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This baked Italian shrimp is a simple 20-minute sheet pan dinner! Tossed with butter, lemon, tomatoes, and Italian dressing mix, the shrimp is delicious over pasta, with rice, or alongside a loaf of crusty bread.
Table of Contents
If you love seafood recipes, be sure to try this 15-minute grilled salmon, a pot of Southern shrimp and grits, zesty Mexican shrimp, and this Virginia crab imperial, too!
Made this tonight. So amazing!
– Sheri
Thank you!
Why You’ll Love this Recipe
- Flavorful. An oven baked shrimp recipe that doesn’t taste bland or boring!
- Easy. That’s right — you don’t need to spend time pan-searing the shellfish or turning them over on a hot grill in order to achieve great flavor. Instead, this easy dish comes together on one sheet pan for a simple, hands-off meal on your busiest nights. Best of all, there aren’t too many dishes to wash at the end!
- Versatile. Thanks to the butter, lemon, and Italian seasonings, this dish actually tastes a lot like baked shrimp scampi. We love to serve it over pasta, but it’s also great with rice, or with a loaf of bread or garlic breadsticks to soak up all of that extra buttery sauce. It’s flexible and works with your family’s favorites!
Ingredients
This is an overview of the ingredients that you’ll need for a pan of baked Italian shrimp. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Butter: gives the sauce its rich flavor. I typically have salted butter on hand, but unsalted butter works fine too if you’re looking to cut back on the sodium.
- Lemon: for a bright, acidic touch that balances the rich butter.
- Canned petite diced tomatoes: for even more flavor and color. Try fresh cherry tomatoes in the warm summer months!
- Shrimp: Use fresh or frozen shrimp. If starting with frozen shrimp, you can quickly thaw them by placing them in a colander and rinsing under cold water for a few minutes. Just make sure that you’re starting with raw shrimp, and either peel and devein them yourself (or purchase them already peeled and deveined). I prefer the meaty texture of large or extra large shrimp, but you can use any size that you like. Smaller shrimp will cook faster, while the larger shrimp require a few extra minutes in the oven.
- Italian salad dressing mix: just the dry seasoning packet! Do not prepare the dressing. This blend includes sugar, salt, garlic, onion, red bell pepper, carrot, soy sauce, and other spices. It also has thickening agents that help to thicken the pan sauce a bit. Such a great shortcut for adding big flavor to your meal! Look for the seasoning mix in the salad dressing aisle at just about any grocery store. Alternatively, you can add your own seasoning as desired!
Directions
This recipe comes together on one sheet pan in about 20 minutes. Can’t beat that for a weeknight dinner! You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Spread diced butter evenly on the rimmed baking sheet.
- Top with lemon slices and diced tomatoes.
- Spread shrimp evenly on top of the other ingredients. Make sure that the shrimp is in a single layer so that they cook evenly.
- Sprinkle the dry Italian dressing mix over all.
- Bake, uncovered, in a 375°F oven for 9-12 minutes, or until the shrimp are done. Stir halfway through the baking time. Keep a close eye on the shrimp. The total cooking time will vary depending on the size of your shrimp, so remove them from the oven as soon as they are pink and opaque. If you overcook shrimp, they become rubbery and tough — not ideal! If you’re using a meat thermometer, you’re looking for an internal temperature of 120°F.
- Taste and season with kosher salt and black pepper, if necessary. Garnish the finished dish with chopped fresh herbs, grated Parmesan cheese, a drizzle of olive oil, lemon wedges, lemon zest, or a squeeze of lemon juice.
Serving Suggestions
Serve the Italian shrimp with garlic bread, with a skillet of no-knead focaccia, with pesto pasta, or on a bed of rice. For added veggies, try a tomato salad, sauteed spinach with garlic, Southern-style green beans, or a simple green salad with red wine vinaigrette.
The shrimp also makes a great appetizer for cocktail hour when entertaining. Pair the warm shrimp with crostini or crusty bread and a glass of white wine!
Storage Tips
Store leftovers in an airtight container in the fridge for 1-2 days. You can also freeze the cooked shrimp and sauce for up to 2 months. Reheat the leftovers in the microwave for 30-60 seconds, or just until warmed through.
Recipe Variations
- This recipe is very mild. If you prefer a spicier dish, garnish the shrimp with crushed red pepper flakes.
- If you don’t have a large rimmed baking sheet, you can prepare this recipe in a large baking dish (about 9 x 13 inches).
