This post may contain affiliate links. Please see my full Disclosure Policy for details.
Only 4 ingredients and a few minutes in the oven and you’ve got dinner ready! Buttery Baked Shrimp is a perfect weeknight meal.
I found myself actually looking forward to this blog post when I woke up this morning. This just might be a very fun project! It’s nice to carve out some time for myself each day. We’ll see if it lasts….
Spoiler alert-it lasted. This was Day 2 and now, five years later, I’m finally updating the post with new pictures. 🙂
Today, I’m posting something I’ve used several times already. Prior to this pin, which is a picture and description only, I’d never made shrimp at home before. It was always a little intimidating, and it’s too expensive to mess up! But this recipe is a no-brainer! Buttery, lemony, goodness-you won’t miss the breading on this shrimp! Go ahead and pay extra for the de-veined and peeled shrimp. It will make this a FAST meal. There’s nothing grosser than eating something with its legs still attached. *shivers*
Buttery Baked Shrimp
Ingredients
- 1 lemon, sliced
- 1 lb shrimp peeled and de-veined
- 1 pkt Italian seasoning
- 1/2 cup butter, melted (one stick)
Instructions
- Line a baking sheet with foil. Cover with the lemon slices
- Spread the shrimp over the lemon slices in one layer
- Sprinkle seasoning over the shrimp as evenly as possible
- Melt butter in the microwave and pour over the shrimp
- Bake at 350 for 15 minutes, or until shrimp is pink and translucent
Video
If you like Buttery Baked Shrimp like this, I know you’ll love these other shrimp recipes!
I wouldn’t have guessed that the first recipe on my site would be sea food, but then again, I wouldn’t have guessed that I would eventually consider myself to be a food blogger! 🙂 Things happen, lives change, but a great recipe-that lasts forever. Enjoy!
- Chocolate Orange Cookies - November 2, 2024
- Nutella Banana Bread - October 14, 2024
- Bacon Onion Dip - September 13, 2024
Karyn Dixon says
I made it tonight (2/14/24) for my husband on Valentines Day! I’ve made this recipe many times but not recently. I made Linguine and placed the shrimp on top. A little parsley on too and Viola! Yummy!! 😋
Nicole Burkholder says
Mmmmm…I love a good shrimp pasta! And it’s such an easy recipe, too! 🙂 Hope you had a wonderful Valentine’s Day!
Diane says
Where do you fit in the garlic? I need garlic with my buttery lemon shrimp!
Nicole Burkholder says
Follow your heart and add garlic as you please 🙂 There’s garlic powder in the seasoning mix, but if you want more, feel free to add it to the seasoning.
Jenny says
This is our go to recipe at our timeshare..cook it in a disposable pan on the grill if no oven, warm tortilla, some cabbage/lettuce, cheese and ranch dressing…super easy meal. So few ingredients, so yummy! Thanks!
Nicole Burkholder says
Using a disposable pan is genius! Great idea for traveling.
Kym says
Watching the video, it appears there’s another liquid in the melted butter. Perhaps a pepper sauce?
Nicole Burkholder says
No, just the butter! It may just be the fats in the butter separating or something. This recipe is really super basic 🙂 Although a pepper sauce sounds pretty good!
Janice Hough says
This really is simple and delicious. I made this last year at Thanksgiving as an appetizer and my grandson and his girlfriend loved it! I was asked to make it again this year.
I bought fully cooked shrimp accidentally. How much difference will it make?
Nicole Burkholder says
In that case, you’re just basically warming up the shrimp. You don’t want to leave it in the oven for very long at all. I would toss the shrimp in a bowl with the melted butter and seasoning and lemon first. That way you’re getting a good coating of flavor since it won’t get a chance to soak it up while baking. Then just toss it all out onto a sheet pan and bake it for 1-2 minutes. Again, you’re just warming it up at this point. Test one to see if it’s hot enough and then pull it out and eat up! 🙂
Donna Crayton says
can this recipe be trippled ?
Nicole Burkholder says
Yes, you can make as many shrimp as you’d like. Just be sure to use larger/more sheet pans so you don’t overcrowd the shrimp while cooking.
Patti Kaye says
Can garlic be added? Thanks
Nicole Burkholder says
Absolutely!
Christina says
What do you normally pair this with for a good healthy dinner?
Nicole Burkholder says
We usually have it with a large salad and some biscuits or bread of some kind. If you’re trying to cut carbs, I’d skip the bread and just enjoy with the salad. I’ve also cooked asparagus in with the shrimp, which is super yummy!
Martie Liles says
Can you use bottle dressing
Nicole Burkholder says
I suppose you could, but it’s going to be much more “soupy” since you’re using liquid dressing rather than the seasoning packet. I wouldn’t use very much-it would make a mess, and I’m not certain about the smoking point of the oil used in Italian dressing. Maybe a good middle ground would be to toss the shrimp in a bowl of the dressing, and then transfer them to the baking sheet with the lemons and butter. Then you get the flavor, without the mess!
Betty Geary says
Looks yummy
Andrea says
Tried this last night and my family loved it so much we’re eating it for dinner again tonight.☺
Nicole Burkholder says
Isn’t it DELICIOUS?!? It’s also so easy, which I love!
Holly says
Hi, do you use salted or unsalted butter? Looks delish☺
Nicole Burkholder says
I use salted because unsalted is gross 😉
Lia says
I prefer unsalted because you can control it better in dishes
Nicole Burkholder says
Yes, that’s totally a preference thing. Either one will work 🙂
Marianne says
is there enough ‘sauce’ in this dish to toss it with linguine?
Nicole Burkholder says
There’s a lot of butter “sauce” left in the pan, but I’m not sure if there’s enough for pasta. Maybe for one serving. To make more, I would pour the sauce into a saucepan, add some heavy cream and warm it up for a yummy sauce!
Leeann says
Can you use frozen shrimp? If so, do I have to thaw them out before I bake shrimp?
Nicole Burkholder says
You can, if they are frozen UNCOOKED shrimp. You need to thaw them first. Shrimp thaws very quickly, though! 🙂
Bryanna says
Want to make these for a party. Would you recommend that?
Nicole Burkholder says
Certainly! They cook quickly and you could make multiple pans to feed a crowd. 🙂
Kay Donley says
My husband’s only complaint was “why didn’t you make more”. This was so easy and really delicious.
Nicole Burkholder says
It’s a little embarrassing how many shrimp tails are sitting on my plate when we have this meal 🙂
Linda says
Love recipes and this looks delicious and easy.
Nicole Burkholder says
It is for sure!
Linda says
I love shrimp and this sounds and looks so good.
Tammy J. Cedar says
Is the packet of dried Italian Seasoning the packet that you would use to make Italian dressing?
Nicole Burkholder says
Yes
Nicole Burkholder says
Yes 🙂