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!
The photo of this dish caught my eye as did the easy, quick prep. Made it for dinner tonight and served it over brown basmati rice. It was delicious. The cumin-cilantro-lime is a great flavor combo I’d not tried prior to tonight. Bookmarked this one and, as others have commented, it is going on the short list of favorite recipes. I will be making this for guests in the future.
Beautiful. Thanks for the inspiration. Making this right now!!
Can I used cooked shrimp?
Actually you really need to use raw shrimp for this recipe. Otherwise the shrimp will be overcooked.
I forget how good baked shrimp can be. Great idea to put in the panko to absorb the flavors!
Fabulous and easy
Have you ever tried with cooked shrimp??
I believe the shrimp would be overcooked in the end if you use pre-cooked shrimp. I recommend raw for this one. Thanks!
Hi Ali,
I agree this looks delicious! I can practically smell it through the webpage. Someone else asked about the caloric value, so if you decided to post that, that’d be super helpful. I’d do it myself, but I stink at this (which is why I always had trouble with translating my own recipes into Weight Watchers points).
Even if you don’t, I’m still going to make this yummy dish for the husband tonight!
I am making this tonight. Do i use frozen or unthawed shrimp? Thanks
Hi Amy,
The shrimp needs to be thawed when you add it in this recipe. Enjoy!
~Ali
Any ideas for vegetable pairings? :)
Broccoli, asparagus, sweet or gold potatoes, green beans, zucchini, really just about anything! :)
Made this last night and it turned out amazing! Boyfriend requested it be added to the regular menu rotation. Thanks for sharing!