If you are looking for a quick, flavorful, and effortless dinner, these garlic butter baked shrimp are exactly what you need. Tender shrimp baked in a rich garlic butter sauce with fresh lemon and parsley — simple ingredients that create an incredibly delicious meal in under 30 minutes.

This recipe is perfect for busy weeknights, but elegant enough to serve when you have guests over.

These garlic butter baked shrimp pair beautifully with pasta, fresh salads, or warm homemade bread. For a complete dinner idea, try serving them with my Spicy Garlic Oil Pasta or a fresh Quinoa Pomegranate Spinach Salad.

Why You’ll Love This Recipe

• Ready in less than 30 minutes
• Made with simple ingredients
• Perfect for busy weeknights
• Juicy, tender, flavorful shrimp
• Easy to customize
• Great with pasta, rice, or vegetables

Ingredients

• 800 g shrimp, peeled and deveined
• 100 g butter
• 5 garlic cloves, roughly chopped
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper, to taste
• Lemon slices, for serving (optional)

How to Make Garlic Butter Baked Shrimp

1. Preheat the oven

Preheat your oven to 200°C (400°F).

2. Prepare the shrimp

If using frozen shrimp, thaw them completely and pat dry with paper towels.

3. Make the garlic butter

In a small pan, melt the butter over low heat. Add the chopped garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic.

4. Bake

Place the shrimp in a baking dish and pour the garlic butter over them.

Add salt, pepper, and lemon juice, then toss everything together until evenly coated.

Bake for 10–12 minutes, or until the shrimp turn pink and opaque.

5. Finish and serve

Remove from the oven and sprinkle with fresh parsley.

Serve immediately with lemon wedges, pasta, rice, or crusty bread.

What to Serve with Garlic Butter Shrimp

These shrimp are incredibly versatile and pair beautifully with:

• Spicy Garlic Oil Pasta
• Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing
• Rosemary Focaccia Bread
• Cheese, Garlic & Herb Twists

The garlic butter sauce is especially delicious soaked up with warm homemade focaccia or crispy garlic twists fresh out of the oven.

Fresh or Frozen Shrimp?

Both fresh and frozen shrimp work perfectly for this recipe.

Fresh shrimp

Fresh shrimp have a delicate texture and rich flavour, but they should be cleaned and deveined before cooking.

Frozen shrimp

Frozen shrimp are convenient and usually already cleaned, making dinner even faster. Just thaw and dry them well before baking.

If cooking directly from frozen, add 3–4 extra minutes to the baking time.

Tips for Perfect Shrimp

• Do not overcook the shrimp or they will become rubbery.
• Dry the shrimp well before baking for better flavour.
• Use fresh garlic and lemon juice whenever possible.
• Add chili flakes if you like a little heat.

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Garlic Butter Baked Shrimp

These garlic butter baked shrimp are juicy, flavorful, and ready in under 30 minutes. Made with butter, garlic, lemon, and parsley for an easy weeknight dinner.

Course Main Course

Cuisine Mediterranean

Keyword baked shrimp, easy seafood dinner, garlic butter shrimp, shrimp recipe

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 People

Author Mihaela

Equipment

• 1 Baking dish
• 1 Small saucepan

Ingredients

• 800 g shrimp peeled and deveined
• - 100 g butter
• - 5 garlic cloves chopped
• - Juice of 1 lemon
• - 1 tablespoon fresh parsley chopped
• - Salt to taste
• - Black pepper to taste
• - Lemon slices for serving

Instructions

• Preheat the oven to 200°C (400°F).
• If using frozen shrimp, thaw completely and pat dry with paper towels.
• Melt the butter in a small pan over low heat.
• Add the chopped garlic and cook for 30 seconds until fragrant.
• Place the shrimp in a baking dish.
• Pour the garlic butter over the shrimp.
• Add lemon juice, salt, and black pepper. Toss well to coat evenly.
• Bake for 10–12 minutes or until the shrimp are pink and opaque.
• Remove from the oven and sprinkle with fresh parsley.
• Serve immediately with lemon wedges, pasta, rice, or crusty bread.

Notes

- Do not overcook the shrimp or they may become rubbery.
- Add chili flakes for a spicy version.
- Fresh lemon juice gives the best flavour.

Frequently Asked Questions

Can I use olive oil instead of butter?

Yes. Olive oil works beautifully and creates a lighter Mediterranean-style version.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Can I reheat shrimp?

Yes, but gently. Reheat briefly in a pan or oven to avoid overcooking.

The post Garlic Butter Baked Shrimp appeared first on Mihaela's Recipes.

