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Garlic Butter Shrimp Bake

20 min4 servingsEasy5 / 5

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Garlic Butter Shrimp Bake
Succulent large shrimp roasted in a fragrant, bubbling compound butter with white wine, zesty lemon slices, and a hint of heat. This elevated, one-pan classic is designed for effortless entertaining and satisfying dipping.
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Shared by a CookEase Chef

Recipe Details

Prep10m
Cook10m
Total20m
Servings: 4
Difficulty: Easy
Rating: 5 / 5
Per serving: 1/4 of the baking dish
525
Calories
49.6g
Protein
39.6g
Carbs
18.1g
Fat

Estimated from the ingredients. Check the packaging for exact numbers.

Tags:
SeafoodQuickGarlicLow-Calorie
MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

Ingredients

Main

  • 2lbLarge Shrimp(peeled and deveined, tails left on)
  • ¼cupDry white wine(poured around the edges)
  • 1largeLemon(thinly sliced into rounds)
  • ½tspRed Pepper Flakes(adjust to heat preference)
  • ½tspKosher Salt
  • ¼tspBlack pepper(freshly cracked)
  • 1loafCrusty bread(sourdough, cut into thick slices and toasted)

Garlic Herb Butter

  • 6tbspUnsalted butter(softened to room temperature)
  • 6cloveGarlic(minced finely)
  • ¼cupFresh parsley(chopped, divided)

Instructions

Preparation

  1. 1 Preheat your oven to 400°F (200°C).
  2. 2 In a small bowl, combine the softened butter, minced garlic, half of the chopped parsley, salt, and black pepper. Mash until well incorporated.
  3. 3 Pat the shrimp dry and arrange them in a single, even layer in an oval baking dish.

Assembly and Baking

  1. 1 Tuck the thin lemon slices in between the shrimp. Pour the white wine over the bottom of the dish.
  2. 2 Top the shrimp with small pats of the garlic herb butter, distributing it evenly across the surface.
  3. 3 Sprinkle the red pepper flakes over the entire dish.
  4. 4 Bake for 10 minutes until the shrimp are opaque and pink, and the butter sauce is bubbling vigorously.
  5. 5 Remove from the oven, sprinkle with the remaining fresh parsley, and serve immediately with crusty bread for dipping.
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Chef's Notes & Tips

Tip 1 of 3

Pat the shrimp thoroughly dry with paper towels before seasoning; moisture on the surface prevents the butter sauce from clinging properly and can make the shrimp steam rather than roast.

Tip 2 of 3

Use a dry, crisp white wine like Pinot Grigio or Sauvignon Blanc; the acidity cuts through the richness of the butter and brightens the overall dish.

Tip 3 of 3

For the best texture, remove the dish from the oven exactly when the shrimp are opaque and curled into a loose 'C' shape; they will continue to cook slightly in the hot butter.