Garlicky, buttery, tender shrimp, baked in the oven and ready in about 15 minutes! It doesn’t get better than that. Perfect over pasta, rice, or mashed potatoes, this baked shrimp recipe is classic and easy but loaded with flavor.
Some links in this post may be affiliate links. Should you click through to that product and make a purchase, 40 Aprons will receive a small compensation, at no additional cost to you. Anything mentioned here is referred solely based on my experience and satisfaction with the company and/or product, and not because of any potential commission. I’ll identify any affiliate links when they appear within the post!
What Makes This Recipe So Good
- This lemony, buttery shrimp dish is absolutely packed full of flavor from cheesy parmesan, fresh parsley, and a little heat from crushed red pepper flakes. With an optional dash of white wine, it’s the perfect dinner.
- Made in just about 15 minutes, this recipe is perfect for whipping up on a weekday night, yet tasty enough to serve for a weekend dinner.
- This recipe is made with easy to find, inexpensive ingredients (you probably already have most of them!), so there’s no need to splurge for a delicious dish.
How To Make Baked Shrimp
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Mix together the sauce ingredients in a small bowl.
In a baking dish, place the shrimp in a single layer, then pour the butter mixture over them and sprinkle with parmesan.
Bake until the shrink have cooked through and turned pink.
Top Tips For Making Baked Shrimp
- This baked shrimp recipe is absolutely delicious on its own, but try it over pasta, mashed potatoes, rice, cauliflower rice, or even Palmini pasta. Make sure to pour lots of the butter sauce on top!
- You can use any size or type of shrimp for this recipe. I typically buy shrimp that have already been peeled and deveined for convenience, but you certainly don’t have to! To peel a shrimp, start underneath (where the legs are). You can leave the tail on for looks or remove it, up to you. To devein, make a shallow slice in the shrimp over the black vein. Remove the vein gently with your knife and discard.
- Don’t want to use white wine? No problem! Sub it with extra lemon juice or some chicken stock.
More Delicious Shrimp Recipes
- Shrimp Etouffee
- Tuscan Shrimp
- Cajun Shrimp
- Garlic Butter Shrimp
- Sous Vide Shrimp
- Air Fryer Shrimp with Comeback Sauce
- Seafood Salad
- Shrimp Bisque
- Blackened Shrimp with Remoulade Sauce
- Stuffed Shrimp
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
- 1 pound shrimp peeled, deveined, with tails on or off
- 1 tablespoon lemon juice freshly squeezed
- ½ tablespoon white wine optional, See Notes
- 4 cloves garlic
- ¼ cup butter
- 2 tablespoons grated parmesan cheese
- ½ teaspoon crushed red pepper flakes plus more to taste
- ½ teaspoon salt
- pepper to taste
- 2 tablespoons parsley leaves freshly chopped
- lemon wedges for serving
- Preheat oven to 375º F. In a small bowl, combine everything but the shrimp, parmesan, and 1 tablespoon of parsley.
- Place the shrimp in a single layer in the baking dish. Pour butter mixture over and sprinkle with parmesan. Bake 8-10 minutes, or until shrimp is just cooked through and pink.
- Serving suggestions: Try over pasta, mashed potatoes, rice, cauliflower rice, or Palmini pasta.
- How to peel and devein shrimp: To peel a shrimp, start underneath (where the legs are). You can leave the tail on for looks or remove it, up to you. To devein, make a shallow slice in the shrimp over the black vein. Remove the vein gently with your knife and discard.
- White wine substitution: Use extra lemon juice or chicken stock.
If you enjoyed this recipe, be sure to check out 40 Aprons Premium! 40 Aprons Premium offers exclusive recipes, monthly meal plans, grocery lists, and more – all completely ad free!
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.