Baked Italian Shrimp Lemon

Baked Italian shrimp with lemon and butter offers a shortcut to big flavor when you want dinner to feel special without spending hours in the kitchen. Fresh lemon slices bring a burst of acidity while simple Italian seasoning and melted butter create the silkiest coating. Everything bakes together in one dish for a bright and juicy plate that looks impressive but could not be simpler. Whether you are prepping for a family dinner or welcoming friends at the last minute this recipe has never let me down.

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 peeled and deveined shrimp shaves off prep time pick large or jumbo for the plumpest result look for shrimp with a subtle sea scent and a translucent appearance
• Dry Italian dressing packet: a shortcut to herby garlicky flavor without measuring or fussing check that your packet is fresh and has no caking
• Butter: melted unsalted butter gives rich flavor and gently cooks the shrimp European butter brings extra depth if you can find it
• Lemons: sliced thin to cover the pan provide tang and juiciness use lemons that feel hefty in your hand for maximum juice

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

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 they are best eaten within two days for peak flavor and texture. For reheating use a gentle low oven or a warm skillet to keep the shrimp juicy and prevent rubberiness.

Ingredient Substitutions

If you run out of Italian dressing you can toss together dried basil oregano and garlic powder for a similar herby lift. Olive oil can stand in for butter when you want something a little lighter or dairy free.

Serving Suggestions

These shrimp love a simple side pair them with a green salad steamed rice or fresh pasta. Crusty bread is perfect for mopping up the lemony butter sauce and extra lemon wedges brighten things even more.

Cultural Context

Roasting shrimp with citrus is commonplace in Italian and Mediterranean home kitchens offering bright lively flavor with very little work. Italian American cooks popularized using dry seasoning packets in home cooking which keeps this dish speedy and doable any night.

Bake extra for leftovers—this shrimp disappears fast. Do not skip the lemon slices for the best flavor and easy release every time.

Common Recipe Questions

→ What shrimp size works best for this dish?

Large or jumbo cleaned shrimp hold up well and deliver a juicy, tender bite after baking.

→ Can I use fresh herbs in place of dry Italian seasoning?

Absolutely—try a mix of basil, oregano, and parsley for fresh, aromatic flavor layers.

→ Should shrimp tails be removed before baking?

Tails can be left on for presentation or removed for ease of eating, based on your preference.

→ How can I tell when shrimp are done baking?

Shrimp are finished when pink, opaque, and curled, usually after about 20 minutes in the oven.

→ What sides pair well with this shrimp?

Serve with crusty bread, angel hair pasta, or a crisp green salad to soak up lemony sauce.

→ Is it okay to bake frozen shrimp directly?

It's best to thaw, dry, and clean shrimp before baking for ideal texture and even seasoning.