Garlic Butter Shrimp (Oven-Baked) with Lemon & Parsley — Fast, Restaurant-Style in 15 Minutes

Garlic butter shrimp is a quick seafood main dish where large shrimp are butter-basted with garlic, lemon, and herbs, then cooked just until juicy. This version is different because it’s oven-baked (not sautéed) for ultra-even cooking, and it finishes with an optional panko crunch for contrast. It’s the kind of recipe to make on a weeknight when you want something fast, protein-forward, and genuinely “special” without a pile of dishes.

Imprimer la recette Pin la recette

Temps de préparation 10

Temps de cuisson 10

Catégorie Entrée

Cuisine Worldwide

Portions 3 Portions

Calories 250 kcal

Ingrédients

1 lb large raw shrimp peeled and deveined; tails on or off
6 tbsp butter softened (3 oz)
4 cloves garlic finely minced
1½ tbsp lemon juice plus more to taste
3 tbsp chopped fresh parsley
½ tsp kosher salt divided, or to taste
¼ tsp black pepper
½ –1 tsp sriracha optional
¼ cup panko breadcrumbs optional, for crunch

Instructions

Heat oven to 350°F. Pat shrimp very dry and arrange in a single layer on a sheet pan or in a baking dish.
In a bowl, mix butter, garlic, lemon juice, parsley, ¼ tsp salt, pepper, and sriracha (if using).
Season shrimp with remaining salt, then brush or dollop garlic butter over shrimp. Sprinkle panko on top if using.
Bake 4–7 minutes (depending on shrimp size) until just opaque and plump.
Optional: broil 30–60 seconds to lightly toast the top.
Spoon any pan butter over the shrimp and serve immediately.

Vidéo

Notes

Substitutions

Butter:

Use unsalted butter and add a bit more salt to taste.
For a slightly lighter feel, replace 1–2 tablespoons of butter with olive oil (still buttery, less heavy).

Garlic:

Garlic paste works well (especially if you want smoother butter).
Avoid garlic powder here—it won’t give the same fresh aroma.

Parsley:

Swap for chives or a mix of parsley + a little dill.

Lemon:

Lime works in a pinch.
If you want more citrus aroma without extra acidity, add a little zest instead of more juice.

Heat:

Sriracha is optional. A pinch of chili flakes works too.

Panko:

Crushed crackers or fine breadcrumbs work, but panko stays crispest.
No breadcrumbs at all is perfectly fine—just finish with a quick broil for color.

FAQ

How do I keep shrimp from turning rubbery?

Use large shrimp, keep them in a single layer, and bake only until just opaque. The optional short broil is for the top—not a long second cook.

Can I use frozen shrimp?

Yes. Thaw completely and pat very dry. Water on the shrimp will steam them and dilute the butter.

Should I use raw or cooked shrimp?

Raw shrimp are best. Pre-cooked shrimp can become chewy because you’re essentially re-cooking them.

What size shrimp is best for baked garlic butter shrimp?

16/20 or 21/25 are ideal. Very small shrimp cook too fast and are easy to overdo.

Can I prep the garlic butter ahead of time?

Yes. Make it in advance and refrigerate. This is the same idea used in Homemade Garlic Butter—it holds well and makes weeknights easier.

Can I make this into a pasta dinner?

Yes—toss the shrimp and pan juices with hot pasta. If you want a dedicated pasta version with a reliable sauce structure, use Creamy Shrimp Pasta (easy garlic sauce).

Mots clés Garlic, Shrimp