Rita’s Recipes: 3 Ingredient Lemon-Butter Shrimp

This is as easy as it gets!

A stick of butter, a lemon, and a packet
of dry Italian salad dressing mix are all
you need for the shrimp. 

 I keep bags of raw, frozen, deveined,

shrimp in the freezer so I can whip up

this simple dinner whenever I please.

You can use fresh or frozen shrimp. If frozen

just run cold water over them in a colander

 a few times to thaw. Remove shells and pat dry.

Melt the butter in a skillet or sheet pan

in a 350º oven. Remove the pan and lay on

the lemon slices over the butter

Layer on the shrimp. Sprinkle the dry
Italian dressing mix evenly over the shrimp.

 Return the pan to the oven and bake for

15 minutes until opaque. 

 Some options: Add 2-3 garlic cloves, minced to
the butter, if you’re garlic lovers like we are.
Add 1 15-oz can diced tomatoes, drained when
 you add the lemon. If you don’t have fresh lemon,
 use 2-3 T refrigerated lemon juice in the butter.

 

Serve over pasta or have lots of warm

crusty French bread for ‘sauce-dipping’.

3 Ingredient Lemon Butter Shrimp

1 lb XL shrimp, peeled and deveined

1 stick butter

1 lemon, thinly sliced

1 pkt. Italian salad dressing mix 
(Good Seasons)

Melt the butter in a skillet or sheet pan

in a 350º oven. Remove the pan and lay on 

the lemon slices over the butter

Layer on the shrimp. Sprinkle the dry

Italian dressing mix evenly over the shrimp.

Return the pan to the oven and bake for

15 minutes until opaque. 

Enjoy!

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