baked shrimp

Garlic Butter Baked Shrimp are the best shrimp appetizer for a party! They are easy to prep ahead of time and cook in only 5 minutes. Serve them with a simple garlic lemon mayo. They're delicious!

Garlic Butter Baked Shrimp (Party Shrimp)

lbs. tail-on shrimp

garlic cloves, finely minced

salt and pepper

lemon,

butter

parsley

mayonnaise

lemon

lemon juice (use the one slice of lemon you set aside)

chives

garlic clove, finely minced

salt

Dry the shrimp with some paper towel and place them in a medium-sized bowl. Add the oil, garlic, salt, and pepper and toss to coat. Set aside to marinate while you make the mayonnaise and heat your oven.

In a small bowl, mix together the garlic lemon mayonnaise ingredients.

Preheat your oven to broil. Place a baking rack at the very top of your oven.

Transfer the shrimp to a large baking sheet, spreading them out in a single layer. Add the lemon slices to the pan.

Broil the shrimp for 5 minutes (no more!) then remove them from the oven and immediately add the butter to the tray. Let it melt then squeeze the warm lemon slices over top. Sprinkle with some parsley and extra pepper and move them to a serving plate. Serve with the dipping sauce on the side.

This shrimp recipe couldn't get any easier and you'll be dreaming about this sauce! You get perfectly tender baked shrimp covered in a bright, rich sauce that's perfect for sopping up with fresh crusty bread. Plus you can't beat the quick bake time here.

Baked Shrimp (with Garlic Lemon Butter Sauce)

lbs extra large shrimp, (peeled and deveined)

Tbsp minced garlic ((3 cloves))

lemon juice

Salt and pepper

tsp Red pepper flakes, (or

Tbsp parsley

Preheat oven to 350 degrees. Place shrimp in baking dish.

Melt butter in a small saucepan over low heat. Add garlic and saute 30 seconds. Alternately melt butter with garlic in a small microwave safe dish in microwave.&nbsp;Stir lemon into butter mixture.

Pour butter mixture over shrimp in baking dish, season with salt and pepper and red pepper flakes, toss shrimp then spread into an even layer.

Bake in preheated oven until shrimp are cooked through (pink and opaque) about 9 - 13 minutes. Sprinkle with parsley and serve warm, spooning sauce over shrimp.

These are like mini shrimp tacos. Wonton wrappers are baked in the oven until crisp, filled with arugula, a lime sour cream, and then topped with a big juicy chili-lime shrimp. You can make the wonton shells in advance, but assemble the cups with the arugula, sour cream and shrimp just before serving. See below in the notes section for more details. Another option for the cups is to use store-bought tortilla chips in the shape of cups, sometimes called scoops.

Chili Lime Baked Shrimp Cups

wonton wrappers (see notes below)

olive oil

Salt

shrimp,

lime

chili chili chili powder

fine sea salt

black pepper

baby arugula leaves

sour cream

lime juice

These were really tasty. However, I tripled the recipe and it was really time consuming. The wonton shells were really crunchy and crumbly but overall a really impressive appetizer. I received many compliments on them.

I made this appetizer with my partner for an event at college; it was for our finals, we had more than 200 restaurateurs guests,and our recipe was the winner!:) Thank you for sharing your recipe!

These tasted good but the wontons were hard.   I don’t feel I overlooked them.  They were hard to bite.  Other than that they were really good.  The shrimp and the lime sour cream were great together

I found that putting the oil on your hands and lightly salting your hands and rubbing the wrapper between them, cuts time in half when preparing the wontons. It also give its full coverage on the wonton so none of the powder is left behind :)

Made these at Thanksgiving, they were a big hit. I tested them with a regular muffin tin and they were a little too big and needed 2 shrimp per shell. I got a mini tin for the day and they were perfect. Everyone loved them.  Thanks for sharing the recipe!

I don't recommend these.  The won ton cups are really hard to bite into.  When you do bite into them they fall apart  and the sauce which has gone to the bottom of the cup falls on your shirt.... This idea would be better with a baked substance that includes shrimp in it so it all holds together and you can work with the hard shells easier....

Wonton wrappers are baked in the oven until crisp, filled with arugula, a lime sour cream, and then topped with a big juicy chili-lime baked shrimp.

How to Make Chili Lime Baked Shrimp Cups - The Perfect Party Appetizer

An easy to make appetizer recipe that is always a hit with family and friends. The slightly spicy sweet Asian sauce takes these Bacon Wrapped Shrimp off the charts.

