Baked Shrimp
Oven-baked extra-large shrimp tossed in a garlic butter and lemon sauce, finished with parsley.
Servings: 4 servings
Ingredients
Ingredients
- ?1 1/4 poundsextra large raw shrimppeeled and deveined
- ?1/4 cupbuttermelted
- ?1 tablespoonminced garlic3-4 cloves
- ?2 tablespoonsfresh lemon juice
- ?Salt and pepper
- ??teaspoonred pepper flakesor to taste optional
- ?2 tablespoonschopped fresh parsleyto garnish
Instructions
Instructions
- Preheat the oven to 350°F (180°C).
- In a small bowl, stir together the ¼ cup melted butter, 1 tablespoon minced garlic, 2 tablespoons fresh lemon juice, and salt and pepper to taste.
- Place the 1 ¼ pounds extra-large raw shrimp (peeled and deveined) in a 9×13-inch baking dish. Pour the butter mixture over the shrimp and toss gently to coat, then spread the shrimp in an even single layer.
- Bake, uncovered, at 350°F (180°C) for 12 minutes, or until the shrimp are opaque and just firm.
- Remove from the oven and, if desired, sprinkle with red pepper flakes to taste.
- Garnish with 2 tablespoons chopped fresh parsley and serve.
Equipment
- 9×13? casserole dish
Notes
Serving.The shrimp portion is usually ? pound per person if peeled, if you’re buying unpeeled raw shrimp then about 1 pound per person.
Don’t Overlap the Shrimp.They’ll cook most evenly if they each have their own space in the baking dish.
Don’t Overlap the Shrimp.They’ll cook most evenly if they each have their own space in the baking dish.