 12-15 minutes, or until the shrimp are pink, firm, and cooked through.

Garnish and Serve:

  • Remove from the oven and sprinkle with chopped fresh parsley for a burst of color and freshness. Serve immediately with extra lemon wedges on the side for squeezing over the shrimp.

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