Garlicky Baked Shrimp

This past Friday, I stumbled upon two wonderful finds.

First, I had the pleasure of meeting a delightful new mechanic named Don.  I have been searching for a trustworthy new mechanic for awhile, and I think he may finally be “the one”.  His office felt like it was pulled straight out of the 20s (when it was probably built), and good ol’ Don is like a Fitzgerald character himself.  He has an opinion about just about everything, he’s been in the neighborhood for decades, he’s a die-hard Fox News addict, he loves to give all of his clients dating and relationship advice (solicited or usually not), and he could rival Click and Clack with his storytelling and laughter.  BUT, he’s a fantastic mechanic and has worked miracles on my friends’ Hondas in the past.  So I think he may be a keeper.  :)

Unfortunately the only magazines he had in his office were about cars and his favorite GOP candidates.  But thankfully I had stuck the latest issue of Real Simple in my trunk.  So I pulled it out while I waited, and then stumbled upon my second wonderful discover of the day — baked shrimp!  Um…YUM!

I have always sauteed or grilled shrimp before, so the idea of making them in a casserole was a new but welcome idea.  Since the ingredient list seemed easy, and I’m always up for a crunchy Panko breading, I decided to give it a try this weekend.  Sure enough, it was absolutely delicious!

Somehow I realized that I accidentally bought the package of teeny tiny frozen shrimp, so I admit it didn’t quite look like the magazine photo.  (I would definitely recommend using large or extra-large shrimp!)  But shrimp is still shrimp, and the flavors came together perfectly!  I especially loved the extra crunch of the Panko and squeeze of lemon, and true to its name, the dish is wonderfully garlicky.  But best of all, it only took about 10 minutes to prep.  Definitely an easy dish to wow your family or friends in a time crunch!

Yay for fun Friday discoveries!  I have a feeling I will be revisiting both again very soon.

Garlicky Baked Shrimp

You will love this crunchy Garlicky Shrimp Bake recipe! Delicious and ready to serve in about 20 minutes! The perfect weekday meal!

Ingredients:

  • 1 lb. raw shrimp, deveined and peeled
  • 4 cloves garlic, minced
  • 3 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 11-14 minutes.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Be sure to check out these other great shrimp recipes too!

Cilantro Lime Baked Shrimp | gimmesomeoven.com

Cilantro Lime Baked Shrimp

Shrimp Scampi Skewers | gimmesomeoven.com

Shrimp Scampi Skewers

15-Minute Skinny Shrimp Scampi | gimmesomeoven.com

15-Minute Skinny Shrimp Scampi

Asparagus-Spinach Pesto Pasta with Blackened Shrimp | gimmesomeoven.com #recipe

Asparagus-Spinach Pesto Pasta with Blackened Shrimp

Baked Popcorn Shrimp 3

Skinny Popcorn Shrimp

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Comments

  1. Ariel C — January 18, 2014 @ 9:32 pm (#)

    I just tried this recipe tonight and loved it :) Thank you!

  2. Anne — February 2, 2014 @ 7:06 am (#)

    This is total yum

  3. Cindy — February 5, 2014 @ 1:21 pm (#)

    Just tried this yesterday and it was delicious! Thanks for the recipe!

  4. bobbi — February 17, 2014 @ 6:36 pm (#)

    i could eat that whole dish, lol. i love me some shrimps!

  5. Candy — March 2, 2014 @ 2:21 pm (#)

    Saw this on my FB page. Looks wonderful; I am from Florida, I live in PA now. I am so used to living on the Gulf Coast. I miss my fresh seafood. This caught my eye and I will try it very soon. Fresh seafood is is rather costly here, I may have to wait till summer in hopes the cost will go down a bit!! <3

  6. Dana — March 10, 2014 @ 10:27 am (#)

    Here in Chicago we call this shrimp de jhonge

    • Cindy — April 14, 2014 @ 6:23 pm (#)

      I knew it! Shrimp de Jhonge. Remember this dish from when my mom used to pick it up frozen from Marshall Fields. It’s a totally vivid memory even though I was less than 10 YO then, and more than 5x that now! It was a favorite then and now! Make this recipe at least every two weeks. Thanks!

  7. Sarah — April 26, 2014 @ 10:56 pm (#)

    Made this tonight. Received compliments and my fiancé was very impressed. Can’t wait to make this again!!!!

  8. Kate — May 27, 2014 @ 10:11 am (#)

    Has anyone tried a variation of this with precooked shrimp? I’d love to use what I already have. I know it wouldn’t taste the same, but if anyone has suggestions on how I could do this I would very much appreciate it!

    • Ali — June 1, 2014 @ 5:53 pm (#)

      Hi Kate!

      I’m all for using what you have. I would not double-bake the shrimp (if they have already been cooked). You could cook up the topping in a saute pan on the stove, and then add the shrimp at the last second to warm them, and serve the dish that way. If you double-bake the shrimp, I’m afraid they would be too tough and overcooked. Good luck!

      ~Ali

  9. Heather — June 5, 2014 @ 6:45 am (#)

    I have made this twice this week and CANNOT GET IT INTO MY FACE FAST ENOUGH. wow. DELISH. thank you!!!!

  10. Steffanie — June 30, 2014 @ 8:40 am (#)

    Looks amazing! What sides would you serve with this?

    • Ali — June 30, 2014 @ 8:51 am (#)

      A big salad would be great, and maybe some grilled veggies!

  11. Halimo — July 19, 2014 @ 8:30 am (#)

    Hi Ali!

    I really wanna try this recipe but was wondering if I could use something else to substitute for the white wine. Any suggestions would be highly appreciated =)

    • Ali — July 19, 2014 @ 9:50 am (#)

      Sure thing! You can substitute chicken or vegetable stock for the wine.

  12. Leigh — August 28, 2014 @ 6:09 pm (#)

    What I would give for this RIGHT now!!! Looks fantastic!! Gotta try!!! :-)

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