Baked Shrimp (with Garlic Lemon Butter Sauce)

Published February 18, 2019. Updated April 24, 2023

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Baked Shrimp with a simple Garlic Lemon Butter Sauce – this recipe couldn’t get any easier and you’ll be dreaming about this sauce! You get perfectly tender baked shrimp covered in a rich sauce that’s perfect for sopping up with fresh crusty bread. Plus you can’t beat the quick bake time here!

Overhead image of baked shrimp with lemon butter sauce in baking dish.

Oven Baked Shrimp Recipe with a Simple Sauce

This recipe is proof that it really doesn’t take much to make an impressive and incredibly satisfying dinner.

This shrimp is brimming with bright fresh flavor and with this oven baked method your shrimp will end with a perfect final texture. Nothing gummy or rubbery here just delicate, plump and juicy shrimp.

As always just be sure not to over-cook it. In my opinion a number one key to good shrimp.

Baked shrimp on a white serving plate with orzo and broccoli.

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Ingredients for Baked Shrimp with Garlic Lemon Butter Sauce

  • Extra large raw shrimp – large or jumbo size will work too just adjust bake time slightly (give or take).
  • Butter – salted or unsalted will work here.
  • Garlic – use fresh garlic for best results.
  • Lemon juice – don’t use the bottled stuff here only fresh.
  • Salt and pepper
  • Red pepper flakes – if you don’t like heat omit, if you love heat add extra.
  • Fresh parsley – not only will this add color but a light herby flavor that pairs well with lemon.

Ingredients needed to make baked shrimp shown here, including raw shrimp, butter, garlic, lemon, parsley, red pepper flakes, salt and pepper.

How do You Make Baked Shrimp?

  • Preheat oven to 350 degrees. Place shrimp in 13 by 9-inch baking dish.
  • Melt butter in a small saucepan over low heat. Add garlic and saute 30 seconds. Alternately melt butter with garlic in a small microwave safe dish in microwave.
  • Stir lemon juice into butter mixture.
  • Pour butter mixture over shrimp in baking dish, season with S&P, and red pepper flakes, toss shrimp then spread into an even layer.

Showing how to make baked shrimp. Pouring garlic lemon butter over shrimp in baking dish.

How Long to Bake Shrimp?

  • Bake in preheated 350 degree oven until shrimp are cooked through (pink and opaque) about 9 – 13 minutes. Sprinkle with parsley and serve warm, spooning sauce over shrimp.

Shrimp after baking showing their pink color.

What to Serve with Shrimp?

Glass baking dish filled with bake shrimp and garlic butter sauce, garnished with parsley and lemon wedges.

More Delicious Easy Shrimp Recipes to Try!

Close up image of baked shrimp in baking dish.

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Overhead image of baked shrimp with lemon butter sauce in baking dish.
5 from 52 votes

Baked Shrimp (with Garlic Lemon Butter Sauce)

This shrimp recipe couldn't get any easier and you'll be dreaming about this sauce! You get perfectly tender baked shrimp covered in a bright, rich sauce that's perfect for sopping up with fresh crusty bread. Plus you can't beat the quick bake time here.
Servings: 4
Prep10 minutes
Cook12 minutes
Ready in: 22 minutes

Ingredients

Instructions

  • Preheat oven to 350 degrees. Place shrimp in baking dish.
  • Melt butter in a small saucepan over low heat. Add garlic and saute 30 seconds. Alternately melt butter with garlic in a small microwave safe dish in microwave. Stir lemon into butter mixture.
  • Pour butter mixture over shrimp in baking dish, season with salt and pepper and red pepper flakes, toss shrimp then spread into an even layer.
  • Bake in preheated oven until shrimp are cooked through (pink and opaque) about 9 - 13 minutes. Sprinkle with parsley and serve warm, spooning sauce over shrimp.
Nutrition Facts
Baked Shrimp (with Garlic Lemon Butter Sauce)
Amount Per Serving
Calories 248 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 387mg129%
Sodium 353mg15%
Potassium 123mg4%
Carbohydrates 1g0%
Protein 29g58%
Vitamin A 535IU11%
Vitamin C 11.9mg14%
Calcium 215mg22%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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122 Comments

  • Jesse

    Is the butter you are using in the recipe salted and if so does that change how much salt one would add to this dish, was thinking roughly 1/2 teaspoon per pound? Also if I tripling recipe do I adjust cooking time?

    Thanks in advance!

    • Jaclyn

      Jaclyn Bell

      If using salted butter you’d add about 1/8 tsp less salt than you normally would. And 1/2 tsp salt per pound is about what I like. And if you triple the recipe you will need to increase the cooking time a little. I might just try baking on a baking sheet as well.

  • Sue Claiborne

    It was very good. I actually added the zest of both lemons plus about 1 teaspoon of fresh thyme to the lemon, butter, garlic sauce. A pinch of red pepper flakes and it was delicious!

    • Susan Scott Martin

      Hi! I live in Vermont and my name is Susan Claiborne Martin

  • Rita

    We loved this too, just made it tonight! WORD TO THE WISE: if you find at the last minute that you don’t have fresh garlic to mince and saute with the butter, GARLIC SALT IS NOT ADEQUATE. It didn’t really add flavor to the shrimp itself although the sauce was good. If you are using garlic salt in place of garlic, generously season the shrimp with it before adding the sauce. Can’t wait to try it again with real garlic because everyone gobbled this up in spite of the shrimp being slightly underseasoned!

  • Gina

    Can you freeze them after you cook them? I took the package out of the freezer but we did not have time to cook them. Now I don’t have people to eat all the shrimp.

      • Mrs Teddie Laushaul

        Can already cooked shrimp be used for this recipe?

      • John

        Made this several times as an easy, no fuss way to prepare shrimp. Bonus to any steamed artichoke lovers – the sauce is perfect for dipping the leaves, as well!

  • Brooklynn

    ABSOLUTELY DELICIOUS!!! OMG- FAMILY LOVED IT! PAIRED WITH MASHED CALIFLOWER & BROCCOLI WITH COUSCOUS.

  • Arleen Watts

    Cooked this tonight in a rush with people coming home hungry and Mom visiting. A big hit! Made them feel special on a Monday night. Paired with broccoli, apple slices and onion rings. Due to dairy restrictions, I used olive oil instead of butter, still tasty. Thank you, Jaclyn. Will be checking out more of your recipes.