This baked shrimp is the easiest and quickest recipe you will ever have. It is healthy and light for a side dish or an accompaniment to any recipes you will make. You know, this could be your next "finger-licking snack" that will follow you into your dreams.
Shrimp is a tasty protein and cooking it with lemon makes it even more versatile, flavorful and delicious.
This was inspired by my Black rice risotto recipe on this site, and pairs well with this amazing favorite house salad.
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Why you will love this recipe?
This lemon garlic shrimp is one of those recipes that is made for easy cooking. Not many pots and pans to wash, no stirring and splashing- You will just simply put all the ingredients together in one plain baking dish and let the oven do all the job. If all of that sounds like a winner, then today's recipe, baked lemon garlic shrimp is right for you. It has all the flavor of freshness and zesty of lemon that balances the sweetness of the shrimp. It doesn't have any sauce or broth like this 3 lime and chicken broth with shrimp soup - just a little tang, sweetness, and deliciousness! This recipe is light, full of protein of course with the goodness of fresh herbs and spice to top it all off.
Ingredients needed
Now that you're in to make this easy lemon garlic shrimp recipe, let's round-up everything that you will need.
- Large shrimp
- Lemon
- Olive oil or melted butter
- Garlic
- Salt
- Freshly ground pepper
- Chilli flakes
- Parsley
See the recipe card for quantities.
How to make easy baked shrimp?
First, preheat the oven. Second, wash, peel and slice the parsley, lemon and garlic.
Place the shrimp in a large mixing bowl followed with all the other ingredients, reserving a few tablespoons of chopped parsley and lemon zest. Then gently toss everything until the shrimp are evenly coated.
Transfer the shrimp into the baking dish arranged in one single layer. Place in the oven and bake.
When the shrimp is done, scatter the reserved chopped parsley and lemon zest on top. Transfer immediately in a serving dish and spoon the accumulated juices on top.
Hint: Shrimp is very easy to cook but too fast to mess it up as well. Therefore, you must preheat the oven first, and once it's finished from baking, immediately remove the shrimp from the baking dish, otherwise, it will continue cooking. What good would it be if a beautiful shrimp turns out rubbery?
Equipment
What you need is a large baking dish or baking which is enough to hold all the shrimp in one layer to cook evenly.
Top tip
After combining the shrimp with all the other ingredients, letting it sit for 5 minutes but not more than 10 minutes will boost a better flavor and better taste. But if you let it marinate for more than 15 minutes, the lemon will break down the shrimp and the texture will become mushy leaving you no room to cook any further not unless you want to make ceviche.
Recipe
13 minutes baked lemon-garlic shrimp
Equipment
- Large baking dish
Ingredients
- 1 ½ pounds Large shrimp
- 4 tablespoons Extra virgin olive oil or melted butter
- 1 large Lemon { zested, juice ½ part of the lemon, quarter and thinly slice the other half} reserve the zest
- 1 tablespoon Garlic, thinly sliced
- ½ teaspoon Sea salt
- 1 teaspoon Chilli flakes
- ¼ teaspoon Black pepper, freshly ground
- 3 tablespoons Parsley leaves, coarsely chopped
Garnish
- 2 tablespoons Chopped parsley, lightly packed
- 2 tablespoons Lemon zest, lightly packed
Instructions
- Preheat the oven to 400℉.
- Place the shrimp in a large mixing bowl. Add all the lemons (juice and flesh, except the zest), garlic, salt, chilli flakes, ground pepper, parsley and olive oil. Toss to combine until the shrimps are coated thoroughly. Transfer into the baking dish and arrange in a single layer.
- Bake in the preheated oven for about 8 minutes or until pink and opaque. Once baked, scatter the combined parsley and lemon zest. Transfer the cooked shrimp into the platter and spoon the accumulated juices on top.
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
peter says
I really liked how it turned out, it was amazing.