Description
A mouthwatering recipe for Magic Crispy Baked Shrimp, combining juicy shrimp, flavorful seasonings, and a golden crispy topping, perfect for a quick yet impressive meal.
Ingredients
Units
Scale
Shrimp and Marinade
-
- 1 pound peeled jumbo shrimp
- 1/2 cup dry white wine
- 1/2 stick melted unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of a lemon
- 3 minced garlic cloves
Topping
-
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 3/4 cup panko breadcrumbs
Garnish
- 1 tablespoon finely chopped fresh parsley
Instructions
- Preheat the oven and prepare the baking dish: Preheat your oven to 425°F. In a 13×9-inch baking dish, evenly spread the white wine and 2 tablespoons of melted butter. Place the baking dish in the oven as it preheats and leave it there for 10 minutes to heat up.
- Prepare the marinade: In a bowl, stir together the lemon juice, minced garlic, remaining melted butter, salt, and black pepper until well combined. Add the shrimp to this mixture and toss to coat evenly.
- Make the topping: In a separate bowl, combine the panko breadcrumbs with parmesan cheese, 2 tablespoons melted butter, and salt to form the topping mixture.
- Assemble the shrimp in the dish: Once the baking dish is hot, carefully take it out of the oven. Add the marinated shrimp, spreading them into a single even layer across the dish.
- Add the topping and bake: Sprinkle the panko topping generously over the shrimp. Return the dish to the oven and bake for 12 minutes or until the shrimp are cooked through.
- Broil for extra crispiness: Switch the oven to broil and cook the dish for an additional 2 minutes or until the topping turns golden brown and crispy.
- Add garnish and serve: Sprinkle the parsley over the baked shrimp. Let the dish rest for 5 minutes before serving warm.
Notes
- You can substitute the dry white wine with chicken broth for a non-alcoholic version.
- Adjust the amount of garlic and lemon juice based on personal preference.
- Serve the shrimp with a crusty baguette or over pasta for a complete meal.
- Keep an eye on the shrimp while broiling to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 180mg
