Garlicky Baked Shrimp

March 20, 2010 by Ali

This past Friday, I stumbled upon two wonderful finds. First, I had the pleasure of meeting a delightful new mechanic named Don, who (as my friend who recommended him promised) gave my Honda some great TLC. And then while hanging out in his office, catching up on my latest issue of Real Simple, I stumbled across this recipe. Um…YUM!

Since the ingredient list and method did indeed seem “real simple”, and (as my friends would tell you) I’ll take any excuse I can to pull out the Panko, I decided to give it a try this weekend. And 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! Best of all, though, the prep time took less than 10 minutes. Definitely an easy dish to wow your family or friends in a time crunch!

Yay for fun Friday discoveries! Will be revisiting both again very soon! :)

print

Garlicky Baked Shrimp

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Yield: 2-4 servings

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)

Method

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.

Recipe adapted from RealSimple

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:
Next time I make this, I’d like to try a cilantro and lime juice combo (maybe using a little tequila instead of white wine). Think it could be fun!

filed in Entrees, Seafood

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

Leave a Reply

*

73 thoughts on “Garlicky Baked Shrimp

  1. Here in Chicago we call this shrimp de jhonge

    - Dana

  2. 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

    - Candy

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

    - bobbi

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

    - Cindy

  5. This is total yum

    - Anne

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

    - Ariel C

  7. I love anything shrimp! I think I have all the ingredients to pull this together soon. Thanks for sharing your find :)

    - Rachel

  8. This looks fantastic! I am going to make this next week! Can’t wait!

    - jenny

  9. Made it with tequila, cilantro, lime juice………………dang this is good. I served it with buttered noodles and roasted tomatoes. Another new favorite here also.
    ************Be careful not to overcook the shrimp*************

    - barb

  10. Thanks for this wonderful recipe, Ali!! We made it tonight and used your suggestion of tequila instead of wine and it was fantastic. I can’t wait to try it again with cilantro instead of parsley! This is a new favorite recipe around our home :)

    - Jennifer

  11. Aloha Ali, This is Cheryle from Honolulu Hawaii, I just wanted to thank you for your delicious recipe which I tried and made last night. I also wanted to tell you that I added parmesan cheese on the top before baking it, and I like how the crust got crispy from the panko so I put it under the broiler to get it a little more crunchy My husband and I “Loved it” He thought I was the best cook ever…lol.. Thank you once again for sharing and keep those awesome recipe’s coming………Mahalo & Aloha

    - Cheryle

  12. Why won’t this print?

    - Betsy Hartmann

  13. What would you have it with? I am seafood ignorant, lol But I am trying to incorporate it into my diet. My parents weren’t fish eaters, so as a result, I wasn’t either. So, I have been trying to find good seafood recipes that are simple to make. I’m not looking for lobster or crab recipes, but basic budget conscience recipes that are simple.

    - Gina Pocan

    • Gina,
      With shrimp dishes (like this) I usually prepare simple brown rice or couscous to go with, and then a veggie (we live on our sailboat so we usually have a lot of zucchinni or green beans, as they are easy to make up). I like to sautee slicked zucchinni in olive oil on the stove top and then sprinkle with McCormick’s garlic herb seasoning. With seafood and some rice/couscous, easy and good. Hope this helps!
      Alison

      - Alison

  14. I have Hung Huynh’s recipe. He dad crumbs, but adds 1/4 chopped tomatoes. Not sure which white wine to use – dry or Moscato?

    - CELE

    • Use the dry white wine or a basic like chardonnay or pinot grigio – the moscato will put a lot of sugar into the dish. Also, if you don’t have wine, you can use chicken broth instead.

      - Alison

  15. Want to try this. Should it be dry white wine, or
    couold I use Moscato?

    - CELE

    • Use the dry white wine or a basic like chardonnay or pinot grigio – the moscato will put a lot of sugar into the dish. Also, if you don’t have wine, you can use chicken broth instead.

      - Alison

  16. cannot print can you send it to my email listed above and would like to be put on you email list

    - Karen

  17. Hi there…..Im gluten free. What do you recommend I substitute for the panko breadcrumbs? (new to this whole GF stuff!) thanks! :)

    - Jillian Oakes

  18. Looks yummy! If I don’t want to use wine (or another alcohol), what’s a decent substitute? Chicken broth maybe?

    - Sharlie

  19. Great recipe. I wasn’t too thrilled that when I hit the print button that I wasted 4 sheets of paper printing up ads and misc. Not to mention my ink. Don’t hit print, copy and paste the recipe or your going to waste 5 sheets of paper before your recipe even prints.

    - Loren Wallach Boyce

  20. the shrimp i have is frozen precooked. how should i adjust the recipe. thanks, donna

    - donna bailey

  21. I had some panko that was already seasoned I found down spice aisle. And used Chardonanny also.

    - dawn hyme

  22. My husband and I LOVE this! He requests that I make it a few times a month! Simple to prepare too! Thanks!

    - Marti

  23. Hi Ali! I made this a few weeks ago and I kept meaning to come on here and THANK YOU for such an awesome and light recipe! My boyfriend and I gobbled it up QUICKLY! I wrote a post on my blog about your delicious meal. Feel free to check it out! http://www.khaosinthekitchen.com/2013/01/garlic-white-wine-baked-shrimp.html

    - Rachel

  24. This has become my husbands FAVORITE meal…and mine too! Every time he sees white wine in the fridge he asks for this meal. We serve it over angel hair pasta and its perfect :)

    - Marissa

  25. My boys are away at college and I was wondering if I could make this dish and freeze it for them?

    - Shannon

  26. Just made this for dinner tonight and it was superb! I will be making this many times. Thanks so much for the recipe.

