Baked Italian Shrimp Lemon

Baked Italian shrimp with lemon is one of those unfussy dinners that tastes far fancier than the effort involved. Plump shrimp are coated in melted butter tossed in Italian herbs and laid across fresh lemon slices before baking. The oven roasts everything together so the citrus perfumes every bite and cleanup is blissfully quick. Whether you need a fast weeknight dinner or a crowd-pleasing appetizer this recipe fits the bill perfectly.

I whipped this up the first time when unexpected guests arrived and I have not stopped making it since. Every time I put this on the table it disappears in minutes and always gets guests asking for the recipe.

Ingredients

• Shrimp: using cleaned and deveined shrimp makes prep a breeze choose large or jumbo for a juicy bite look for firm translucent shrimp without a strong smell
• Dry Italian dressing packet: brings all the herbs garlic and zesty flavor without needing to measure out spices choose a quality brand for best taste
• Butter: melted unsalted butter coats the shrimp and keeps things rich and silky if possible choose European butter for extra creaminess
• Lemons: sliced into thin rounds the fresh juice and the oils from the peel add bright acidity to cut through the richness pick firm lemons that feel heavy for their size for the juiciest citrus

Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees to ensure gentle cooking that keeps the shrimp tender and juicy

Melt the Butter:

Place your stick of butter in a microwave safe bowl warm until just melted buttery but not scorching hot

Combine Shrimp and Butter:

Add the thawed patted dry shrimp to the melted butter mixing gently so all shrimp are coated this step ensures the seasoning clings

Season the Shrimp:

Sprinkle the packet of dry Italian dressing over the shrimp and fold everything together every piece should have a bright herby coating

Layer Lemons in the Baking Dish:

Lay thin lemon slices across the bottom of your baking dish overlapping slightly to completely cover the bottom this step creates a juicy steam for the shrimp

Assemble Shrimp for Baking:

Pour shrimp and any butter left in the bowl over the lemons spreading the shrimp into a single layer crowded shrimp steam not roast

Bake:

Slide the dish into the oven bake for about twenty minutes the shrimp should turn pink and opaque with a little curl avoid overbaking for the juiciest texture

Rest and Serve:

Allow the shrimp to cool a few minutes before serving this helps set the flavors and keeps juices from burning your tongue

My favorite part is the tangy lemon flavor everything picks up sitting right on the citrus those caramelized edges are blackout bites in my house. My family loves that this feels like restaurant food with zero fuss one holiday my little niece ate nearly a dozen shrimp before we even sat down.

Storage Tips

Store any leftover shrimp in an airtight container in the fridge they are best eaten within two days for peak flavor and texture. For reheating use a gentle low oven or a warm skillet rather than a microwave which can turn shrimp rubbery.

Ingredient Substitutions

If you are out of Italian dressing you can mix your own with dried basil oregano and garlic powder. If you cannot do butter swap in good quality olive oil for a lighter dairy free twist.

Serving Suggestions

These shrimp pair perfectly with a fresh green salad angel hair pasta or a soft baguette to soak up the lemony butter sauce. For appetizers serve them on skewers or small plates with extra lemon wedges on the side.

Cultural Context

Baked shrimp with citrus and herbs is a classic move in both Italian and Mediterranean cooking because bright flavors and tender seafood are such a natural pair. Italian American recipes popularized the dry dressing packet shortcut for big flavor in seconds making this dish a weeknight staple.

Success Stories

I love how this recipe is always a hit at family gatherings everyone seems impressed even though it only takes a few minutes to throw together. Once I brought it to a potluck and it was the very first dish to disappear from the buffet table.

Freezer Meal Conversion

You can assemble the shrimp butter and seasoning in a freezer safe bag and freeze flat for up to a month. Thaw overnight in the fridge then add fresh lemon slices before baking as usual.

Seasonal Adaptations

Use blood oranges or Meyer lemons in winter for a hint of sweetness
Fresh thyme or basil sprinkled after baking brightens up the flavor in spring
Double the lemon for a picnic ready summer dish

This easy shrimp recipe brings restaurant flavor to your table with almost no cleanup. Serve it fresh from the oven and watch it disappear. 

Common Questions About Recipes

→ What type of shrimp works best for this dish?

Use large or jumbo, cleaned and deveined shrimp for the juiciest, most flavorful results. Firm, translucent shrimp are ideal.

→ Can fresh herbs replace dry Italian seasoning?

Absolutely. A mix of chopped basil, oregano, and parsley offers a fresh, aromatic twist to the classic spice blend.

→ Do I need to remove shrimp tails before baking?

This is personal preference. Leave tails on for a pretty presentation, or remove them for easier eating.

→ How do I know when shrimp are done?

Shrimp turn pink and opaque with a slight curl. They usually need about 20 minutes in a 350°F oven—avoid overcooking for tender texture.

→ What are some good side dishes?

Serve with a green salad, crusty baguette, or pasta to balance the tangy, buttery flavors and soak up the sauce.

→ Can frozen shrimp be used directly?

It's best to thaw, clean, and pat shrimp dry before baking for the best flavor and texture in the final dish.