Baked Shrimp In Lemony Garlic Sauce

Wow - fantastic recipe.  Thanks for sharing.  BUT - use light butter - no way - I used 100% sweet butter and the only other change I made was I used cayenne pepper instead of the pepper flakes - am not a fan of too spicy.

Live in South Louisiana, so we know our shrimp, no more boiled shrimp, this is so much better.  Used real butter and red pepper flakes instead of ground.  Added powdered garlic and crumbled feta cheese and it was really good!

I haven't made this yet so I'm not really rating it, although it sounds good and I will make it. That being said, I noticed that some of the reviewers stated they put chili powder or red pepper flakes in it; I did not see that in the recipe. I did, however see ground red pepper (cayenne pepper) in the recipe.

Very good. It's hard to beat butter, lemon and garlic with shrimp. I can't bring myself to cook with light butter so I used regular butter. I know that increased the calories and fat, but it was worth it. We had this with rice and salad and it was fantastic. The portion size is laughably small, but even with the butter it is still healthy enough to have more than one serving. I will certainly make this again.

This is the BEST recipe we've had in a very long time. It's quick, tasty and best of all low in calories. We did however serve it over Chinese noodles which one must consider but it's still low calories. We love the lemony garlic flavor. Of course leftovers if there are any are simply delicious.

This was a very simple & tasty dish. I did sprinkle a little Old Bay seasoning over shrimp. The person who added more chili powder must not have used the red pepper flakes. There definitely is a difference. Very good - YUM. Will make again.

This recipe is in regular rotation in our house. It's a go-to dish for us because we always have these ingredients on hand and it's quick to throw together. Love it!

Poured the extra butter/lemon sauce over some yellow rice, put that over some steamed broccoli. Topped it with the shrimp and surrounded the whole thing with asparagus stems. So good.

Love this recipe! I think it has tons of flavor! Super easy too! Good with French bread, rice, or pasta.

Loved it!

This was a litle too salty but otherwise good. I'll make it again but maybe reduce or eliminate some of the ingredients.

Used the recipe with shrimp before, loved it, used it again with chilean sea bass, came out excellent, upped the spice by using a bit of crushed red pepper, delish..

To my taste, it is a little too spicy with the red pepper. I would eliminate it completely. The rest of the ingredients are very good. I served it with rice and a green salad.

I would try this recipe again but with a couple of changes next time. First, I found that this only needed to be cooked for 5 minutes or so. 10 was way too much. Next, add more spice but increasing the amount of ground chili powder to 1/2 tsp or even 1 tsp. With those changes, this could become a 5 star recipe. I served with rosemary whole wheat bread and steamed broccoli.