Description
This Magic Crispy Baked Shrimp recipe is a quick and flavorful seafood dish featuring large shrimp coated in a zesty garlic butter sauce, topped with a crunchy Parmesan and panko breadcrumb mixture, then baked to golden perfection. Perfect for a weeknight dinner or entertaining guests, these shrimp come out tender on the inside, with a deliciously crispy crust.
Ingredients
Scale
Shrimp and Marinade
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Crispy Topping
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to warm up while you prepare the shrimp and topping.
- Prepare the shrimp marinade: In a mixing bowl, combine melted butter, minced garlic, red pepper flakes (if using), lemon juice, salt, and black pepper. Toss the peeled and deveined shrimp in this mixture thoroughly to ensure every piece is coated with the flavorful butter sauce.
- Mix the breadcrumb topping: In a separate bowl, stir together panko breadcrumbs, grated Parmesan cheese, and chopped fresh parsley until well blended.
- Assemble on baking sheet: Line a baking sheet with parchment paper and arrange the butter-coated shrimp in a single layer. Evenly sprinkle the breadcrumb mixture over the shrimp to create a crispy topping.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The shrimp should turn pink and opaque, and the breadcrumb topping will be golden and crispy.
- Serve: Remove from oven and serve warm, optionally with lemon wedges on the side for an extra burst of fresh citrus flavor.
Notes
- Make sure not to overcrowd the shrimp on the baking sheet to ensure even cooking and crispiness.
- You can omit red pepper flakes if you prefer a milder flavor.
- For best results, use fresh shrimp and peel and devein them yourself if possible.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.
- Serve as an appetizer or with a side salad for a complete meal.