Embark on a culinary adventure with this delightful Quinoa and Spinach Salad with Fresh Mint Dressing and Pomegranate, where every bite is a burst of freshness and flavour. Packed with nutrient-rich ingredients and vibrant colours, this salad is not just a treat for the taste buds but also a feast for the eyes.

This fresh quinoa salad pairs beautifully with my Garlic Butter Baked Shrimp for a light yet satisfying meal.

You know, I first encountered a variation of this salad on one of those hectic days when I didn’t have time to pack lunch. I popped into my local shop, and this colourful Quinoa Spinach Salad caught my eye. It was love at first bite! Despite it being a spontaneous lunch option, it left such a lasting impression that I knew I had to recreate it at home.

Funny how life works sometimes, right? The salad that started as a convenient meal on a busy day has now become a cherished part of my culinary repertoire. It just proves that inspiration can strike when you least expect it.

So, whether you’re short on time or simply craving something delicious, never underestimate the power of trying something new.

So there you have it – the tale of my favourited Quinoa Spinach Salad. From its humble beginnings as a spontaneous lunchtime choice to its place of honour on my dinner table, this salad has truly become a symbol of culinary delight for me.

It’s a reminder that there’s always something new to discover in the world of food, and that every meal has a story to tell.

So, the next time you find yourself in need of a quick and delicious meal, I encourage you to give this vibrant salad a try. Who knows, it might just become your new favourite too!

Cheers to culinary adventures and the joy of discovering something delightful, one bite at a time.

Alright, folks, let’s dive into making this delicious Salad! And hey, if you’re feeling adventurous, I’ve got some variations and substitutions up my sleeve for those who want to mix things up a bit.

But hey, there’s absolutely no pressure – you do you!

Let’s get started and whip up this tasty dish together.

Here are the Details:

Quinoa is an incredibly nutritious grain that is not only delicious but also versatile in various dishes, including salads.

I started eating it later in life, but I fell in love with it. First, it’s healthy, tasty, and can be stored in the pantry for a long time.

It’s also really easy to cook and doesn’t take forever to be ready on your plate. Because we’re using it in a salad, I get the rest of my ingredients ready while the quinoa is cooking.

Ingredients:

• 1 1/2 cups quinoa (270 grams), uncooked
• 6 cups spinach (360 grams), packed and roughly chopped
• 1 cup pomegranate seeds (150 grams)
• 1/4 cup fresh mint leaves (15 grams), chopped
• 1/4 cup olive oil (60 milliliters)
• Juice of 1 large lemon (about 45-60 milliliters, equivalent to about 45-60 grams)
• 1/2 teaspoon salt (2.5 grams), or to taste
• 1/4 teaspoon freshly ground black pepper (1.25 grams), or to taste

Tips for Cooking Quinoa:

• Rinsing: Before cooking quinoa, it’s essential to rinse it thoroughly under cold water to remove any bitter-tasting saponins.
• Water Ratio: Use a ratio of 2:1 water to quinoa for cooking. For example, for every cup of quinoa, use two cups of water.
• Boiling Method: Bring the water to a boil in a saucepan, add the rinsed quinoa, and reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the quinoa has absorbed the water and is tender.
• Fluffing: Once cooked, remove the saucepan from the heat and let it sit, covered, for a few minutes. Then, fluff the quinoa with a fork to separate the grains and release any excess moisture.
• Seasoning: Quinoa has a mild, nutty flavour on its own, but you can enhance its taste by cooking it in vegetable or chicken broth instead of water. You can also add herbs, spices, or a squeeze of lemon juice for extra flavour. For our recipe, we will cook it in water.

Variations:

• Add crumbled feta cheese or goat cheese for extra creaminess.
• Toss in some toasted nuts or seeds for added crunch.
• Substitute arugula or mixed greens for spinach for a different flavour profile.

Note: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Allow it to come to room temperature before serving, and give it a gentle toss to refresh the flavours.

Related Recipes:

Spinach Muffins

• Looking for more ways to incorporate spinach into your meals? Try our delicious spinach muffins recipe! These muffins are packed with nutrients and flavour, making them the perfect healthy snack or breakfast option. Check out the recipe [here].

My latest recipes are here:

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Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing

Embark on a culinary adventure with this delightful Quinoa and Spinach Salad with Fresh Mint Dressing and Pomegranate, where every bite is a burst of freshness and flavour. Packed with nutrient-rich ingredients and vibrant colours, this salad is not just a treat for the taste buds but also a feast for the eyes.

