Buttery Ranch Shrimp

Buttery Ranch Shrimp


  • 1 pound (16-20 count size) jumbo raw shrimp, thawed, peeled, deveined and patted dry with a paper towel*
  • 1/2 cup (1 stick) butter
  • 1 tablespoon dry ranch seasoning
  • 1 teaspoon lemon juice

* Tails may be left on, if desired.


  1. Heat oven to 400 degrees F.
  2. Place peeled shrimp in a single layer on a rimmed baking sheet or in a large cast iron skillet which has been warmed in the oven.
  3. Place the stick of butter into the middle of the shrimp on the baking sheet or skillet.
  4. Sprinkle the ranch seasoning over the shrimp and butter.
  5. Sprinkle lemon juice over all.
  6. Bake for 10 minutes, until shrimp are pink and curled.