Baked Shrimp
Published Jan 20, 2026
Easy baked shrimp made in one baking dish with butter, garlic, lemon, and spices, cooked in the oven in just 10 minutes.
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Try my simple baked shrimp recipe!
This baked shrimp is one of the easiest ways I know to cook shrimp. Everything gets mixed right in the baking dish, then goes straight into the oven, so I don’t even dirty a bowl. I set a 10-minute timer and then go do literally anything else. When I come back, the shrimp are plump and opaque and sitting in a buttery, garlicky lemon sauce. I pretty much make this baked shrimp when I want something fast that still feels like a real dinner, especially on nights I don’t want to babysit a pan.
Happy Cooking!
– Yumna
Baked Shrimp Ingredients
- Shrimp: You can use fresh or frozen shrimp. If you use frozen, make sure to thaw it before cooking. I recommend buying shrimp that’s already peeled and deveined, but read my tips on how to peel and devein shrimp if you want to do it yourself.
- Garlic: Here’s how to mince garlic.
- Lemon: Choose a lemon that feels smooth and thin-skinned. Read my tips on how to zest a lemon and how to juice a lemon.
- Unsalted butter: I recommend using unsalted butter so you can better control the amount of salt in the recipe.
- Herbs and seasonings: You’ll also need fresh parsley, paprika, red pepper flakes, and salt.
How to Make Baked Shrimp
Baked Shrimp Recipe
Ingredients
Instructions
- Preheat the oven to 400°F. Add butter to an 8×11 baking dish and place in the oven for 1-2 minutes, or until the butter is melted.
- Remove the dish with the melted butter from the oven, whisk in garlic, salt, pepper, red pepper flakes, and lemon zest.
- Add the shrimp on top of the sauce and toss gently to coat, making sure each piece is coated in the sauce.
- Bake for 10–12 minutes, until shrimp are pink and opaque.
- Pour the lemon juice on top, sprinkle with parsley and spoon some of the sauce over top before serving. Serve over rice, pasta or with crusty bread.
Equipment
Notes
- My Top Tip: Don’t overbake the shrimp. They only need about 10–12 minutes in the oven, depending on their size. And even just 1 additional minute can lead to rubbery, overcooked shrimp.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Cool the shrimp completely, wrap in plastic wrap or foil to prevent freezer burn, and place in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight, then reheat in a skillet or enjoy cold.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add breadcrumbs: Before baking, sprinkle the shrimp with breadcrumbs for a crispy finish.
- Try the broiler: For a slight crisp, broil the shrimp for 3–7 minutes, depending on the size. They cook quickly, so keep a close eye on them.
- Skewer them: After you coat the shrimp in the sauce, skewer and bake them on a foil-lined sheet pan.
Recipe Tips
- Flip the shrimp halfway through: It’s optional, but it helps make sure they cook evenly.
- Serve immediately. Shrimp tastes best and has the most appealing texture while it’s still hot and juicy.
Serving Ideas
- Over rice: Lemon Rice, Cilantro Lime Rice, Broccoli Rice
- Over pasta: Lemon Pasta, Cauliflower Alfredo, Pasta with Peas
- In a salad: Chickpea Salad, Cauliflower Tabbouleh Salad, Brussels Sprouts Caesar Salad
FAQs
It’s up to you. This recipe works either way. If you’re serving the shrimp whole as an appetizer, you could leave the tails on. But if you’re adding them to pasta, rice, or another dish, I recommend removing them.
You may have overbaked the shrimp. This can happen quickly, so keep an eye on the oven around the 10-minute mark, and take them out once they turn from gray to pink.
