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.
I made this recipe last night using defrosted, frozen, large wild-caught shrimp. Though I used the ingredient quantities in this recipe, I used the directions from the original Real Simple recipe. That recipe called for mixing room-temp soft butter with the panko and the chopped parsley (eliminating the need for melting the butter), and baking at 425 degrees for 15-17 minutes (no broiler time required). In 15 minutes, I had perfectly cooked shrimp, and the panko was nicely crisped and browned, with no need to broil. And the leftovers were good the next day, eaten cold. I’ll be making this easy and delicious dish again and again.
Thanks for sharing with us, Palyn — we’re glad you enjoyed the recipe!
This was delish! I made it just as you suggested and roasted some green beans in the oven at the same time (coated with olive oil and parm) and served with lemon orzo. I will make this again, and again!
We’re so glad you enjoyed it, Sam! :D
Really Good! Really easy! Thanks!
Made this tonight with our steak dinner. Very good!!!! Will definitely make this again.
We’re glad to hear you enjoyed it, Grace!
What if I only have cooked, frozen shrimp on hand?
We haven’t tried this recipe with cooked, frozen shrimp, but we wouldn’t think that would work well for this particular recipe.
Hi
Just a quick question may i substitute butter with olive oil?
Thsnks
Yes, definitely! We hope you enjoy this!
Thank you! This recepie looks amazing!
Thanks, Collette — we hope you enjoy it! :)
I made this yesterday! We are low-carb eaters, so we swapped the panko out for Parmesan cheese…was fantastic! Thanks for the recipe!
Pacific Pinner
You’re welcome — we’re so glad you enjoyed it! :)
thanks for this recipe… i can try to make it when i have holiday again
You’re welcome! We hope you enjoy! :)
Recipe look awesome – want to try it tonight! Is there a way to eliminate the GAP ad – it is obstructing my directions !!!!!!!
Thanks, Donna — we hope you enjoy! As for the ad, we’re sorry about that! It definitely shouldn’t be hiding the recipe or instructions though. Here are the instructions anyway:
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.
Recipe slightly adapted from Real Simple, modified slightly in May 2016.