Baked Italian Shrimp Lemon

Baked Italian shrimp with lemon and butter offers bright flavors and a quick path to an elegant meal. Succulent shrimp baked on a bed of fresh lemon slices soak up herby Italian seasoning and rich melted butter. The preparation is so minimal that all you do is toss everything in a dish and slide it into the oven. I find this dish shines whether served as an effortless weeknight dinner or a crowd-pleasing appetizer for guests.

I first made this when friends showed up unannounced and it instantly became a favorite. Now my family requests it for birthdays and holidays—and there are never any leftovers.

Ingredients

• Shrimp: choose peeled and deveined large or jumbo for a juicy result look for ones that feel firm and smell clean
• Dry Italian dressing packet: brings layered garlic herb and spice flavor in one go a fresh high quality one will give the best zing
• Butter: melted unsalted butter adds silkiness and depth European butter if you can find it takes richness up a notch
• Lemons: sliced thin rounds let both juice and aromatic oils flow into the shrimp pick heavy glossy lemons for maximum brightness

Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees this gentle heat keeps the shrimp plump and tender so they cook evenly without becoming tough

Melt the Butter:

Place butter in a microwave safe bowl and gently warm until just melted the goal is rich silkiness not piping hot butter

Combine Shrimp and Butter:

Add your dried patted shrimp to the butter and toss so every piece is coated this helps the seasoning grip and builds a flavorful base

Season the Shrimp:

Sprinkle the entire Italian dressing packet over the buttered shrimp toss so the herbs and spices are well distributed on every shrimp

Layer Lemons in the Baking Dish:

Arrange your lemon slices in overlapping circles to completely line the bottom of your dish this keeps shrimp from sticking and fills each bite with citrus aroma

Assemble Shrimp for Baking:

Gently spread the shrimp and buttery juices over the lemon bed aim for a single layer crowding causes steaming instead of a gentle roast

Bake:

Pop the dish in the oven and bake for about twenty minutes watch for shrimp to turn opaque and pink with curled edges take care not to overcook

Rest and Serve:

Cool for a few minutes before serving this locks in moisture and lets the flavors mingle so every bite is warm yet not scorching

What I love most is how the lemon slices on the bottom caramelize slightly making the edges of the shrimp tangy and irresistible. One Christmas my niece would not stop sneaking them right out of the dish before they made it to the table.

Storage Tips

Refrigerate leftovers in a tight container and use within two days for freshest taste. Reheat gently in a low oven or skillet to avoid rubbery shrimp. Avoid microwaving to preserve their texture.

Ingredient Substitutions

No Italian dressing on hand Mix dried basil oregano onion powder and garlic powder for a speedy substitute. Butter can be swapped for fruity olive oil for a lighter dairy free version.

Serving Suggestions

Serve the shrimp with a tangle of angel hair pasta or spoon them over steamed rice to catch every drop of the lemony pan sauce. For gatherings skewer shrimp for easy finger food or layer over crisp lettuce for a zesty salad plate.

Cultural Context

Roasting shrimp with lemon and herbs reminds me how Italian and Mediterranean cooks have long used bright citrus with seafood to balance richness. Using a modern Italian dressing mix brings all the nostalgia and ease that makes this recipe a staple in Italian American families.

Seasonal Adaptations

Make with Meyer lemons for a milder winter flavor Toss with asparagus or snap peas before baking for a spring twist Add fresh basil ribbons before serving when summer herbs are abundant

Success Stories

Guests always rave and ask for the recipe and even kids take seconds. When you serve this people are shocked how fancy and flavorful it tastes with so little work.

Freezer Meal Conversion

Flash freeze shrimp on a baking tray then store with butter and seasoning in a freezer bag. When needed lay over fresh lemon rounds and bake straight from frozen adding a few extra minutes to the cook time. This saves you on busy weeknights or when company drops by.

Try this for your next gathering or busy night — the bright citrus and herby butter never disappoint. The prep is so simple you’ll have plenty of time to savor each bite.

FAQs About This Recipe

→ What type of shrimp give best results?

Large or jumbo shrimp, cleaned and deveined, provide a juicy bite and maintain a tender texture when baked.

→ Can fresh herbs substitute for Italian seasoning?

Yes, use a blend of basil, oregano, and parsley for a bright, fresh flavor in place of packaged seasoning.

→ Is it necessary to remove shrimp tails?

Tails may be left on for presentation or removed for easy eating; both options are suitable.

→ How can you tell shrimp are cooked?

They're ready when pink, opaque, and lightly curled, usually after about twenty minutes in a moderate oven.

→ What side dishes work best?

Pair with light salad, crusty bread, or pasta to catch the lemony butter sauce and balance the flavors.

→ Should shrimp be thawed before baking?

Yes, thaw and dry shrimp for the best texture and for seasonings to adhere well during baking.