Baked Italian Shrimp Lemon

This baked Italian shrimp dish transforms simple pantry ingredients into an elegant meal that feels far more sophisticated than its humble beginnings. The combination of butter, Italian seasoning, and fresh lemon creates layers of flavor that develop beautifully in the oven. What started as my go to solution for unexpected dinner guests has become one of our most requested family meals. The beauty lies in its simplicity each ingredient plays a crucial role in building the bright, aromatic flavors that make this dish so memorable.

I discovered this combination during a particularly hectic evening when friends dropped by unexpectedly. With just shrimp in the freezer and basic pantry staples, this dish saved the day and has since become my secret weapon for effortless entertaining. Every time I serve it, guests assume I spent hours in the kitchen when the reality is twenty minutes of actual work.

Ingredients

• 12 oz shrimp: thawed, cleaned, dried, and deveined. Choose large or jumbo shrimp for the best texture and visual appeal. Look for firm, translucent shrimp without any fishy odor they should smell like the ocean, not overpowering or ammonia like
• 1 package dry Italian dressing mix: This convenient shortcut brings together herbs, garlic, and tangy seasonings without measuring individual spices. Choose a quality brand like Good Seasons or Hidden Valley for the most balanced flavor profile
• 1 stick unsalted butter: melted. The rich, creamy base that carries all the seasonings and keeps the shrimp moist during baking. European style butter adds extra richness, but regular unsalted butter works beautifully too
• 2 large lemons: sliced into thin rounds. Fresh citrus is essential here the juice provides bright acidity while the peel oils infuse aromatic flavor. Choose firm, heavy lemons that yield slightly to pressure for maximum juice content

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit. This moderate temperature ensures gentle cooking that keeps the shrimp tender and prevents them from becoming rubbery. The even heat circulation will cook the shrimp through without overcooking the delicate proteins.

Melt the Butter:

Place the stick of butter in a microwave safe bowl and heat in 30 second intervals until just melted and liquid. You want it warm but not scorching hot, which could start cooking the shrimp prematurely. The melted butter should be smooth and golden, ready to coat every piece of shrimp evenly.

Combine Shrimp and Butter:

Add the thoroughly dried shrimp to the bowl of melted butter. Using a large spoon or your hands, toss gently until every piece is completely coated with the rich butter. This step is crucial because the butter acts as the vehicle for the seasoning to adhere to the shrimp during baking.

Season the Shrimp:

Sprinkle the entire packet of Italian dressing mix over the buttered shrimp. Fold and toss everything together until each piece has a generous coating of the herby, garlicky seasoning. The mixture should look well distributed with no dry pockets of seasoning or uncoated shrimp.

Layer Lemons in the Baking Dish:

Arrange the lemon slices in a single layer across the bottom of your baking dish, overlapping them slightly to create complete coverage. This lemon bed serves multiple purposes it prevents sticking, infuses citrus flavor from below, and creates aromatic steam that keeps the shrimp moist while baking.

Arrange Shrimp for Baking:

Pour the seasoned shrimp and any remaining butter in the bowl over the lemon layer. Spread the shrimp into a single layer, ensuring they have room to cook evenly. Crowded shrimp will steam rather than roast, preventing the edges from developing that desirable light caramelization.

Bake to Perfection:

Slide the baking dish into the preheated oven and bake for 20 minutes. The shrimp are perfectly done when they turn pink and opaque with a slight curl. Avoid overbaking, which makes shrimp tough and chewy. The lemon slices underneath should be softened and slightly caramelized around the edges.

Rest and Serve:

Allow the dish to rest for 2 to 3 minutes before serving. This brief cooling period lets the flavors settle and prevents burns from the hot butter and citrus juices. The resting time also allows the shrimp to finish cooking gently in the residual heat.

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My favorite aspect of this dish is how the tangy lemon flavor permeates every bite, especially those gorgeous caramelized edges that develop during baking. These crispy, buttery bits are what my family fights over at the dinner table. The combination feels restaurant worthy yet requires so little skill that even novice cooks can master it. During one memorable holiday gathering, my young niece managed to eat nearly a dozen shrimp before we even called everyone to the table, which I took as the ultimate compliment.

Storage Tips

Store leftover shrimp in an airtight container in the refrigerator where they maintain peak flavor and texture for up to two days. For reheating, use a gentle low oven at 275 degrees or warm them in a skillet over medium low heat. Avoid microwaving, which turns the delicate shrimp rubbery and unpleasant. If you have a large batch, portion them into freezer safe containers where they keep beautifully for up to three months.

Ingredient Substitutions

When Italian dressing mix is unavailable, create your own blend using equal parts dried basil, oregano, and garlic powder with a pinch of onion powder and dried parsley. For a dairy free version, substitute the butter with high quality extra virgin olive oil, which provides richness while keeping the dish lighter. Fresh herbs can replace the dried seasoning mix use about two tablespoons of finely chopped fresh basil, oregano, and parsley combined with minced fresh garlic.

Serving Suggestions

These buttery, lemony shrimp pair beautifully with simple sides that won't compete with their bright flavors. Angel hair pasta tossed with a little olive oil creates an elegant main course, while crusty sourdough bread is perfect for soaking up the aromatic butter sauce. For lighter options, serve over mixed greens or alongside roasted vegetables. As an appetizer, present them on small plates with extra lemon wedges and provide small forks or skewers for easy eating.

Cultural Context

This style of preparation draws from both Italian and Mediterranean cooking traditions where bright citrus and herbs naturally complement fresh seafood. The technique of baking proteins atop citrus slices is centuries old, originally developed to prevent sticking while infusing flavor. Italian American cooks popularized the dry dressing mix shortcut in the 1970s, making complex flavors accessible for busy weeknight cooking. The result is a dish that honors traditional flavor principles while embracing modern convenience.

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Frequently Asked Questions About Recipes

→ What type of shrimp works best for baking?

Use thawed, cleaned, and deveined medium to large shrimp for optimal texture and flavor. Choose firm, translucent shrimp without strong odor for best results.

→ Can I substitute fresh herbs for dry Italian seasoning?

Yes, mix chopped fresh basil, oregano, and parsley as a fresh alternative. Use about 2-3 tablespoons of mixed fresh herbs to replace one packet of dry seasoning.

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

Shrimp are done when they turn opaque pink with a slight curl, typically after 20 minutes at 350°F. Avoid overbaking to maintain juicy, tender texture.

→ Should I remove the tails before baking?

It's your choice - leave tails on for elegant presentation or remove them for easier eating. Both methods work well with this baking technique.

→ What sides complement this dish best?

Pair with crusty bread to soak up the lemony butter, angel hair pasta, or a fresh green salad. The bright citrus flavors work beautifully with light, simple sides.

→ Can I use frozen shrimp directly from the freezer?

For best results, thaw shrimp completely and pat dry before seasoning. This ensures proper coating adherence and prevents excess moisture during baking.