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Plump and juicy shrimp are baked in a simple buttery white wine sauce to make the perfect appetizer or topper for a grilled steak.
Holly’s Recipe Highlights
- Flavor: This dish is all about the buttery white wine sauce that coats the shrimp.
- Skill Level: Just toss the shrimp with seasonings and bake. Easy peasy!
- Time-Saving Tip: Double up the recipe for use in hot or cold recipes all week long.
- Serving Suggestions: Try it with pasta, rice, or serve with zucchini noodles and a squeeze of lemon juice.
Ingredient Tips for Oven-Baked Shrimp
- Shrimp: This recipe works best with large shrimp, about 31/35 per pound, or medium-large shrimp, 36/40 pieces per pound. Frozen shrimp should be thawed and patted dry before using to allow the butter and seasonings to adhere properly. The tails can be left on for presentation (especially if you are serving them chilled).
- Sauce: Choose any variety of white wine, or if it’s not available, use a little vegetable or chicken broth in its place. Real butter, fresh lemon, and garlic offer the best flavor.
- Seasonings: Paprika, lemon zest, and oregano combine with fresh garlic for the best white wine sauce.
Favorite Variations
- Add veggies that bake quickly with the shrimp and make it a full meal deal. Try some thinly sliced bell peppers, zucchini, peas, tomatoes, artichoke hearts, or even kalamata olives.
- Old Bay, lemon pepper, and even a zesty Cajun blend add new flavor so you can match the recipe to the rest of the menu. A dash of red pepper flakes adds color and a little kick of heat.
- Garnish baked shrimp with crumbled feta, parmesan cheese, and fresh herbs like thyme, oregano, or basil.
What to Serve with Baked Shrimp
Baked shrimp are the perfect accompaniment over artichoke pasta, on tomato basil rice, or serve it with a pan of colorful roasted vegetables.
Reheat & Repeat!
- Store leftover baked shrimp and sauce in a covered container in the refrigerator for up to 4 days. Enjoy them as a chilled appetizer with homemade garlic or chipotle aioli.
- Reheat them in the microwave or air fryer until barely heated through so they don’t overcook and get rubbery.
- Baked shrimp can be frozen in zippered bags for up to one month, but will not be as firm once thawed – chop them up for shrimp salad or add them to a shrimp pasta salad.
Shrimp Showstoppers
Did you make this Baked Shrimp? Leave a comment and rating below.
Oven Baked Shrimp
Oven baked shrimp is a buttery, garlic-infused dish that comes out tender, juicy, and full of flavor.
Equipment
Ingredients
- 1 ½ pounds large shrimp peeled and deveined
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon lemon zest
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- 1 stick butter ½ cup
- ¼ cup white wine
- 4 cloves garlic chopped
Instructions
- Preheat the oven to 425°F.
- In a medium bowl, combine shrimp, salt, paprika, lemon zest, pepper, and oregano. Toss well to coat and set aside.
- Slice the butter and place it in a 2 quart baking dish. Add the white wine, and garlic and place the dish in the oven to melt the butter, about 5 minutes.
- Remove from the oven, add the shrimp, and stir to coat. Bake for 10 to 14 minutes or until the shrimp is cooked through.
Notes
Serve topped with fresh chopped parsley and a side of crusty bread.
Nutrition Information
Calories: 342 | Carbohydrates: 3g | Protein: 24g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 1437mg | Potassium: 231mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 1138IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Entree, Main Course, Seafood
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