I can’t get over how Wild White Gulf shrimp turn out so buttery, lemony, and perfectly garlicky in this simple baked dish. It’s the kind of recipe that looks effortless but disappears fast.

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I’m obsessed with this Baked Shrimp with Lemon because it tastes bright, buttery, and straight-up irresistible without trying too hard. Wild white Gulf shrimp are the whole reason I keep coming back to it, sweet and tender with that clean seafood flavor I crave.

And the fresh lemon juice cuts through everything in the best way, making each bite sharp, rich, and ridiculously good. But what I really love is how it feels fancy while still being totally unfussy.

Big shrimp, bold flavor, zero drama. The kind of dinner I want with crusty bread, a fork, and no interruptions tonight.

Ingredients

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Wild Gulf shrimp stay juicy, sweet, and give you solid lean protein.
Butter brings that rich, glossy sauce everyone wants to drag bread through.
Olive oil keeps things silky and helps the butter feel a little lighter.
Garlic makes the whole pan smell amazing, basically before it even bakes.
Fresh lemon juice cuts the richness and keeps each bite bright.
Lemon zest adds extra citrus pop without making the shrimp taste sour.
Parsley gives a fresh, clean finish so it doesn’t feel too heavy.
Kosher salt wakes everything up, especially the shrimp’s natural sweetness.
Black pepper adds a warm little bite that’s simple but needed.
Red pepper flakes bring gentle heat, if you’re into a little kick.
Plus white wine or broth makes the sauce feel extra spoonable.

Ingredient Quantities

1 1/2 pounds wild white Gulf shrimp, peeled and deveined, tails on or off per preference

6 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

4 garlic cloves, minced

2 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon lemon zest

2 tablespoons fresh parsley, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional for heat

2 tablespoons dry white wine or low sodium chicken broth, optional

How to Make this

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1. Preheat oven to 400°F and position a rack in the center.

2. Pat 1 1/2 pounds wild white Gulf shrimp dry and place them in a single layer in a shallow baking dish; tails on or off per preference.

3. In a small saucepan over low heat melt 6 tablespoons unsalted butter with 1 tablespoon extra virgin olive oil.

4. Stir in 4 minced garlic cloves and cook 30 to 60 seconds until fragrant but not browned.

5. Add 2 tablespoons dry white wine or low sodium chicken broth if using, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes if desired, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper; warm briefly to combine.

6. Pour the lemon-garlic butter evenly over the shrimp, reserving a tablespoon or two for finishing if you like.

7. Bake until shrimp are opaque and just cooked through, about 6 to 8 minutes depending on size; do not overcook.

8. Remove from oven, sprinkle 2 tablespoons fresh chopped parsley over the shrimp, toss gently with the reserved butter, and serve immediately with lemon wedges.

Equipment Needed

1. Oven with rack set to center
2. Shallow baking dish (9×13 or similar)
3. Small saucepan
4. Measuring spoons and measuring cup
5. Sharp knife
6. Cutting board
7. Small bowl and spoon for mixing/holding butter
8. Tongs or slotted spatula for tossing and serving

FAQ

How long and at what temperature do I bake the shrimp? Preheat oven to 400°F and bake for 8 to 10 minutes until shrimp are opaque and just firm. Thicker large shrimp may need up to 12 minutes.

Can I use frozen shrimp? Yes. Thaw completely in the refrigerator or under cold running water and pat dry before seasoning to avoid excess moisture and uneven cooking.

Should I leave the tails on or remove them? Either works. Leave tails on for presentation and easy handling, or remove for easier eating; cooking time is the same.

What can I substitute for butter if I prefer a lighter option? Use all extra virgin olive oil or a mix of olive oil and a smaller amount of butter for flavor. Flavor and browning will be slightly different.

Can I broil instead of bake? Yes. Broil on high for 3 to 5 minutes, watching closely, until shrimp are opaque and edges begin to brown. Keep oven rack a few inches below the broiler element.

How should I store and reheat leftovers? Refrigerate in an airtight container up to 2 days. Reheat gently in a 300°F oven for 8 to 10 minutes or briefly in a skillet over medium-low heat to avoid overcooking.

Baked Shrimp With Lemon Recipe Substitutions and Variations

Unsalted butter: use equal amount ghee for a nuttier flavor and higher smoke point, or use softened cream cheese for a richer, tangier finish.
Extra virgin olive oil: substitute avocado oil for a neutral, high-heat option, or use light olive oil if you prefer milder olive flavor.
Fresh lemon juice and zest: swap with fresh lime juice and zest for a brighter, slightly different citrus note, or use 1 tablespoon white wine vinegar plus 1 teaspoon lemon extract if no fresh citrus is available.
Dry white wine: replace with equal amount low sodium chicken broth for nonalcoholic cooking, or use dry vermouth for a similar aromatic profile.

Pro Tips

– Pat the shrimp extra dry with paper towels before cooking. Less surface moisture means better browning and the butter sauce will cling instead of pooling.

– Keep the garlic low and move quickly when adding liquid. Garlic should be fragrant, not browned; add the wine or broth and lemon right away so the garlic does not turn bitter.

– Pull the shrimp from the oven the moment they turn opaque and just curl. They will keep cooking a bit from residual heat, so err on the side of slightly underdone rather than overcooked.

– Save and drizzle a tablespoon or two of the melted butter over the shrimp at the end. It amps the flavor and gives the dish a glossy finish, especially when you add a squeeze of fresh lemon right before serving.

Baked Shrimp With Lemon Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I can’t get over how Wild White Gulf shrimp turn out so buttery, lemony, and perfectly garlicky in this simple baked dish. It’s the kind of recipe that looks effortless but disappears fast.

Servings

servings

Calories

357

kcal

Equipment: 1. Oven with rack set to center
2. Shallow baking dish (9×13 or similar)
3. Small saucepan
4. Measuring spoons and measuring cup
5. Sharp knife
6. Cutting board
7. Small bowl and spoon for mixing/holding butter
8. Tongs or slotted spatula for tossing and serving

Ingredients

1 1/2 pounds wild white Gulf shrimp, peeled and deveined, tails on or off per preference
6 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional for heat
2 tablespoons dry white wine or low sodium chicken broth, optional

Directions

Preheat oven to 400°F and position a rack in the center.
Pat 1 1/2 pounds wild white Gulf shrimp dry and place them in a single layer in a shallow baking dish; tails on or off per preference.
In a small saucepan over low heat melt 6 tablespoons unsalted butter with 1 tablespoon extra virgin olive oil.
Stir in 4 minced garlic cloves and cook 30 to 60 seconds until fragrant but not browned.
Add 2 tablespoons dry white wine or low sodium chicken broth if using, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes if desired, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper; warm briefly to combine.
Pour the lemon-garlic butter evenly over the shrimp, reserving a tablespoon or two for finishing if you like.
Bake until shrimp are opaque and just cooked through, about 6 to 8 minutes depending on size; do not overcook.
Remove from oven, sprinkle 2 tablespoons fresh chopped parsley over the shrimp, toss gently with the reserved butter, and serve immediately with lemon wedges.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.