Baked Garlic Butter Shrimp

Description

This dish features jumbo shrimp oven-roasted in a luxurious emulsion of melted butter, minced garlic, and fresh lemon juice. The high heat of the oven quickly sears the shrimp to keep them tender and juicy, while the garlic mellows into a sweet, savory base.

• Prep time: 5 minutes

• Cook time: 10–12 minutes

• Servings: 4

Ingredients

• Shrimp: 1 lb (450g) large shrimp, peeled and deveined (tails on or off)

• Butter: 4 tbsp unsalted butter, melted

• Garlic: 4 cloves, minced (roughly 1.5 tbsp)

• Lemon: 1 tbsp fresh lemon juice, plus wedges for serving

• Seasoning: ½ tsp salt, ¼ tsp black pepper, ¼ tsp red pepper flakes (optional for heat)

• Garnish: 2 tbsp fresh parsley, chopped

Instructions

1. Preheat: Set your oven to 200°C (400°F).

2. Arrange: Place the shrimp in a single layer in a 9×13 inch baking dish or a rimmed baking sheet.

3. Whisk Sauce: In a small bowl, combine the melted butter, minced garlic, lemon juice, salt, pepper, and red flakes.

4. Coat: Pour the butter mixture over the shrimp. Toss gently to ensure every shrimp is well-coated, then spread them back into a single layer.

5. Bake: Bake for 10–12 minutes, or just until the shrimp turn pink and opaque. Do not overcook, as they can become rubbery.

6. Finish: Remove from the oven. Garnish with fresh parsley and serve immediately with extra lemon wedges.

Notes & Tips

• The Shrimp: If using frozen shrimp, ensure they are fully thawed and patted dry with paper towels. Excess water will dilute the garlic butter sauce.

• Single Layer: Avoid overcrowding the pan. If the shrimp are stacked, they will steam rather than roast.

• Bread is Key: Serve this with toasted baguette or over pasta (like linguine) to enjoy the leftover garlic butter at the bottom of the dish.

Nutritional Info (Per Serving)

Benefits

• High Protein: Shrimp is an excellent source of lean protein and contains selenium, an antioxidant that supports heart health.

• Garlic Power: Garlic contains allicin, known for its anti-inflammatory and immune-boosting properties.

• Low Carb: This recipe is naturally keto-friendly and gluten-free (when served without bread).

Q&A

Q: Can I use pre-cooked shrimp?A: It is not recommended. Re-baking pre-cooked shrimp will almost certainly make them tough and rubbery. Fresh or thawed raw shrimp provide the best texture.

Q: Can I add vegetables to the same pan?A: Yes! Thinly sliced zucchini or asparagus spears work well. Just keep in mind that vegetables may release water, so you might want to increase the garlic and salt slightly.

Q: How do I store leftovers?A: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat—microwaving shrimp often ruins the texture.