Baked Shrimp Recipe (with Garlic Butter)

This baked shrimp recipe has saved my dinner plans more times than I can count. It takes maybe 15 minutes total, uses just one pan, and turns out perfectly cooked shrimp swimming in garlicky, lemony butter.

The high heat of the oven means the shrimp cook quickly and evenly – no rubbery disappointments. I make this when I need something that feels special but don’t have the energy for anything complicated. It works great for both casual weeknight dinners and having friends over, since you can easily scale it up.

The sauce is perfect for soaking up with crusty bread or spooning over rice. Just make sure not to overcrowd the pan, or the shrimp will steam instead of getting that nice roasted flavor.

Serves: 4-6 people (about 2 cups cooked)
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time: 20 minutes

What you need for Baked Garlic Butter Shrimp

How to make Baked Garlic Butter Shrimp

1. Start by preheating your oven to 425°F. While it’s heating up, grab a 9×13 baking dish – glass or ceramic works great here since we’re dealing with a buttery sauce that can get sticky.

2. Pat the shrimps really dry with paper towels. This is super important – wet shrimp will steam instead of getting that nice roasted flavor we’re after. If there’s still a bit of the shell on the tail, you can leave it for presentation, but make sure the rest is peeled and that dark vein is removed.

3. In a microwave-safe bowl, melt the butter (about 30-45 seconds should do it). Add the minced garlic, lemon juice, wine if you’re using it, salt, pepper, and red pepper flakes. Give it a good stir – the mixture might look a bit separated, but that’s totally fine.

4. Arrange shrimps in a single layer in the baking dish. Try not to overlap them – they need a little breathing room to cook evenly. Pour the butter mixture evenly over the shrimp, making sure each one gets some of that garlicky goodness.

5. Pop the dish in the oven and bake for 8-10 minutes. You’ll know they’re done when the shrimp have turned from grey-translucent to opaque pink and have just curled into a loose ‘C’ shape. If they’ve curled into tight rings, they’re overcooked, so keep an eye on them around the 7-minute mark.

6. Take them out of the oven and immediately sprinkle with the fresh parsley – the heat will release its flavor into the sauce. Let them rest for about 2 minutes; the sauce will be bubbling hot when it first comes out.

7. Serve right from the baking dish (it’ll keep the shrimp warm in that delicious sauce) with lemon wedges on the side. Make sure you spoon some of that garlic butter sauce over the shrimp when serving – it’s too good to leave behind!

The whole thing should take you about 20 minutes from start to finish, and your kitchen will smell amazing. Perfect with crusty bread for soaking up the sauce or over pasta if you’re making it a main meal.