This Garlic Butter Baked Shrimp is one of those recipes I keep in my back pocket for when I want something fast, flavorful, and just a little indulgent. It’s rich with buttery garlic flavor, kissed with lemon zest, and done in under an hour — perfect for those weeknights when I need a win without working too hard for it.
Why I Love This Recipe
I’ve made shrimp a dozen ways, but this baked version hits that sweet spot between easy and luxurious. It’s the kind of dish that makes your kitchen smell like a seaside bistro, even though it only takes a few ingredients and minimal prep. I love serving this with toasted sourdough to soak up every last drop of that garlic butter, or alongside a scoop of lemony orzo if I’m feeling fancy.
The real game changer here is marinating the shrimp in garlic ahead of time. That little bit of planning adds a huge depth of flavor. Trust me, once you try it, you’ll never skip that step again.
My Go-To Garlic Shrimp Marinade
This marinade is as simple as it gets, but it delivers so much punch. Here’s how I do it:
- Garlic: Six cloves, finely chopped — half goes into the marinade, the rest is saved for the garlic butter later. If you’re a garlic lover like me, don’t be shy here.
- Lemon zest: Adds brightness that cuts through the richness of the butter.
- Olive oil, salt, black pepper, and a pinch of red pepper flakes: That hint of heat at the back of the bite is what keeps you going back for more.
I toss everything right in the baking dish to save on cleanup — fewer bowls, more time to sip wine while it marinates.
Tips for Perfectly Baked Shrimp
Use extra-jumbo shrimp. I always go for 16/20 count so they stay plump and don’t dry out in the oven. Make sure they’re peeled and deveined for maximum flavor absorption. I personally leave the tails on — they make a great little handle, especially if you’re serving them as an appetizer.
Marinate for at least 20 minutes. While that garlic works its magic, you can melt the butter and chop up your parsley and lemon wedges.
Bake at 400°F. This is the sweet spot. Too low and they’ll get rubbery; too high and they’ll dry out. At 400°F, the shrimp cook quickly and evenly, and the garlic butter bubbles up into this golden, fragrant sauce that’s basically liquid gold.
Serving Suggestions
- With crusty bread: My absolute favorite. Tear off pieces and drag them through the garlicky butter at the bottom of the pan.
- Over creamy polenta: The shrimp sit like jewels on a soft, savory pillow.
- Tossed with pasta or orzo: Just add a splash of reserved pasta water and maybe a grating of Parmesan.
- With a side of greens: A simple arugula salad with lemon vinaigrette balances the richness perfectly.
Storage & Reheating Tips
These shrimp are best right out of the oven, but if you do have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a skillet over low heat with a splash of water or extra butter to keep them juicy.
I don’t recommend freezing — the texture just isn’t the same after thawing. But honestly, I rarely have leftovers with this dish around.
FAQs
Can I use frozen shrimp?
Absolutely. Just thaw them fully and pat dry with paper towels before marinating — you want them to soak up the flavors, not steam in excess water.
What if I don’t have lemon?
A splash of white wine or even a little vinegar can brighten things up. But if you can, lemon really brings the dish to life.
Can I make it ahead?
You can marinate the shrimp a few hours in advance and store them covered in the fridge. Then all you need to do is toss with the garlic butter and bake when you’re ready.
Not a fan of garlic?
Swap in grated ginger and a bit of sesame oil, then top with fresh cilantro instead of parsley for a totally different twist. Still delicious.
Final Thoughts
This Garlic Butter Baked Shrimp is one of those dishes that never lets me down. It’s elegant enough for date night, fast enough for a weeknight, and flexible enough to dress up or down depending on what you’ve got in the kitchen. Plus, it’s practically foolproof.
Garlic Butter Baked Shrimp
This Garlic Butter Baked Shrimp is one of those recipes I keep in my back pocket for when I want something fast, flavorful, and just a little indulgent.
Ingredients
- 6 cloves garlic
- 2 medium lemons, divided
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 pounds uncooked extra-jumbo shrimp (16 to 20 per pound)
- 1 small bunch fresh parsley
- 4 tablespoons (1/2 stick) unsalted butter
- Serving options: Crusty bread, orzo, rice pilaf, or creamy polenta
Instructions
- Start by finely chopping all the garlic cloves. Place half of it into a 9x13-inch or any 3-quart baking dish. Set the rest aside for the garlic butter you'll make later. Zest one of the lemons directly into the dish.
- Add olive oil, 1 teaspoon kosher salt, black pepper, and red pepper flakes. Mix everything together well.
- Prepare the shrimp by cleaning and deveining them, leaving the tails on if you like. Toss the shrimp in the garlic-lemon oil mixture until evenly coated. Cover and let it marinate in the fridge for 20 minutes.
- While the shrimp marinates, preheat your oven to 400°F with a rack in the center. Cut the zested lemon in half. Slice another lemon into wedges and set aside for serving.
- Pick and chop fresh parsley leaves until you have a quarter cup ready.
- To make the garlic butter, melt the butter in a small saucepan over medium heat. Let it cook until it begins to turn golden, which takes about 2 minutes. Stir in the reserved chopped garlic and squeeze in the juice from the zested lemon—be cautious as it may sizzle.
- Cook for another minute until the garlic softens, then stir in the remaining 1/2 teaspoon kosher salt. Take the pan off the heat and let it cool slightly, just enough so it doesn't solidify.
- Pour the lemony garlic butter over the marinated shrimp and toss until everything is nicely coated. Bake in the preheated oven for 8 to 10 minutes, or until the shrimp are just cooked through and opaque.
- Top with the chopped parsley and serve warm with lemon wedges on the side.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 567Total Fat 23gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 10gCholesterol 399mgSodium 2541mgCarbohydrates 43gFiber 3gSugar 2gProtein 45g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
