Simple Baked Shrimp with Lemon Butter Sauce

 

Ingredients

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, for a little heat)
4 tablespoons (1/2 stick) unsalted butter
2 cloves garlic, finely minced
1 large lemon (zest and 3 tablespoons juice)
2 tablespoons finely chopped fresh parsley (or a mix of parsley and chives)
1 tablespoon extra-virgin olive oil (for coating the shrimp lightly)
Lemon wedges, for serving

Directions

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or similar shallow baking pan.

Pat the shrimp very dry with paper towels. This helps them roast rather than steam and keeps the sauce from becoming watery.

Place the shrimp in the prepared baking dish in an even layer. Drizzle with the olive oil, then sprinkle with the kosher salt, black pepper, and red pepper flakes if using. Toss gently to coat and spread the shrimp back into a single layer.

If using, pour the white wine or chicken broth around the shrimp in the dish; this will mingle with the butter to form a slightly more saucy base.

In a small saucepan over low heat (or in a microwave-safe bowl in short bursts), melt the butter just until liquid. Remove from the heat and stir in the minced garlic, lemon zest, and lemon juice. Let it sit for 1–2 minutes so the garlic softens slightly in the warm butter.

Pour the warm lemon-garlic butter evenly over the shrimp, making sure each one gets a bit of the mixture. Use a spoon to nudge any stray garlic pieces so they’re distributed across the shrimp rather than pooling in one spot.

Transfer the baking dish to the preheated oven and bake for 8–10 minutes, or until the shrimp are just opaque and curled into loose C-shapes. They should be pink with no gray translucence remaining, but still tender. Avoid overbaking, as shrimp can turn rubbery quickly.

Remove the dish from the oven and immediately sprinkle the chopped parsley over the shrimp. Give everything a gentle stir to coat the shrimp in the lemon butter and herbs, then taste the sauce and adjust seasoning with a pinch more salt or a squeeze of lemon if needed.

Serve the shrimp hot, spooning the lemon butter sauce over each portion. Offer lemon wedges at the table and any sides you’ve prepared to catch the extra sauce.

Variations & Tips

For a more Mediterranean spin, add a handful of halved cherry tomatoes and a few tablespoons of pitted olives to the pan before baking; they’ll soften and release juices into the lemon butter. If you enjoy a richer, almost scampi-like flavor, increase the butter to 6 tablespoons and add a tablespoon of grated Parmesan just after baking, stirring it into the hot sauce so it melts. To keep things lighter, you can reduce the butter to 3 tablespoons and increase the lemon juice slightly, then finish with extra fresh herbs for brightness. Spice lovers can bump up the red pepper flakes or add a pinch of smoked paprika for a subtle, savory depth. For a sheet-pan dinner, scatter par-cooked or thinly sliced vegetables—like asparagus spears, zucchini rounds, or bell pepper strips—around the shrimp and bake everything together, pulling it from the oven as soon as the shrimp are done. If you’re cooking for a crowd, this recipe doubles easily; just use a larger baking sheet so the shrimp stay in a single layer. Finally, remember that shrimp cook quickly—if you’re unsure, check at the 7-minute mark and pull them as soon as they turn opaque and firm; the residual heat in the pan will finish the cooking without drying them out.