Serve the shrimp right away, spooning some of the pan juices over the top of each portion so nothing goes to waste.
Variations & Tips
For kids who like milder flavors, you can skip the lemon zest and just use the juice, then offer extra lemon wedges at the table for the grown-ups. If your family enjoys garlic, tuck 2–3 minced garlic cloves or 1 teaspoon of garlic powder around the shrimp before baking for a cozy, garlicky twist.
Family-style plate of baked shrimp with noodles and salad
For a bit of color and a spring garden feel, scatter a handful of thinly sliced green onions or chopped fresh parsley over the shrimp right after they come out of the oven. To make it a full one-pan meal, add a single layer of thinly sliced zucchini, asparagus pieces, or halved cherry tomatoes to the pan under the shrimp; they’ll roast in the lemon-butter drippings. If you’re cooking
for a crowd, use two sheet pans so the shrimp roast instead of steam. Leftovers are great tossed into pasta, folded into tacos, or chilled and served over salad the next day.
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