Baked Lemon Shrimp is the easy weeknight dinner you never knew you needed. This two-step meal is simple, uses minimal ingredients, and is universally adored. It’s served with a quick lemony orzo to complete the meal!

Baked Lemon Shrimp has only FIVE ingredients, and is packed with lemon, garlic, and buttery goodness. Such an easy weeknight meal!

 Baked Lemon Shrimp

Easy shrimp dinners have been making quite the appearance around here. A few weeks ago, we whipped up this sweet and savory Maple Soy Shrimp that you’ve all fallen in love with, and before that made it’s debut, we dug into this 5-Ingredient Garlicky Shrimp Pasta (I’ve made it three times since then.). 

Today is allll about simplicity and using minimal ingredients to produce an amazing end product. Similar to all of my 5-Ingredient meals, this takes ingredients and uses them in multiple ways to maximize everything they have to offer. 

Lemon is the star ingredient here, and you’ll use both the zest and juice in the Baked Lemon Shrimp AND in the easy orzo the shrimp are nestled on top of. 

Here’s the gist. Sweet shrimp are cooked in the oven with butter, LOTS of garlic, and of course plenty of lemon.  Once they’re baked, the shrimp, along with all that buttery lemon sauce, are nestled on top of a garlicky lemon-infused orzo. Serve with a side salad and dinner is ready to go.

Sprinkle shrimp with chopped garlic, lemon zest, lemon juice, sliced lemons, and just a little bit of butter.

How to Cook Shrimp in the Oven

The key to cooking shrimp in the oven is to make sure you don’t over cook them! Here, I like to cover them with foil so they steam versus roast, and so the garlic doesn’t burn. Since shrimp take basically no time to cook, check them at the five-minute mark. Everyone’s oven is different, so it’s best to err on the side of caution. 

Ingredients in Baked Lemon Shrimp

  • Shrimp. I like to use large shrimp, and my favorite is the Argentinean red shrimp from Trader Joe’s. They taste kind of like lobster, which I obviously love.
  • Unsalted butter. This is self explanatory. Shrimp cooked in butter, always a good idea. 
  • Garlic. Lots and lots of garlic. 
  • Lemon. We use lemon three ways here. The zest, the juice and then the whole lemon, sliced. 
  • Orzo. If you’re not familiar with orzo, it has a rice-like shape, but it’s actually pasta. Most people think it’s rice, but it’s actually just like any other pasta you’d find. I love it here because it soaks up all that delicious sauce the shrimp produces in the end. 
  • Basil. Ok, so this makes this recipe six ingredients. But a little pop of fresh herbs is exactly what the orzo needs in the end. The shrimp itself is only four ingredients, so I think I get a pass on this one. 

How to make Baked Lemon Shrimp 

  •  Spread shrimp on a small baking sheet or baking dish. Season with plenty of salt and pepper on both sides.This is basically the only time the shrimp get seasoned, so don’t be shy!
  • In a small bowl, mix together  garlic and lemon zest. Sprinkle over shrimp. Pour lemon juice around the shrimp. Arrange lemon slices around the shrimp. Dot the butter on top of the shrimp.
  • Cover sheet pan with foil and bake until shrimp are pink and cooked through and garlic is soft.
  • While the shrimp are cooking, add orzo and remaining garlic to the boiling water. Cook until orzo are plump and slightly aldente.
  • Drain and toss with remaining lemon zest, lemon juice, 1/4 teaspoon salt, and basil. Season to taste with salt and pepper.
  • Spoon orzo on to plates and spoon shrimp along with the sauce on top. Make sure to get all the garlic!

Baked Lemon Shrimp

Substitutions and Tips and Tricks for Recipe Success

  • For a little bit healthier option, swap out the orzo for brown rice or faro. 
  • Check your shrimp at 5 minutes, every oven is different, and you want to make sure it doesn’t overcook.
  • Make sure to check the shrimp for seasoning in the end. If they need a little more salt and pepper, don’t be afraid to add it!

What to serve with Baked Lemon Shrimp

  • This Everyday Kale and Brussels Sprout Salad  goes with EVERYTHING. It’s packed with hearty kale, Brussels sprouts, parmesan cheese, sweet sliced almonds, and a super easy lemon dressing. 
  • These Sautéed Green Beans with Brown Butter Pesto are a favorite side of ours. If you have pesto on hand from this summer, this is the perfect side for you! Just toss sautéed green beans with pesto and call it a day. 
  • When picking up the ingredients for today’s recipe, mosey on down to the salad bar and collect the ingredients for this Tuscan Salad. It’s a favorite of ours, and you can find literally everything, at the salad bar. Skip the chicken to lighten it up a bit.  

Serve with lemony orzo sprinkled with basil.

Baked Lemon Shrimp

Baked Lemon Shrimp is the easy weeknight dinner you never knew you needed. This two-step meal is simple, uses minimal ingredients, and is universally adored. It’s served with a quick lemony orzo to complete the meal! 

Course Main Course
Cuisine American
Keyword baked lemon shrimp, shrimp scampi, garlic shrimp
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 470 kcal
Author Nicole

Ingredients

  • 2 lbs peeled and deveined shrimp
  • 1 tbsp + 1 tsp lemon zest, divided
  • 8 large garlic cloves minced and divided
  • 3 tbsp lemon juice, divided
  • 1 lemon, sliced
  • 4 tbsp unsalted butter cut into cubes
  • 1 cup orzo
  • 1/4 tsp kosher salt
  • 1/4 cup chopped basil

Instructions

  1. Bring a medium saucepan filled with water to a rolling boil. Season liberally with salt.

  2. Preheat oven to 350 degrees.

  3. Spread shrimp on a small baking sheet or baking dish. Season with plenty of salt and pepper on both sides.

  4. In a small bowl, mix together 3 tablespoons garlic and 2 teaspoons lemon zest. Sprinkle over shrimp. Pour 2 tablespoons lemon juice around the shrimp. Arrange lemon slices around the shrimp. Dot the butter on top of the shrimp.

  5. Cover sheet pan with foil and bake until shrimp are pink and cooked through and garlic is soft, about 7-8 minutes.

  6. While the shrimp are cooking, add orzo and remaining garlic to the boiling water. Cook until orzo are plump and slightly aldente. Drain and toss with remaining lemon zest, lemon juice, 1/4 teaspoon salt, and basil. Season to taste with salt and pepper.

  7. Spoon orzo on to plates and spoon shrimp along with the sauce on top. Make sure to get all the garlic!

Nutrition Facts
Baked Lemon Shrimp
Amount Per Serving (1 1/4 lb shrimp and 1/4 cup orzo)
Calories 470 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 602mg201%
Sodium 1911mg83%
Potassium 277mg8%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 1g1%
Protein 51g102%
Vitamin A 355IU7%
Vitamin C 14mg17%
Calcium 340mg34%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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