Crispy Baked Shrimp
A delicious seafood delight featuring succulent shrimp with a crunchy topping, perfect for any occasion.
Equipment
- Baking pan
- mixing bowls
- measuring cups
- Measuring spoons
- whisk
- oven
Ingredients
For the Shrimp
- 1 lb Jumbo shrimp, peeled and deveined Fresh or thawed if frozen.
- 1/2 cup Chicken or vegetable broth Adds moisture and flavor.
- 4 tablespoons Unsalted butter, melted and divided For flavor and moisture.
- 1 Juice Lemon Freshly squeezed for best flavor.
- 3 cloves Garlic, minced Enhances flavor.
- 1/2 teaspoon Salt To taste.
- 1/4 teaspoon Black pepper To taste.
For the Topping
- 3/4 cup Panko breadcrumbs For a crispy texture.
- 1/4 cup Parmesan cheese, finely grated Adds flavor and richness.
- 1/2 teaspoon Salt For the topping.
- 2 tablespoons Butter, melted For the topping.
- to taste Fresh parsley, finely chopped For garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the shrimp by rinsing them under cold water and patting them dry with a paper towel.
- In a bowl, combine the panko breadcrumbs, Parmesan cheese, and salt for the topping. Mix well.
- In another bowl, mix the melted butter, minced garlic, lemon juice, salt, and black pepper. Add the shrimp and toss until fully coated.
- Pour the chicken or vegetable broth and 2 tablespoons of melted butter into a baking pan. Place the pan in the oven for about 10 minutes to heat up.
- Remove the pan from the oven and arrange the shrimp in a single layer. Sprinkle the breadcrumb mixture evenly over the shrimp.
- Bake for about 12 minutes, or until the shrimp are opaque and slightly pink. For extra crunch, broil on high for 1-2 minutes, watching closely to avoid burning.
- Garnish with fresh parsley before serving.
Notes
Feel free to customize the recipe with your favorite spices or dipping sauces.