Baked shrimp with lemon butter sauce is one of those quietly elegant dishes that looks far more impressive than the effort it requires. At its core, this recipe is a close cousin of classic French beurre citron and the simple butter-basted seafood you’ll find in coastal Mediterranean cooking. Instead of searing on the stovetop, we let the oven do the work while we pour melted butter, scented with fresh lemon and garlic, over the shrimp so it gently bastes as it bakes. The result is tender, juicy shrimp in a bright, silky sauce that you can scoop up with bread or spoon over rice. It’s ideal for a weeknight dinner when you want something fast and flavorful, but it’s also special enough to slide onto the table for guests with a glass of chilled white wine nearby.
This baked shrimp is wonderfully versatile, so think about what you want to do with all that lemony butter. For something light, serve it over a bed of mixed greens or arugula with a simple vinaigrette to balance the richness. If you’re in a comfort-food mood, spoon the shrimp and sauce over hot jasmine rice, buttered orzo, or a tangle of linguine. Crusty bread or a baguette is almost non-negotiable—it’s perfect for soaking up every last bit of the pan juices. On the side, consider quick-roasted asparagus, green beans, or broccoli, or a simple tomato and cucumber salad. If you’re entertaining, round out the meal with a cheese board and a citrus-forward dessert, like lemon bars or a light panna cotta, to echo the flavors in the dish.
Simple Baked Shrimp with Lemon Butter Sauce
Ingredients
1 1/2 pounds large shrimp (16–20 count), peeled and deveined, tails on if desired
3 tablespoons dry white wine or low-sodium chicken broth (optional but recommended)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional, for a little heat)
4 tablespoons (1/2 stick) unsalted butter
2 cloves garlic, finely minced
1 large lemon (zest and 3 tablespoons juice)
2 tablespoons finely chopped fresh parsley (or a mix of parsley and chives)
1 tablespoon extra-virgin olive oil (for coating the shrimp lightly)
Lemon wedges, for serving
Directions
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