Ingredients
Scale
- 16 jumbo shrimp, cleaned and de-veined
- 8 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoons parsley, finely chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 lemons (juiced over the shrimp during baking; keep a few wedges for serving)
- 1/2 cup fish or chicken broth
- 1/2 cup white wine
- 1 tablespoon paprika
Instructions
- Preheat oven to 400 F. In a large bowl, combine the softened butter, garlic, parsley, salt, and pepper. Mix until well combined.
- Place the shrimp in a baking pan just large enough to fit them. Place 1/2 tablespoon of the butter mixture on each shrimp.
- Add the white wine and broth to the pan, making sure not to cover the shrimp completely.
- Bake for 5 minutes. Remove from the oven, squeeze the juice of the lemons over the top, sprinkle with paprika, return to the oven, and bake 8 to 10 minutes more, until the shrimp are pink and opaque.
- Transfer the shrimp to a serving platter, drizzle the pan sauce over the top, and serve with lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes