Garlic Butter Shrimp Perfection!

I know in the past I've said I can't pick favourites been my recipes and I think I have previously named my Copycat Jack Astors Bruschetta as one of my top three...and it is, oh is it ever. But so is my garlic butter shrimp. Which leaves just one open spot in my top three which, I will leave at that. Like a guessing game, but I will never tell. 😋 This recipe has made it into my top three for a couple of reasons first being...you can have it on the table, start to finish in 15 minutes - serious. Second being, it's just THAT good. Worth the food coma from the half a loaf of baguette I ate mopping up the butter.  

If you're one of my three 😅 loyal followers (you know who you are...heeyy) you know I have previously named 2 of my 3 least favourite cooking chores. Well the time is upon us...we have come across least favourite cooking chore #2....peeling shrimp. I know it's not difficult, but I just don't like it. It's not even that tedious, it literally just takes a moment but I don't like the way it makes my hands feel, and I really don't like putting my hand inside the wet bag to grab the shrimp. But will I buy shrimp with the shell already removed? No. Not unless it's on sale. A quick tip if you ever use seafood broth you can save your shrimp shells in a freezer bag and add to it until you have a bag full and use them to make your own broth. Seriously those things pack a ton of flavour. Okay so I imagine you know where this is going. First step: Peel that shrimp. I'm using 1 400g bag of jumbo shrimp (deveined). This serves 2 adults and 2 toddlers (with rice) so double or triple it if you need to.

Preheat your oven to 350°

Add your shrimp to a baking dish with sides. 

Mince one shallot, and sprinkle it on top of the shrimp.

Mince 3-4 cloves of garlic, and sprinkle on top

Slice up one stick of salted butter (1/2 cup), and place on top.

Season with black pepper (to taste), the juice of 1/2 lemon and slice up the other half of the lemon and place around the shrimp.

Season with 1 tsp dry Italian dressing. I use this kind. I usually have an open package on hand because I use it on other things... such as my Easy French Dip Sandwiches. Also sprinkle 1 tsp of Italiano seasoning on top.

And that's it you're ready to bake. Bake for 10 minutes (give or take depending on the size of your shrimp. When your butter is melted and the shrimp are all pink you're done) I like to pop it in the oven, wait until the butter just melts, then give it a stir to make sure the seasoning is even. At this point your house should smell incredible.. like a Red Lobster if you will.

Once it's done sprinkle with a handful of fresh chopped parsley. 

Cut yourself a big ol' plate of sliced fresh baguette to mop up the butter in the bottom of the pan and enjoy.

Here is the full printable version of my Garlic Butter Shrimp Perfection.

Garlic Butter Shrimp Perfection

Ingredients: 1 400g bag of Jumbo shrimp (deveined) 1 shallot - minced 3-4 cloves garlic - minced 1/2 cup salted butter (1 stick) - sliced 1 lemon - 1/2 sliced and the juice of  the other 1/2 1 tsp dry italian salad dressing 1 tsp Italiano seasoning Black pepper Fresh parsley - chopped Method: Preheat oven to 350°  Remove the shells from your shrimp and place the shrimp into a baking dish with sides. Add all of the remaining ingredients, excluding the parsley on top your shrimp. Bake until the butter is just melted, and give it all a mix. Bake until the shrimp has turned pink, 10 minutes give or take. Sprinkle with parsley and enjoy.