20 minutes
A delightful shrimp dish poached in a rich lemon-garlic butter sauce, perfect for a quick and flavorful meal.
tablespoons
Shrimp, peeled and deveined, with tails off
0 lb
Himalayan Pink Salt
to taste
to taste
Lemon, halved
each
Garlic Clove, crushed
each
teaspoons
1. Preheat the Oven
Preheat your oven to 425°F, which will ensure it reaches the right temperature by the time you need to bake the shrimp.
2. Melt the Butter
In an 8-inch baking dish, melt the butter. This will create a rich and flavorful base for poaching the shrimp. You’ll know the butter is ready when it’s fully melted and slightly bubbling.
3. Season the Shrimp
Next, season the shrimp generously with pink salt and freshly ground black pepper. Proper seasoning at this stage will enhance the shrimp's natural flavors.
4. Prepare the Lemon
Prepare the lemon by halving it, slicing one half into wedges, and keeping the other half for its juice.
5. Combine Ingredients
Combine the shrimp, crushed garlic, lemon slices, and red pepper flakes (if you're using them) in the baking dish with the melted butter. Ensuring all the ingredients are evenly distributed helps the flavors meld together beautifully. Spread the shrimp in a single layer so they cook evenly.
6. Bake the Shrimp
Bake the shrimp in the preheated oven for 15 minutes, stirring halfway through to ensure even cooking. This step allows the shrimp to absorb the garlic and lemon flavors fully.
7. Finish with Lemon Juice
As soon as you remove the shrimp from the oven, squeeze the juice from two lemon wedges over the dish. This brightens the flavors and adds a fresh, tangy finish.
8. Serve
For serving, make sure to use the extra butter sauce from the baking dish. Pour it over zoodles or Miracle Noodles for a delightful accompaniment to your shrimp. Enjoy your meal!
They cook quickly, often in just a few minutes. Watch for them to turn pink and opaque. Once they curl into a loose "C" shape, they’re done.
Opt for fresh, wild-caught shrimp if possible. If using frozen, ensure they're thoroughly defrosted and patted dry. Size matters too; go for large or jumbo shrimp (16/20 count per pound) for a meatier bite.
Keep your butter at a medium-low temperature where it's melted and hot but not sizzling or browning. This ensures the shrimp cook evenly and stay tender.
Use fresh lemon juice, and balance it with the rich butter for a bright, fresh flavor. Add some zest too for an aromatic lift.
Before adding the shrimp, infuse the butter with garlic and any other aromatics you’re using. Cook the garlic over low heat until it's fragrant but not browned, which would make it bitter.
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