If you’ve been on Pinterest I’m sure you have seen the recipe for Italian Baked Shrimp floating around. I have tried to find the origin of the recipe but I can’t find the original post. For last night’s dinner I took that recipe and added a twist to make it my own.
I love Cilantro and planned to make my Chipolte Copycat Cilantro Lime Rice to go with the shrimp so I added a handful of Cilantro to the shrimp. This shrimp is so buttery and delicious! I love cocktail sauce with my shrimp but this shrimp is so flavorful you won’t even need the cocktail sauce. You could easily serve this shrimp with pasta and use the citrus butter sauce as a pasta sauce.
For the shrimp I used a bag of frozen raw shrimp that had been peeled and deviened. If you are using shrimp that has already been cooked you will want to adjust the cooking time as you will not need to cook the shrimp as long.
Cilantro & Citrus Baked Shrimp
1 1/2 lb of shrimp
1 stick of butter, melted
2 lemons, sliced
1 package Italian Dressing Mix
Cilantro, chopped, (about a handful)
Preheat oven to 350 degrees.
In the microwave or on the stovetop, melt one stick of butter.
Pour melted butter into the bottom of your baking dish. You can use a cookie sheet or any type of baking dish.
Arrange the lemon slices in your dish in the melted butter.
Place shrimp in single layer on top of the lemon and butter.
Sprinkle shrimp with 1 packet of Italian Dressing Mix and Cilantro.
Bake at 350 degrees for 10-15 minutes until the shrimp is translucent. You don’t want to overcook as the shrimp will become chewy and rubbery if you over it. If you are using small shrimp or pre-cooked shrimp you may not need to cook as long.
As I mentioned this shrimp would be great with pasta. I was making Cilantro Lime Rice so I served it with rice and Parmesan & Garlic Oven Roasted Broccoli.