This bright, oven-baked shrimp dish is all about simplicity and impact. Raw shrimp are arranged in a baking dish and finished with a single, bold sauce of melted butter, fresh lemon, and garlic. In just minutes, the shrimp turn tender and juicy while the sauce becomes silky and intensely flavorful. It’s the kind of recipe that feels effortless yet special—perfect for a weeknight dinner that tastes restaurant-worthy or a light main course when entertaining.

Ingredients

   •   1 1/2 lb large shrimp (16–20 count), peeled and deveined
   •   1 Tablespoon olive oil
   •   1/2 teaspoon kosher salt
   •   1/4 teaspoon black pepper
   •   1/4 teaspoon red pepper flakes (optional)
   •   4 Tablespoon unsalted butter
   •   2 cloves garlic, finely minced
   •   Zest of 1 lemon
   •   3 Tablespoon fresh lemon juice
   •   2 Tablespoon fresh parsley, finely chopped
   •   Lemon wedges, for serving

Preparation

1. Preheat oven to 400°F. Lightly grease a shallow baking dish large enough to hold the shrimp in a single layer.
2. Pat the shrimp dry and place them in the baking dish. Drizzle with olive oil, then season evenly with salt, black pepper, and red pepper flakes if using. Toss gently to coat.
3. In a small saucepan or microwave-safe bowl, melt the butter. Stir in the garlic, lemon zest, and lemon juice, allowing the garlic to soften slightly in the warm butter.
4. Pour the lemon-butter sauce evenly over the shrimp.
5. Bake for 8–10 minutes, just until the shrimp are opaque and lightly curled.
6. Remove from the oven, sprinkle with fresh parsley, and gently spoon the sauce over the shrimp before serving with lemon wedges.

Cook’s Notes

•    Do not overbake; shrimp cook quickly and stay juiciest when just done.
•    For added depth, a pinch of smoked paprika or a small amount of white wine can be added to the butter sauce.
•    This recipe scales easily—use a larger dish to avoid crowding.

Serving Suggestions

Serve over steamed rice, buttered orzo, or linguine to soak up the lemon-butter sauce. A side of roasted asparagus, green beans, or a simple mixed-green salad pairs beautifully.

Beverage Suggestions

A chilled Sauvignon Blanc or Pinot Grigio complements the citrus notes well. For a non-alcoholic option, sparkling water with a squeeze of lemon works perfectly.