Crispy Panko Parmesan Baked Shrimp
This easy baked shrimp dish is crispy, lemony, garlicky, buttery and simply delicious! Toasting the panko before topping the shrimp makes for a super-crispy topping. Serve these flavorful shrimp with over angel-hair pasta and add a green salad or a side of vegetables for a quick dinner that's simple enough for weeknights but fancy enough to serve to company.
Ingredients
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⅓ cup whole-wheat panko breadcrumbs
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3 tablespoons olive oil, divided
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1 ½ pounds jumbo peeled, deveined raw shrimp (8-12 count), tail-on
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¼ teaspoon ground pepper
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⅛ teaspoon salt
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2 tablespoons unsalted butter, melted
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2 tablespoons fresh lemon juice
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1 tablespoon finely chopped garlic
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¼ cup grated Parmesan cheese
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2 tablespoons chopped fresh chives
Description
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Preheat oven to 425 degrees F. Heat a small skillet over medium heat. Add panko to the pan; cook, stirring occasionally, until toasted and golden, 7 to 8 minutes. Transfer the panko to a small bowl.
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Coat the bottom of a 13-by-9-inch glass, ceramic or enamel-coated baking dish with 1 tablespoon oil. Pat shrimp dry; place in a single layer in the prepared baking dish. Sprinkle the shrimp evenly with pepper and salt.
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Whisk butter, lemon juice and garlic in a small bowl; pour the mixture evenly over the shrimp.
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Add Parmesan, chives and the remaining 2 tablespoons oil to the bowl with the panko; stir to combine. Sprinkle the mixture evenly over the shrimp. Bake until the shrimp are pink and cooked through, 8 to 10 minutes.
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