Course Main Course, Salad, Side Dish, Snack

Cuisine Mediterranean

Keyword Fresh Salad, Salad

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 6 people

Author Mihaela

Ingredients

• 270 g uncooked quinoa 1 and ½ cups
• 350 g spinaches leaves 6 cups packed and roughly chopped
• 150 g pomegranate seeds 1 cup
• 15 g mint 1/4 cup fresh mint leaves, chopped
• 60 ml olive oil ¼ cup
• 45-60 ml lemon juice Juice of 1 large lemon
• 2.5 g salt 1/2 teaspoon
• 1.25 g black pepper 1/4 teaspoon freshly ground black pepper

Instructions

• Rinse the quinoa under cold water to remove any bitter-tasting saponins.
• In a saucepan, combine the rinsed quinoa with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and has absorbed the water. Remove from heat and let it sit, covered, for a few minutes. Fluff the quinoa with a fork and let it cool to room temperature.
• In a large mixing bowl, combine the cooked quinoa, chopped spinach, pomegranate seeds, and chopped mint leaves.
• In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
• Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
• Taste and adjust seasoning if needed.
• Serve chilled or at room temperature. Enjoy!

I hope you enjoy baking and savouring this delightful lemon loaf cake as much as I do! If you’d like to explore more of my recipes and baking adventures, feel free to follow me on my Facebook, Pinterest, and Instagram pages. I may be new to the baking scene, but I’m fuelled by my passion for creating delicious treats to share with others. Let’s bake and enjoy together!

The post Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing appeared first on Mihaela's Recipes.

Prepare to embark on a delightful culinary journey as we unveil the secrets to creating the perfect moist lemon loaf cake. Bursting with vibrant citrus flavours and boasting a tender crumb, this recipe is a testament to the harmonious fusion of simplicity and sophistication in baking.

Whether you’re seeking to impress guests or simply craving a slice of homemade bliss, this guide will equip you with the skills and know-how to achieve lemon loaf perfection.

With its irresistible blend of citrus zest and velvety texture, this moist lemon loaf cake is a testament to the joys of homemade baking.

Whether savoured as a delightful breakfast treat or shared with loved ones over a cup of tea, this recipe promises to elevate any occasion. So, roll up your sleeves, preheat your oven, and prepare to delight in the incomparable flavours of homemade lemon loaf cake.

The details are here:

As someone who didn’t grow up with lemon loaf cake as a staple in my culinary repertoire, discovering this delightful treat during my time in the UK was a revelation.

Lemon, with its bright and zesty flavour, quickly became one of my absolute favourite flavours to explore in baking. There’s something undeniably refreshing and uplifting about the tangy essence of lemons, and when paired with the comforting softness of a perfectly baked loaf cake, it’s a match made in dessert heaven

After diving into the world of lemon loaf cakes, I stumbled upon the magic of citrus-infused baking. It’s been quite the journey, filled with lots of flour mishaps and plenty of taste-testing along the way! But hey, that’s what makes baking so much fun, right?

As I tinkered with recipes, I discovered my love for creating not just lemon loaves but also other citrus treats, like my favourite orange pound cake. There’s something about the sunny sweetness of oranges that just makes my heart sing.

Now let’s dive into this amazing recipes:

Achieving the perfect lemon flavour in your lemon loaf cake is all about balance and maximizing the natural citrus essence of the lemons. Here are some tips to ensure you capture that vibrant lemony taste:

1. Fresh Lemons: Start with fresh, high-quality lemons. The zest and juice of fresh lemons will provide the most intense and authentic lemon flavour. Avoid using bottled lemon juice or artificial flavourings, as they won’t yield the same result.
2. Zest Properly: Use a microplane or fine grater to zest the lemons. Be cautious to only remove the colorful outer layer of the lemon peel, avoiding the bitter white pith underneath. The zest contains the essential oils that pack the lemon flavor punch.
3. Balance Sweetness: Lemon flavour shines brightest when it’s balanced with just the right amount of sweetness. While sugar is essential for structure and moisture in the cake, too much can overpower the delicate citrus notes. Aim for a recipe that balances sweetness with the tartness of the lemons.
4. Fresh Lemon Juice: Use freshly squeezed lemon juice rather than bottled juice for the freshest flavor. Strain the juice to remove any seeds or pulp that could affect the texture of the cake.
5. Enhance with Extracts: Consider adding a small amount of lemon extract or lemon oil to intensify the lemon flavour without adding extra liquid. These concentrated extracts can enhance the natural lemon flavour of the cake.
6. Layered Flavour: Incorporate lemon flavour throughout the cake batter by adding both lemon zest and lemon juice. The zest provides aromatic oils, while the juice adds tanginess and brightness. Don’t forget to include lemon zest in the glaze if you’re using one for a boost of flavour.
7. Adjust to Taste: Taste the batter before baking and adjust the lemon flavour as needed. If you prefer a stronger lemon taste, add a bit more zest or juice. Just be mindful not to alter the texture or balance of the batter too much.

Making the perfect lemon loaf cake is all about attention to detail and a few key tips to ensure your cake turns out moist, flavourful, and delicious.

