The easiest, most flavorful shrimp recipe you’ll make on a busy weeknight—or for impressing guests in under 30 minutes!
🧡 Welcome, friend!
Let me just start by saying: if you love buttery, garlicky, melt-in-your-mouth shrimp, this is the recipe you’ve been waiting for.
I made this Baked Shrimp in Garlic Butter Sauce last Friday when I had a fridge full of nothing but a bag of raw shrimp, a lemon, and some butter staring back at me. It had been a long week, and I was craving something comforting but light, something I could serve over pasta for the kids or with a crusty loaf of bread for myself and a glass of white wine.
Y’all, the moment it came out of the oven—the smell alone had my family drifting into the kitchen like cartoon characters floating toward a pie on a windowsill. And when I say this dish disappeared in less than 10 minutes, I’m not even exaggerating.
This one’s going straight into our dinner rotation, and I had to share it with you because it’s just too good to keep to myself.
✨ Why You’ll Love This Recipe?
- Buttery and garlicky with a subtle kick—like shrimp scampi’s sassier cousin
- Incredibly fast: Ready in 20 minutes from start to finish
- Made in one dish—yes, ONE. (No mountains of dishes tonight!)
- Perfect over rice, pasta, or mopped up with warm bread
- Easy to scale up for a crowd or down for a cozy dinner for two
Ingredients:
Here’s what you’ll need to make this delicious baked shrimp:
- 1 lb large raw shrimp, peeled and deveined (tails on or off—your call!)
- 4 tablespoons salted butter, melted (or unsalted + a pinch of salt)
- 4 cloves garlic, finely minced (don’t skimp here—garlic is the star!)
- 1 tablespoon olive oil, for richness and balance
- 1 teaspoon smoked paprika (adds a hint of warmth and color)
- 1/2 teaspoon crushed red pepper flakes, optional (for a little heat)
- Zest and juice of 1 lemon (freshly squeezed makes a difference!)
- 2 tablespoons fresh parsley, chopped (for a pop of freshness)
- Salt and pepper, to taste
- Optional: 1/4 cup white wine or chicken broth, for a saucy finish
Note: If you’re using frozen shrimp, make sure they’re completely thawed and patted dry before baking—excess water will dilute the buttery goodness.
Step-by-Step Instructions:
- Preheat your oven to 400°F (200°C).
Grab a medium baking dish—I used an 8×8 glass one, but any shallow oven-safe dish will do. - Arrange the shrimp in a single layer in your baking dish. Don’t stack ‘em—we want each one soaking up all that flavor.
- In a small bowl, mix together the melted butter, olive oil, minced garlic, lemon zest and juice, paprika, red pepper flakes (if using), salt, and pepper.
This is where the magic happens! Give it a quick taste—add more lemon or spice if your heart says so. - Pour the garlic butter sauce evenly over the shrimp.
Make sure every little guy gets coated. If you’re using wine or broth, splash it in now for extra sauciness. - Bake for 10–12 minutes, or until the shrimp turn pink and are just cooked through.
The moment they curl up and look slightly opaque, they’re ready! - Finish with chopped parsley and a few extra squeezes of lemon juice if you’d like. Serve hot!
Pro Tips for Success:
Use raw shrimp, not pre-cooked—cooked shrimp will turn rubbery in the oven.
Don’t overbake! Shrimp go from perfect to overdone real fast. Keep an eye on them.
Want it creamier? Stir in a tablespoon of heavy cream or grated parmesan just before serving.
Making it a meal? Serve over angel hair pasta or with roasted asparagus on the side.
Storage & Serving Suggestions:
To store: Pop leftovers into an airtight container and refrigerate for up to 2 days. (But let’s be honest, they probably won’t last that long!)
To reheat: Gently warm in a skillet over medium-low heat with a splash of broth or butter—just until heated through.
Serving ideas:
Spoon over buttery rice or garlic mashed potatoes
Toss with linguine or zucchini noodles
Serve as an appetizer with toothpicks at your next get-together!
Pile onto crusty toasted baguette slices like little garlicky shrimp toasts
