Saturday, March 12, 2016

Garlicky Baked Shrimp

I've sat on this recipe for a while, kinda put it on the bottom of the pile because, quite frankly, it didn't seem very special.  Only a handful of ingredients.

Holy Smokes! was I wrong!  This is about as basic and delicious as you can get.  This will be on our table often.  Buttery, garlicky shrimp with some crunchy Panko crumbs.....oh why did I wait so long?!!!

Just one thing, don't make the mistake I made with the lemon slices.  While it makes a nice presentation, the lemons make the crumbs soggy.  Instead, serve lemon wedges on the side.

A Note:  I used 26/30 shrimps so if you use shrimp that is smaller or larger, you'll need to adjust the cooking time.


10 oz (about 16) 26/30 shrimp, shelled and deveined
2 cloves fresh garlic, minced
1 Tbsp dry white wine
2 Tbsp melted butter
1/4 cup Panko bread crumbs
1 Tbsp fresh flat-leaf parsley, chopped
lemon wedges, optional

Preheat oven to 425F.

In a bowl, combine the shrimp, garlic, and white wine.  Stir to combine, then pour into a baking dish.  Spread out evenly, and then season with S&P (I only use pepper as shrimp is salty enough for me).

In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined.  With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.

Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-16 minutes (I turned the broiler on in the last minute or two to get a little browning on the bread crumbs).

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