Baked Italian Shrimp Lemon

Baked Italian shrimp with lemon and butter offers a shortcut to a restaurant-worthy meal with almost no prep. Plump shrimp soak up zingy citrus and buttery goodness while dry Italian seasoning infuses them with classic herbs. All you do is toss everything together and bake until the lemons caramelize and the shrimp turn rosy pink. Whether you are throwing together a quick dinner or need a no-fuss appetizer for a crowd this bright and savory dish never fails.

I first turned to this recipe when I had surprise guests and almost nothing in the fridge. Now I make it for casual dinners and special occasions alike and there is never a single shrimp left by the end of the night.

Ingredients

• Shrimp: Pre-peeled and deveined is a big timesaver. Use large or jumbo for best texture. Fresh or frozen work just dry them fully for good searing.
• Dry Italian dressing packet: Instantly adds herbs garlic and onion flavors without extra chopping. Pick a trusted brand for better flavor and no weird aftertaste.
• Butter: Melted butter delivers rich silky coating. Go with unsalted for control or European style for decadent flavor.
• Lemons: Thinly sliced for layering. Provide a burst of tang and their oils perfume the whole dish. Pick lemons that are heavy for their size and fragrant.

Instructions

Preheat the Oven:

Heat your oven to three hundred fifty degrees. A moderate temperature helps shrimp cook gently and stay plump instead of tough.

Melt the Butter:

Place your stick of butter in a microwave safe bowl and heat until just liquefied. You want creamy and warm not sizzling or separated.

Combine Shrimp and Butter:

Toss thawed dry shrimp in the melted butter mixing to coat every piece evenly so the dry seasoning will stick well.

Season the Shrimp:

Sprinkle in the dry Italian seasoning and fold gently. Every shrimp should be flecked with herbs and garlic.

Layer Lemons in the Baking Dish:

Arrange lemon rounds to fully cover the base of your baking dish. Overlapping is fine so long as no bare spots show through. Lemon acts as a rack and flavor infuser.

Assemble Shrimp for Baking:

Spread buttered shrimp evenly over the lemon base. Space them out so they roast not steam.

Bake:

Place the dish in the oven for twenty minutes. Shrimp should turn opaque and pink with just a slight curl. Keep an eye out for overcooking they turn rubbery if baked too long.

Rest and Serve:

Let the shrimp cool in the pan for a few minutes before serving so the juices settle and flavors meld.

My absolute favorite part is the sweet caramelized lemon that happens underneath the shrimp. At family gatherings we put the dish out and everyone immediately piles shrimp right onto warm bread to catch every bit of lemony butter. I still remember my niece sneaking handfuls before anyone else got a chance.

Storage Tips

Keep leftover shrimp chilled in a sealed container for up to two days. For best results reheat gently in a skillet or a low oven to avoid toughening. Microwaves are convenient but tend to dry out shrimp so use them only for small batches.

Ingredient Substitutions

If you run out of the dry Italian mix blend dried basil oregano parsley and a touch of garlic powder. For a dairy free version replace butter with extra virgin olive oil which also brings great flavor and helps with browning.

Serving Suggestions

Serve the shrimp with crusty bread angel hair pasta or a side of simple sautéed greens. As an appetizer try threading onto skewers or arrange on a platter with more fresh lemon slices to squeeze.

Many cooks say this has become their last minute go to for holidays and birthdays because it scales up beautifully. Friends swap in other proteins like scallops or chicken tenders with great success using the same method.

Common Recipe Questions

→ Which shrimp size should I use?

Opt for large or jumbo shrimp for ideal texture and a juicy bite in this dish.

→ Can I use fresh herbs instead of dry seasoning?

Yes, swap in chopped basil, oregano, and parsley for a fresher, aromatic taste if desired.

→ Should I remove the shrimp tails before baking?

It's a personal choice—tails add presentation, but removing them makes eating easier.

→ How will I know when the shrimp are done?

They're ready when pink, opaque, and gently curled—typically after about 20 minutes of baking.

→ What pairs well as a side?

Serve with crusty bread, pasta, or a fresh green salad to complete the vibrant meal.

→ Can I bake frozen shrimp directly?

It's best to thaw, clean, and dry shrimp for optimal baking results and the best texture.