Oh friends. I think we have a winner here. Let me count the reasons:
This recipe is a riff on this garlicky baked shrimp (a longtime favorite recipe on the blog). It’s made with the best Mexi combo ever (cilantro + lime, of course). It’s topped with a healthier crispy breadcrumb mixture (hail the Panko!). It only takes about 10 minutes to prep and 15 to bake (easy peasy). And it is crazy good. (CRAZY.)
Need I say more?
Ok, maybe just a little more. ;)
I zoomed through this photo shoot because I could absolutely not wait to take a bite. I will warn you now — it will make your home smell absolutely amazing. So have those forks and plates and a side dish or two ready to go (I’d recommend some rice or quinoa, along with some veggies), because I’m pretty sure you’re going to want to dive in.
As I said, it is also super quick and easy to make. Here’s how:
Start with your shrimpies. You want to use peeled raw (not cooked!) shrimp for this recipe. Toss them with some minced garlic, lime juice, lime zest, and a bit of cumin, salt and pepper until combined. Then pour them into a baking dish.
Then in a separate bowl, stir together some melted butter, cilantro, and Panko until combined.
Evenly spread the Panko mixture on top of the shrimp, then bake it all up until the shrimp are cooked and pink.
Then if you want to get your garnish “on”, toss some extra lime wedges and fresh cilantro into the mix.