Description
Discover the secrets to perfect Baked Shrimp With Garlic Butter. Learn step-by-step how to create this mouthwatering dish that’s perfect for any occasion.
Ingredients
- 6 cloves garlic
- 2 medium lemons, divided
- 1 tablespoon (15 ml) olive oil
- 1 1/2 teaspoon (8 ml) s kosher salt, divided
- 1/4 teaspoon (1 ml) freshly ground black pepper
- 1/4 teaspoon (1 ml) red pepper flakes
- 1 1/2 pounds (680 g) uncooked extra-jumbo shrimp (16 to 20 per pound)
- 1 small bunch fresh parsley
- 4 tablespoon (60 ml) s (1/2 stick) unsalted butter
- Serving options: Crusty bread, orzo, rice pilaf, or creamy polenta
Instructions
- Mince the 6 garlic cloves thoroughly. Place half in a 9×13-inch or similar 3-quart baking dish, keeping the rest aside for the garlic butter. Finely grate the zest from one lemon into the dish. Drizzle in olive oil, add 1 teaspoon of kosher salt, black pepper, and red pepper flakes, then mix well.
- Prepare the shrimp by cleaning and removing the veins, leaving the tails on if you wish. Add them to the dish and mix until they’re well coated in the garlic blend. Let them sit in the fridge for 20 minutes for marinating.
- In the meantime, set up an oven rack in the center and preheat the oven to 400°F. Slice the zested lemon in half and cut the other lemon into wedges for serving. Pick the parsley leaves until you have about 1/4 cup, then chop them coarsely. Prepare the garlic butter.
- In a small pot, melt the butter over medium heat, cooking until it just begins to brown, roughly 2 minutes. Add the remaining garlic and squeeze the juice from the zested lemon into the butter, noting it might bubble. Cook until the garlic softens, around 1 more minute. Stir in the rest of the kosher salt, then take it off the heat and allow it to cool slightly without solidifying.
- Pour the lemon-garlic butter over the shrimp and stir to coat. Cook in the oven until the shrimp turn opaque and are just done, about 8 to 10 minutes. Sprinkle with chopped parsley and serve with the lemon wedges.
Notes
- Finely mince the garlic for even flavor distribution, crucial for marinating the shrimpnZest the lemon before juicing to ease the process and maximize zest extractionnClosely watch the butter while browning; a nutty scent means it’s ready for garlic and lemon juice
