Crispy Panko Parmesan Baked Shrimp
This easy baked shrimp dish is crispy, lemony, garlicky, buttery and simply delicious! Toasting the panko before topping the shrimp makes for a super-crispy topping. Serve these flavorful shrimp with over angel-hair pasta and add a green salad or a side of vegetables for a quick dinner that's simple enough for weeknights but fancy enough to serve to company.
This easy baked shrimp dish is crispy, lemony, garlicky, buttery and simply delicious! Toasting the panko before topping the shrimp makes for a super-crispy topping. Serve these flavorful shrimp with over angel-hair pasta and add a green salad or a side of vegetables for a quick dinner that's simple enough for weeknights but fancy enough to serve to company.
Ingredients
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⅓ cup whole-wheat panko breadcrumbs
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3 tablespoons olive oil, divided
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1 ½ pounds jumbo peeled, deveined raw shrimp (8-12 count), tail-on
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¼ teaspoon ground pepper
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⅛ teaspoon salt
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2 tablespoons unsalted butter, melted
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2 tablespoons fresh lemon juice
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1 tablespoon finely chopped garlic
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¼ cup grated Parmesan cheese
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2 tablespoons chopped fresh chives
Method
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Preheat oven to 425 degrees F. Heat a small skillet over medium heat. Add panko to the pan; cook, stirring occasionally, until toasted and golden, 7 to 8 minutes. Transfer the panko to a small bowl.
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Coat the bottom of a 13-by-9-inch glass, ceramic or enamel-coated baking dish with 1 tablespoon oil. Pat shrimp dry; place in a single layer in the prepared baking dish. Sprinkle the shrimp evenly with pepper and salt.
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Whisk butter, lemon juice and garlic in a small bowl; pour the mixture evenly over the shrimp.
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Add Parmesan, chives and the remaining 2 tablespoons oil to the bowl with the panko; stir to combine. Sprinkle the mixture evenly over the shrimp. Bake until the shrimp are pink and cooked through, 8 to 10 minutes.
