Baked Shrimp Recipe

Preheat oven to 425°F (220°C). Position a rack in the center. Pat the shrimp dry with paper towels to remove excess moisture—this helps them brown and absorb seasoning.

If not already done, peel and devein the shrimp, leaving tails on or off per preference. Measure out and set aside minced garlic, lemon juice and zest, chopped parsley, and other ingredients.

Season shrimp

Place the dried shrimp in a large bowl. Sprinkle with kosher salt, black pepper and smoked paprika; toss to coat evenly.

Make sauce

In a small microwave-safe bowl or small saucepan, melt the butter with the olive oil over low heat. Add the minced garlic and cook 30–45 seconds just until fragrant (do not brown). Stir in lemon juice, lemon zest, white wine (or broth), and red pepper flakes. Remove from heat and stir in half of the chopped parsley.

Pour about three-quarters of the sauce over the seasoned shrimp and toss to coat thoroughly. Reserve the remaining sauce for basting and finishing.

Arrange the sauced shrimp in a single layer in a shallow baking dish (9x13 or similar) or on a rimmed baking sheet. Spread them so they touch slightly but are not piled.

Bake in the preheated oven for 6–8 minutes, depending on shrimp size (large shrimp typically take 6–8 minutes). Shrimp are done when they turn pink and opaque and form a loose “C”. Avoid overcooking (a tight “O” indicates overdone).

Halfway through baking (after about 3–4 minutes), remove the dish and spoon the reserved sauce over the shrimp to baste, then return to the oven to finish cooking.

When shrimp are cooked, remove from oven. Immediately sprinkle with the remaining chopped parsley and, if using, the grated Parmesan. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve the baked shrimp hot with lemon wedges on the side. They can be served as an appetizer, or over rice, pasta, or crusty bread to soak up the sauce.