Baked Italian Shrimp Lemon (Printer-Friendly Version)

Tender shrimp baked with lemon, butter, and Italian herbs for bright flavor and effortless presentation.

# Required Ingredients:

01 - 600 g large shrimp, thawed, cleaned, and deveined

02 - 80 g unsalted butter, melted

03 - 1 packet (approx. 25 g) dry Italian dressing mix

04 - 2 medium lemons, sliced thinly

01 - Preheat oven to 175°C for gentle, even cooking.

02 - Gently melt the unsalted butter in a microwave or small saucepan until just liquefied but not hot.

03 - Add shrimp to the bowl of melted butter and gently toss to coat each piece evenly.

04 - Sprinkle the dry Italian dressing mix over the buttered shrimp and fold gently until well coated.

05 - Arrange the lemon slices in a single overlapping layer on the bottom of a baking dish to cover the surface.

06 - Distribute the seasoned shrimp evenly over the lemon slices, ensuring they form a single layer. Pour any remaining butter over the top.

07 - Place the dish in the oven and bake for 20 minutes, or until shrimp are opaque, pink, and gently curled. Avoid overcooking.

08 - Allow the shrimp to rest 2–3 minutes for flavors to settle and juices to redistribute before serving.

01 - For best caramelization, always pat shrimp thoroughly dry before seasoning.

02 - Layering lemon slices beneath shrimp prevents sticking while infusing every bite with fresh citrus aroma.

03 - Store leftovers in an airtight container in the refrigerator and reheat gently in a low oven or skillet to prevent toughening.

04 - For a dairy-free variation, substitute high-quality olive oil for butter.