Name: Baked Italian Shrimp with Lemon
Prep time: 10 min
Cook time: PT-488385H39M21S
Total time: PT-488385H39M21S
Cuisine: Italian-Inspired
Ingredients: 1½ lb large raw shrimp (16/20 count), peeled & deveined; 3 tbsp extra-virgin olive oil, divided; 3 tbsp unsalted butter, melted (or more olive oil); 3–4 cloves garlic, finely minced; Zest of 1 lemon; 2–3 tbsp fresh lemon juice, plus wedges; 1 tbsp Italian seasoning; ½ tsp red pepper flakes (optional); ¾–1 tsp kosher salt, to taste; ¼ tsp black pepper; 2 tbsp dry white wine (optional); ½ cup panko or Italian breadcrumbs; ¼ cup finely grated Parmesan; 2 tbsp fresh parsley, chopped (plus more to serve)

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I bake plump, garlicky shrimp in a bright lemon-and-olive-oil bath with classic Italian herbs until they’re just opaque and juicy. I top them with a light Parmesan–panko crunch and finish with fresh parsley so every bite tastes sunny, savory, and restaurant-worthy—made in one pan in minutes.

Baked Italian Shrimp with Lemon

Why You’ll Love This Recipe

I lean on pantry staples—olive oil, garlic, Italian seasoning, and lemon—so I can get big flavor fast. I love that the shrimp cook in under 10 minutes, the crumb turns golden under a quick broil, and cleanup is easy. I can serve this as a breezy main with crusty bread, toss it with pasta, or set it out as a crowd-pleasing appetizer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lb large raw shrimp (16/20 count), peeled and deveined, tails on or off
3 tbsp extra-virgin olive oil, divided
3 tbsp unsalted butter, melted (or use more olive oil)
3–4 cloves garlic, finely minced or grated
Zest of 1 lemon
2–3 tbsp fresh lemon juice, plus wedges for serving
1 tbsp Italian seasoning
½ tsp red pepper flakes (optional)
¾–1 tsp kosher salt, to taste
¼ tsp freshly ground black pepper
2 tbsp dry white wine (optional)
½ cup panko or Italian-style breadcrumbs
¼ cup finely grated Parmigiano Reggiano
2 tbsp fresh parsley, chopped (plus more for serving)

Directions

I preheat the oven to 425°F (220°C). I pat the shrimp very dry with paper towels so they sear instead of steaming.
In a bowl, I whisk 2 tbsp olive oil, the melted butter, garlic, lemon zest, lemon juice, Italian seasoning, red pepper flakes, salt, pepper, and wine (if using).
I toss the shrimp in the mixture to coat, then spread them in a single layer in a 9×13-inch baking dish or a large ovenproof skillet. I pour any extra marinade over the top.
In a small bowl, I combine the panko, Parmesan, and the remaining 1 tbsp olive oil until the crumbs look lightly moistened. I sprinkle this evenly over the shrimp.
I bake for 8–10 minutes, until the shrimp are just opaque and curl into a loose “C” (about 120–125°F / 49–52°C in the thickest part).
For extra color, I switch to broil for 1–2 minutes to lightly toast the topping, watching closely.
I scatter parsley over the hot shrimp, squeeze on a little more lemon, taste, and adjust salt or heat as I like. I serve right away with more parsley and lemon wedges.

Servings and timing

Servings: 4 as a main (with sides) or 6–8 as an appetizer
Prep time: 10 minutes
Cook time: 8–10 minutes (plus 1–2 minutes broil, optional)
Total time: 20–22 minutes

Variations

Sheet-pan dinner: I add quick-cooking veggies (asparagus, thin zucchini, halved cherry tomatoes) to the pan; I season them with olive oil and salt and start them 5 minutes before I add the shrimp.
No-crumb, lighter version: I skip the panko and Parmesan and add 1 tbsp capers for a briny pop.
Spicy Calabrian kick: I swap red pepper flakes for 1–2 tsp Calabrian chili paste stirred into the marinade.
Dairy-free: I omit butter and Parmesan and use all olive oil; I finish with extra lemon and parsley.
Pasta toss: I underbake the shrimp by 1 minute, then I toss everything with 8 oz cooked spaghetti and a splash of reserved pasta water.

storage/reheating

I refrigerate leftovers in an airtight container for up to 2 days. I reheat gently at 275°F (135°C) for 6–8 minutes or in a skillet over low heat with a splash of water or broth just until warmed—shrimp overcook quickly, so I stop as soon as they’re hot. I also like the shrimp cold on salads or tucked into a lemony grain bowl.

FAQs

Can I use frozen shrimp?

I do, but I thaw them first in the fridge (overnight) or under cold running water for 10–15 minutes. I drain and pat them very dry so they bake, not steam.

What size shrimp works best?

I reach for large or jumbo (16/20 to 21/25). They bake evenly and stay juicy without turning rubbery.

Can I make this gluten-free?

I swap the panko for a gluten-free breadcrumb or crushed gluten-free crackers, or I skip the topping entirely and add extra parsley and lemon.

Do I have to use wine?

I don’t. I replace it with more lemon juice or a splash of chicken broth for moisture and brightness.

How do I know the shrimp are done?

I look for opaque, pink shrimp that form a loose “C” shape and feel springy, not tight; I aim for 120–125°F (49–52°C) internal temperature.

Conclusion

I love how this baked Italian shrimp with lemon delivers bold flavor and an elegant look with almost no effort. I toss the shrimp, bake for minutes, add a quick broil for crunch, and dinner is ready—perfect with crusty bread to soak up every garlicky, lemony drop