Ingredients
Equipment
Method
- Preheat oven to 350 degrees F.
- Arrange peeled shrimp in the baking dish in a single layer, all facing the same direction and packed tightly without overlapping. A snug arrangement helps them cook evenly and keeps them bathed in the butter sauce as it melts.
- Sprinkle Kinder's Garlic Butter Seasoning evenly over the shrimp.
- Distribute the butter pats evenly across the dish. Tuck lemon slices and rosemary sprigs around and between the shrimp.
- Bake for 10-15 minutes until shrimp are pink, curled, and cooked through. If using a thermometer, the internal temperature should reach 145 degrees F. Do not overbake -- shrimp become rubbery very quickly past doneness.
- Serve immediately directly from the baking dish. The melted butter in the dish is the sauce -- spoon it over everything.
Nutrition
Notes
- Size matters here — U-25 or larger shrimp give the butter time to fully melt and season before the shrimp overcook. Anything smaller and you're racing the clock.
- Pack the dish tight — shrimp in a snug single layer cook evenly and stay submerged in the butter sauce as it pools. Space them out and the edges dry before the center finishes.
- Start checking at 10 minutes — pink, curled, and opaque is done. Shrimp go rubbery fast past that point. Pull them the moment they look right.
- The sauce is half the dish — have crusty bread ready to soak up the garlic butter that pools in the pan. This is not the side to skip.
- Scaling up is straightforward — move to a 9×13 pan, double the shrimp and all other ingredients, and add 3–5 minutes to the cook time.
- Toss linguine or angel hair with the pan sauce and a handful of chopped parsley — the garlic butter coats the pasta like a proper sauce, no additions needed. A squeeze of extra lemon over the top cuts the richness.
- Crusty sourdough or ciabatta next to the dish is practically mandatory. The butter that pools in the pan is the best part of the whole thing, and bread is the right tool for it.
- For a lighter plate, serve alongside roasted asparagus, steamed broccoli, or a simple green salad. The shrimp and sauce are rich enough that a clean vegetable brings balance without competing.
- Scale to a 9×13 pan with 2 lbs of shrimp and set it in the center of the table with baguette slices and cocktail picks. It holds its own as a party centerpiece.
- Refrigerate leftovers in an airtight container for up to 2 days. Shrimp is best eaten the day it's made — the texture tightens as it sits.
- To reheat, warm gently in a covered skillet over low heat with a splash of white wine or lemon juice, just until heated through. Microwaving will toughen the shrimp.
- Cold leftover shrimp works well added to pasta salad or a grain bowl with a drizzle of olive oil. No reheating required, and it holds up cleanly cold.