Today’s recipe is a simple, yet scrumptious method of preparing shrimp. It’s a great weeknight meal because it only takes about 5 minutes to prepare and then 15 minutes to cook. The panko crumb coating on the top of the shrimp gives a perfect crunchiness to this dish. It’s almost like you get the crispy texture of breaded shrimp without all the work. The garlic and the white wine add so much flavor!
With only a handful of very common ingredients, this recipe is great for staying on a budget. Now I personally (due to my tight grocery budget) purchased frozen shrimp. Let me just say that frozen shrimp works just fine. If “just fine” is good enough for you, and you need to stay on a budget, then by golly go buy you some frozen shrimp! But if you don’t mind spending a little extra or you’re really looking for a higher quality seafood taste, then the fresh is certainly the better route. To me, the frozen shrimp just has a bit of a rubbery chewiness to it, BUT the taste is still good, and the price is even better. So I usually go with frozen unless it’s for a special occasion or guests or something.
I’ll also tell you one of my pet peeves about shrimp. Whenever I order it at a restaurant, whether it’s in a seafood pasta or grilled or skewered or however it’s served, they leave the tails on….Why?! No one eats the tails. I don’t like cutting the tails off because there’s good meat in there that’s going to waste! And with an animal as small as shrimp, you seriously shouldn’t waste any of its meat. I also hate pulling the tails off because then my fingers get all greasy or covered in sauce or whatever is on the shrimp. I wish chefs would just take the tails off before they serve it! UGH! First world problems…
Garlicky Baked Shrimp
Source: Gimme Some Oven
1 lb. raw shrimp, deveined and peeled (I pull the tails off beforehand too)
4 cloves garlic, minced
2 Tbsp. white wine
salt and pepper
1/4 cup (4 Tbsp.) melted butter
1/2 cup Panko bread crumbs
2 Tbsp. fresh Italian-leaf parsley, chopped
half of a lemon (optional)
Preheat oven to 425 degrees F.
In a bowl, combine the shrimp, garlic, and white wine. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper.
In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.