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 mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Appetizer, Main Course
Cuisine: American
Servings (change as needed): 6 appetizers (3 mains)
- 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)
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.
- 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.
- 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.
- 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