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
Serves: 3
Ingredients:
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)
Directions:
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.
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Found this on Pinterest! Made it tonight for dinner and it was great!! I’m lucky enough to be able to get fresh gulf shrimp and I’m always looking for new ways to cook them. Anything with garlic in the title and you’ve got me already! I used the rice vinegar and it did fine. I ran out of the panko mix about halfway through, so I had to make up more. Other than that, it was a hit!!
Glad you liked the dish, Amanda! I sure wish I could get some fresh gulf shrimp! That sounds divine! Do you live on the Alabama coast? I’m in Birmingham 🙂
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I am going to make this week. I would also like to make that pasta you show in the 2nd picture – can you tell me recipe for the pasta?
Haha sure you can! It’s called Suddenly Salad pasta salad mix…from a box. Easy right? They have lots of different kinds but I think this one is tomato pesto or something like that. In my grocery store, it’s in the salad dressing aisle.
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Let us know what substitutions you make and how it turns out!
I am going to make this tonight, I was thinking of adding Capers to the shrimp, what do you think? the wine butter and garlic made me think of chicken piccata which I love! LOL
I think capers would be great in this! They definitely compliment the wine, garlic, and shrimp. I also like that it would add a little more color to the dish. If you try it, let us know how it is!
Looks awesome! Making this tomorrow night! Supposedly they leave the tails on to add flavor.
Thanks Phyllis! I’ve recently heard the same thing about the tails adding flavor. Maybe that’s true, but it’d have to be a noticeable difference for me to put up with them in my food! Maybe I should do a taste test and see how much better the tails-on version tastes.
Always love a new good shrimp recipe! This one looks great…never tried bread crumbs with shrimp before. Can’t wait to try it this weekend! Thanks.
Thank you! This is one of my new favorite ways to make shrimp because it’s SO easy! Hope you like it!
Have you ever doubled it?
I haven’t ever doubled it. However, if you do, you might want to use 2 separate baking dishes. I think layering them inside of one would make them soggy.
can you substitute the white wine for anything or can I leave it out entirely?
Rice vinegar is almost the same thing as white wine so you could use that. If you don’t have any, try white grape juice or chicken broth. Hope this helps!
I will try that! Thank you!
Made this last evening and it was wonderful!!! Thank you so much for a great recipe!
Thank you for the comment Judi! Glad you liked it!
Don’t know if anybody has already mentioned, but maybe you need to try a different brand of frozen shrimp: http://www.thekitchn.com/fresh-or-frozen-shrimp-buy-fro-146270
I just made this and its very tasty… I opted out on the wine but I did add parmesan to the bread crumbs to make it like red lobster parmesan encrusted shrimp during the endless shrimp deal.. really good I will make on a regular basis.. thanks
Thanks Regina! I like the idea of using parmesan too!
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Do you think I could use already cooked shrimp?
I too and peeved at having to get my fingers messy due to removing the tails. Sometimes I ask to have the cook do it and they act like they don’t understand why. Lol
I’m anxious to try this for my next Bunko night!
Haha thanks Sue! Glad I’m not the only one who thinks it’s weird. Hope you like the dish!
Ditto. If it’s got a sauce, take off the darn tails. I ate somewhere once where they were in a garlicky butter sauce and they still had the SHELL on. What a pain, lol.
haha I’m so glad I’m not the only one who feels so strongly about it!
I can’t wait to try this, especially now, during Lent.
I hope you enjoy it, Pat!
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Tried this recipe tonight and my husband just said it is now on his top favorite meals! Easy, delicious and quick meal. I added Parmesan to the breading mix.
We live very close to New Orleans, so fresh shrimp always wins out! The reasons for the tail being left on is because it makes it easier to just pick the shrimp up and eat it all in one bite. Just pinch the tail a bit until you feel the shell crack, and give the main part of the shrimp a slight tug with your teeth. It takes a bit of practice to do it right, but you end up getting the tender tail meat when you have been able to master the trick. Bon Appitite from the Bayou Country, Chere’!
Cindy, I’m certainly jealous of your fresh Bayou shrimp! I don’t mind pinching off the tails when they’re served boiled just plain or by themselves. But when they’re served in pasta sauce or in a salad I just don’t like having to put my fingers in my food to pull off the tails! Alas, that sweet shrimp meat is worth it, though.
Have you tried this with dried parsley? If so, how much did you use?
I have used dried parsley once before. I didn’t actually measure it out but just kinda shook the parsley flakes on there until it looked like a good amount of green on top 🙂 Hope that helps!
I couldn’t really tell…but do you thaw the shrimp before you mix it/cook it? I don’t cook with shrimp often so I was curious
Yes, you do need to thaw the shrimp first.
I am so excited to try this tonight! With it being Lent, new seafood recipes are always welcome. Thanks!
