Garlic Butter Baked Shrimp

This garlic butter baked shrimp is one of my favorite quick dinners. It’s rich, garlicky, buttery, and loaded with flavor—all made in under 20 minutes with minimal cleanup. When I want something satisfying without standing over the stove, this is what I make.

Why You’ll Love This Recipe

I love this recipe because it’s fast, simple, and full of bold, savory flavor. The garlic and butter coat each shrimp beautifully, and baking makes it hands-off and perfectly cooked every time. It pairs well with pasta, rice, or crusty bread to soak up every drop of that delicious sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb large shrimp, peeled and deveined

• 4 tablespoons unsalted butter, melted

• 3 cloves garlic, minced

• 1 tablespoon lemon juice (fresh is best)

• ½ teaspoon paprika (optional, for color and depth)

• Salt and pepper, to taste

• 1 tablespoon chopped fresh parsley (optional, for garnish)

• Lemon wedges, for serving

Directions

1. I preheat the oven to 400°F (200°C).

2. I pat the shrimp dry and arrange them in a single layer in a baking dish.

3. In a small bowl, I mix the melted butter, minced garlic, lemon juice, paprika, salt, and pepper.

4. I pour the garlic butter mixture evenly over the shrimp.

5. I bake for 8–10 minutes, or until the shrimp are pink, opaque, and curled.

6. I garnish with fresh parsley and serve with lemon wedges.

Servings and timing

This recipe serves 3–4 people as a main dish. It takes me about 10 minutes to prep and 10 minutes to bake, so it’s ready in under 20 minutes.

Variations

• I add red pepper flakes for a spicy kick.

• I sprinkle grated Parmesan over the shrimp before baking for extra richness.

• I serve over angel hair pasta tossed in the garlic butter for a full meal.

• I add a splash of white wine or chicken broth to the baking dish for more sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm gently in a skillet over low heat with a bit more butter or microwave in short bursts to avoid overcooking the shrimp.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before baking to avoid extra water.

Can I make this with pre-cooked shrimp?

I don’t recommend it because the shrimp can overcook quickly. Raw shrimp works best here.

What size shrimp should I use?

I prefer large or extra-large shrimp (about 21–25 count per pound) for the best texture.

Can I double the recipe?

Yes, I just make sure to use a larger baking dish so the shrimp bake evenly in a single layer.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free. I just double-check any added seasonings to be sure.

Conclusion

Garlic butter baked shrimp is my go-to when I need something quick, comforting, and packed with flavor. It’s elegant enough for guests but simple enough for weeknights. Whether I serve it with rice, pasta, or bread, it always hits the spot.