    - Charlotte

  27. Just wanted to let you know I tried this tonight. I served it over angel hair with a side of steamed zucchini. I used regular bread crumbs and added a bit more butter but it was pretty good. I would like to do this with a cream sauce perhaps! Thanks for putting it up!

    - CherylO

  28. I made the tequila cilantro version of this tonight and it was AMAZING! I served it with cilantro lime rice! We loved it! Thanks for the recipe!

    - Megan

  29. Saw this on Pinterest and so glad I made it tonight! I used tequila and lime and it was fabulous! Every one raved about it! Had it with Israeli couscous and steamed broccoli. Yum! Thank you so much!

    - Anna S.

  30. This dish was awesome! We loved the garlic, served with salad and saffron rice! It was delish and will serve again very soon!

    - Dawna

  31. Delish….used crushed up ritz crackers instead…doubled the topping! Delish!

    - kim

  32. What kind of white wine did you use? I’m going to make this next week. Thanks!

    - Ashley

  33. Really easy to make and delicious. Substituted the shrimp for chicken and with a little more cooking (35 minutes) it turned out perfectly, served over pasta.

    - Jacob R.

  34. This is wonderful! I made it with the cilantro and lime, YUM!!!
    I will be making this again, the family loved it.

    - Carrie

  35. I’ve been playing with this. I made it once according to the recipe and everyone loved it. The next time I made it I substituted the butter for some olive oil and they loved it even more! Next I’m going to mix some fresh asparagus in with the shrimp and see how that comes out!

    - Amanda

  36. Awesome!

    - Jlh

  37. Just made this dish. Absolutely delish!

    - Tashy Ross

  38. I have a nearly identical recipe that I use as a freezer meal. I put this together raw, then freeze. When we’re ready to eat it I simply thaw and bake as noted. My husband and kids love it and I love a good freezer meal!

    - Tina

  39. Wow~ Made this tonight and it’s fabulous! There’s two little items missing from the directions! First, be sure to use a baking dish where most of the shrimp is in just one layer…the panko crisps up better that way! Second…add the lemon to the wine and garlic…and ohhh…can you say yum! My teenage boys were in “scrimp” heaven! Thanks for the great addition to my favorite easy meals!

    - Coll

  40. I would suggest roasting some asparagus in the oven while this shirmp cooks.

    - Valerie Quinn

  41. Made this last night. Quick. Easy. Delicious. A definite make again recipe.

    - Nat

  42. Yummy! You’ve got my vote!

    - Kaitlin

  43. Looks delicious! Just voted for you :)

    - Kristen

  44. I have read over a few of your entries and I was itching to know if you were interesting in swapping website links? I am often searching to swap links with blogs on similar content! I look forward to hearing back from you soon.

    - Avery Mcbain

  45. Just tried your recipe, but with tequila, cilantro, and lime as you suggested. It was great! We had a lime based couscous with it and a spicy mixed green salad with feta, blueberries, and tomatoes. Thanks!

    - Miles

  46. Nice pics should put a few more up here!

    - Richard

  47. Mmm! Sounds so easy to make and looks good. Shrimp and garlic, loved them combined. I must try this recipe as soon as I get some Panko available. I might serve it with risotto and white wine. Thanks!

    - Elaine from Cookware Help

  48. That shrimp looks so good!

    - Kevin (Closet Cooking)

  49. Oooh! This looks easy and delish! And I just bought some Panko breadcrumbs at Trader Joes!

    - Kate

  50. Simple and colorful too! GREG

    - sippitysup

  51. This looks like a fun and easy dish. I wish my hubby liked shrimp… I’ll have to try it sometime when he’s not around!

    - Jen @ My Kitchen Addiction

  52. I second the tequila idea, although it would be hard to improve on this dish. It looks amazing and so perfect for spring.

    - Aimee

  53. Hi Ali,

    Congratulations on this great blog.

    I have a publishing idea I’d like to run past you, if you’d be kind enough to provide me with an email address?

    Many thanks in advance,
    Julia

    - Julia Gaw

  54. Looks great! I actually cut out this recipe from Real Simple too…it’s been waiting patiently (along with my other hundreds of recipes I have to try). Maybe I’ll get on this one sooner rather than later.

    - Amie & Abbey Road

  55. How simple! I definitely need to try this. Maybe over some angle hair pasta or rice!?

    - Kacey

  56. looks delicious, what did you serve it with?

    - TaraTakesTheCake

    • Hey Tara!

      I actually served it with some really simple garlic/chili pepper/olive oil pasta. Will get the recipe for it up soon!! :) But just about anything would work — pasta, a green salad, risotto, you name it!

      Enjoy!
      ~A

      - ali