Easy Garlic Baked Shrimp – You will love this delicious garlicky baked shrimp. Full of flavor ,simple to make and always a huge hit. It has become a family favorite.
We have fallen in love with this simple and oh so yummy garlic shrimp. The hardest part of making this dish is cleaning the shrimp. And that you can even buy already cleaned.
First clean and devein the shrimp. We use large or extra large shrimp. then in a bowl toss the chopped garlic, black pepper and white wine.
Toss together and I let it sit in the fridge for about an hour or two.
Lay your shrimp in a baking dish. I also add the wine in the bowl and all the garlic on top! Then I mix the panko bread crumbs, parmesan cheese and melted butter in a bowl and mix that all up.
Next sprinkle the bread crumb mixture over the shrimp with your fingers so the shrimp is mostly covered.
Easy Garlic Baked Shrimp will become one of your favorite meals. It’s perfect for company meals or just for a quick weeknight meal.
Make this delicious Easy Garlic Baked Shrimp today!
Easy Garlic Baked Shrimp
- 1 ¼ lb shrimp, raw cleaned and deveined
- 5 garlic cloves, chopped
- 3 tbs dry white wine
- salt and pepper to taste
- ½ cup panko bread crumbs
- ¼ cup butter, melted
- 2 tbsp lemon juice, fresh
- Italian parsley, chopped for garnish
- Preheat oven to 425.In a medium bowl, add the shrimp, garlic, salt ,pepper and white wine and toss to combine. Transfer the shrimp mixture to a baking dish, and spread the shrimp out in an even layer. In a small mixing bowl add the melted butter and Panko, and stir everything together until it’s combined. Use your fingers to sprinkle the mixture evenly over the shrimp.Transfer dish to oven and bake for about 8-9 minutes, or until the shrimp are just turning pink. Switch the oven to the “high” broiler setting. Then broil the shrimp for 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 over the shrimp, and sprinkle the parsley on the shrimp.