A simple 20-minute meal, this Italian Baked Shrimp is one of our favorite quick and easy ways to eat seafood! The shrimp is tossed in a seasoned butter sauce, making it perfect for serving over pasta, over rice, or with a loaf of crusty bread. This is one quick dinner that the entire family can agree on!
I love that the butter, lemon, and Italian seasonings give these Baked Italian Shrimp so much flavor!
I also love that it’s one of the easiest weeknight meals that I know how to prepare. It’s fast, can be prepped in advance, and the pan sauce tastes amazing over pasta.
The best part? It seems fancy!
The Italian Baked Shrimp works just as well for a dinner party as it does for a last-minute Tuesday night family meal.
You Can Use Fresh or Frozen Shrimp!
Since I don’t exactly live near the coast (heck, my grocery store doesn’t even have a “seafood” section), I keep my freezer stocked with a few bags of raw, frozen, peeled, and deveined shrimp.
Add some pantry staples, and I can whip up this meal whenever I please (with minimal effort)!
Serving Suggestions
As I mentioned, you can serve this Italian Baked Shrimp over pasta or rice, drenched in the buttery pan sauce. It’s like a dressed-up version of shrimp scampi…and you will be the Dinner Time Hero.
Top Tips for Making the Best Baked Shrimp
- You can use fresh or frozen shrimp for this recipe just try to use raw shrimp (gray) and not pre-cooked (pink shrimp).
- Shrimp don't take long to cook at all in the oven you only need 10-15 minutes for the whole tray of shrimp to cook through. Don't leave it any longer or they'll overcook!
- Look for the seasoning mix in the salad dressing aisle at just about any grocery store. Alternatively, you can add your own seasoning as desired!
- This recipe yields 4 small servings. If you have a larger family, or if you really love shrimp (like us) and you can eat a larger serving, you will probably want to double the recipe!
- Nutrition information is based on shrimp and sauce. If you don't eat all of the butter sauce, the nutritional stats will obviously be much lower.
Other easy shrimp recipes that you might enjoy:
- Easy Shrimp Creole
- Lightened Up One Skillet Shrimp Alfredo
- Dump-and-Bake Shrimp and Rice Casserole
- Avocado Shrimp Pasta Salad
Baked Italian Shrimp
Ingredients
- 1 stick butter, diced
- 1 lemon, sliced
- 1 (15 ounce) can diced tomatoes, drained
- 1 lb. raw shrimp, peeled and deveined
- 1 (0.7 ounce) packet dry Italian dressing mix*
- Rice or pasta optional, for serving
Instructions
- Preheat oven to 375 degrees F.
- Spread diced butter evenly around bottom of a rimmed baking sheet. Top butter with lemon slices and diced tomatoes. Spread shrimp evenly over lemon and tomatoes. Sprinkle with dry Italian dressing mix.
- Bake, uncovered, for 10-15 minutes or until shrimp are pink and cooked through. Stir halfway through baking time. Be sure that you don’t overcook the shrimp, so keep an eye on them!
- Serve shrimp with pan sauce over pasta or rice.
Notes
- You can use fresh or frozen shrimp for this recipe just try to use raw shrimp (gray) and not pre-cooked (pink shrimp).
- Shrimp don't take long to cook at all you only need 10-15 minutes for the whole tray of shrimp to cook through. Don't leave it any longer or they'll overcook!
- Look for the seasoning mix in the salad dressing aisle at just about any grocery store. Alternatively, you can add your own seasoning as desired!
- This recipe yields 4 small servings. If you have a larger family, or if you really love shrimp (like us) and you can eat a larger serving, you will probably want to double the recipe!
- Nutrition information is based on shrimp and sauce. If you don't eat all of the butter sauce, the nutritional stats will obviously be much lower.
Nutrition
This recipe for Baked Italian Shrimp was originally posted in July, 2013. The post was updated in April, 2019.
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Made this tonight. So amazing!
Thank you!
Sheri, I'm so glad that you liked it! It's definitely one of my favorite meals. Especially because it's so easy! 🙂
Hooray for 20 minute meals! I love shrimp but have never baked it like this before. Love those flavors! I've got to try this for an easy meal!
The best! Can't beat a quick meal that the whole family will eat!
I am going to try as an appetizer on bruschetta or garlic bread on my next girls night in. You know, when the boys aren't eating everything before you can even try it! Sounds delicious, thank you
It will be PERFECT for girls' night with the bruschetta or garlic bread. YUM!
This looks so flavourful and delicious! Yum!!!
Thanks, Kristy! 🙂
Blair,
I have enjoyed reading your recipes and have pinned many. I have two questions:
Do you use unsalted butter or lightly salted butter?
Can you replace the green pepper in many of your dishes with red, yellow or orange pepper?
I wish I had your recipes when my boys were small and dinner prep was overwhelming. Thank you.
Hi, Ann! Thanks so much for reading the blog!
To answer your questions:
1. I use salted butter, since that's what my family prefers. If you're watching your sodium intake, or if your tastebuds prefer a less-salty dish, then unsalted butter will always work as well!
2. Yes! The flavors are so similar, so I would go with any color bell pepper that you like (or that's on sale). 🙂
Let me know if you think of any other questions. Have a good week!