Garlic Baked Shrimp

Garlic baked shrimp is the kind of dish you make when you want something light, quick and a little bit special. In this recipe, raw shrimp are tossed with garlic, fresh dill and olive oil, then baked just long enough to stay juicy and tender. You can add a splash of lemon if you prefer a fresher taste or skip it to keep the shrimp flavor more intense. It is a simple, reliable way to get perfectly cooked shrimp every time.

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  For those who do not like a strong seafood smell, add the juice from 1/4 lemon or about 1/2 tablespoon lemon concentrate. For shrimp lovers who enjoy a more intense shrimp flavor, it is better to prepare them without any lemon.
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  Rinse the thawed shrimp under cold running water.
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  Finely chop the dill.
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  Chop the garlic.
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  Add the dill to the garlic and mix well.
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  Spoon the dill and garlic mixture over the shrimp, add 2 tablespoons of olive oil and season with salt.
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  Toss everything together. At this point you can leave the shrimp to marinate, or place them straight into the oven.
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  Line a baking tray with parchment paper.
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  Arrange the shrimp in a single layer on the tray.
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  Place the tray in the oven and bake for up to 10 minutes.
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  Carefully remove the tray from the oven.
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  The shrimp are fragrant, juicy and ready to serve.

Why This Garlic Baked Shrimp Works

This recipe keeps things very simple, using just shrimp, garlic, dill, olive oil and salt so the natural flavor really stands out. The short baking time helps the shrimp stay tender inside while still picking up a light roasted aroma from the oven. It is ideal for busy weeknights or when you need a quick appetizer that still feels a bit special.

Choosing Shrimp for Baking

You can use fresh or frozen raw shrimp for this recipe; frozen shrimp should be fully thawed before rinsing and seasoning. Medium to large shrimp work best because they cook quickly but still have a juicy bite after baking. If buying frozen, look for shrimp with no strong off smell and minimal ice crystals in the bag.

How Lemon Changes the Flavor

A small amount of lemon juice or lemon concentrate softens the seafood aroma, which is great for people who are sensitive to the smell of shrimp. If you enjoy a more intense shrimp flavor, skip the lemon entirely and let the garlic and dill do the work. Either way, the recipe stays simple, and you can adjust the amount of lemon each time you cook it.​

Prepping Shrimp the Easy Way

Rinsing thawed shrimp under cold water helps remove any ice and loose surface residue before seasoning. Make sure to drain them well so the marinade is not watered down. If the shrimp are very wet, pat them dry with paper towels so the oil and garlic stick better.​

Flavoring With Garlic and Dill

Finely chopped dill and garlic create a fragrant mixture that coats the shrimp evenly and seasons every bite. Mixing them together before adding to the shrimp helps distribute the flavors more consistently. Fresh dill gives a bright herbal note that balances the richness of the olive oil.​

Marinating vs. Baking Right Away

You can bake the shrimp immediately after coating them, or let them sit for a short time so the flavors can sink in. A brief rest in the fridge, even 10–20 minutes, will give you a slightly deeper garlic and dill taste. If you are in a hurry, baking them right away still delivers delicious results.​

Baking Time and Texture

Shrimp cook very quickly in a hot oven, so keeping the baking time under 10 minutes is key to a soft, juicy texture. They are done when they turn pink and opaque, and the flesh feels firm but not hard. Overbaking will make them rubbery, so it is better to check a bit early than to leave them in too long.​

How to Serve Garlic Baked Shrimp

Serve these shrimp straight from the oven with crusty bread to soak up the juices, or spoon them over rice, pasta or a fresh salad. They work well as a light main course or as a warm appetizer for guests. You can also add a simple side of roasted vegetables to turn this into a complete meal.

FAQ

​How do I know when the shrimp are done?

Shrimp are done when they turn pink and opaque and curl into a loose “C” shape; if they curl tightly into an “O”, they are likely overcooked.

Can I replace dill with another herb?

Yes, you can replace dill with parsley, cilantro or a mix of Italian herbs if you prefer a different flavor profile.​

Is it necessary to devein the shrimp?

Deveining is recommended for larger shrimp for better texture and appearance, but very small shrimp are sometimes cooked with the vein left in.