I hope you like it Julie!
I bought frozen raw shrimp to make this one day next week. Do you thaw the shrimp before hand or do you keep it frozen?
Oh…lol. Nevermind I’ll read further next time 🙂
Thaw the shrimp first, and then you’ll be good to go!
Made this tonight with my husband and daughter. We loved it! It was easy and we all enjoyed cooking together. Can anyone tell me the calorie content?
Thank you so much Corinna! I’m so glad all of you enjoyed it, and I love getting feedback from happy families! Thanks again!
Following the recipe to a T, I calculated it to be 1064 calories for the entire dish using the MyFitnessPal app. It’s a super helpful app!!
So since there’s 3 servings, that works out to about 350 calories each, right? Not bad!
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This was so delicious!! I got the recipe from Pinterest & needed something in a flash. Doubled the recipe.. Used dried parsley instead of fresh & also added about a cup or so of shredded cheddar cheese to the top of the bake. It came out so fantastic…can’t believe how many compliments I got!! I will most definitely be making this again! 🙂
Thanks Erica! The shredded cheese is definitely something I’ll have to try! Thanks for sharing your modifications!
Made this two nights ago – a real hit. Had enough left to reheat and use for an appetizer last night. Heres what I changed: Added two Tablespoons of olive oil to the wine (to which I added 1/4 C, lemon juice) and let the shrimp marinate for an hour with 1/2 the parsley and garlic. Added more parsley to the bread crumbs. Added the capers and topped all with parmesean reggiano. What a great recipe!
Awesome! Thanks for the great suggestions, Gary!
any substitutions for butter?
You could use a little olive oil. You could also try spraying some fat free spray butter on top if you’re just looking to cut out calories.
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I found this recipe via Pinterest. I used Italian Bread crumbs instead of Panko. It still turned out to be crunchy and delicious! Thanks for a tasty dinner!
Thanks for the feedback Miranda!
My family loved it, but we thought the garlic was a bit strong and we are garlic lovers. I think it is probably because I used cooked shrimp. I baked the recipe about 15 minutes and I don’t think the garlic had time to cook. Next time I will either cut the garlic in half or saute it first in the butter. Great, easy recipe! thanks.
I used the minced garlic from a jar, and it is great! It tastes just like fresh garlic (not the dried stuff), but is already minced and pre-cooked. You could try that as well!
Thank you so much for posting this recipe! Tried it and it was terrific! Definitely worthy of company!
You’re welcome Jolene! I’m glad you liked it!
Any idea of the calorie count for this?
Ummm I really am not sure! The only ingredient that is highly caloric is the butter, which of course you could reduce slightly or use margarine to cut back on the calories. If anybody else has counted the calories for this, it’d be great if you could share!
I served this when we had guests and every single person LOVED it. My husband hasn’t stopped asking me to please make it again. I didn’t have panko on hand so I used Italian seasoned bread crumbs. Thanks!
Thanks for the feedback Leanne!
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made this for the first (and not last ) time tonight. it was outstanding! used 3/4 pound of shrimp for the two of us, and had a few left (my lunch tomorrow). used all of the topping ingredients. served with roasted asparagus and ciabatta rolls. husband kept saying how good it was. a keeper.
Thanks for commenting Joyce! I’m so glad you and your hubby loved it!
Made this for dinner tonight, used Italian breadcrumbs instead. Very yummy. Thanks for sharing.
Glad you liked it! Thanks for sharing your thoughts with us!
This is classic Shrimp de Jonghe which is made with sherry rather than white wine. In the 1950’s we baked and served it in shells. Check it on Wikipedia for the history with the Chicago de Jonghe hotel. Delicious and so simple by any name.
Awesome! Thanks for sharing, Susan!
I’m going to try this and add 1 pkg of zesty Italian dressing mix and use Italian seasoned Panko bread crumbs with Parmesan added too! 🙂
oooo that definitely sounds like it would kick the flavor up another notch!
I made this while visiting my sister in Boston and we all loved it. Now back home in St. Louis and am making it again for Father’s Day, thanks for a fantastic recipe!!
Thank you! Glad you enjoyed it!
Forgot to mention that I used the lemon flavored Panko and it was delicious .
I made this tonight and it was fabulous. I’m a directions-follower and that’s what I did! I used dried parsley instead of fresh because that’s what I had. If you love shrimp scampi, then you will love this. It’s true- it was so easy. And I’m the one whose Southern Living 30-minutes meals never take less than an hour. I used brand new Panko crumbs (I think that makes a difference) and larger tail-on shrimp. I paired it with rice because I thought it would need it- but it turns out the garlic/butter/crumb mixture is so rich, a crisp salad would have been more complementary. My kids loved it and I’m already scheming when I can make it again. Next time with friends and wine!
Thanks so much for your feedback, Ashley!