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 for the first time a few weeks ago and followed it exactly except for using chicken stock instead of the wine because that’s what I had on hand. My husband who normally doesn’t care for seafood ate literally half the pan himself! He asked me to make this again tonight so I’m planning on doubling the recipe so there will hopefully be some leftover! We had this over rice but would like to try over buttered noodles sometime.
Thanks for sharing, Casie, we’re so glad you and your husband enjoyed this!
I found this recipe on Pinterest and decided to try it. The recipe turned out very good, I was pleased! I didn’t have a lot of sauce left over to serve it with a side of pasta but it is going to go nicely with steamed broccoli. Instead of salt and pepper I added a Mediterranean seafood grill and broil seasoning mix. This dish looks fancy even though it’s very simple and makes me feel like I’m dining out at a restaurant instead of my kitchen table.
Thanks for sharing, Stephanie, and for giving this a try — we’re happy you enjoyed it!
Great recipe, I added some ‘minor’ time[4 min.] being at 5K ft. Used the convection part of oven; In addition I used about a1/4 tesp. of chile flakes and chopped green onions; with left overs I will make a “cocktail sauce”, THANK YOU! BC
Thanks, we’re glad you enjoyed it!
Made this tonight and it was so delicious! So easy and so yummy! The only thing I did differently was added some lemon juice and lemon zest to it since I had a lemon that needed to be used. Will be making this often!
Sounds delicious!! So glad you enjoyed it. :)
How would I change this for air fryer
Hi there! Unfortunately we’re not familiar with cooking with an air fryer, as we don’t have one.
Hey this looks amazing! I was just wondering if there is anything you can substitute for the butter to make it a little less fat per serving?
Thanks, John — we hope you enjoy it! And yes, you could use olive oil in place of the butter.
Hi Ali: We do not drink in our house so we don’t ever have any wine available. What could I sub in place of the wine? I love to cook with wine, but that was then and this is now.
Hi Jeanette! You can just leave the wine out, or you can supplement it with extra lemon juice. We hope you enjoy!
Can I replace the white wine with something else?
Hi Joanne! You can just leave it out or supplement it with more lemon juice. We hope this helps and that you enjoy the recipe!
Do you use the shrimp frozen or thawed?
Hi Katie! We use the shrimp fresh and raw, but you could use frozen and thawed shrimp. We hope you enjoy!
This is super simple and delicious! I boiled some linguini when done drained and added back in a splash pasta water and a little olive oil and parm/romano blend. While the pasta was boiling the shrimp was baking and I sautéed asparagus. I tossed it all together and served garlic bread on the side. I will be making this again for sure. Thank you!
Thanks for sharing, Kristen – we’re so happy you enjoyed it!