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Jump to RecipeA Home Cook’s Secret: Quick, Delicious, & Impressive
Sometimes the most satisfying recipes are the ones with minimal fuss and maximum flavor. This Italian Shrimp recipe fits that description perfectly! Years ago, I stumbled upon a similar recipe (maybe on Allrecipes.com?), and I’ve made it my own over time. It’s a lifesaver on busy nights when I need to please picky eaters. My kids, who could rival professional food critics as toddlers, absolutely adored this dish, and it continues to be a hit for their grown-up dinner parties. The best part? It’s incredibly quick, uses pantry staples, and always gets rave reviews. Whether you’re short on time, love seafood, or need to impress guests, this recipe is your secret weapon. Ready to see why?
Why I Love This Recipe
Besides the amazing taste, this dish wins points for:
- Simplicity: If you can throw things in a dish and turn on the oven, you can make this.
- Speed: It’s ready in about 30 minutes or less.
- Crowd-Pleaser: I’ve never met anyone who doesn’t love this shrimp!
Let me know if you try this recipe–I’d love to hear how it turns out for you!
The Easiest Italian Shrimp Recipe
Course: Archive, Recipes4
servings30
minutes40
minutes300
kcalIndulge in the garlicky goodness of this simple baked Italian Shrimp recipe. Bursting with the bright flavors of lemon, garlic, and fresh herbs, this dish proves incredible meals don’t have to be complicated. Let the lemony aroma of buttery succulent shrimp transport you to a sun-drenched coastline, all from the comfort of your own kitchen.
Ingredients
3 lbs shrimp (deveined, heads off, shell-on is my preference, but any style works)
2 sticks of cold butter, cubed
1 (24oz) bottle Italian dressing (I use Wish-bone, but any brand works well except maybe Olive Garden)
5 lemons, halved
1 bunch Italian parsley, stems removed
1/4 cup minced garlic
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large baking dish, whisk together the Italian dressing, garlic, and Italian parsley.
- Squeeze the juice from the lemons into the dish, then toss in the squeezed lemon halves too.
- Cube one stick of butter and add to the dressing mixture.
- Add the shrimp and toss to combine.
- Top with the remaining butter cubes.
- Bake for 20 minutes, or until shrimp are pink and cooked through.
- Let rest for 5 minutes before serving.
- Serve with plenty of crusty bread for dipping in that glorious sauce!
Notes
- Shrimp: I love the flavor and texture shell-on shrimp bring to this dish, but peeled and deveined shrimp work just fine, especially if you want ultra-fast prep.
- Dressing: I’ve tried countless Italian dressings, and most work well. Wish Bone or Girard’s are my usuals. My least favorite so far has been Olive Garden’s Italian Dressing.
- Butter: Don’t skimp here! Real butter makes all the difference in the richness of the sauce.
- Make It Your Own: This is a super forgiving recipe. Add some spice with a pinch of red pepper flakes, toss in cherry tomatoes for a pop of sweetness, or finish with fresh basil.
