-o- Baked Garlic Lemon Shrimp -o-
1 lb. medium or large shrimp, unpeeled and deveined (frozen, defrosted, or fresh)
3 tbsps. unsalted cold butter, cubed
1/4 cup olive oil
1/2 tsp. red pepper flakes (or more if you like)
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Juice of 1 lemon (put the lemon in the microwave for 20 seconds to yield more juice)
3 garlic cloves, minced
1 tsp. fresh or dried parsley
Preheat the oven to 375. If your shrimp are frozen, rinse to separate and remove most of the ice. Mine had been defrosting in the fridge for a few days so I skipped to the next step: spread the shrimp in a single layer on a baking sheet.
In a small bowl, mash/stir remaining ingredients. Drizzle mixture over shrimp; toss to evenly coat.
Bake for 8-10 minutes if fresh or defrosted; bake for 25-30 minutes if frozen or partially frozen.
I was super hungry and so enjoyed these peel-and-eat style, but with some nice fresh crusty bread would also be tasty.
Inspiration: The Pioneer Woman’s Spicy Garlic Lemon Shrimp. This awesome chef used a bunch more fresh parsley and used a food processor to create the buttery topping - she also didn’t use any oil. And she has great pictures!