1-First Step: Get the oven and baking dish ready Start by preheating your oven to 350 degrees Fahrenheit. This gives the shrimp the right gentle heat so they cook quickly without drying out. While the oven heats, grab a 9×13-inch baking dish and set it aside. If you are cooking for a smaller group, you can still use the same method in a slightly smaller dish, but keep the shrimp in a single layer if you can.

2-Second Step: Build the butter sauce Place the butter, olive oil, Worcestershire sauce, garlic, bay leaves, Creole seasoning, oregano, paprika, black pepper, cayenne pepper, green onions, lemon juice, and sliced lemon into a medium saucepan. Bring the mixture to a gentle simmer over medium heat. Stir now and then so the butter melts evenly and the seasonings blend together. Once the sauce is hot and fragrant, remove it from the heat. Taste it carefully and add salt only if needed. This recipe can already be fairly salty, so many cooks find they do not need any extra at all. If you want a lighter version, use reduced-sodium Worcestershire sauce or a lower-salt Creole seasoning blend.

3-Third Step: Arrange the shrimp Place the 2 pounds of medium to large fresh shrimp, unpeeled, in the baking dish. Keeping the shells on helps protect the shrimp while they cook. It also gives the sauce more flavor because the shells help trap the buttery seasoning around each piece. If you can find shrimp with the heads still on, they add even more flavor. The tradeoff is a little extra cleanup, but many New Orleans cooks think it is worth it. For the best texture, choose shrimp that are similar in size so they finish cooking at the same time. Fresh shrimp are ideal, but good-quality thawed shrimp can also work if they are patted dry first.

4-Fourth Step: Pour on the sauce and bake Pour the warm butter mixture over the shrimp in the baking dish. Try to coat them evenly so every piece gets plenty of sauce. Place the dish in the preheated oven and bake for 15 to 20 minutes. Stir once during cooking so the shrimp stay coated and cook evenly. Watch closely near the end. Shrimp cook quickly, and overcooking can make them rubbery. They should turn pink, curl slightly, and look opaque when done. If your shrimp are extra large, they may need a minute or two more. If they are on the smaller side, check them early so they do not go too far.

5-Final Step: Serve with plenty of bread When the shrimp are ready, take the dish out of the oven and serve right away. This is one of those meals that tastes best hot from the oven. Spoon the shrimp and sauce into shallow bowls and set out plenty of crusty French bread for soaking up the sauce. The bread really matters here. The sauce is rich, garlicky, and full of Cajun flavor, so every slice of bread becomes part of the meal. If you want a heartier spread, serve the shrimp with rice, roasted vegetables, or a simple green salad on the side. For another comforting seafood option, try baked shrimp scampi next time you are in the mood for something buttery and easy.