Baked Italian Shrimp Lemon (Printer-Friendly Version)
Tender shrimp baked with lemon, butter, and Italian herbs. Simple, zesty, and perfect for a quick dinner or appetizer.
# Ingredients Needed:
→ Seafood
01 -
2 pounds large or jumbo shrimp, peeled, deveined, and patted dry
→ Dairy
02 -
1 stick (1/2 cup) unsalted butter, melted
→ Produce
03 -
2 large lemons, sliced into thin rounds
→ Seasoning
04 -
1 (0.7-ounce) packet dry Italian dressing mix
# Step-by-Step Directions:
01 -
Preheat oven to 350°F (175°C) for gentle roasting that preserves shrimp tenderness.
02 -
In a microwave-safe bowl, melt unsalted butter until fully liquefied but not scorching hot.
03 -
Add cleaned and dried shrimp to the melted butter, tossing gently to ensure even coating.
04 -
Sprinkle dry Italian dressing mix evenly over the buttered shrimp and fold until each piece is thoroughly seasoned.
05 -
Line a large glass or ceramic baking dish with overlapping lemon slices to cover the bottom.
06 -
Arrange shrimp and all remaining butter over the lemons in a single, uncrowded layer.
07 -
Place the baking dish in the oven and bake for 20 minutes until shrimp are pink, opaque, and slightly curled. Avoid overcooking.
08 -
Remove from oven and let rest for 3 minutes before plating to allow flavors to settle and prevent burns.
# Helpful Hints:
01 -
Always thoroughly pat shrimp dry before seasoning to promote caramelized edges and prevent excess liquid during baking.
02 -
Layering lemons under the shrimp not only imparts vibrant citrus aroma but also prevents sticking and enables even steaming.
03 -
To keep shrimp tender, avoid overbaking; they are ready once pink and just curled.
04 -
Leftovers store best in an airtight container in the refrigerator for up to 2 days; reheat gently in a low oven or skillet for optimal texture.