Baked Italian Shrimp Lemon (Printer-Friendly)

Succulent shrimp tossed in butter and herbs, baked on lemon for a zesty, effortless dinner option.

# What You’ll Need:

→ Seafood

01 - 2 pounds large or jumbo shrimp, peeled and deveined, thawed and patted dry

→ Dairy

02 - 8 tablespoons unsalted butter, melted

→ Seasoning

03 - 1 ounce dry Italian salad dressing mix

→ Produce

04 - 2 large lemons, sliced into thin rounds

# Steps to Make This:

01 - Set oven to 350°F to ensure gentle, even cooking for tender texture.
02 - Place unsalted butter in a microwave-safe bowl and heat gently until fully melted.
03 - Add thawed, patted dry shrimp to the melted butter and toss gently until evenly coated.
04 - Sprinkle dry Italian dressing mix over the shrimp and fold until shrimp are thoroughly coated.
05 - Arrange lemon slices in a single, overlapping layer on the bottom of a glass baking dish to fully cover the base.
06 - Distribute the shrimp and any remaining butter over the lemon slices, spreading into a single layer for even roasting.
07 - Transfer baking dish to oven and bake for 20 minutes, or until shrimp turn pink, opaque, and lightly curled.
08 - Let shrimp cool for 3 minutes to help flavors set, then serve with extra lemon wedges or desired accompaniments.

# Additional Notes:

01 - Always dry shrimp thoroughly before mixing to ensure caramelized edges and best flavor.
02 - Layering lemons not only prevents sticking but also infuses citrus essence during baking.
03 - For optimal results, use a glass baking dish for even heat distribution and easy cleanup.

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