Easy Baked Jumbo Shrimp
This easy recipe for baked jumbo shrimp pairs fresh shrimp with butter, lemon, garlic, and fresh herbs with impressive results.
By Yankee Magazine|Apr 27 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis easy recipe for baked jumbo shrimp pairs fresh shrimp with butter, lemon, garlic, and fresh herbs with impressive results.
We think they’re every bit as good as Roman Scampi but easier to make. (You don’t need to watch them so carefully.)
LEARN MORE: How to Make Easy Baked Jumbo Shrimp
Yield:
Ingredients
2-1/4 pounds large raw shrimp
1/2 cup butter or margarine
1 teaspoon salt
6 cloves garlic, minced
1/3 cup chopped parsley
3 teaspoons grated lemon peel
3 tablespoons lemon juice
lemon wedges
Instructions
Shell the shrimp, devein, wash, and drain on a paper towel. Melt the butter or margarine in a 13x9x2-inch baking dish. Add the salt, garlic and half of the parsley. Arrange the shrimp in a single layer in a baking dish. Bake uncovered in a 400 degree oven for 5 minutes.
Turn the shrimp and sprinkle with the lemon peel, lemon juice and remaining parsley. Bake 8-10 minutes more, or just until tender. Arrange on a heated platter. Pour the garlic butter over all. Garnish with lemon wedges.
looks amazing! cannot wait to make this dish..always looking for an easy quick dish….from New England and absolutely enjoy all fish. love your program…
Just made this dish and could not have been any easier. Simple ingredients, amazing flavors. The sauce had the perfect amount of garlic and lemon. I would not have thought of using lemon zest. Will be a repeat for sure.
I like to add a bit of chopped shallot to the garlic. It seems to sweeten things up a bit. Been doing shrimp with garlic and lemon for years, but this is recipe is a keeper.
add a splash’a white wine and ya got the makings of a good shrimp scampi 🙂
Can you start with frozen shrimp?
Look like wonderfully tasty meals and snacks
I didn’t see anywhere on the recipe how many servings there are here..
Well, starting with 2 1/2 lbs of shrimp, I would think at least 4 servings.
Does not look like baked “stuffed” shrimp to me
It’s called “Easy Baked Jumbo Shrimp”. Doesn’t say Stuffed anywhere, so why would it looked “Stuffed”?
A key consideration here, as with any Shrimp recipe these days, is to find Shrimp that have not been soaked in Sodium Tripolyphosphate.
At end of recipe it says it says “pour garlic butter over all”. But recipe earlier says to melt butter and add garlic. Do you only add half of garlic and butter at first? Or what is ingredients for garlic butter?
You pour the “garlic butter” that you cooked the shrimp in (what’s left in the baking dish) over the shrimp.
My husband made it for two and it was fresh, light and delicious!
Used to make that years ago when I lived in Massachusetts and you put it over a bed of rice and it’s excellent I still do it here in Florida
Am from Greenfield, MA, and have had shrimp dishes most of my life. Now, living in the South for 54 years, and still LOVE New England dishes. T hanks for sharing.
in the Soth
Absolutely love shrimp and will definitely be trying this recipe. Thanks for sharing !
What would be your suggestion for the rest of the meal that would compliment this shrimp dish? Pasta? Vegetable?
Never made this recipe…asked the same thing….Making roasted veggies (Sliced zucchini, Yellow Peppers, Mushrooms, Onions, Cauliflower) with pan brushed with olive oil and veggies sprayed with lemon juice (I love lemon!) and sprinkled with Gourmet Collection Roast Vegetable seasoning…We’ll see
This is a phenomenal recipe! Easy as pie and so delicious that even my usually picky and critical husband loved it! I substituted 3/4 of the butter with high quality extra virgin olive oil and the dish was still wonderful. Leftover sauce was poured of rice and made the rice delicious. Can’t wait to make this again!
Looks like Shrimp Scampi to me…yummy!
This a compliment with great thanks. I cook for two adults these days and I would joyfully appreciate New Englander recipes as we are both from Massachusetts. Unfortunately, we are relocated now in North Carolina. At times more often than not, we rely on frozen seafood. Any redirected recipes to this situation would be immensely appreciated by many individuals.
I am also a New Englander now living in North Carolina. Best place to find fresh seafood and fish is at Publix Grocery store and also at Fresh Market.
When it says “turn the shrimp” does that mean flip them?
My opinion is to turn them. Flipping anything sitting in butter is apt to create a mess. Have cooking tongs? Gently pull the container toward you a bit and turn them? No tongs? A fork will do. You’ll just have to dislodge them.
This recipe was easy and delicious.
Bread crumbs sprinkled on top of the shrimp after you turn them gives a crispy texture.
Will make this dish for dinner tonight. First try. Surprise for fiancé. Love all the good New England Recipes from “Yankee Magazine”. John Ashman
A man who cooks….what a lucky fiancé…
I love shrimp and have prepared it many different ways, but it never occurred to me to bake them until I found this recipe. I made it last night for dinner and my husband and I agreed it was the very best shrimp dish I’ve ever made! And so easy! Thank you
Agree with another comment about watching for additives. Will add where shrimp was from if farm raised.
I love shrimp. My favorite go to on any menu especially here in Massachusetts. My preference is baked stuff. Have tried so many different ones. Have never been disappointed.
This is a wonderful company recipe! The second time I added 1/2 bag chopped fresh spinach and small can of diced tomatoes under the shrimp and 1/3 cup white wine. My dish needed 10 min on the first side and 16 min on the second as they were close in pan- tossed with 3/4 lb angel hair pasta -then served- absolutely delicious!
Living in Savannah, Georgia, where seafood is plentiful, I’m always looking for new recipes. This one looks to be simple and delicious. I’ll definitely try it soon. Mary Brown