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Crispy Panko Shrimp With Lemon and Garlic (Baked)

Ready in just 22 minutes, these panko shrimp are plump and tender with a crunchy lemon and garlic breadcrumb topping. Perfect for weeknight meals or entertaining.

Enjoy them as an appetizer or as a main served over rice, pasta, or with a side salad.

panko shrimp with lemon garlic and parsley.

What to expect

This easy recipe is really two recipes in one.

  1. The first version (this recipe) adds a buttery, golden brown crunchy Panko topping with lemon zest and parsley to tender shrimp that give the dish that extra zing and texture.
  2. For an easier version, you can omit the Panko breadcrumb topping and just make a kind of shrimp scampi in just 12-15 minutes total. The shrimp produces juices that can be poured over rice with the shrimp.

I use both versions regularly. By toasting the breadcrumbs first, you will not need to overcook the shrimp to get the topping brown.

Ingredients – tailored to your taste

Ingredients: shrimp, panko crumbs, olive oil, butter, garlic, lemon juice, parsley

Shrimp: Buy large shrimp if possible, with a 16-20 count (meaning 16-20 shrimp per pound/450 grams). You can also use jumbo shrimp with an 11-15 count.

Panko bread crumbs: These are Japanese style bread crumbs that come in regular, seasoned or gluten-free formats.

Variations for the panko topping:

  • Add 2 tablespoons of rinsed capers.
  • Include a pinch of red pepper flakes for heat.
  • Add fresh herbs like thyme or dill.
  • Toss in coconut flakes to give them a coconut shrimp flavor.

How to make crunchy panko shrimp

raw shrimp marinating with lemon, oil, garlic and green onion.
Pat dry peeled and deveined shrimp with paper towels. Toss them with melted butter, garlic and lemon.
panko seasoned breadcrumbs in small skillet.
Toast the panko in a little melted butter on the stove top with lemon zest and parsley.
panko shrimp with lemon garlic and parsley over rice.
Spread shrimp out on baking sheet or baking dish. Spoon the panko mixture over the shrimp and bake just until cooked. Squeeze more lemon juice over the baked shrimp or serve lemon wedges on the side.

Recipe FAQs

What is the best way to thaw frozen shrimp?

To defrost, place the frozen shrimp in a colander or strainer and rinse under cold water for a few minutes for a speedy thaw. Alternatively, submerge them in a bowl of cold water – this takes a bit longer. Make sure to thoroughly dry them once defrosted.

How can I tell when shrimp are cooked?

To determine when the shrimp is cooked, observe the thicker end opposite the tail – it should become opaque while the inside retains a slight translucency. The outer layer will turn a vibrant pink or white hue, depending on the shrimp variety. Trim a small piece and check its doneness. The actual cooking time will vary based on size. Shrimp cook quickly, so be careful not to overcook them as this may result in a rubbery texture.

Are shrimp healthy?

According to Healthline, shrimp are healthy because they are low in calories and an excellent source of protein, omega-3 fatty acids, B12, and iron. They do contain higher cholesterol, but this is outweighed by the many other healthy benefits. A single shrimp without sauce contains 7 calories, almost no fat, and 1 gram of protein.

Make Ahead

You can make the panko crumb topping ahead but not the shrimp as they will get rubbery if reheated.

What to serve with panko shrimp

As a main dish, I like to serve panko shrimp over pasta like our fresh vegetable spaghetti, Mediterranean pasta or vegetarian pasta with wine sauce. It’s also great over simple plain white rice.  For a healthier alternative, you can serve them with zucchini noodles.

I sometimes serve the shrimp as an appetizer with a dipping sauce. Some good options are the popular cocktail sauce, herb sauce, honey mustard, hot sauce, tartar sauce, sriracha aioli, or sweet Asian chili sauce.

panko shrimp with lemon garlic and parsley over rice.

Other favorite shrimp recipes

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panko shrimp with lemon garlic and parsley.
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Crispy Panko Shrimp With Lemon and Garlic (Baked)

Plump juicy panko shrimp with a crunchy breadcrumb topping infused with lemon and garlic make this 22-minute main dish or appetizer a winner for weeknight meals or company.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 6 appetizers (3 mains)

Ingredients

  • 1 pound large shrimp, peeled and deveined (16-20 count)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 green onion, minced
  • 2 garlic cloves minced (or 2 frozen cubes or 1/4 tsp garlic powder)
  • 2 tablespoon lemon juice (about 1/2 lemon)
  • 1/2 teaspoon each, salt and black pepper (add only 1/4 tsp salt if using salted butter)

Panko Topping

  • 1 tablespoon butter
  • 2 tablespoons finely chopped parsley
  • 1/2 cup Panko breadcrumbs
  • 2 teaspoons lemon zest (about 1 lemon)

Instructions

  • Preheat oven to 425F/218C
  • PREPARE THE SHRIMP: Combine butter, oil, garlic, lemon juice, green onion, salt and pepper in a medium microwave dish. Microwave on high for 15 seconds just until butter is melted (not bubbling). Pat shrimp very dry with a paper towel and add to bowl. Toss to coat well. Set aside while you prepare the panko topping.
  • TOAST THE PANKO TOPPING: Melt 1 tablespoon butter in a small skillet over medium heat. Add Panko, lemon zest and parsley. Stir frequently until breadcrumbs are lightly browned, about 4 minutes. Note 2 for variations.
  • BAKE THE SHRIMP: Spread shrimp on a foil-line rimmed baking sheet or casserole dish in a single layer. Spoon Panko mixture over shrimp. Bake for 6-7 minutes just until shrimp are no longer translucent inside. Squeeze more lemon juice over the shrimp or serve wedges on the side. Serve hot as an appetizer or main dish.

Recipe Notes

  1. Variations for panko topping:
    • Include a pinch of red pepper flakes for heat.
    • Add fresh herbs like thyme or dill.
    • Toss in coconut flakes to give them a coconut shrimp flavor.
    • Add 2 tablespoons of rinsed capers.
  2. To make a scampi-like dish instead: omit the Panko breadcrumb topping. Coat shrimp in butter, oil, garlic, green onion mixture and bake for 5-7 minutes depending on size of shrimp, just until they lose their translucency. The shrimp produces juices that can be poured over rice with the shrimp. 
  3. Make ahead: You can make the panko crumb topping ahead but not the shrimp as they will get rubbery if reheated.
 
Nutrition values are estimates for appetizer portions. 

Nutrition

Calories: 191kcal | Carbohydrates: 5g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 869mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 8mg | Calcium: 127mg | Iron: 2mg
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