Imagine a dish that takes 20 minutes, dirties one pan, and makes you look like a Michelin-starred chef. That’s baked shrimp in garlic butter sauce. No fancy skills, no obscure ingredients—just juicy shrimp swimming in a pool of garlicky, buttery goodness.
Your taste buds will throw a party, and your weeknight dinner game will never be the same. Who knew something this delicious could be this easy? Spoiler: Everyone who’s tried it.
And now you’re about to join the club.
Why This Recipe Slaps
This isn’t just shrimp. It’s caramelized garlic, tangy lemon, and rich butter conspiring to create a flavor bomb. The oven does all the work, so you avoid the rubbery shrimp tragedy of overcooking.
It’s versatile (pair it with pasta, bread, or a salad), foolproof, and faster than ordering takeout. Plus, the aroma will make your kitchen smell like a high-end bistro. No cap.
Ingredients You’ll Need
- 1 lb large shrimp, peeled and deveined (tails on or off—your call)
- 4 tbsp unsalted butter, melted (because salted butter crimes exist)
- 4 garlic cloves, minced (or 5 if you’re brave)
- 1 tbsp lemon juice (fresh, please—bottled lemon juice is a war crime)
- 1/2 tsp red pepper flakes (optional, but highly recommended for drama)
- Salt and black pepper to taste
- 2 tbsp chopped parsley (for the ✨aesthetic✨)
How to Make It: A No-Brainer Guide
- Preheat your oven to 375°F (190°C).No, you can’t skip this. Patience.
- Toss the shrimp in a baking dish with melted butter, garlic, lemon juice, red pepper flakes, salt, and pepper. Mix like you mean it.
- Bake for 8–10 minutes until the shrimp turn pink and opaque.Overcooking = shrimp jerky. Don’t do it.
- Sprinkle with parsley and pretend you’re on a cooking show. Optional: Drizzle with more butter because why not?
How to Store Leftovers (If They Exist)
Transfer cooled shrimp to an airtight container and refrigerate for up to 2 days.
Reheat gently in a skillet with a splash of water or butter to avoid toughness. Freezing? IMO, it’s a gamble—shrimp gets weepy when thawed.
Eat it fresh.
Why This Recipe Is a Win
It’s high-protein, low-carb, and packed with flavor without heavy cream or cheese. Garlic and butter are a dynamic duo for heart health (in moderation, obviously). Plus, it’s gluten-free and keto-friendly.
Even your picky aunt Linda will ask for seconds.
Common Mistakes to Avoid
- Overcooking the shrimp: They cook faster than your attention span. Set a timer.
- Using pre-minced garlic: Fresh garlic tastes better. Fight me.
- Skipping the lemon: Acid balances the butter.Without it, the dish tastes flat.
- Crowding the pan: Spread shrimp in a single layer, or they’ll steam instead of bake.
Swaps and Subs for the Adventurous
No shrimp? Try scallops or chicken (adjust cooking time). Vegan?
Use plant-based butter and king oyster mushrooms. Out of parsley? Basil or chives work.
Garlic butter too basic? Add a splash of white wine or a sprinkle of Parmesan. Go wild.
FAQs
Can I use frozen shrimp?
Yes, but thaw it first.
Pat it dry to avoid a watery sauce. Nobody likes soggy shrimp.
What sides go well with this?
Crusty bread (for sauce mopping), pasta, rice, or a crisp green salad. Or just eat it straight from the pan—we won’t judge.
Can I make this ahead?
Prep the garlic butter sauce ahead, but bake the shrimp fresh.
Reheated shrimp has the texture of a pencil eraser.
Is this spicy?
Not unless you go heavy on the red pepper flakes. Adjust to your tolerance—or leave it out for a mild version.
Final Thoughts
Baked shrimp in garlic butter sauce is the culinary equivalent of a mic drop. It’s easy, impressive, and tastes like you put in way more effort than you did.
FYI, this is your sign to stop overcomplicating dinner. Make it tonight, thank yourself later.
