This Crispy Baked Shrimp is a no-fuss, seriously delicious dinner worthy of company!
3 garlic cloves, minced
1 pound jumbo shrimp, peeled and deveined
Juice from one lemon
1/2 tsp salt
1/4 tsp black pepper
1/2 c. dry white wine
4 tbsp (1/2 stick) unsalted butter, melted and divided
2 tbsp butter, melted
3/4 c. panko breadcrumbs
1/4 c. Parmesan cheese, finely grated
Fresh parsley, finely chopped
1/2 tsp salt
Set the oven to 425 degrees F.
Into a 9 x 13-inch baking pan, pour the wine and add 2 tbsp melted butter. Bake for 10 minutes to allow the sauce to reduce.
In a bowl, toss the rest of the butter, garlic, lemon juice, salt, and pepper. Add the shrimp and coat well.
Mix the breadcrumbs, Parmesan cheese, salt, and 2 tbsp melted butter in another bowl.
In a single layer in the baking dish, spread out the shrimp, snugly fitting them together.
On top, sprinkle the breadcrumb topping. Resume baking for 1 to 2 minutes or until the shrimp is opaque yet still pink.
To encourage browning, broil for 2 minutes on High.
Before serving, garnish the shrimp with some fresh parsley. Enjoy!
How To Make it Gluten free
Use Almond flour (or almond meal) or cornflakes instead of panko breadcrumbs.
Keywords: Crispy Baked Shrimp
Find it online: https://nodashofgluten.com/crispy-baked-shrimp/