Lemon Garlic Baked Shrimp – Bright, Simple, and Ready in Minutes

Shrimp dinners don’t need to be complicated to feel special. This Lemon Garlic Baked Shrimp brings together a handful of pantry staples and fresh flavors for a dish that’s light, zesty, and incredibly quick. It’s perfect for busy weeknights, yet impressive enough for company.

You’ll love the buttery garlic aroma, the bright lift from lemon, and how tender the shrimp turn out. Serve it over pasta, rice, or a crisp salad, and you’ve got a complete meal with almost no effort.

Why This Recipe Works

This recipe is built on simple techniques that let the shrimp shine. Baking the shrimp in a single layer keeps them juicy and prevents overcooking.

A quick lemon-garlic-butter mixture melts into a flavorful sauce that coats each piece evenly. Fresh lemon zest brightens the dish without making it sour, while a touch of red pepper flakes adds gentle heat. A sprinkle of parsley at the end brings color and freshness.

What You’ll Need

• 1 1/2 pounds large shrimp (16–20 count), peeled and deveined, tails on or off
• 3 tablespoons unsalted butter, melted
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, finely minced
• 1 lemon, zested and juiced (about 2–3 tablespoons juice)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4–1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C).

   Line a rimmed baking sheet with parchment or lightly grease a 9×13-inch baking dish for easy cleanup.

2. Prep the shrimp: Pat the shrimp dry with paper towels. Dry shrimp sear and bake better, which keeps them tender and prevents steaming.
3. Make the sauce: In a small bowl, combine melted butter, olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, red pepper flakes, and smoked paprika. Whisk until the mixture looks glossy and unified.
4. Arrange and coat: Spread the shrimp in a single layer on the baking sheet.

   Pour the lemon-garlic mixture over the top and toss gently to coat. Make sure each shrimp has a little space.
5. Bake: Bake for 7–9 minutes, depending on size. Shrimp are done when they’re pink, opaque, and just curled. Do not overbake.
6. Finish: Remove from the oven and sprinkle with chopped parsley.

   Taste and adjust seasoning with a pinch more salt or lemon, if needed.

7. Serve: Spoon the pan juices over the shrimp. Serve with lemon wedges over pasta, rice, roasted veggies, or crusty bread to soak up the sauce.

Keeping It Fresh

Leftover shrimp can be enjoyed within 2 days. Store in an airtight container in the refrigerator, keeping the shrimp and any sauce together so they stay moist.

For reheating, use a gentle approach: warm in a skillet over low heat for 2–3 minutes or microwave in short bursts. Avoid high heat so the shrimp don’t turn rubbery. If you plan to make this ahead, you can prep the sauce and clean the shrimp in advance, then bake right before serving.

Benefits of This Recipe

• Fast and foolproof: From prep to plate in under 20 minutes, with simple steps and minimal cleanup.
• Light yet satisfying: Butter adds richness, while lemon keeps the flavors bright and clean.
• Versatile serving options: Toss with pasta, spoon over grains, or serve as a protein on top of salads.
• Balanced flavor: Garlic provides savory depth, lemon adds acidity, and paprika lends warmth and color.
• Easy to scale: Double the batch for guests or halve it for a quick solo dinner.

Common Mistakes to Avoid

• Overcooking the shrimp: This is the number one pitfall.

  Pull them as soon as they’re opaque and pink with a gentle curl.
• Skipping the pat-dry step: Excess moisture leads to steaming and diluted flavor. Dry shrimp take on sauce better.
• Using bottled lemon juice: Fresh lemon juice and zest make a big difference. Bottled juice can taste flat or harsh.
• Overcrowding the pan: Give shrimp some space so they cook evenly and the sauce concentrates.
• Not tasting before serving: A pinch of extra salt or an extra squeeze of lemon can sharpen the flavors right at the end.

Recipe Variations

• Herb swap: Replace parsley with basil, cilantro, or dill for a new twist.
• Garlic Parmesan: Add 2 tablespoons grated Parmesan before baking for a savory, lightly cheesy finish.
• Chili-lime: Swap lemon for lime and add 1/2 teaspoon chili powder.

  Finish with cilantro.

• Sheet-pan dinner: Add asparagus or broccolini tossed with a little oil and salt to the pan. Start the vegetables 5 minutes ahead, then add shrimp.
• Bread crumb topping: Mix 1/3 cup panko with 1 tablespoon olive oil and a pinch of salt. Sprinkle over the shrimp before baking for a light crunch.
• Mediterranean style: Add halved cherry tomatoes, olives, and a few capers.

  Finish with crumbled feta.

• Spicy butter: Stir 1 teaspoon harissa or 1/2 teaspoon hot paprika into the butter mixture for extra heat.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in the refrigerator overnight or do a quick thaw: place the shrimp in a colander under cold running water for 5–7 minutes. Pat dry thoroughly before baking.

What size shrimp works best?

Large shrimp (16–20 per pound) cook evenly and stay juicy.

Smaller shrimp will cook faster, so start checking at 5–6 minutes.

Can I make this dairy-free?

Absolutely. Replace butter with more olive oil or use a plant-based butter. The flavor will be slightly different but still delicious.

How do I know when shrimp are done?

They turn pink and opaque with a gentle C-shaped curl.

If they’re tightly curled into an O, they’re likely overcooked. Aim for just-set and juicy.

What can I serve with this?

It pairs well with angel hair pasta, lemon rice, quinoa, or a simple arugula salad. Crusty bread is great for soaking up the pan sauce.

Can I marinate the shrimp ahead of time?

Keep marination brief—about 15–30 minutes in the fridge.

Too long in lemon juice can start to “cook” the shrimp and affect texture.

Is the red pepper flakes optional?

Yes. For a no-heat version, skip them. For more spice, increase to 3/4 teaspoon or add a pinch of cayenne.

Can I use pre-cooked shrimp?

You can, but bake only 3–4 minutes to warm through; otherwise they’ll toughen.

Fresh or raw shrimp deliver the best texture.

How can I make the sauce thicker?

For a richer sauce, add an extra tablespoon of butter after baking and swirl it in the hot pan juices. The emulsified butter will create a silkier texture.

Can I grill instead of bake?

Yes. Skewer the shrimp, brush with the lemon-garlic mixture, and grill over medium-high heat for 2–3 minutes per side.

Finish with parsley and lemon.

In Conclusion

Lemon Garlic Baked Shrimp is a simple, flavorful recipe that earns a spot in any weeknight rotation. With fresh citrus, aromatic garlic, and a quick bake, you get tender shrimp and a bright sauce with barely any fuss. Keep the ingredients on hand, and you can have dinner on the table in minutes.

It’s easy to customize, easy to scale, and always satisfying.