Beach Shrimp

"Easy and quick, crowd pleaser."
photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
photo by Bay Laurel photo by Bay Laurel
photo by Bay Laurel photo by Bay Laurel
Ready In:




  • Place first 4 ingredients in 13x9-inch baking dish, toss to coat. (I used a disposable roasting pan) squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley; and dot with butter.
  • Bake at 375° for 25 minutes, stirring after 15 minutes. Serve in pan. You can serve with french bread and sop up the sauce in the pan.really good!

Questions & Replies

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  1. Made for Spring PAC 2014. Made this for our lunch to and served with your recommended French bread and a small green salad. So easy and delicious on a hot day. Definately one I will make again. Thank you for posting.
  2. Excellent! I really loved this recipe. The Italian dressing provided a zesty foundation for the shrimp. I really enjoyed it. As mentioned in the introduction, I served it with sliced French bread to get all that sauce that was left on my place. I will add this to my permanent recipe file and make this often. Thanks for sharing your recipe, Zaphro. Made for Fall 2011 Pick-A-Chef.
  3. This is delicious. I am on the south beach diet so I served mine over steamed zucchini and my DD"s over brown rice. We both loved it and ate every last shrimp in our bowl. (reduced Thanks for sharing Zaphro!
  4. A friend forwarded this recipe and I have to say, it is now a new "family favorite." I used half the amount of shrimp and the same amount of juice, which we then used over asparagus on the grill....DELISH!
  5. adopted for PAC 2007 Well the first thing I noticed and chose this recipe for was the shrimp and it is in the OVEN. I have never done this before. I must say it was excellent! I like that I could do other parts of the meal at the same time as the shrip cooking. The flavors were wonderful. My family asked for this t made again and as a matter of fact it is on next weeks Sunday dinner schedule. I stayed very true to the recipe. The only thing I wish I did different was make more for leftovers. Served with garlic smashed red potatoes, oven baked green beans and a salad. Oh yea the crusty bread for the sauce too. Thank you for another great PAC recipe.


I enjoy cooking, eating, sailing and Jeep repair. I retired from the Navy in 2006 and am enjoying the hell out of civilian life for the first time in 20 years. No more deployments and the food's better now.
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