Oh friends. I think we have a winner here. Let me count the reasons:
This recipe is a riff on this garlicky baked shrimp (a longtime favorite recipe on the blog). It’s made with the best Mexi combo ever (cilantro + lime, of course). It’s topped with a healthier crispy breadcrumb mixture (hail the Panko!). It only takes about 10 minutes to prep and 15 to bake (easy peasy). And it is crazy good. (CRAZY.)
Need I say more?
Ok, maybe just a little more. ;)
I zoomed through this photo shoot because I could absolutely not wait to take a bite. I will warn you now — it will make your home smell absolutely amazing. So have those forks and plates and a side dish or two ready to go (I’d recommend some rice or quinoa, along with some veggies), because I’m pretty sure you’re going to want to dive in.
As I said, it is also super quick and easy to make. Here’s how:
Start with your shrimpies. You want to use peeled raw (not cooked!) shrimp for this recipe. Toss them with some minced garlic, lime juice, lime zest, and a bit of cumin, salt and pepper until combined. Then pour them into a baking dish.
Then in a separate bowl, stir together some melted butter, cilantro, and Panko until combined.
Evenly spread the Panko mixture on top of the shrimp, then bake it all up until the shrimp are cooked and pink.
Then if you want to get your garnish “on”, toss some extra lime wedges and fresh cilantro into the mix.
And dive in!
Cilantro Lime Baked Shrimp
Ingredients
- 2 lb. raw shrimp, peeled and deveined
- 3 cloves garlic, minced
- zest and juice of 1 lime
- 1/2 tsp. cumin
- salt and pepper
- 2 Tbsp. melted butter
- 1/4 cup Panko bread crumbs
- 1/4 cup chopped fresh cilantro
- (optional garnishes: additional lime slices and fresh cilantro)
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl, add shrimp, garlic, lime zest and juice, cumin, and a generous pinch of salt and pepper and toss to combine. Transfer the mixture to a greased 11×7-inch or 9×13-inch baking dish.
- In a separate bowl, stir together the melted butter, Panko, and fresh cilantro until combined. Sprinkle the Panko mixture evenly on top of the shrimp.
- Bake for 15-18 minutes, or until the shrimp are pink and no longer opaque. Remove and garnish with extra lime wedges or cilantro if desired.
Did you make this?Let me know how it turned out in the comments below!
one bake dish + shrimp + healthy? this is the kinda stuff weeknight dreams are made of
Loving how colorful and simple this fabulous shrimp dish is!
This is such a great dish in so many ways! love the flavor combinations.
Looks amazing, loved the Garlicy version I’m sure this will be as good.
Just curious, you thought you might go with a tequila in this version rather than the white wine in the garlic shrimp…did you try? Results?
I really liked the “sauceyness” of the garlic version even made a bit extra to put on the vegies & pasta I served with…
Hi Janice,
I actually have not tried it with the tequila, but would like to!
~Ali
This looks so good! Love shrimp!! Love the colors!
Loving everything about this dish Ali! The lime and cilantro sound perfect together and win on the fact that it can be done in less than 30 minutes. Pinning and can’t wait to wow my family with this dish! :)
I love how easy this dish is to pull together! A must make dish! Pinning!
Your food always just JUMPS off the page at me! So, so pretty! Pinned
Love this! Perfect for spring.
I do a similar, gluten-free version. So yummy and healthy!
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