Shrimp, butter, garlic, lemon. Up the ante with some fresh herbs and a baguette and you’ve got yourself a crazy killer snack or appetizer.
Really, these shrimp ain’t no joke.
These shrimp could make a full meal for you and a friend on a warm sunny day. Make a double batch and pair these shrimp with a crusty bread for sucking up the herb butter at the bottom of the platter and you’ve got a great casual appetizer for a crowd. Toss these butter shrimp in some pasta for a bit more formality, but be prepared – you’ll want to eat it right out of the pan.
These lemon butter shrimp remind me a lot of eating a good ‘ol mess of lobster. A lobster dinner here in the maritimes consists of a table covered in newspaper (probably on top of a garbage bag or two), fresh lobster, melted butter, and some soft dinner rolls. Everyone just gathers around the table and digs in. You don’t worry about how messy you might be getting or who else may be watching. It’s just so tasty that it doesn’t matter.
Use whatever herbs you’d like to in this recipe. Add red pepper flakes if you’d like a bit of kick. The fresher the ingredients you use, the better the results.
Then just roll up your sleeves and get at ’em.
[Recipe] Lemon Butter Shrimp
1 lb raw shrimp (shell on, de-veined)
3 cloves garlic, chopped (or 2 tsp garlic powder)
1 lemon
2 tsp fresh thyme (or 1 tsp dried)
2 tsp fresh oregano (or 1 tsp dried)
1/2 cup butter
1/2 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh parsley (optional)
Preheat the oven to 400F.
Spread the shrimp in a single layer on a baking sheet.
Chop the fresh herbs, if using fresh herbs.
Slice 2/3 of the lemon, reserving the last third of the lemon for juicing. Seed the slices.
Sprinkle the shrimp with the garlic. Layer the lemon slices on top, then sprinkle everything with the herbs.
Cut the butter into small pats and place them all over the shrimp.
Bake at 400F for 12-15 minutes, until the shrimp are pink and cooked through.
Remove the lemon slices from atop the shrimp and place them on a platter or in a large bowl. Drizzle with the butter in the pan. Sprinkle with salt and pepper.
Finally, add some fresh chopped parsley if you’d like. Mix.
Serve warm with bread.
[Recipe] Lemon Butter Shrimp
Ingredients
- 1 lb raw shrimp shell on, de-veined
- 3 cloves garlic chopped (or 2 tsp garlic powder)
- 1 lemon
- 2 tsp fresh thyme or 1 tsp dried
- 2 tsp fresh oregano or 1 tsp dried
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup chopped fresh parsley optional
Instructions
- Preheat the oven to 400F.
- Spread the shrimp in a single layer on a baking sheet.
- Chop the fresh herbs, if using fresh herbs.
- Slice 2/3 of the lemon, reserving the last third of the lemon for juicing. Seed the slices.
- Sprinkle the shrimp with the garlic. Layer the lemon slices on top, then sprinkle everything with the herbs.
- Cut the butter into small pats and place them all over the shrimp.
- Bake at 400F for 12-15 minutes, until the shrimp are pink and cooked through.
- Remove the lemon slices from atop the shrimp and place them on a platter or in a large bowl. Drizzle with the butter in the pan. Sprinkle with salt and pepper.
- Finally, add some fresh chopped parsley if you'd like. Mix.
- Serve warm with bread.
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