Magic Crispy Baked Shrimp

This delicious and elegant shrimp recipe is so simple to make but the flavor is truly amazing. The shrimp are flavored with ingredients like white wine, lemon and garlic, and then you have a crispy topping with panko, parsley and parmesan cheese.

The shrimp are of course the star of the dish so make sure you have good quality ones. Jumbo shrimp work well or the biggest ones you can find.

Small shrimp are fine for making some dishes but this recipe deserves big, juicy, jumbo ones. Make sure you de-vein them first, which means cutting into the back and removing the black digestive tract

It’s edible but nobody wants to see or eat that part so it’s best to remove them if they haven’t already been done. The shrimp are topped with the crispy crumb mixture and then baked in butter which helps keep them succulent.

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Why You’ll Love the Recipe:

This is one of the tastiest shrimp recipes ever. The white wine and butter give the shrimp an amazing taste and the crispy panko topping is fantastic.

How to Serve It:

Enjoy this with French fries or mashed potatoes, along with some broccoli, green beans or sauteed spinach.

Ingredients:

• Jumbo shrimp
• Dry white wine
• Melted unsalted butter
• Salt
• Black pepper
• Juice of a lemon
• Minced garlic cloves

For the Topping:

• Grated parmesan cheese
• Melted butter
• Salt
• Panko breadcrumbs
• Parsley

How to make Magic Crispy Baked Shrimp:

Preheat the oven to 425°F.

Put the wine and 2 tablespoons of melted butter in a 13×9-inch baking dish and spread it evenly.

Put it in the oven as it’s still heating up and leave it in the for 10 minutes.

Meanwhile, stir the lemon juice, garlic, remaining butter, salt, and black pepper together.

Add the shrimp to the lemon juice mixture and toss.

In another bowl, combine the panko with 2 tablespoons of melted butter, the salt, and parmesan to make the topping.

Add the shrimp in the hot baking dish and spread them out in one layer.

Sprinkle the panko topping over the shrimp and bake for 12 minutes or until done.

Broil for a couple of minutes or until golden and crispy on top.

Sprinkle the parsley on top, let it rest for 5 minutes then serve.

This shrimp recipe is really easy to make but the flavor is anything but simple. The garlic, white wine, butter, and crispy topping go perfectly with the juicy shrimp, and this is an elegant dish that seafood fans are going to love.

Magic Crispy Baked Shrimp

Cook Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

This is one of the tastiest shrimp recipes ever. The white wine and butter give the shrimp an amazing taste and the crispy panko topping is fantastic.

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Ingredients 

• 1 pound peeled jumbo shrimp
• ½ cup dry white wine
• ½ stick melted unsalted butter
• ½ teaspoon salt
• ¼ black pepper
• Juice of a lemon
• 3 minced garlic cloves

For the Topping:

• ¼ cup finely grated parmesan cheese
• 2 tablespoons melted butter
• ½ teaspoon salt
• ¾ cup panko breadcrumbs
• 1 tablespoon finely chopped fresh parsley

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Instructions

• Preheat the oven to 425°F.
• Put the wine and 2 tablespoons of melted butter in a 13×9-inch baking dish and spread it evenly.
• Put it in the oven as it’s still heating up and leave it in the for 10 minutes.
• Meanwhile, stir the lemon juice, garlic, remaining butter, salt, and black pepper together.
• Add the shrimp to the lemon juice mixture and toss.
• In another bowl, combine the panko with 2 tablespoons of melted butter, the salt, and parmesan to make the topping.
• Add the shrimp in the hot baking dish and spread them out in one layer.
• Sprinkle the panko topping over the shrimp and bake for 12 minutes or until done.
• Broil for a couple of minutes or until golden and crispy on top.
• Sprinkle the parsley on top, let it rest for 5 minutes then serve.

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Can You Make It Ahead?

You could, but it’s much better served fresh.

Storage Instructions:

Keep leftovers in an airtight container in the refrigerator and eat within 2 days.

Variations and Substitutions:

You can use regular breadcrumbs in place of the panko, or swap the parmesan for Emmentaler or another kind of cheese.