3. Make the topping
Mix panko, parmesan, olive oil, and a pinch of salt in a bowl.
4. Layer and bake
Take the dish out of the oven, add the shrimp, and spread them out in a single layer. Sprinkle the breadcrumb mixture evenly on top.
5. Bake and broil
Bake for about 12 minutes, then turn on the broiler for 1 to 2 minutes until the topping is golden.
6. Serve hot
Sprinkle with parsley and serve with lemon wedges. Don’t forget some crusty bread for that amazing sauce!
Tips
- If you don’t have wine, chicken broth works fine.
- Panko gives a better crunch than regular breadcrumbs.
- Keep an eye on the shrimp — they cook fast.
- Want extra garlic? Add an extra clove or two.
Ingredients
Shrimp:
- 1 lb 500g large shrimp, peeled and deveined
- 2 tbsp lemon juice
- 3 garlic cloves minced
- ½ tsp salt
- ¼ tsp pepper
- 5 tbsp unsalted butter divided
- ¾ cup dry white wine or chicken broth
Crunchy Topping:
- ¾ cup panko breadcrumbs
- ¼ cup grated parmesan
- ¼ tsp salt
- 1½ tbsp olive oil
To Serve:
- Fresh parsley optional
- Lemon wedges
- Bread or pasta
Instructions
-
Preheat oven to 430°F (220°C).
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Add wine and 2.5 tbsp of butter to a 9×13-inch baking dish. Bake for 10 minutes.
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Mix shrimp with lemon juice, garlic, remaining butter (melted), salt, and pepper.
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In a separate bowl, combine panko, parmesan, salt, and olive oil.
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Take the dish from the oven. Add shrimp in a single layer. Top with the breadcrumb mix.
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Bake for 12 minutes, then broil for 1–2 minutes to brown the topping.
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Garnish with parsley. Serve with lemon wedges and bread for dipping.
Notes
- You can use medium shrimp; just reduce bake time by 2–3 minutes.
- Make sure shrimp are dry before baking or the sauce will get watery.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