- Cooking for a larger family? Double all of the ingredients, cooking 2 lbs. of shrimp on two separate sheet pans.
- Add extra herbs and spices to the shrimp. Try fresh parsley, basil, thyme, oregano, chives, or rosemary.
- Toasted, buttered panko breadcrumbs would be a great garnish for added texture.
Another great meal Blair! My son asked when I could make it again! Thanks!
– Christy
More Italian Shrimp Recipes
Easy Shrimp Scampi
17 minutes mins
Dump-and-Bake Shrimp Alfredo Pasta
1 hour hr 5 minutes mins
Shrimp and Sausage Pasta
35 minutes mins
Italian Shrimp
Ingredients
- 1 stick (8 tablespoons) salted butter, diced
- 1 lemon, sliced
- 1 (15 ounce) can petite diced tomatoes, drained
- 1 lb. raw shrimp, peeled and deveined
- 1 (0.7 ounce) packet dry Italian salad dressing mix (such as Good Seasons brand) (you only need the dry mix — do not prepare the dressing)
- Optional garnish: chopped fresh parsley or other herbs
- Optional, for serving: cooked pasta, cooked rice, or a loaf of crusty bread
Instructions
- Preheat oven to 375°F. Spread the diced butter evenly around the bottom of a rimmed baking sheet. Top butter with lemon slices and diced tomatoes.
- Spread shrimp evenly over lemon and tomatoes. Sprinkle with dry Italian dressing mix.
- Bake, uncovered, for 9-12 minutes or until the shrimp are pink and cooked through. Stir halfway through the baking time. Be sure that you don’t overcook the shrimp, so keep an eye on them! Serve shrimp with the pan sauce over pasta, rice, or with bread. Garnish with chopped fresh herbs, if desired.
Notes
- Use fresh or frozen shrimp. If starting with frozen shrimp, you can quickly thaw them by placing them in a colander and rinsing under cold water for a few minutes. Just make sure that you’re starting with raw shrimp, and either peel and devein them yourself (or purchase them already peeled and deveined).
- Keep a close eye on the shrimp. The total cooking time will vary depending on the size of your shrimp, so remove them from the oven as soon as they are pink and opaque. If you overcook shrimp, they become rubbery and tough — not ideal!
- Look for the seasoning mix in the salad dressing aisle at just about any grocery store. Alternatively, you can add your own seasoning as desired!
- Nutrition information is based on shrimp and sauce. If you don’t eat all of the butter sauce, the nutritional stats will obviously be much lower.
Nutrition
This recipe was originally published in July, 2013. It was updated in June, 2024.
Made this tonight. So amazing!
Thank you!
Sheri, I’m so glad that you liked it! It’s definitely one of my favorite meals. Especially because it’s so easy! 🙂
Hooray for 20 minute meals! I love shrimp but have never baked it like this before. Love those flavors! I’ve got to try this for an easy meal!
The best! Can’t beat a quick meal that the whole family will eat!
I am going to try as an appetizer on bruschetta or garlic bread on my next girls night in. You know, when the boys aren’t eating everything before you can even try it! Sounds delicious, thank you
It will be PERFECT for girls’ night with the bruschetta or garlic bread. YUM!
This looks so flavourful and delicious! Yum!!!
Thanks, Kristy! 🙂
Blair,
I have enjoyed reading your recipes and have pinned many. I have two questions:
Do you use unsalted butter or lightly salted butter?
Can you replace the green pepper in many of your dishes with red, yellow or orange pepper?
I wish I had your recipes when my boys were small and dinner prep was overwhelming. Thank you.
Hi, Ann! Thanks so much for reading the blog!
To answer your questions:
1. I use salted butter, since that’s what my family prefers. If you’re watching your sodium intake, or if your tastebuds prefer a less-salty dish, then unsalted butter will always work as well!
2. Yes! The flavors are so similar, so I would go with any color bell pepper that you like (or that’s on sale). 🙂
Let me know if you think of any other questions. Have a good week!
Another great meal Blair! My son asked when I could make it again! Thanks!
Yay! Always the best praise when a kiddo approves, right?! Thanks, Christy!
Hi Blair, I made this last night for our family after seeing it on your Instagram feed and it turned out really well! For anyone else wondering — had to cook it a little longer since the shrimp was “jumbo” size and not fully thawed. Thanks for the recipe!! Stephanie
Oh, good! I’m so glad that you enjoyed it, Stephanie. Thanks for letting me know! 🙂