Mom's Best Recipes
Recipe

Garlic Butter Baked Shrimp

Juicy shrimp baked in a garlicky lemon-butter sauce, finished hot for crisp edges and a pan sauce you will want to mop up.

Author By Matt Campbell
4.8
A baking dish of garlic butter baked shrimp with lemon slices and parsley on a light stoneware dish, set on a warm kitchen counter with soft natural light
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Baked shrimp is my favorite kind of kitchen magic trick: you do almost nothing, the oven does the heavy lifting, and somehow dinner tastes like you had a plan. This version leans into all the best parts. Garlic butter, lemon, a little smoky paprika, and a quick blast of heat at the end for those crisp, browned edges that make you go back for “just one more.”

It is fast enough for a Tuesday, but it also looks like you meant to impress someone. Serve it with pasta, rice, or a hunk of bread that does not ask questions.

Raw peeled shrimp, minced garlic, lemon, butter, paprika, and parsley arranged on a tidy kitchen counter with a small bowl of olive oil

Why It Works

  • Juicy shrimp, not rubbery: High heat and a short bake keep the texture snappy and tender.
  • Big flavor with pantry spices: Paprika, red pepper flakes, and lemon make the butter taste bright instead of heavy.
  • A built-in sauce: The butter and shrimp juices turn into a glossy pan sauce you can spoon over anything.
  • Easy to scale: Double it in a bigger dish for a crowd, or keep it small for a quick dinner.

Pairs Well With

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Shrimp Scampi Without Wine

Shrimp Scampi Without Wine

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Baked Lemon Garlic Salmon

Baked Lemon Garlic Salmon

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Dungeness (Dungeon) Crab with Garlic Butter

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Baked Lobster Tail

Baked Lobster Tail

Tender, juicy baked lobster tail with crisp edges and a bright garlic lemon butter. Simple technique, doneness cues, and a broil finish if you want it.

Storage Tips

Shrimp is best the day you cook it, but leftovers are still totally usable if you treat them gently.

Refrigerate

Cool leftover shrimp and sauce, then store in an airtight container for up to 2 days.

Reheat without overcooking

  • Stovetop (best): Warm in a skillet over low heat with a splash of water or broth just until heated through.
  • Microwave (careful): 20 to 30 second bursts at 50% power, stirring the shrimp in the sauce between bursts.

Freezing

I do not love freezing cooked shrimp because it gets a little bouncy. If you must, freeze in the sauce for up to 1 month and thaw overnight in the fridge.

Common Questions

What temperature should I bake shrimp at?

425°F is the sweet spot here. Hot enough to cook quickly and concentrate flavor, and less likely to burn the butter during a short bake. (Still, keep an eye on it, especially if you use a thin sheet pan or finish under the broiler.)

How do I know when baked shrimp is done?

Look for shrimp that are pink, opaque, and curled into a loose “C.” If they are tightly curled into an “O,” they are usually overcooked. If you like numbers, shrimp is typically done around 120 to 130°F (measured in the thickest part), and it can climb a little more from carryover heat.

Can I use frozen shrimp?

Yes. Thaw first for best texture. Quick method: put frozen shrimp in a colander and run cold water over them, tossing occasionally, until they are fully flexible and no ice crystals remain (often 5 to 10 minutes, depending on size and how they are frozen). Then pat very dry.

Do I leave tails on or off?

Either works. Tails off is easier for weeknight eating. Tails on looks nice for serving and can add a little extra flavor to the pan sauce.

Can I make this dairy-free?

Swap butter for a good olive oil plus an extra squeeze of lemon at the end. You will lose the buttery sauce vibe, but it will still be bright, garlicky, and delicious.

Can I use pre-cooked shrimp?

It is not my favorite for this because it can go rubbery fast, but you can make it work. Toss pre-cooked shrimp with the sauce and bake just until warmed through, about 2 to 3 minutes (skip the broil).

What should I serve with baked shrimp?

Crusty bread, rice, or pasta are obvious winners. For something lighter, try roasted broccoli, a simple arugula salad, or sautéed zucchini.

I used to think shrimp was one of those “restaurant only” things because it overcooks in the time it takes to answer a text. Baking changed that for me. Everything goes into one dish, the shrimp cooks fast, and you get this buttery, lemony sauce that tastes like you did something fancy on purpose. It is the kind of meal that makes the kitchen feel fun again, even if you are cooking in sweatpants and pretending you are not.