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 have been making this for 30 years, but didnt have panko crumbs then, LOL…used seasoned breadcrumbs or buttered cracker crumbs. I usually add some Old Bay seasoning and in recent years, sometimes some frozen cooked lobster meat. It is in the oven for such a short time that the lobster is fine. I also remove the shrimp tails…easier to eat. Usually serve with a side of rice and broccoli or asparagus.
This recipe is so delicious! It is one of my favorites. I serve this over/with Parmesan risotto along with a side of asparagus. Definitely a blue ribbon recipe!
Yum!! I used gluten free bread crumbs and plant based butter and still delicious
Great taste and super easy. Just poured a little of the butter over the shrimp before putting the bread crumb mixture on. Will definitely make it again.
This was wonderful, we really enjoyed this! It will be in our regular rotation going forward.
I made this tonight and indeed it was so quick and easy – and tasted heavenly! Thank you!
Can cooked frozen shrimp be used and what are changes thanks
This was so good and so easy. Mom of newborn (3rd baby) and if it isn’t easy and fast, I can’t make it happen. Got this done in no time, steamed broccoli and rice–done! Thank you thank you for this super easy and delicious recipe.
Delicious!!
I know this is an oldie, but I’m just discovering it and want to try it tonight. Is there a particular type of white wine you recommend?
Sincerely, A Die Hard Red Wine Girl
Ha, I’m right there with you on loving red wine. ;) But any dry white wine should be great in this recipe!