My kids are obsessed with shrimp. They’re always begging me to buy shrimp when they come with me to the store. When I saw it on sale last week, I knew I had to get some and wanted to try something new. So I made Baked Butter Garlic Shrimp, and it was a hit.
I loved how easy it was to make and just throw in the oven. It also cooks super-fast, so it can be a really quick dinner.
We were celebrating Mother’s day (a week late because I was out of town over Mother’s Day). We had steak with ours, but I was thinking it would have been fantastic tossed in pasta and sprinkled with Parmesan cheese.
If you’re a shrimp fan, and a fan of fast and easy meals, this recipe is for you.
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Baked Butter Garlic Shrimp
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Quick and simple way to bake flavorful shrimp with no fuss. Garlic and butter Shrimp. Toss with Pasta or use butter sauce as a dip for crusty bread. Yum!
Author: Maria
Recipe type: Dinner
Cuisine: Seafood
Serves: 5-6
Ingredients
- 1 lb raw shrimp, peeled and cleaned
- 5 tbsp softened butter
- 3-4 large cloves garlic, crushed
- salt and fresh ground pepper
- fresh or dried parsley for garnish
- Lemon wedges, for serving, if desired
Instructions
- Preheat oven to 425 degrees
- Smear butter evenly over the bottom of the baking dish
- Sprinkle the crushed garlic over the butter
- Add the shrimp, trying not to overlap if possible
- Sprinkle everything with salt and pepper
- Bake for 7 minutes and then stir/turn the shrimp and bake for 7-10 more minutes, or until shrimp is done.
- Garnish with parsley, if desired, and squeeze a lemon wedge over it, if desired.
- Serve as a side with steak, or toss the cooked shrimp and butter sauce with pasta. If you do this, cook the pasta while the shrimp is cooking for a quick meal.
This looks amazing Maria – so I am featuring it in My Menu Planning Monday and having it for dinner tonight 🙂
Thank you! I hoped you liked it. I love it with a nice fresh squeeze of lemon juice right at the end. Mmmm
Cooking this right now….cannot wait!
Looking for a new shrimp recipe last minute, going to try with noodles and Parmesan garlic bread salad. Ummm can’t wait to try..
Hope you liked it Karen. I love it with a nice squirt of fresh lemon juice!
Excellent, mix with noodles. Used lemon pepper over shrimp and stirred bottled lemon juice at the end. Will put on my favorites list.
So glad you liked it Magie, The lemon really adds a fresh bright undertone.
I made this for dinner tonight, it was quick and easy, also very delicious!! Thank you
Great! Thank you for the feedback!
Perhaps I missed it, just wondering if you would provide the nutritional information for this recipe? It looks super yummy. Can’t wait to try.
Hi Kim, I am sorry, I don’t have the nutritional info for this recipe.
Was an amazing dish. Kicking myself as forgot to squeeze lemon juice on at the end which was just what it needed for that cut through acidity. They were so tasty and gone so quick I didn’t even realise. Next time 🙂
So glad you liked it Daniel, and yes the squeeze of lemon really adds an extra pop of flavor!
Best to cook the shrimp when they are frozen? Or thaw first? Never cooked shrimp before! Thanks!
Always thaw first. They will be really rubbery if you try to cook them frozen.
In the oven now!
Yay! Hope it turned out great!
What size shrimp did you use? Does the cook time vary depending on the size of shrimp?
Hi Lynnsilee, I used medium sized shrimp. If your shrimp are extra large you may want to add a couple extra minutes to the cooking time.
This was an amazing recipe! I used small shrimp instead of medium, and garlic powder (sprinkled all over the dish) instead of the crushed, and it was delicious! Thank you for the awesome recipe.
Hi Bre,
That’s great! I am glad to know the dish turns out great with garlic powder as an option if you don’t have fresh! So glad you liked it!