An easy baked shrimp recipe made with a delightful lemon butter sauce. Ready in 10 minutes and is lovely served with rice, pasta, or a side of your favorite vegetables.
If you're looking for a quick and easy meal idea, this easy baked shrimp recipe is for you. What could be better than a dish that cooks up in minutes when you're hungry?
Why This Recipe Works
- This shrimp recipe is absolutely low in carbs and very keto-friendly. The shrimp is coated with a buttery sauce and would be delicious served with zucchini noodles or can be eaten straight out of the baking dish.
- It's such a versatile recipe too. Consider adding different spices like dried tarragon, or basil. If you love parsley, add extra or consider swapping it with fresh cilantro and grated Parmesan cheese.
- Baking shrimp is so easy!
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Lemon juice: For best flavor, I recommend using freshly squeezed lemons but you can use bottled lemon juice instead.
- Seasonings: Salt, Italian seasoning, and garlic powder.
- Shrimp: Use 4-ounces of peeled and deveined shrimp.
- Butter and parsley: Add to the shrimp before baking.
How To Bake Shrimp
- Place shrimp in a small baking dish.
- Stir in the lemon juice, salt and seasonings.
- Top with chopped parsley and butter.
- Bake in a preheated 400º F (200º C) oven until shrimp is pink, firm, and cooked through, about 8 minutes.
Expert Tips
- This baked shrimp recipe calls for using 4-ounces of peeled and deveined shrimp. This amount is approximately the same as:
- Jumbo: 5-6 shrimp
- Large: 8-9 shrimp
- Medium: 10-11 shrimp
- Small: 12-15 shrimp
You might consider keeping frozen shrimp in your freezer for convenience. Use them in recipes as needed.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this baked shrimp recipe you might like to consider using them in any of these single serving and small batch recipes:
- Shrimp: Shrimp Tacos, Shrimp Creole, Mediterranean Shrimp and Pasta
- Lemon juice: Lemon Bars, Sorbet, Baba Ganoush
- Parsley: Chermoula, Baked Stuffed Fish, Crawfish Beignets
Other Single Serving Shrimp Recipes
What To Serve With Baked Shrimp
- French Bread (perfect for soaking in the delicious buttery juices!)
- Rice Pilaf
- Garlic Smashed Potatoes
- Roasted Carrots
- Buttered Noodles
Frequently Asked Questions
Yes you can use frozen and thawed shrimp. When cooking for one, keeping your freezer stocked with a few bags of frozen shrimp will make it easy to whip up a wonderful, seemingly fancy meal in just minutes.
The best way to thaw frozen shrimp is to place it in the refrigerator the night before.
If you forget to do this, you can still thaw shrimp rather quickly. One way is to take the unopened bag of shrimp and place it in a big bowl of cold water. This process will take about 30 minutes.
If 30 minutes sounds like an eternity, no worries. Open up the bag of shrimp and dump the shrimp directly into a bowl of cold water. This process will take anywhere between 10 to 15 minutes, depending on the size of the shrimp.
After the shrimp has thawed, place them on a paper towel lined plate and pat the shrimp dry to remove as much excess moisture as possible.
You will know the shrimp are fully thawed when they are somewhat pliable and the color is no longer white but more translucent.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this baked shrimp or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Baked Shrimp For One
Equipment
- 5-inch baking dish
Ingredients
- 4 ounces medium shrimp , peeled and deveined
- ¼ teaspoon lemon juice
- ⅛ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- 1 tablespoon chopped parsley
- 1 tablespoon salted butter
Instructions
- Heat oven to 400° F (200° C).
- Place shrimp in a single layer in an ungreased 5-inch baking dish or a dish of similar size.
- Drizzle the lemon juice over the shrimp and stir in the Italian seasoning, garlic powder, salt, and parsley.
- Cut the butter into pieces and scatter on top of the shrimp.
- Place dish in the oven and bake until shrimp are pink, firm, and cooked through, about 8 minutes.
- Transfer to a plate and enjoy immediately.
Notes
- This baked shrimp recipe calls for using 4-ounces of peeled and deveined shrimp. This amount is approximately the same as:
- Jumbo: 5-6 shrimp
- Large: 8-9 shrimp
- Medium: 10-11 shrimp
- Small: 12-15 shrimp
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Donna Ridge says
Oh, Joanie!! Another delicious recipe! This. Is. Wondetful!
Ann says
Can this recipe be doubled or tripled?
Joanie Zisk says
Yes, this baked shrimp recipe doubles and triples beautifully. You may find that you need to add a few additional minutes to the cooking time.
Kathy Marshall says
Absolutely delicious! I added some Good Season's Italian Dressing crystals to the mix and mmmmmmm!
I plan on teaching a Personal and Career Development class to 10th-12th graders this year and will be doing "Cooking For One" activities throughout the semester so the kids can develop a list of some "go-to" dishes that they know they like and are affordable when the time comes!
Thank you so much!
Kathy says
This is a great cooking method that is very flexible. I’ve made the recipe as written and it was very good. Today I made it with variations: sprinkled with Tony Chacherie’s, a squirt of lime juice, the tablespoon of butter on top. Delicious and easy!
Denise says
I’m so happy to have found your site. No more leftovers crowding the fridge and calling me to eat them! I have made several of your recipes and each one has been delicious. I had this one tonight and I really like it. I served the shrimp over palm heart angel hair that I’d heated in a skillet with baby spinach and roasted red peppers. Fantastic!
Thank you for all you do.
Joanie Zisk says
That sounds wonderful, Denise! I'm so happy you are enjoying the recipes. Thank you so much for taking the time to let me know.
Sue Ninke says
If I only have already cooked shrimp can it be used in this recipe. So anxious to try it this evening
Joanie Zisk says
Yes, cooked shrimp can be used but since the shrimp is already cooked, all you really need to do is heat it up. Bake until the butter melts. Enjoy!
Brenda Williams says
I am so Happy to find the web site Cooking for one. I’m almost 81 live alone and the recipes are soooo helpful!!!! Do you have a recipe
for Hot and Sour soup? Thank you in advance.
Joanie Zisk says
I'm so happy you found us, Brenda. At this time we do not have a recipe for hot and sour soup - stay tuned.
Bonnie says
When I went to buy the shrimp, I discovered it was raw & cooked. Which should it be?
Joanie Zisk says
For this baked shrimp recipe, I recommend using raw, uncooked shrimp.
Marlene says
It's summer and hot. I do not have a/c. My kitchen is small. I can't use the oven since it heats up the kitchen.
Please give alternative cooking methods for those of us in my situation.
Thanks.
Joanie Zisk says
Do you have a toaster oven. If so, this recipe can be baked in one. You can also cook the shrimp in a stovetop skillet.
Denise Boyer says
I’m thinking about trying scallops with this recipe.
What do you think about bake time?
Joanie Zisk says
Depending on the size of the scallops they may need to be cooked a little longer. Large sea scallops will likely take about 10-15 minutes. Smaller scallops should take between 8-10 minutes, or until opaque.