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.
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
- Garlic Butter Shrimp
- Sous Vide Shrimp
- Air Fryer Shrimp with Comeback Sauce
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- 1 pound shrimp peeled, deveined, with tails on or off
- 1 tablespoon lemon juice freshly squeezed
- 1/2 tablespoon white wine optional, See Notes
- 4 cloves garlic
- 1/4 cup butter
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon crushed red pepper flakes plus more to taste
- 1/2 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.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
There are so many delicious wines that go with seafood, but here are a few I love with this recipe:
– Sauvignon Blanc, like 2019 Adelante Sauvignon Blanc from Chile
– Pinot Gris, like 2019 Hushkeeper Pinot Gris from Willamette Valley, Oregon
– Pinot Noir, like 2018 Middle Jane Pinot Noir from Willamette Valley, Oregon