Description
This Garlic Butter Baked Shrimp is the perfect balance of rich, buttery flavor and crisp golden crunch. Jumbo shrimp are soaked in a garlicky lemon-butter sauce, topped with Parmesan-panko breadcrumbs, and baked to perfection. Elegant enough for entertaining, but easy enough for weeknight magic!
Ingredients
For the Shrimp:
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1 lb jumbo shrimp, peeled and deveined
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1/2 cup dry white wine
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4 tablespoons unsalted butter, melted and divided
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Juice of 1 lemon
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3 garlic cloves, minced
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1/2 teaspoon salt
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1/4 teaspoon black pepper
For the Topping:
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3/4 cup panko breadcrumbs
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1/4 cup finely grated Parmesan cheese
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1/2 teaspoon salt
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2 tablespoons melted butter
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 425°F (220°C).
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In a 9×13-inch baking dish, combine white wine and 2 tablespoons of melted butter. Place the dish in the oven for 10 minutes to allow the liquid to reduce slightly.
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In a mixing bowl, toss the shrimp with the remaining 2 tablespoons of melted butter, lemon juice, garlic, salt, and pepper.
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In a separate bowl, mix together the panko breadcrumbs, Parmesan cheese, salt, and 2 tablespoons melted butter until well coated.
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Remove the hot baking dish from the oven. Arrange the shrimp in an even layer in the dish. Spoon the breadcrumb mixture evenly over the top.
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Bake for 12 minutes, or until the shrimp are pink and opaque. For extra crispiness, broil on high for 1–2 minutes, watching closely to prevent burning.
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Garnish with chopped parsley and serve warm.
Notes
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Use fresh shrimp when available for best flavor and texture. If using frozen shrimp, thaw completely and pat dry before baking.
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Add red pepper flakes to the butter mixture for a touch of heat.
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Great served with pasta, rice, or crusty bread to soak up the buttery sauce.
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Leftovers can be refrigerated and reheated gently — avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes (includes wine reduction and bake time)
- Category: Main Course
- Method: Baked
- Cuisine: American