Ingredients
- medium shrimp, peeled and deveined
- tablespoons olive oil
- tablespoons butter, melted
- cloves garlic, minced
- /2 teaspoon kosher salt
- /4 teaspoon ground black pepper
Instructions
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Step 1
First, preheat your oven to 350°F (175°C). While it warms up, toss the shrimp in a mixing bowl with the olive oil, melted butter, minced garlic, salt, and pepper. I like to let the shrimp soak in that garlicky goodness for about 10 minutes—it really infuses them with flavor. Then, arrange the shrimp in a single layer inside a round casserole dish. A circular pattern not only looks lovely but also helps them cook evenly. Slide the dish into the oven and bake for 15 minutes, or until the shrimp turn pink and opaque. You’ll know they’re done when they curl slightly and feel firm to the touch. Scoop them out with some of that buttery sauce and serve right away.
Chef's Tip
Under no circumstances overbake the shrimp, or they’ll turn rubbery. I pull them out as soon as they lose their gray translucence, usually right around the 13-minute mark. A spritz of fresh lemon juice just before serving really brightens the whole dish.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid toughening the shrimp—microwaving tends to make them chewy.
Variation Tips
Try adding a pinch of red pepper flakes for a little heat, or toss in some chopped fresh parsley at the end for color. To make it a full meal, serve over spiralized zucchini noodles or alongside sautéed spinach with garlic.