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panko shrimp with lemon garlic and parsley.
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4.89 from 9 votes

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 (change as needed): 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.

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. 
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