Buttery jumbo shrimp baked with garlic, lemon zest, fresh sage and MELT® organic butter spread. This dish can be made as dinner, appetizer or even finger food for the party.
Clean and de-vein shrimp in needed and then, rinse them in cold water. Pat the shrimp dry with a paper towel.
In a casserole dish that will comfortable fit the shrimp, combine butter, pressed garlic, lemon zest, minced sage, and salt. Pop it into the preheated over for about 5 minutes to melt.
Once melted, carefully take it out of the oven, and whisk it together. Add cleaned shrimp and mix them well in the butter mixture. Spread evenly through the dish and put it back in the oven.
Bake for 10-15 minutes, depending on the size of your shrimp. (Jumbo shrimp will take closer to 14-15 minutes.)
Take them out of the oven and squeeze some lemon juice over shrimp. Carefully stir to mix.
Spread shaved Parmesan cheese over the top and serve with your favorite side dish or as an appetizer.
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Notes
Using Frozen Shrimp - you can use frozen shrimp in this recipe but you have to make sure to thaw them in the refrigerator them first and pat them dry. For best quality, try to find ones that have been flash-frozen as soon after harvesting as possible. That option is quite fresh since the seafood was flash-frozen at the freshest stage.
Storing: Make sure to store leftover shrimp in an air-tight food storage container with a lid, in the refrigerator. Properly stored, shrimp should last 1-2 days.
Reheating: never reheat shrimp in the microwave! It almost always overcooks the shrimp and turns them into a tough, rubbery mess. The best way to reheat shrimp is in a pan over medium to medium high heat. Add a little olive oil to the pan and let it preheat. Once it’s hot, add the shrimp and flip them after a few seconds. Remove them from the pan as soon as they’re warmed through.