Skip Nav

Lemon Butter Shrimp

Lemon Butter Shrimp

Adapted from Paula Deen


If the shrimp isn't already sold deveined, (nicely) ask the fishmonger to do this for you. If your fish counter sells shell-on shrimp, consider buying those as the shells add additional flavor; just remember to devein the shrimp either way. Despite the addition of 2 tablespoons of hot sauce, this isn't a particularly spicy recipe.

Lemon Butter Shrimp


  1. 1/2 cup (1 stick) melted butter
    2 tablespoons worcestershire sauce
    1/4 cup freshly squeezed lemon juice
    1 tablespoon freshly ground black pepper
    2 tablespoons vinegary hot sauce, such as Cholula
    4 cloves garlic, minced
    4 teaspoons kosher salt
    2 pounds peeled medium shrimp, cleaned and deveined
    2 lemons, thinly sliced
    French bread, for serving


  1. Preheat the oven to 400ºF.
  2. Stir together the butter, worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt in a small bowl.
  3. Arrange the shrimp and lemon slices in a large heatproof casserole dish, and pour the butter mixture over the shrimp and lemon slices. (They will not fit in one layer.)
  4. Bake uncovered for 15 to 20 minutes until the shrimp are pink, gently stirring twice to ensure even cooking.
  5. Serve with French bread for dipping in the butter sauce.
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds