Juicy shrimp baked with butter, white wine, lemon, garlic, and topped with golden panko and parmesan—ridiculously easy and wildly addictive.

I swear this whole recipe started because I was hangry and didn’t want to wash another frying pan. You ever have one of those nights? I’d just come back from one of those grocery runs where I think I’m being responsible—buying shrimp instead of another frozen pizza—but then 6 p.m. rolls around and suddenly I’m staring at a bag of raw shrimp like, “Okay, now what?”

So I winged it. Poured some wine (for me and the shrimp), melted too much butter (no regrets), tossed in lemon and garlic because, well, duh, and layered on some crunchy panko and parm. I honestly wasn’t expecting much. Just a quick dinner that didn’t involve splatter or stress.

But the moment I pulled that dish from the oven and smelled that crispy-topped, garlicky, lemony goodness? My jaw actually dropped. I don’t say that for dramatic effect—I mean it literally fell open. And then, naturally, I burned my tongue trying to sneak a bite straight from the pan.

The point is: this crispy baked shrimp? It’s not fancy. It’s not fussy. It’s just ridiculously good.

Why You’ll Love This Crispy Baked Shrimp Recipe?

You know when you’re standing at the stove, flipping shrimp, and they’re either overcooked or weirdly soggy and suddenly you’re questioning every life choice? This skips all that drama. No frying. No oil popping into your face. Just buttery, oven-baked shrimp that turn out juicy and flavorful every single time.

The panko topping crisps up like a dream—especially if you broil it for those last couple of minutes. And underneath that golden crunch? Shrimp bathed in white wine, garlic, lemon, and melted butter. I mean… come on.

Also, it’s fast. Like, embarrassingly fast. It takes me longer to argue with myself about what show to watch while eating it than it does to actually make the dish.

Ingredient Notes:

Okay, so here’s a quick peek at what goes into this thing—and why each one matters. Nothing weird, nothing complicated. Just everyday stuff coming together to do something kinda magical.

Jumbo shrimp (1 pound, peeled) – Go for the big ones. They stay juicy and don’t dry out in the oven like smaller shrimp sometimes do.
White wine (½ cup) – I used a dry white, mostly because it was already open from the night before. Adds depth and makes the sauce smell… kinda like date night?
Unsalted butter (about ½ stick) – Rich, melty, and basically the glue that holds all the flavor together.
Lemon juice (1 fresh lemon) – Brightens it up and cuts through the richness just enough to make you go, “Ooh, that’s good.”
Garlic (3 cloves, minced) – Or 4. Or, let’s be honest, whatever your heart says is right.
Panko breadcrumbs (¾ cup) – The crunch factor. Regular breadcrumbs just feel… sad in comparison.
Parmesan (¼ cup, finely grated) – Brings salty, nutty goodness to the topping.
Fresh parsley (1 tablespoon, chopped) – Totally optional but does add a pop of color and freshness at the end.

How To Make Crispy Baked Shrimp?

Here’s the thing: I know instructions can get a little too precise sometimes. But this is one of those forgiving recipes. It lets you mess up a bit and still tastes amazing. So if you’re eyeballing stuff or your timing’s a little off? You’re fine.

Step 1: Get that dish hot.
Preheat your oven to 425°F. While that’s happening, pour the wine and 2 tablespoons of melted butter into a 13×9-inch baking dish and swirl it around. Pop the whole dish into the oven as it preheats. Why? Because a hot pan gives your shrimp a running start—like a little spa moment before the bake.

Step 2: Make the buttery bath.
Grab a bowl. Mix together the rest of the melted butter, lemon juice, garlic, salt, and pepper. Throw in the shrimp and toss gently. You want them cozy in all that garlicky lemon-butter magic.

Step 3: Make the crunchy topping.
In another bowl, mix panko, melted butter (again—yes, more), salt, and parmesan. If it smells like something you’d want to eat straight from the bowl, you’re doing it right.

Step 4: Layer it up.
Take the hot dish out of the oven—don’t forget oven mitts (I did once… ouch). Spread the shrimp out in a single layer. Don’t pile them on or they’ll steam instead of bake. Then sprinkle that glorious panko-parm mix all over the top.

Step 5: Bake, then broil.
Bake for 12 minutes, give or take. Then flip on the broiler for another 2–3 minutes to crisp the top. Watch it like a hawk, though—things go from golden to burned in a blink.

Step 6: Rest + garnish.
Once it’s out, hit it with fresh parsley and let it sit for about 5 minutes. That wait is hard, I know. But it lets all those buttery juices settle into the shrimp. Totally worth the patience.

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Storage Options:

So real talk: this dish usually disappears within minutes in my house. But if you somehow find yourself with leftovers (say you made a double batch, or your picky cousin bailed on dinner), pop ’em into an airtight container and refrigerate for up to 2 days.

To reheat? The oven or air fryer will help bring back the crunch. The microwave works too, but expect a softer texture. Not bad, just different. Still very much edible while standing at the fridge at midnight. (Yes, I’ve done that.)

Variations and Substitutions:

One of the best things about this recipe is how flexible it is. Seriously, don’t stress about sticking to it perfectly.

No white wine? Chicken broth + a splash of vinegar or lemon juice works. It’s not exactly the same, but it’ll still taste great.
Gluten-free? Swap the panko for a gluten-free version or crushed GF crackers.
No parsley? Skip it. Or try basil. Or cilantro. It’s just herbs, not a contract.
Feeling spicy? Add red pepper flakes to the butter mix for a little kick.
More cheese? Always. I never measure parmesan with a level hand anyway.

What to Serve with Crispy Baked Shrimp?

Alright, let’s not leave this shrimp lonely on your plate. Here’s what plays well with it:

Crusty bread – Because you’re going to want to scoop up every drop of that buttery, garlicky sauce. (I mean, obviously.)
Pasta or rice – Something to soak it all up. I usually go with angel hair or even orzo.
Roasted green beans or asparagus – A fresh, slightly crunchy veggie on the side keeps things balanced.
A glass of white wine – If you cooked with it, you may as well drink it too, right?
A light salad – Especially if you’re feeding a crowd and want it to feel like a full meal.

Frequently Asked Questions:

Can I make this ahead of time?
Sort of. You can marinate the shrimp and prep the topping earlier in the day. But bake it fresh! The crunch factor isn’t the same if it sits around.

Do I have to devein the shrimp?
Honestly, it depends. I usually do, but if they’re already peeled and cleaned? I’m not above tossing them in without overthinking it. If someone complains, hand them a knife.

Why is my topping soggy?
Ah, the classic broil panic. Make sure your shrimp aren’t crowded in the dish and that you actually hit the broiler for those last few minutes. And remember: panko, not regular breadcrumbs!

So… what do you think? Wanna give this crispy baked shrimp a try? If you do, tag me or shoot me a message—I genuinely love hearing how these little kitchen adventures turn out for you. Even if you burnt the top a little (been there), or swapped the wine for Sprite (uh… let’s talk).

Cooking’s supposed to be fun. This one definitely is.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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