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

For a more Mediterranean spin, add a handful of halved cherry tomatoes and a few tablespoons of pitted olives to the pan before baking; they’ll soften and release juices into the lemon butter. If you enjoy a richer, almost scampi-like flavor, increase the butter to 6 tablespoons and add a tablespoon of grated Parmesan just after baking, stirring it into the hot sauce so it melts.

To keep things lighter, you can reduce the butter to 3 tablespoons and increase the lemon juice slightly, then finish with extra fresh herbs for brightness. Spice lovers can bump up the red pepper flakes or add a pinch of smoked paprika for a subtle, savory depth. For a sheet-pan dinner, scatter par-cooked or thinly sliced vegetables—like asparagus spears, zucchini rounds, or bell pepper strips—around the shrimp and bake everything together, pulling it from the oven as soon as the shrimp are done.

If you’re cooking for a crowd, this recipe doubles easily; just use a larger baking sheet so the shrimp stay in a single layer. Finally, remember that shrimp cook quickly—if you’re unsure, check at the 7-minute mark and pull them as soon as they turn opaque and firm; the residual heat in the pan will finish the cooking without drying them out.