Garlic Parmesan Shrimp Baked to Perfection (Print version)
Juicy baked shrimp in garlic butter with lemon, Parmesan, and a crisp golden panko topping.
# Ingredients:
For the shrimp
01 -
1 lb (450 g) large raw shrimp, peeled and deveined, tails on or off
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
1 tablespoon fresh lemon juice
For the garlic butter sauce
05 -
3 tablespoons unsalted butter, divided
06 -
4 cloves garlic, minced
07 -
1/4 cup (60 ml) dry white wine or low-sodium chicken broth
08 -
1/8 teaspoon red pepper flakes, optional
For the Parmesan topping
09 -
1/3 cup (25 g) panko breadcrumbs
10 -
1/4 cup (25 g) finely grated Parmesan cheese
11 -
1 teaspoon lemon zest
12 -
2 tablespoons chopped fresh parsley
13 -
Lemon wedges, for serving
# Instructions:
01 -
Preheat the oven to 400°F. Pat the shrimp very dry, then season with salt, pepper, and lemon juice.
02 -
Melt 1 tablespoon butter in a medium oven-safe skillet over medium heat. Add panko and toast for 2-3 minutes, stirring often, until lightly golden. Transfer to a bowl and stir in Parmesan, lemon zest, and parsley.
03 -
Wipe the skillet if needed. Melt the remaining 2 tablespoons butter over medium-low heat. Add garlic and cook for 30-60 seconds until fragrant but not browned.
04 -
Stir in the white wine or broth and red pepper flakes. Remove the skillet from the heat, add the shrimp, and toss to coat in the garlic butter.
05 -
Arrange the shrimp in a single layer. Bake for 6-8 minutes, until the shrimp are pink, opaque, and just firm.
06 -
Sprinkle the Parmesan panko over the hot shrimp. Serve right away with lemon wedges and spoon the garlic butter from the skillet over each portion.
# Good to know:
01 -
Best served immediately while the shrimp are juicy and the topping is crisp.
02 -
Use 21-30 count shrimp for the most reliable baking time.
03 -
Chicken broth can replace white wine.