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. Toss the shrimp in Angel Hair Pasta with Garlic and Parmesan. Voila! The main dish is done.
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 the shrimp, 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.
Serve with:
- Sarah’s Salad
- Classic Broccoli Salad
- Homemade Rice-a-Roni Recipe
- Roasted Golden Butter Potatoes
- Sauteed Zucchini and Yellow Squash with Garlic and Parmesan
- Perfect Microwaved Corn on the Cob
how to make Baked butter garlic shrimp
- Preheat oven to 425 degrees.
- Smear butter evenly over the bottom of a large 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 (optional).
- Enjoy!
Tips for making Baked Butter Garlic Shrimp
- If using frozen shrimp, always thaw the shrimp first. If you cook the shrimp frozen, they will be really rubbery.Β
- I used medium-sized shrimp. If your shrimp are extra large, you may need to add a couple extra minutes to the cooking time.
- The squeeze of lemon really adds an extra pop of flavor!
- Serve as a side with steak, or toss the cooked shrimp and butter sauce with pasta.
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- 1 lb raw medium-sized shrimp, peeled and cleaned
- 5 tbsp butter, softened
- 3-4 large cloves garlic, crushed
- salt and fresh ground pepper
- Fresh or dried parsley for garnish (optional)
- Lemon wedges, for serving (optional)
- Preheat oven to 425 degrees.
- Smear butter evenly over the bottom of a large 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 (optional).
- Enjoy!
This looks amazing Maria – so I am featuring it in My Menu Planning Monday and having it for dinner tonight π
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!
Can you cook with frozen shrimp?
Hi Samantha, You will need to let the shrimp thaw first. But yes, frozen shrimp are fine.
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!
This is a really quick and easy meal. It has become a staple in my weekly menu. By the way I use frozen shrimp and the longest thing takes is for the shrimp to thaw and peel. Highly recommend this recipe.
Thank you Jean, I love hearing that this is on your weekly rotation!
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.
Itβs a low carb r eceipe if you are doing low carb like I am.
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 π
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!
Wow out of the blue i made this last night. Same ingredients but with a pkg of large cocktail shrimps tossed with ziti and a glass of white wine. Hit the spot and done in 20 minutes.
Awesome! Sounds delicious Ed!
It was a wonderful treat. Had riced garlic cauliflower and steamed broccoli with it. Loved it and have leftovers for tomorrow.
Sounds delicious and so healthy with the riced cauliflower! Great idea!
Baking tonight . You writing a cook book ? You should . Putting on top of rice
Thanks. I would like to eventually, but right now I have a new baby and 4 other young children. It might be a couple years before I have the time.
Thank you Maria, this recipe will now become the only way I prepare shrimp!
I used the freshest ingredients and followed the recipe exactly! The lemon kisses the shrimp for a perfect finish and flat Italian parsley for garnish.
Thank you!
Thank you Allen, I love hearing this!
Do you have the nutritional facts for this recipe?
I am sorry, I don’t.