Ingredients
- 1 1/2 pounds large shrimp, shell-on, heads removed, tails on
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon olive oil
- Lemon wedges for serving
- Crusty bread for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the shrimp and pat them very dry with paper towels. Place them in a large baking dish or oven-safe skillet.
- In a small saucepan over low heat melt the butter. Add olive oil and minced garlic and cook for about 30 seconds until fragrant.
- Stir in Worcestershire sauce, paprika, cayenne pepper, crushed red pepper flakes, salt, black pepper, and lemon juice.
- Remove the sauce from heat and pour the garlic butter mixture evenly over the shrimp.
- Toss gently so the shrimp are well coated.
- Bake for 12 to 15 minutes until the shrimp are pink and opaque.
- For extra sizzling flavor place the dish under the broiler for 1 to 2 minutes at the end of cooking.
- Remove from the oven and sprinkle with chopped parsley.
- Serve immediately with lemon wedges and crusty bread for dipping.
Notes
- Shell-on shrimp add more flavor and help keep the shrimp juicy while baking.
- Add lemon zest for a brighter citrus flavor.
- Increase cayenne or red pepper flakes for a spicier dish.
- Serve over pasta, rice, or mashed potatoes for a fuller meal.
- Stir in an extra tablespoon of butter before serving for a richer sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 285 mg
