This easy weeknight dinner is great for the whole family and is super versatile depending on your mood. Double the recipe for a party appetizer with crusty bread, serve with your favorite veggies, alongside a green salad for a satisfying protein rich lunch, or toss with pasta for a quick and filling dinner.
Ingredients
1 lb peeled, tail-on (optional) large or extra-large shrimp (we love U-25 or larger)
2 Tbsp Kinder’s Garlic Butter Seasoning
1 Stick (4 oz) unsalted butter cut into 12 pats
1 Lemon cut to slices or wedges
Rosemary Sprigs
Instructions
Preheat oven to 350°F.
In an oven safe dish, arrange shrimp in the same direction, packed tightly without overlapping (you’ll want the shrimp to be packed tightly so the butter really pools around the shrimp). We find a 9×9 works well for 1 lb of shrimp, size up if you’re cooking more shrimp for a larger group.
Sprinkle Kinder’s Garlic Butter Seasoning over top of shrimp.
Add butter pats, lemon, and herbs to the dish.
Bake for 10-15 minutes until shrimp reaches an internal temp of 145°F.
Serve over pasta, with crusty bread, veggies, or salad.
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