This delicious Garlicky Baked Shrimp recipe only takes about 20 minutes to make, and it’s full of the BEST garlicky, lemony, buttery flavors.
Guys, I’ve gotta admit, I’ve been having way too much fun lately digging back into the recipe archives and re-introducing some of my old favorites back here on the homepage.
With 1,200+ recipes here on the blog, there are just too many good ones that get buried!
Especially anything more than 3 or so years old, which in internet years, means they were essentially written on ancient stone tablets. ;)
Don’t worry, I’ve got three brand-spankin’ new recipes comin’ atcha next week. But for today, I have one more oldie-but-goodie that I’ve been meaning to re-introduce to you for years. It originally debuted on the blog 6 years ago, and has been a reader favorite and one of my personal favorites ever since. Because it’s ridiculously quick and easy to make, it’s made with the best buttery-lemony-and-ultra-garlicky flavors, and it has this way of always impressing a crowd. (Seriously, everyone thinks it’s so fancy!)
But. Every time I see its small, out-of-focus, old photo pop up on Pinterest, a tiny part of me cringes and I feel like it’s just begging for a makeover. So this week, I re-made and re-photographed it, and then promptly re-enjoyed it for the zillionth time. And now I’m hoping that any of you who weren’t around 6 years ago will get to enjoy it too.
It’s my Garlicky Baked Shrimp!
Garlicky Baked Shrimp Recipe | 1-Minute Video
Seriously, this recipe truly couldn’t be easier.
Just toss a bunch of raw shrimp with some white wine and lots of chopped fresh garlic.
Then mix up a some butter and panko for a crispy topping.
Spread the shrimp out in an even layer in a baking dish, and sprinkle it evenly with the Panko mixture.
Bake it up for about 7 minutes, then switch over to the broiler and let the Panko get a little extra golden and crispy.
And then in less than 20 minutes total, this pan of garlicky deliciousness will be yours to enjoy.
See? SO GOOD!
Feel free to fiddle around with the recipe and add some different seasonings if you’d like. Or if you want to toss some quick-cooking veggies in there with the shrimp (I made this with chopped asparagus the other day!), that can work too. I typically serve this with a big salad, and some roasted veggies on the side. But the serving option sky is the limit. Just make it. ;)
And enjoy!
Garlicky Baked Shrimp
Ingredients
- 1 ½ pounds raw shrimp, peeled and de-veined
- 6 cloves garlic, peeled and minced
- 3 tablespoons white wine
- Kosher salt and freshly-ground black pepper
- ¼ cup (4 tablespoons) melted butter
- ½ cup Panko bread crumbs
- 1-2 tablespoons freshly-squeezed lemon juice
- 2 tablespoons fresh Italian-leaf parsley, chopped
Instructions
- Preheat oven to 425°F.
- In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper.
- Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
- Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the “high” broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden.
- Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.
Notes
Did you make this?Let me know how it turned out in the comments below!This post contains affiliate links.
Wow! This is super fast and delicious!
Thanks, Liz — we’re happy you enjoyed it!
Can you use precooked Shrimp?
Hmmm, that’s a good question. We haven’t tried this with precooked shrimp, so we can’t say for sure. However, we’re wary to recommend that for this recipe, as we’re concerned it might get overcooked. Maybe you could try it and it just wouldn’t need as long to bake?
This looks amazing! I’m going to try this tonight with the thawed shrimp in the fridge. Probably serve with broccoli and noodles. Getting peckish just looking at the photos!
Thanks Kendall! We hope you enjoyed it!
Quick question, bought everything to make this for dinner and completely forgot Panko. I do have normal breadcrumbs in the pantry. Do you think that will work just fine or should I head back out to the store ?!
Thank you!!
Hi Tiffany! These will still work with regular breadcrumbs — it’ll be a slightly different taste and texture, but that’s okay. We hope you enjoy!
Made this last night and it was super yummy! I added chopped asparagus to the pan and that worked great. Recipe is definately a keeper.
Thanks for sharing Jen — we’re so glad you enjoyed it!
This looks INCREDIBLE! Making it ASAP, but a quick question first, can I remove the tails? I usually remove the tails when I cook shrimp/prawns but I’m just wondering if there’s s reason you leave them on. THANKS!
Thanks Megan! Yes, you can remove the tails. We hope you enjoy this! :)
Made this shrimp dish for an appetizer the other evening. Wow!!!! Fantastic. Better than ANY restaurant shrimp scampi I’ve ever had.
Thank you so much Linda — we’re thrilled that you loved it! :)
This looks delicious! How many adults would this recipe serve? I would like to make it for a dinner party.
Thanks Kathryn! This makes about 4-6 servings. We hope you enjoy!
This was great served with garlic butter rice, family loved it!!!
Thanks Kimberly — we’re glad it was a hit!
Made this twice-so very good! But my husband is allergic to shrimp. Is there a fish you would recommend that we could try to substitute for the shrimp?
Hi Donna! We think salmon would be delicious! However, it will need longer to bake — probably about 15 minutes or so. We hope you enjoy!