Can I use frozen shrimp?

Yes. Thaw frozen shrimp fully in the refrigerator overnight or under cold running water. Pat dry before cooking to ensure a good sear or gentle bake. If starting from frozen is unavoidable, expect a slight change in texture but still a lovely result.

How do I know when shrimp are done?

Shrimp are done when they turn pink, the flesh becomes opaque, and they feel firm with a slight spring when pressed. Avoid long, drawn-out cooking. Shrimp finish quickly, so check early.

Can I make this spicy?

Absolutely. A pinch of red pepper flakes, cayenne, or a splash of hot sauce integrated into the butter creates a lively, warming version. Adjust the heat to your household’s taste and remember you can add more at the end if needed.

Can I use another protein?

Yes. The garlic butter base is versatile. Try small scallops, chunks of firm white fish, or even chicken pieces that cook longer. If using chicken, ensure it cooks fully to 165°F. The slow-cooker method works well for tougher cuts that benefit from long, gentle cooking.

How long does it keep?

Store in the refrigerator for 2 to 3 days. Reheat gently to preserve texture. For longer storage, freeze in a sealed container for up to 1 month and thaw overnight before reheating.

Easy Garlic Butter Baked Shrimp 2026

Description

A comforting dish that combines shrimp with a rich garlic butter sauce, perfect for family dinners or quiet nights in.

Ingredients

Scale

1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter, melted
5–6 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
Salt and pepper, to taste
Optional: red pepper flakes

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Instructions

Preheat your oven to 375°F or set the slow cooker to low.
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Melt the butter in a small saucepan over low heat until it begins to foam.
Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown the garlic.
Stir in lemon juice, parsley, and optional red pepper flakes. Taste and season with more salt and pepper as needed.
If using a slow cooker, combine the melted butter, garlic, and a splash of broth. Let sit on low for 2-3 hours before adding shrimp.
For the oven method, arrange shrimp in a baking dish and pour the garlic butter over them. Bake for 6 to 10 minutes until pink and firm.
For the slow-cooker method, add shrimp to the cooker and cook on low for 20 to 35 minutes.
After cooking, spoon some sauce over the shrimp and let rest for a few minutes. Garnish with parsley and lemon before serving.

Notes

For a crusty finish, sprinkle panko mixed with parsley on top before baking. Leftovers can be stored in the fridge for up to 2-3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking/Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 1g
Sodium: 400mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 25g
Cholesterol: 200mg