Baked Lemon Garlic Shrimp
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Meet the delicious, hands-off seafood with which we can all get on board: oven-baked lemon garlic shrimp. Juicy prawns are coated in a simple sauce of butter, garlic, and fresh lemon for a bright flavor that goes with everything. Serve over pasta, rice, steamed veggies, or a big salad for a flexible main you can prep in minutes.
My recipe for stovetop garlic butter shrimp has been a versatile go-to here for years, but its new sibling is here to steal away some of the attention!
When you want the convenience of hands-off cooking or already have the oven fired up, baking your shrimp is a no-brainer. Plump, flavorful shrimp with no flipping required? Sold!
After whipping up several batches of these paprika-spiced shrimp and zucchini, I wanted to try something different with the last few shrimp in the fridge. Lemon + garlic + butter is an always reliable combination, and this recipe was born!
Why You’ll Love Oven-Baked Lemon Shrimp
- Simple and super fast to make—less than 20 minutes total
- Hands-off cooking so you don’t need to flip, fuss, or mind a skillet
- Just about everyone can enjoy the bright, neutral flavors of lemon, butter, and garlic
- Goes with everything—pasta, other grains, veggies, salad, bowls
- Easy to store and enjoy cold or reheat for lunch
Ingredient Notes
Smart shrimp defrosting.
If starting with frozen shrimp, you can thaw them in the fridge overnight or quickly under cool running water just prior to cooking. To do this, remove all packaging, place shrimp in a large strainer, and run cool water over them for about 5 minutes until they are tender but still gray and slightly translucent. Don’t use hot water or it will start to prematurely cook the shrimp!
Toss and Bake
This recipe truly could not be more simple. Start by placing the shrimp in any small baking dish. I have had the best results with glass or ceramic.
Melt butter in a small bowl or liquid measuring cup, then mix in the fresh lemon juice, minced garlic, and a pinch of kosher salt. Pour this mixture over the shrimp and give it a quick stir.
Into the oven it goes for a quick bake. I find 8-10 minutes in a 400°F oven does the trick perfectly. The shrimp should be pink, opaque, and slightly curled. Watch carefully as they near that 8 minute mark because shrimp do cook quickly, and the one way to ruin any shrimp dish is to cook them too long!
Garnish with parsley and red pepper flakes, if desired, and serve as you like!
Pasta, Bowls, Salads, and More
The beauty of a simple recipe like this lies in its versatility. Toss the shrimp over freshly-cooked pasta, rice, or couscous for a classic combination that gives shrimp scampi vibes.
Alternatively, add the shrimp to a bowl of greens, beans, or a mix for a healthy and satisfying lunch. They’re a great swap for the fish in my salmon kale Caesar salad or topping for any other hearty salad you like.
More Quick & Easy Shrimp Recipes
- Skillet Shrimp Marinara
- Creamy Pesto Shrimp
- Shrimp Pineapple Skewers
- Honey Garlic Shrimp
- Sheet Pan Shrimp and Veggies
Baked Lemon Garlic Shrimp
Ingredients
- 1 pound uncooked large shrimp thawed, peeled, and deveined
- 3 Tablespoons butter
- 2-3 cloves garlic minced
- 2 Tablespoons lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes optional
- minced fresh parsley optional garnish
Instructions
- Preheat the oven to 400°F. Place shrimp in a small or medium baking dish.1 pound uncooked large shrimp
- Melt butter in a small bowl or liquid measuring cup. Stir in the garlic, lemon juice, salt, and red pepper, if using. Pour this mixture over the shrimp and toss to coat.3 Tablespoons butter, 2-3 cloves garlic, 2 Tablespoons lemon juice, 1/4 teaspoon kosher salt, 1/4 teaspoon red pepper flakes
- Bake for 8-10 minutes, until the shrimp are just cooked through.
- Remove baking dish from the oven and sprinkle with chopped parsley and/or more salt and red pepper, as desired. Serve right away over rice, pasta, or other grains or veggies of choice.minced fresh parsley
Notes
- Buying Shrimp: I usually recommend purchasing frozen shrimp, because the shrimp sold behind the counter at most supermarkets is previously frozen and defrosted there, so you’re actually getting a fresher experience by defrosting it yourself on demand. But counter shrimp is a good option if you know you are cooking it right away.
- Defrosting Shrimp: If starting with frozen shrimp, you can thaw them in the fridge overnight, or quickly thaw them under cool running water just prior to cooking. Remove all packaging, place shrimp in a large strainer, and run cool water over them for about 5 minutes until they are tender but still gray and slightly translucent. Don’t use hot water or it will start to prematurely cook the shrimp!
- Storage: Refrigerate leftover shrimp in a tightly-covered container. They will keep for at least 3-4 days. Reheat as needed in the microwave on 50% power; using half power reduces the chance that shrimp and other seafood will dry out when reheated.