Here’s a guide on how to achieve just that:

1. Use Fresh Ingredients: For the best flavor, always use fresh lemons for both the zest and juice. Fresh ingredients will give your lemon loaf cake that vibrant, zesty flavor.
2. Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before you start mixing. Room temperature ingredients incorporate more easily, resulting in a smoother batter and a lighter texture.
3. Cream Butter and Sugar Well: Creaming the softened butter and sugar together until light and fluffy is essential for incorporating air into the batter, which helps the cake rise properly and creates a tender crumb.
4. Don’t Overmix: Once you start adding the dry ingredients to the wet, mix until just combined. Overmixing can lead to a dense and tough cake.
5. Zest Properly: When zesting the lemons, be careful to only remove the colorful outer layer of the peel, avoiding the bitter white pith. The zest contains the flavorful oils that will infuse your cake with lemon essence.
6. Use Milk and Lemon Juice: This amazing mixture adds moisture and richness to the cake. It also helps tenderize the crumb, resulting in a softer texture. Alternatively, if you prefer a richer texture, you can use yogurt as a substitute, or sour cream. I honestly prefer the mixture of the two, because is just more lemon juice, perfect for my test.
7. Bake at the Right Temperature: Preheat your oven properly and bake the cake at the recommended temperature. This ensures even baking and prevents the cake from drying out.
8. Test for Doneness: Use a toothpick inserted into the center of the cake to check for doneness. It should come out clean or with a few moist crumbs attached, but not wet.
9. Cool Properly: Allow the cake to cool in the pan for about 5 minutes before removing it to a wire rack to cool completely. Cooling the cake properly helps it set and develop its flavour.
10. Glaze or Frost: While optional, a simple lemon glaze or frosting can enhance the flavor and appearance of your lemon loaf cake. Drizzle it over the cooled cake for an extra burst of citrus sweetness.

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Moist Lemon Loaf Cake

Prepare to embark on a delightful culinary journey as we unveil the secrets to creating the perfect moist lemon loaf cake. Bursting with vibrant citrus flavors and boasting a tender crumb, this recipe is a testament to the harmonious fusion of simplicity and sophistication in baking.

Course Dessert

Cuisine Mediterranean

Keyword Lemon, Lemon Dessert, Lemon loaf, Loaf, Moist lemone loaf cake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 Peope

Author Mihaela

Equipment

• 9×5-inch loaf pan

Ingredients

• 150 ml milk
• 2 and ½ tablespoons lemon juice
• 200 g powder sugar
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 100 g unsalted butter room temperature
• 2 large eggs
• 200 g all purpose flour
• 1 and ½ teaspoons baking powder
• ⅓ teaspoons salt

Instructions

• First, prepare the milk and sugar mixture. In a glass, combine the milk with 1 tablespoon of lemon juice and mix well. Set aside for about 10 minutes until the milk thickens.
• In a bowl, mix together the powdered sugar with lemon zest and vanilla extract. Set aside, similar to the milk mixture, for about 10 minutes.
• In a medium bowl, sift together the all-purpose flour, baking powder and salt. Set aside.
• Using a hand mixer or stand mixer on medium speed, cream together the softened butter and the sugar mixture until smooth, light and fluffy.
• Add the eggs, one at a time, mixing well after each addition until the mixture is fluffy and creamy.
• Gradually add half of the flour mixture, half of the milk mixture, and the remaining lemon juice, mixing until just combined. Be careful not to overmix.
• Add the remaining flour and milk mixture and mix until the batter is smooth and well combined.
• Pour the batter into a greased and floured loaf pan and bake in a preheated oven at 180°C (350°F) for about 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
• Once baked, remove the loaf from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
• For the decoration, mix the powdered sugar with lemon juice until you get a thick and consistent glaze. Drizzle the glaze over the cooled loaf and sprinkle with additional lemon zest if desired.
• Allow the glaze to set before slicing and serving. Enjoy your lemon loaf cake!
• Happy baking!

Below my latest recipes:

• Homemade Savoury Cheese Crackers
• Garlic Butter Baked Shrimp
• Cheese, Garlic & Herb Twists — A Delicious and Aromatic Treat
• Homemade Pumpkin Soup
• Zucchini, Cheese & Dill Waffles

I hope you enjoy baking and savouring this delightful lemon loaf cake as much as I do! If you’d like to explore more of my recipes and baking adventures, feel free to follow me on my Facebook, Pinterest, and Instagram pages. I may be new to the baking scene, but I’m fuelled by my passion for creating delicious treats to share with others. Let’s bake and enjoy together!

The post Perfect Moist Lemon Loaf Cake appeared first on Mihaela's Recipes.