Bacon Wrapped Shrimp

shrimp

bacon

soy sauce

water

brown sugar

sriracha (see notes below)

Worcestershire sauce

ginger

ketchup

garlic finely minced

Preheat oven to 375 degrees.  Place bacon halves in a single layer on old baking sheet or baking sheet that has been covered with aluminum foil. Place in the oven and bake for 7-8 minutes.  Move partially cooked bacon to paper towels to drain.

Meanwhile in a small saucepan combine soy sauce, water, brown sugar, sriracha, Worcestershire sauce, ginger, ketchup and garlic. Simmer for about 10 minutes.

Wrap a piece of bacon around each shrimp and secure with a toothpick.  Place them in a single layer on the baking sheet that you cooked the bacon on. Brush the shrimp with the spicy sweet sauce and place in the oven.  Bake for 5 minutes.  Remove from the oven, flip them, and baste them again.  Bake for 5 more minutes.

Remove from the oven and baste again.  Place under the broiler on high for 2-3 minutes rotating the baking sheet several times.  Stay close by as broilers are unpredictable and can easily burn the shrimp.

Anything wrapped in bacon and I'm sold! This shrimp looks incredible and I can't wait to try it!

Fantastic recipe to make this weekend. Not only it is shrimp (= must-try) but also a great entertainer. I've tried similar recipes before, and they all were winners. I have to try this bacon wrapped shrimp as well!

Bacon AND shrimp?! Say no more I'm in lol. This made the perfect appetizer for our get together and everyone loved it,

This looks super crispy! A great party appetizer!

That glaze sounds sooo good! I love bacon and I love shrimp and this sounds like a winning combination.

This tasty shrimp made a great appetizer! Definitely making again

These shrimp would disappear in our house!

My kids absolutely love these! Thanks for the easy recipe!

These Bacon Wrapped Shrimp were SO GOOD!! I can't wait to make this again and again!! AMAZING!

My family loved these Bacon Wrapped Shrimp! They were incredibly delicious!

Oh my goodness! Bacon makes everything even more delicious, isn't it?!

Bacon and shrimp combination! So yummy! I'd cook this soon.

Why haven't I been doing this sooner. Shrimp and bacon are a match made in heaven. So good!

Oh my! Those shrimp look so delicious. A perfect recipe for a shrimp lover like me and I like the glaze too. Thanks for sharing.

Yumm!! This recipe looks so delicious and that glaze is everything! Can't wait to try this soon!

Why have I not done this sooner?! I mean, who wouldn't love this!? It's the perfect entertaining appetizer, though it goes fast!!

Bacon makes everything better, these turned out perfect! Would make again.

Bacon and shrimp are a match made in heaven! The flavor combo was perfect! An easy appetizer.

Easy, comforting shrimp stew, cooked in a Mediterranean-style rustic chunky tomato sauce! Loads of flavor from fresh garlic, onions, bell peppers and warm spices. You'll want to make this for close friends and family, adding your favorite bread to sop up all the goodness (and maybe a bottle of your favorite wine.) 

Baked Shrimp Stew in a Mediterranean Chunky Tomato Sauce

Extra virgin olive oil

red onion, chopped

bell pepper, cored, chopped

garlic cloves, chopped

½ coriander

sumac

tsp cumin

tsp red pepper flakes

½ tsp ground green cardamom

tomatoes

Kosher salt and black pepper

½ lb large shrimp

parsley leaves, chopped

pine nuts, optional

sesame seeds, optional

Lemon

Preheat the oven to 375 degrees F and position an oven rack in the middle

In a large skillet or frying pan, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chopped onions, bell peppers, and garlic. Cook for 3 to 4 minutes, tossing regularly. Stir in spices and cook another minute or so till fragrant.

Add diced tomatoes and water. Season with kosher salt and pepper. Bring sauce to a boil, then lower heat and let simmer about 10 to 15 minutes.

Transfer sauce to an oven-save dish (unless you are using a large, deep, oven-safe skillet). Stir shrimp well into the sauce. Add parsley, pine nuts, and toasted sesame seeds. Cover with lid (or tightly with foil.)

Transfer to heated oven and bake for about 7 to 9 minutes or so (depending on your oven), then uncover and broil very briefly till shrimp is ready (shrimp is ready when it turns from gray to a translucent pink in the thickest parts.)

I have never tried shrimp stew, but this one sounds so delicious! So flavorful and yummy. I cannot wait to try! Thanks for sharing.

