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Baked Italian shrimp feels fancy even when you barely lift a finger. Grab some shrimp, a chunk of butter, a lemon or two, and just toss in a little packet of Italian seasoning. This snaps together so easily—zippy, bold, and cleanup doesn't kill your night. Make these for a crowd or a lazy Tuesday—either way, everyone’s all smiles.
The first batch happened when friends dropped by out of nowhere and now I keep making it on repeat. Every time it hits the table, it vanishes—people always want to know how I did it.
Irresistible Ingredients
- Lemons: Slice them thin so their zing and oil brighten up the whole dish. Squeeze or press them to get the most juice—choose the heaviest, shiniest ones for juicy flavor.
- Butter: Go for unsalted and melt it till just smooth, not too hot. Butter makes everything so soft and rich—grab the fancy imported stuff for extra creaminess if you want.
- Dry Italian dressing mix: All the herby, garlicky punch you need, just open and sprinkle—grab a well-known brand for good flavor.
- Shrimp: Make sure they’re already peeled and cleaned to save time. Bigger ones are juicier—pick shrimp that look glassy and don’t smell fishy at all.
Step-by-Step Simple Guide
- Rest and Serve
- Let the shrimp hang out for a few minutes out of the oven so the sauce chills and no one burns their mouth—flavors settle in better, too.
- Bake
- Pop it in the oven and cook for twenty minutes or so—you’ll see the shrimp go from gray to pink with a cute curl. Stop before they get tough.
- Assemble Shrimp for Baking
- Dump the shrimp with its buttery goodness over your lemony baking dish, make a single layer so they roast instead of steam.
- Layer Lemons in the Baking Dish
- Cover your dish with those lemon slices, a bit of overlap is best—this keeps the shrimp juicy and stops them from sticking.
- Season the Shrimp
- Shake out the packet of Italian mix over everything, give it a good stir. You want every shrimp wearing that herby coat.
- Combine Shrimp and Butter
- Mingle your butter with the patted-dry shrimp, gently toss until each one’s slick and shiny—this helps everything else stick better.
- Melt the Butter
- Soften that butter in a bowl in the microwave—just enough so it pours smoothly, but don’t nuke it.
- Preheat the Oven
- Fire up your oven to 350 degrees so it’s hot and steady for baking—this keeps the shrimp flaky, not rubbery.
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I’m addicted to the lemony pop in every bite—those caramel bits where shrimp touch the dish are always fought over here. My people swear this hits restaurant level but with almost no fuss. My niece once devoured a whole plate before the rest of us could blink.
Storage Know-How
If you’ve got leftovers, stash them in a tight container in the fridge. Finish them in two days for the best shrimp texture and flavor. Warm up gently—think low oven or a pan on the stove, ‘cause microwaves turn shrimp into rubber balls.
Swap Ideas
Run out of Italian dressing? Just shake together dried garlic, oregano, and basil. No butter on hand? Good olive oil gives a rich but lighter, dairy-free flavor boost.
How to Serve
This works awesome tossed with a crisp salad, some angel hair, or a soft loaf of bread to dunk in the buttery lemon juices. For a party, skewer the shrimp or pile them on little plates. More lemon on the side is always smart.
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Story Behind the Dish
Baking up shrimp with lemon and herbs has roots all over Italy and neighbors by the sea—it’s all about bright flavors and tender bites. Italian Americans ran with the shortcut of dry dressing packets, so now you can get that wallop of seasoning without fuss. It’s become a go-to on busy nights.
Recipe FAQs
- → What's the best shrimp to use?
Medium or large de-veined shrimp, peeled and thawed, work great for juicy and tasty results.
- → Can I swap dry seasoning for fresh herbs?
You sure can! Mix fresh chopped oregano, parsley, and basil to replace the seasoning blend.
- → Should I keep or remove the tails?
It's up to you! Leave tails on for a fancy look or take them off to make eating simpler.
- → How can I tell when shrimp are done?
Shrimp are good to go when they turn pink, opaque, and have a gentle curl. This usually takes around 20 minutes.
- → What sides go well with this?
Try serving with crusty bread, a fresh salad, or even pasta to round out the buttery, tangy taste.
- → Can frozen shrimp go directly in the oven?
It's better to thaw, rinse, and dry them first so they cook evenly with great texture.