Step-by-Step Method
Preheat Oven
Heat your oven to 350°F (175°C) for gentle, even cooking.
Melt Butter
Warm unsalted butter in a microwave-safe bowl until just melted. Avoid overheating.
Coat Shrimp
Pat thawed shrimp dry, then toss them in the melted butter to ensure seasoning clings well.
Season Generously
Sprinkle the Italian dressing packet over the buttered shrimp. Toss until evenly coated with herbs and spices.
Prepare Baking Dish
Line the bottom of a glass baking dish with thin lemon slices, slightly overlapping. This step infuses citrus flavor and keeps shrimp from sticking.
Assemble and Bake
Spread the shrimp in a single layer over the lemons. Bake for 20 minutes or until shrimp are pink, opaque, and gently curled.
Rest and Serve
Let the shrimp rest for a few minutes before serving. This helps set the juices and deepens the flavor.
Serving Suggestions
Pair with angel hair pasta or linguine to soak up the lemon-butter sauce.
Serve alongside a fresh green salad for a lighter meal.
Enjoy with crusty bread or baguette to mop up the zesty juices.
For appetizers, thread shrimp onto skewers or serve with extra lemon wedges.
Ingredient Substitutions
Italian Dressing Mix → Replace with a blend of dried basil, oregano, garlic powder, and onion powder.
Butter → Use extra-virgin olive oil for a dairy-free option with a lighter flavor.
Fresh Herbs → Replace dry mix with chopped fresh parsley, basil, and oregano for a garden-fresh version.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a low oven or skillet for best texture.
Avoid the microwave—shrimp can turn rubbery if reheated too quickly.
Pro Tips for Success
Always pat shrimp completely dry to achieve caramelized edges.
Use a glass baking dish for even heating and easy cleanup.
Don’t overcrowd—shrimp should roast, not steam.
Watch closely: overcooked shrimp become tough; perfectly baked shrimp are tender and juicy.
Cultural Context
Shrimp baked with citrus and herbs has roots in Mediterranean and Italian cooking, where bright, fresh flavors balance the richness of seafood. Italian-American kitchens popularized the shortcut of using dry seasoning packets, transforming traditional flavors into a weeknight staple.
Recipe FAQs
→ What type of shrimp is best?
Large or jumbo shrimp, thawed and deveined, yield the juiciest texture.
→ Can I use fresh herbs instead of the seasoning packet?
Absolutely. A mix of basil, oregano, parsley, and garlic makes a delicious alternative.
→ Do I need to remove shrimp tails?
Optional. Leave them on for presentation or remove them for easier eating.
→ How do I know when shrimp are done?
They should be opaque, pink, and lightly curled—usually around 20 minutes.
→ Can I use frozen shrimp straight from the bag?
It’s best to thaw and dry them first for the best texture.
Final Thoughts
Baked Italian Shrimp with Lemon is the kind of recipe every home cook should keep in their back pocket. It’s quick, foolproof, and universally loved—perfect for busy weeknights, dinner parties, or holiday spreads. With its buttery base, zesty lemon notes, and fragrant Italian herbs, this dish delivers restaurant-quality flavor without the fuss.
Enjoy!