This stew sounds so delicious! It's the perfect weeknight meal since it only takes 35 minutes to make! Thank you for sharing :)

I made this last time you featured it, and this is the dish that really got me hooked on this style of eating. It is a wonderful dish, so comforting and such good flavor. And I have been hooked and made many of your recipes since. As a matter of fact, I am off to make a new one (to me) here in a fewa

Everyone enjoy this dish. Going to make it many more times.  It's a keeper and giving the recipe to family and friends.

I had shrimp in that needed to be cooked, so have changed the quantities to suit but absolutely gorgeous for a Monday night tea :)

Dear Suzy, as we here in England approach the coldest and shortest of days we can take some some cheering up but this dish did the job magnificently!  My partner had had a particularly miserable day and her mood wasn't improved when I told her we were having Shrimp Stew. Just seeing her face at the first taste and watching the happiness spread was just the best feeling. Thank you for your continued inspiration, Very Best Wishes, John

Very nice recipe. Warm and delicious. I made 1/2 the recipe as there is only 2 of us. I did end up adding a full 28 ounce can of diced tomatoes as it seemed a bit dry and I had to substitute allspice for the cardamom as I had none in the house And used green papper rather than red pepper.  I had no pine nuts. I love finding new recipes and this is one we both enjoyed very much.

Awesome recipe from Mediterranean Dish as usual! Followed the recipe pretty much to a T, but added chickpeas  and okra. :) Thank you so much!

Very nice recipe! I'm curious about the sesame seeds, which were hardly detectable. What was their intended role? Also, though I love the idea of the pine nuts, I was surprised that they weren't all that noticeable.

This is a new 5 star for me! With a few variations,,,,,,,,pine nuts are ridiculously expensive so I blanched some almonds, sliced and toasted them along with the sesame seeds. From one of your other shrimp recipes, I enjoyed the combination of Italian sausage with shrimp, so I thin sliced a medium hot Italian sausage, browned it and set aside until adding the shrimp later. Wow! Suzy strikes again. If she didn't enjoy the results so much, my wife would be jealous of my time with Suzy.

Suzy another truly amazing recipe! I made your Mediterranean Shrimp Pasta last night that was Wow and tonight this incredible recipe. My goodness everything is so delicious. Once again the taste buds were definitely doing the happy dance . Cooking and eating recipes like this make eating a tremendous joy . Now what to make next ? I’m sure whatever recipe of yours I choose to make will be WOW ! The Mediterranean Dish is my go to place for wonderful recipes.

Crispy Oven Baked Shrimp Scampi with a hint of lemon and garlic, topped with flavourful golden and buttery, garlic parmesan breadcrumbs. Easy to make with a fancy restaurant flair right at home, ready in just 15 minutes!

Crispy Baked Shrimp Scampi

kg (2 pounds) shrimp, (peeled, deveined and tails on

white wine ((optional -- sub with extra lemon juice or chicken stock)

brown shallot, (minced)

butter, (divided)

Salt and pepper, (to taste)

breadcrumbs

garlic, (minced)

parmesan cheese

red pepper flakes (or more, to taste)

parsley leaves

Lemon wedges (to serve)

Heat oven to 425º F (220°C). Combine shrimp, lemon juice, white wine, shallots, 2 tablespoons of melted butter, 1 teaspoon salt and 1/4 teaspoon pepper in a skillet or baking dish. Mix well to coat shrimp. 

OPTIONAL: Starting from the outer edge of your skillet or dish, arrange the shrimp in a single layer towards the centre of the pan. Set aside.

In a small bowl, combine the remaining melted butter, bread crumbs, garlic, parmesan cheese, red pepper flakes and 2 tablespoons of the chopped parsley; mix well.

Sprinkle the breadcrumb mixture over the shrimp and bake for 12 minutes, or until hot and bubbling, and the shrimp are 'just' cooked through. Change oven settings to broil or grill for a further minute or so, until the top is crispy and golden.

Garnish with remaining parsley, squeeze over a drizzle of lemon juice and serve with lemon wedges.

This easy oven baked shrimp recipe has the best flavor and is totally hands off! It's seasoned to perfection with garlic and herbs.

Easy Baked Shrimp

garlic

oregano*

onion powder

Lemon wedges

Preheat the oven to 400 degrees Fahrenheit or preheat the broiler.

Mince the garlic. Pat the shrimp dry. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt.

Baked method

Line a baking sheet with parchment paper. Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp.

Broiler method

Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the broiler and broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. 

Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.

