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.
OMG – I made this last night for dinner and it was SUPER easy and SUPER yummy! I will definitely be making it again. We served it with a side of asparagus. Thanks for the yummy recipes.
Thank you, Gabby — we’re so happy you loved it! :)
Wow, that’s look delicious
Thanks, we hope you enjoy!
I love Shrimp Scampi and this appears to be the baked version of it so I am definitely going to try this and I bet it will become an often made dish for me.
Yes, if you love shrimp scampi, we think you’ll enjoy this! :)
Browsing old recipes is wonderful. My daughter made Chicken and Rice, an old recipe from her childhood, one day for her husband. He asked what’s this? And she called it “A Columbia Classic”….the name of the street she grew up on. Old becomes new with each year and generation. Can’t wait to try your Garlicky Baked Shrimp. It might become a Gimme Some Oven Classic! Thanks for sharing, again!
Thank you, Judy – we hope you love it! :)
I can’t see any comments. The link must not be working?? What can I use in place of white wine. We don’t ever have any in the house …
Hi ShaLane! We’re not sure what the problem could have been but they are appearing for us, so you may want to check again.
I always use chicken stock in place of wine…works perfect?
This recipe looks delicious! Can’t wait to give it a try?
I cannot believe how beautiful and delicious this dish is. It is so easy I could make it for Game Day! So glad you resurrected it from the archive, I missed it the first time. So so good!
Thank you, Wendy — we hope you love it! :)
it was so good. I added extra panko crumbs. Everyone loved it.
We’re so happy it was a hit, Margaret!
Awesome reciope! Thank you!
Made this Christmas night for dinner with crab legs. It was easy and delicious!
Thanks for sharing, Laura — we’re so glad you enjoyed the recipe!
What kind of white wine did you use
Hi Tonya! We recommend a dry white wine — preferably a Chardonnay or Pinot Grigio. We hope you enjoy the recipe!