Baked Italian Shrimp Lemon

Baked Italian shrimp with lemon and butter offers a quick path to bright flavors on your table. Succulent shrimp get tossed in melted butter and dry Italian seasoning then roasted atop fresh lemon slices for a simple but elegant touch. The baking process ensures plump texture and aromatic infusion while the lemon keeps each bite vibrant. Serve these as an effortless appetizer or pair with simple sides for a satisfying main. The preparation is minimal but the result is a true delight perfect for both weeknight dinners and entertaining guests.

I whipped this up the first time when unexpected guests arrived and I have not stopped making it since Every time I put this on the table it disappears in minutes and always gets guests asking for the recipe

Ingredients

• Shrimp: using cleaned and deveined shrimp makes prep a breeze choose large or jumbo for a juicy bite look for firm translucent shrimp without a strong smell
• Dry Italian dressing packet: brings all the herbs garlic and zesty flavor without needing to measure out spices choose a quality brand for best taste
• Butter: melted unsalted butter coats the shrimp and keeps things rich and silky if possible choose European butter for extra creaminess
• Lemons: sliced into thin rounds the fresh juice and the oils from the peel add bright acidity to cut through the richness pick firm lemons that feel heavy for their size for the juiciest citrus

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees to ensure gentle cooking that keeps the shrimp tender and juicy

Melt the Butter:

Place your stick of butter in a microwave safe bowl warm until just melted buttery but not scorching hot

Combine Shrimp and Butter:

Add the thawed patted dry shrimp to the melted butter mixing gently so all shrimp are coated this step ensures the seasoning clings

Season the Shrimp:

Sprinkle the packet of dry Italian dressing over the shrimp and fold everything together every piece should have a bright herby coating

Layer Lemons in the Baking Dish:

Lay thin lemon slices across the bottom of your baking dish overlapping slightly to completely cover the bottom this step creates a juicy steam for the shrimp

Assemble Shrimp for Baking:

Pour shrimp and any butter left in the bowl over the lemons spreading the shrimp into a single layer crowded shrimp steam not roast

Bake:

Slide the dish into the oven bake for about twenty minutes the shrimp should turn pink and opaque with a little curl avoid overbaking for the juiciest texture

Rest and Serve:

Allow the shrimp to cool a few minutes before serving this helps set the flavors and keeps juices from burning your tongue

Bookmark

My favorite part is the tangy lemon flavor everything picks up sitting right on the citrus those caramelized edges are blackout bites in my house My family loves that this feels like restaurant food with zero fuss one holiday my little niece ate nearly a dozen shrimp before we even sat down

Storage Tips

Store any leftover shrimp in an airtight container in the fridge and enjoy within two days for the best taste and texture. For reheating go low and slow with a gentle oven or a skillet to keep the shrimp juicy since the microwave can make them tough.

Ingredient Substitutions

When you do not have a packet of Italian dressing use a blend of dried basil oregano and garlic powder instead. If you need a dairy free option swap in a good olive oil in place of butter for a lighter finish.

Serving Suggestions

Try serving these shrimp over angel hair pasta alongside a simple salad or with a warm baguette to mop up the lemony sauce. For a party they shine on skewers with more fresh lemon to squeeze on top.

Bookmark

Cultural Context

This dish has roots in both Italian and Mediterranean kitchens where seafood and citrus meet herbs for a fresh simple meal. The shortcut of using dry dressing packs comes from Italian American kitchens where weeknight convenience marries bold flavors.

Common Recipe Questions

→ What type of shrimp should I choose?

Medium to large shrimp, cleaned and deveined, offer the best combination of texture and flavor for baking.

→ Can I swap dry seasoning for fresh herbs?

Yes, try a mixture of fresh basil, oregano, and parsley finely chopped to brighten the dish naturally.

→ Are shrimp tails necessary to remove?

This is up to your preference—leaving tails on looks appealing but removing them makes eating easier.

→ How do I know when the shrimp are fully cooked?

Shrimp are done once they turn pink, opaque, and curl into a loose C-shape after about twenty minutes in a moderate oven.

→ What pairs best on the side?

Crusty bread, pasta, or a crisp green salad make perfect companions to absorb the zesty lemon butter sauce.

→ Can I cook shrimp from frozen?

It’s best to thaw and pat shrimp dry before baking for the most tender texture and flavorful results.