Pour this 1 sauce over shrimp in a baking dish for a bright bake that’s shockingly flavorful

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or similar shallow baking pan.

Pat the shrimp very dry with paper towels. This helps them roast rather than steam and keeps the sauce from becoming watery.

Place the shrimp in the prepared baking dish in an even layer. Drizzle with the olive oil, then sprinkle with the kosher salt, black pepper, and red pepper flakes if using. Toss gently to coat and spread the shrimp back into a single layer.

If using, pour the white wine or chicken broth around the shrimp in the dish; this will mingle with the butter to form a slightly more saucy base.

In a small saucepan over low heat (or in a microwave-safe bowl in short bursts), melt the butter just until liquid. Remove from the heat and stir in the minced garlic, lemon zest, and lemon juice. Let it sit for 1–2 minutes so the garlic softens slightly in the warm butter.

Pour the warm lemon-garlic butter evenly over the shrimp, making sure each one gets a bit of the mixture. Use a spoon to nudge any stray garlic pieces so they’re distributed across the shrimp rather than pooling in one spot.

Transfer the baking dish to the preheated oven and bake for 8–10 minutes, or until the shrimp are just opaque and curled into loose C-shapes. They should be pink with no gray translucence remaining, but still tender. Avoid overbaking, as shrimp can turn rubbery quickly.

Remove the dish from the oven and immediately sprinkle the chopped parsley over the shrimp. Give everything a gentle stir to coat the shrimp in the lemon butter and herbs, then taste the sauce and adjust seasoning with a pinch more salt or a squeeze of lemon if needed.

Serve the shrimp hot, spooning the lemon butter sauce over each portion. Offer lemon wedges at the table and any sides you’ve prepared to catch the extra sauce.

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