Description
This delightful recipe features large shrimp baked to perfection in a flavorful garlic lemon butter sauce, creating a perfect balance of zesty citrus and rich butter. Ideal for a quick and elegant meal, the shrimp are seasoned with garlic, fresh lemon juice, and a hint of red pepper flakes, then baked until tender and juicy. Garnished with fresh parsley and served with lemon wedges, this dish is simple yet sophisticated, perfect for lunch, dinner, or a special occasion.
Ingredients
Scale
Shrimp
- 1 1/2 lbs large shrimp, peeled and deveined (tail-on or off)
Garlic Lemon Butter Sauce
- 4 tablespoons unsalted butter, melted
- 4 garlic cloves, minced
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
Garnish and Serving
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease or line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the shrimp: Spread the peeled and deveined shrimp in a single layer on the prepared baking sheet. Season the shrimp evenly with salt and pepper according to your taste preferences.
- Make the garlic lemon butter sauce: In a small bowl, combine melted unsalted butter, minced garlic, fresh lemon juice, lemon zest, and red pepper flakes if you want a bit of heat. Stir well until all ingredients are fully incorporated.
- Coat the shrimp: Pour the garlic lemon butter sauce evenly over the shrimp on the baking sheet, making sure all shrimp are well coated for maximum flavor.
- Bake the shrimp: Place the baking sheet in the preheated oven and bake for 10-12 minutes. Cook until the shrimp turn pink, become opaque, and reach an internal temperature of 145°F, ensuring they are cooked through but still tender.
- Garnish and serve: Remove the shrimp from the oven and sprinkle with freshly chopped parsley for a burst of color and freshness. Serve immediately with lemon wedges on the side to squeeze over the shrimp, enhancing the bright citrus flavor.
Notes
- Do not overcook the shrimp to avoid a rubbery texture; monitor closely during baking.
- You can use frozen shrimp—just make sure to thaw and pat them dry before cooking.
- For extra flavor, add a splash of white wine to the garlic lemon butter sauce before baking.
- This recipe works well as an appetizer or main dish alongside rice, pasta, or a fresh salad.
- If preferred, adjust the red pepper flakes to control the level of spiciness.
