🍤 Garlic Butter Baked Shrimp
📝 Ingredients (Serves 4–6)
Main:
-
2 lbs (900g) large shrimp, peeled & deveined (tails on optional)
-
½ cup (1 stick / 115g) unsalted butter, melted
-
4 cloves garlic, minced
-
2 tbsp olive oil
-
¼ cup lemon juice (fresh)
-
¼ cup dry white wine (optional but recommended)
-
½ tsp salt
-
½ tsp black pepper
-
½ tsp paprika
-
¼ tsp red pepper flakes (optional)
Topping:
-
½ cup panko breadcrumbs
-
¼ cup grated Parmesan cheese
-
2 tbsp fresh parsley, chopped
-
1 tbsp melted butter (for topping)
👩🍳 Instructions
1️⃣ Prep
-
Preheat oven to 400°F (200°C).
-
Lightly grease a 9×13 baking dish.
2️⃣ Make Garlic Butter Sauce
-
In a bowl, mix:
-
Melted butter
-
Garlic
-
Olive oil
-
Lemon juice
-
White wine
-
Salt, pepper, paprika, red pepper flakes
-
3️⃣ Assemble
-
Arrange shrimp in a single layer in the baking dish.
-
Pour garlic butter mixture evenly over shrimp.
4️⃣ Make Topping
-
Mix panko, Parmesan, parsley, and 1 tbsp melted butter.
-
Sprinkle evenly over shrimp.
5️⃣ Bake
-
Bake 12–15 minutes until shrimp are pink and opaque.
-
Optional: Broil 1–2 minutes for golden topping.
6️⃣ Serve
-
Spoon sauce from the pan over shrimp.
-
Serve with pasta, rice, or crusty bread.
💡 Q & A
❓ How do I know shrimp are done?
They turn pink and curl into a “C” shape. Overcooked shrimp form a tight “O” and become rubbery.
❓ Can I use frozen shrimp?
Yes. Thaw completely and pat dry before baking.
❓ Can I skip the wine?
Absolutely. Replace with:
-
More lemon juice + a splash of chicken broth
or -
Just chicken broth
❓ Why is there a lot of liquid?
Shrimp release water while cooking. To reduce liquid:
-
Pat shrimp dry first
-
Don’t overcrowd the pan
-
Broil briefly at the end
❓ Can I make it ahead?
You can assemble it a few hours ahead and refrigerate. Bake just before serving.
❓ How do I store leftovers?
Refrigerate up to 3 days. Reheat gently to avoid overcooking.
❓ Can I make it spicy?
Add:
-
½–1 tsp cayenne
-
Extra red pepper flakes
-
A dash of hot sauce