Perfectly springy baked coconut shrimp piled high on a mountain of steamy pea-speckled and lemony rice and drizzles upon drizzles of a beautiful honey butter sauce. This is exactly the spring vacay you need! 

Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

Chef’s Cupboard Panko Breadcrumbs

Baker’s Corner Coconut Flakes (sweetened

eggs, beaten

flour

paprika

Specially Selected Jasmine Rice, uncooked

Simply Nature Sweet Peas

herbs or greens

grated garlic

honey

Dijon mustard

Prep

Cook the rice according to package directions. (I do this in a pressure cooker)

Toast the Coconut

Preheat the oven to 425 degrees. Place panko and coconut on a baking sheet; toast for 10-15 minutes, stirring occasionally, until nice and golden brown.

Coat the Coconut Shrimp

Make three bowls: one for the flour, paprika, and salt; one for the egg, and one for the toasted coconut. Coat individual shrimp in flour / spice mix, then egg, then press into the panko until the mixture sticks to the shrimp. (I usually do all the shrimp in the flour / spice mix first, and then do the egg / panko dip so it&#8217;s a bit cleaner). Place coated shrimp back on the baking sheet. Spritz or drizzle with oil.

Bake the Coconut Shrimp

Finish the Rice

Add peas, lemon zest, herbs, garlic, and butter into the hot rice and gently fluff with a fork to combine. The peas just need to get heated through.

Make the Sauce

Whisk the melted butter with the honey and Dijon mustard. (And add whatever else you like &#8211; red pepper flakes, chili paste, lemon, etc.)

Serve

Serve shrimp with a pile of rice and generously drizzle with the sauce. HELLO! So yummy.

We loved the shrimp, I loved the rice/peas—husband not so much. Just a couple recipe remarks—if I had toasted the coconut/panko mixture for “10 to 15 minutes” in a 425 degree oven I would have had to call the fire department!!😳😳 Five minutes was plenty at that temp!  The recipe fails to tell us what to do with the paprika and salt—I added it to the flour. How much zest and lemon juice? And lastly, dumping 10oz of frozen peas into my rice chilled the rice so much that I had to re-warm it.

I had the same problem with toasting the panko/coconut mix. Burned my first batch because it didn’t take nearly the 10-15 minutes the recipe stated.

This was DELISH. I toasted the coconut and panko for about five minutes and it was the perfect amount of time. My husband and I both agree that we’ll be adding this into our regular meal rotation—even our toddler loves it!! POY does it again!

This was SO good! Could not get over how crispy the shrimp came out. The sweetened coconut flakes are definitely the way to go. For the rice I used about a tablespoon of chopped parsley for the herbs and half of a lemon’s zest and juice. Can’t wait to make again!

This was absolutely amazing! My family of three just ate the entire batch, and if there was more, we’d keep going! This will definitely be made again!

This was delicious!  We served this as a “bowl” meal and added fresh mango, cilantro, and black beans to the mix.  SO good - it reminded us of meals from our Costa Rica trip!

Should have read the reviews. 425 for 15?! This must be a typo. Whole house is filled with smoke. Have to start over. Please rewrite.

This was so delicious!  I didn't follow it exactly when it came to browning the coconut/panko so didn't experience the same issues the other comment seemed to have.  The sauce I agree is deadly.

Recipe video above. People call this Magic Baked Shrimp - named as such because it&#039;s so simple to make, yet it tastes like a million bucks! Shrimp (prawns) baked in a white wine-butter reduction with lemon and garlic, with a crunchy parmesan breadcrumb topping! Don&#039;t skip crust bread for dunking in the incredible sauce! It&#039;s basically a crunchy version of Shrimp Scampi!

Top 16 baked shrimp recipes from across the web

The most viewed baked shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 16 baked shrimp recipes from across the web

The most viewed baked shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Butter Baked Shrimp (Party S...

Baked Shrimp (with Garlic Lemon But...

Chili Lime Baked Shrimp Cups

Bacon Wrapped Shrimp

Baked Shrimp Stew in a Mediterranea...

Crispy Baked Shrimp Scampi

Easy Baked Shrimp

Baked Coconut Shrimp with Springy R...

Crispy Baked Shrimp in Lemon Butter...

Crispy Oven Baked Shrimp

Crispy Baked Breaded Shrimp With Ja...

Baked Shrimp with Tomatoes and Feta

Baked Shrimp with Tomatoes and Feta

Oven Roasted Shrimp

Thai Coconut Shrimp Curry

Healthy Breaded Shrimp

The most viewed baked shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine