So, let me tell you about the time I tried to impress my in-laws with a fancy seafood dish and ended up with, well, a bit of a shrimp catastrophe. But fear not! This Lemon Butter Baked Shrimp has since become a household favorite, and it’s honestly foolproof—as long as you don’t skip the butter, trust me.
Why You’ll Love This
I whip this up whenever I need something quick but impressive. My family goes crazy for it (especially when they hear that sizzling butter in the oven). Plus, it’s a one-pan wonder, so fewer dishes to deal with later—always a win in my book!
What You’ll Need
- 1 pound (or about 500g) of shrimp, peeled and deveined – I’ve used frozen in a pinch, just make sure they’re thawed.
- 1/2 cup (or a stick) of unsalted butter – or use margarine if you’re running low; I won’t tell.
- 2 tablespoons lemon juice – fresh is best, but bottled works in a hurry.
- 3 cloves garlic, minced – I sometimes cheat with pre-minced garlic.
- 1 teaspoon salt – or to taste.
- 1/2 teaspoon black pepper.
- Pinch of paprika – adds a little warmth and color.
- Chopped parsley for garnish, optional – for when you’re feeling fancy.
How to Make It
- Preheat your oven to 375°F (190°C). While you wait, melt the butter in a saucepan over medium heat. Mix in the lemon juice and garlic. Just wait till you smell that!
- Arrange the shrimp in a single layer on a baking dish. Pour the buttery, garlicky goodness all over them. Sprinkle with salt, pepper, and paprika. This is where I usually sneak a taste (don’t tell).
- Bake in the preheated oven for about 12-15 minutes. Don’t worry if it looks a bit weird halfway through—it always does, but it turns out great.
Notes from My Kitchen
I’ve learned not to skimp on the garlic—more is always better in my opinion. Also, be wary of overcooking; shrimp has this annoying habit of turning rubbery. On second thought, better to check a minute early!
Variations I’ve Tried
Once, I added a splash of white wine to the butter mixture, and it was delish. I also tried coconut milk instead of butter once, but it didn’t quite hit the spot for me—call me a butter lover!
Equipment Chat
If you don’t have a fancy baking dish, a regular ol’ oven-safe skillet works just fine. And, if you don’t have an oven (what, are you camping?), you might be able to get away with a very large toaster oven—probably.
Keeping It Fresh
If there happen to be any leftovers (though honestly, in my house it never lasts more than a day!), store them in an airtight container in the fridge for up to 2 days. But I think this tastes better the next day, when the flavors have had a party overnight.
Serving Suggestion
We usually have this with some crusty bread to soak up all that lemony butter goodness. Sometimes I throw in a simple green salad if I’m feeling virtuous. But really, who am I kidding?
Pro Tips
I once tried rushing the garlic melting step and regretted it because the garlic stayed raw—yuck. Take your time here!
FAQ Time
Can I use pre-cooked shrimp? You could, but I’d suggest adjusting the baking time to avoid overcooking. Maybe just until everything’s warmed through and the top’s a bit golden.
What if I don’t have lemon juice? Lime can work in a pinch—it’ll have a slightly different zing, but who doesn’t love a little lime?
Why is my shrimp tough? Probably cooked it too long. Shrimp’s tricky that way, but stick to the timing and you should be golden!