Sensational. Simple. Done in 30 minutes. This easy yet elegant baked shrimp dish features juicy jumbo shrimp tossed in lemony garlic butter, baked in wine, and topped with a crispy parmesan-panko crust. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Shrimp:
- 1 lb jumbo shrimp, peeled and deveined
- ½ cup dry white wine
- 4 tablespoons (½ stick) unsalted butter, melted and divided
- Juice from 1 lemon
- 3 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Topping:
- ¾ cup panko breadcrumbs
- ¼ cup finely grated Parmesan cheese
- ½ teaspoon salt
- 2 tablespoons butter, melted
- Fresh parsley, finely chopped (for garnish)
Instructions
- Preheat the oven to 425°F (218°C).
- Reduce the sauce: In a 9×13-inch baking dish, pour in the white wine and 2 tablespoons of the melted butter. Place the dish in the oven for 10 minutes to let the sauce reduce slightly.
- Prepare the shrimp: Meanwhile, in a bowl, combine the remaining 2 tablespoons of melted butter with the garlic, lemon juice, salt, and pepper. Add the shrimp and toss to coat thoroughly.
- Mix the topping: In a separate bowl, stir together the panko breadcrumbs, Parmesan, salt, and 2 tablespoons melted butter until evenly moistened.
- Assemble: Remove the baking dish from the oven. Arrange the shrimp in a single, snug layer in the dish. Pour any remaining butter mixture over the shrimp.
- Top and bake: Sprinkle the breadcrumb topping evenly over the shrimp. Bake for 12 minutes, or until the shrimp are opaque and just cooked through.
- Optional broil: Broil on high for 1–2 minutes to brown the topping.
- Serve: Garnish with chopped fresh parsley and serve immediately.
Notes
- Shrimp size: This recipe is best with jumbo (16–20 count) shrimp. Adjust cook time for smaller or larger shrimp.
- No wine? Substitute with seafood or chicken broth for an alcohol-free version.
- Crispier topping: Toast the panko breadcrumbs in a dry skillet for a few minutes before assembling for extra crunch.
- Add heat: Include a pinch of red pepper flakes in the butter mixture for a spicy kick.
- Pairings: Great served over rice, pasta, or with crusty bread to soak up the sauce.
Magic Crispy Baked Shrimp
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Servings: 4
Description
Sensational. Simple. Done in 30 minutes. This easy yet elegant baked shrimp dish features juicy jumbo shrimp tossed in lemony garlic butter, baked in wine, and topped with a crispy parmesan-panko crust. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
Ingredients
For the Shrimp:
-
1 lb jumbo shrimp, peeled and deveined
-
½ cup dry white wine
-
4 tablespoons (½ stick) unsalted butter, melted and divided
-
Juice from 1 lemon
-
3 garlic cloves, minced
-
½ teaspoon salt
-
¼ teaspoon black pepper
For the Topping:
-
¾ cup panko breadcrumbs
-
¼ cup finely grated Parmesan cheese
-
½ teaspoon salt
-
2 tablespoons butter, melted
-
Fresh parsley, finely chopped (for garnish)
Instructions
-
Preheat the oven to 425°F (218°C).
-
Reduce the sauce: In a 9×13-inch baking dish, pour in the white wine and 2 tablespoons of the melted butter. Place the dish in the oven for 10 minutes to let the sauce reduce slightly.
-
Prepare the shrimp: Meanwhile, in a bowl, combine the remaining 2 tablespoons of melted butter with the garlic, lemon juice, salt, and pepper. Add the shrimp and toss to coat thoroughly.
-
Mix the topping: In a separate bowl, stir together the panko breadcrumbs, Parmesan, salt, and 2 tablespoons melted butter until evenly moistened.
-
Assemble: Remove the baking dish from the oven. Arrange the shrimp in a single, snug layer in the dish. Pour any remaining butter mixture over the shrimp.
-
Top and bake: Sprinkle the breadcrumb topping evenly over the shrimp. Bake for 12 minutes, or until the shrimp are opaque and just cooked through.
-
Optional broil: Broil on high for 1–2 minutes to brown the topping.
-
Serve: Garnish with chopped fresh parsley and serve immediately.
Notes
-
Shrimp size: This recipe is best with jumbo (16–20 count) shrimp. Adjust cook time for smaller or larger shrimp.
-
No wine? Substitute with seafood or chicken broth for an alcohol-free version.
-
Crispier topping: Toast the panko breadcrumbs in a dry skillet for a few minutes before assembling for extra crunch.
-
Add heat: Include a pinch of red pepper flakes in the butter mixture for a spicy kick.
-
Pairings: Great served over rice, pasta, or with crusty bread to soak up the sauce.