Of course! This recipe for “Magic Baked Shrimp in Lemon Butter Sauce” is a true winner. It’s incredibly easy, looks impressive, and the name comes from the magical way the ingredients transform into a rich, flavorful sauce in the oven.
The magic lies in the fact that you don’t pre-melt the butter. You simply arrange everything in a baking dish, and the oven does all the work, emulsifying the butter, wine, and lemon juice into a luxurious sauce.
Here is the definitive recipe for this classic, crowd-pleasing dish.
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Magic Baked Shrimp in Lemon Butter Sauce
This dish is perfect for a quick weeknight dinner that feels fancy or as an impressive appetizer for guests. Serve it with crusty bread to soak up every last drop of the incredible sauce.
Yield: 2-3 main course servings, or 4-5 appetizer servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
· 1 lb (450g) large shrimp or prawns, peeled and deveined (tails on or off)
· ½ cup (1 stick or 113g) cold unsalted butter, cut into thin slices or small cubes
· 1 lemon, very thinly sliced, seeds removed
· 4-5 cloves garlic, minced
· ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or substitute with chicken broth
· 2 tbsp fresh lemon juice (from about half a lemon)
· 1 tsp Italian seasoning (or a mix of dried oregano and thyme)
· ½ tsp red pepper flakes (adjust to your spice preference)
· ¼ tsp salt (or to taste)
· Freshly cracked black pepper
· ¼ cup fresh parsley, finely chopped
Instructions:
1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Pat the shrimp dry with paper towels.
2. Assemble the Magic: In a medium-sized oven-safe baking dish (like a 9×9 or 10×7 inch dish), arrange the lemon slices in a single layer. This creates a fragrant bed for the shrimp.
3. Add the Shrimp: Place the dried shrimp in an even layer on top of the lemon slices.
4. Season: Sprinkle the minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper evenly over the shrimp.
5. Add Liquids and Butter: Pour the white wine and fresh lemon juice over the shrimp. Evenly distribute the cold, sliced butter pieces over the entire dish. Do not stir.
6. Bake: Place the dish in the preheated oven and bake for 12-15 minutes, or just until the shrimp are pink, opaque, and cooked through. The butter will be melted, and the sauce will be bubbly.
7. Finish and Serve: Carefully remove the dish from the oven. Garnish with freshly chopped parsley. Give everything a good stir now to combine the melted butter and juices into a cohesive sauce.
8. Serve Immediately: Serve directly from the baking dish. This is non-negotiable: have lots of crusty bread or baguette on hand for dipping.
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Tips for the Best Magic Shrimp:
· Shrimp Size: Jumbo or extra-large shrimp (16/20 or 21/25 count) work best as they are harder to overcook.
· Butter is Key: Using cold butter and not stirring before baking is crucial. It allows the fat and liquids to emulsify slowly in the oven, creating a velvety sauce instead of a broken, greasy one.
· Don’t Overcook: Shrimp cook very quickly. Overcooked shrimp become tough and rubbery. They are done as soon as they turn pink and opaque.
· Wine Substitute: If you don’t cook with wine, you can use an equal amount of chicken or vegetable broth. The wine adds acidity and depth, but the broth will still be delicious.
· Make it a Meal:
· Over Pasta: Toss with cooked linguine or angel hair pasta for a complete meal.
· With Rice: Serve over a bed of rice, couscous, or orzo to absorb the sauce.
· With Veggies: Add asparagus spears or broccoli florets to the baking dish for a one-pan meal.
· Presentation: For a beautiful presentation, use a baking dish you can bring straight to the table.
Enjoy the magic! It’s a simple recipe that delivers maximum flavor with minimal effort.