Photo: Ralph Anderson; Styling: Leigh Anne Montgomery
Prep Time
10 Mins
Bake Time
25 Mins
Makes 6 to 8 servings

Serve with toasty French bread to sop up the sauce. To bake this when you are on vacation at the beach, purchase a large disposable roasting pan for easy cleanup.

How to Make It

Step 1

Place first 4 ingredients in a 13- x 9-inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley; dot with butter.

Step 2

Bake at 375° for 25 minutes, stirring after 15 minutes. Serve in pan.

Step 3

*3 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted. Prepare recipe as directed, reducing pepper to 1/2 tsp.

Ratings & Reviews

DeeDeeToo's Review

August 25, 2014

Mudster's Review

August 13, 2014

MtDoraNana's Review

August 12, 2014

Susan1210's Review

July 10, 2014
LOVE this recipe! This is a quick and easy - simple to pull together quick main dish. I am not a bread eater, but the sauce this dish makes is delicious - and sopping it up with french bread is a treat. I will be making this dish over and over again it is that good. Perfect for my Florida back yard watching the sunset off my dock. If the rating was more that 5 stars - I would have done so.

Collins10111's Review

August 24, 2013
This recipe turned out really good and my husband enjoyed it as well...I love the crispy french bread to dip what a great combination. I will have to make this again.

jackie123463's Review

May 01, 2013
I made this recipe for a guy who, unbeknownst to me, didn't care too much for shrimp. He loved shrimp by the time he finished eating this dish. I agree that the butter could probably be cut in half, but besides that, it was absolutely phenomenal!

kimmycakes50's Review

June 25, 2012

chrissycakes's Review

June 01, 2012
This is a great recipe. I have made it quite a few times, and always get rave reviews.

Grantsmommy's Review

April 16, 2012
Great recipe and super easy!

susiesavalot's Review

September 15, 2011
This is a very special dish for my husband & I... It was the first dinner we ever cooked together, we made it the night we got engaged, and I'm re-printing the recipe now to make on our 1st anniversary weekend getway!! It is SO yummy and SO easy!