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This delicious Garlicky Baked Shrimp recipe only takes about 20 minutes to make, and it’s full of the BEST garlicky, lemony, buttery flavors.
Guys, I’ve gotta admit, I’ve been having way too much fun lately digging back into the recipe archives and re-introducing some of my old favorites back here on the homepage.
With 1,200+ recipes here on the blog, there are just too many good ones that get buried!
Especially anything more than 3 or so years old, which in internet years, means they were essentially written on ancient stone tablets. ;)
Don’t worry, I’ve got three brand-spankin’ new recipes comin’ atcha next week. But for today, I have one more oldie-but-goodie that I’ve been meaning to re-introduce to you for years. It originally debuted on the blog 6 years ago, and has been a reader favorite and one of my personal favorites ever since. Because it’s ridiculously quick and easy to make, it’s made with the best buttery-lemony-and-ultra-garlicky flavors, and it has this way of always impressing a crowd. (Seriously, everyone thinks it’s so fancy!)
But. Every time I see its small, out-of-focus, old photo pop up on Pinterest, a tiny part of me cringes and I feel like it’s just begging for a makeover. So this week, I re-made and re-photographed it, and then promptly re-enjoyed it for the zillionth time. And now I’m hoping that any of you who weren’t around 6 years ago will get to enjoy it too.
It’s my Garlicky Baked Shrimp!
Garlicky Baked Shrimp Recipe | 1-Minute Video
The original photo for this Garlickly Baked Shrimp recipe, circa 2010.
Seriously, this recipe truly couldn’t be easier.
Just toss a bunch of raw shrimp with some white wine and lots of chopped fresh garlic.
Then mix up a some butter and panko for a crispy topping.
Spread the shrimp out in an even layer in a baking dish, and sprinkle it evenly with the Panko mixture.
Bake it up for about 7 minutes, then switch over to the broiler and let the Panko get a little extra golden and crispy.
And then in less than 20 minutes total, this pan of garlicky deliciousness will be yours to enjoy.
See? SO GOOD!
Feel free to fiddle around with the recipe and add some different seasonings if you’d like. Or if you want to toss some quick-cooking veggies in there with the shrimp (I made this with chopped asparagus the other day!), that can work too. I typically serve this with a big salad, and some roasted veggies on the side. But the serving option sky is the limit. Just make it. ;)
In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper.
Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the “high” broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden.
Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.
Notes
Recipe slightly adapted from Real Simple, modified slightly in May 2016.
Recipe look awesome – want to try it tonight! Is there a way to eliminate the GAP ad – it is obstructing my directions !!!!!!!
Hayley @ Gimme Some Oven —
Thanks, Donna — we hope you enjoy! As for the ad, we’re sorry about that! It definitely shouldn’t be hiding the recipe or instructions though. Here are the instructions anyway:
Preheat oven to 425°F.
In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper.
Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the “high” broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden.
Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.
Recipe slightly adapted from Real Simple, modified slightly in May 2016.
This was delish! I made it just as you suggested and roasted some green beans in the oven at the same time (coated with olive oil and parm) and served with lemon orzo. I will make this again, and again!
I made this recipe last night using defrosted, frozen, large wild-caught shrimp. Though I used the ingredient quantities in this recipe, I used the directions from the original Real Simple recipe. That recipe called for mixing room-temp soft butter with the panko and the chopped parsley (eliminating the need for melting the butter), and baking at 425 degrees for 15-17 minutes (no broiler time required). In 15 minutes, I had perfectly cooked shrimp, and the panko was nicely crisped and browned, with no need to broil. And the leftovers were good the next day, eaten cold. I’ll be making this easy and delicious dish again and again.
Hayley @ Gimme Some Oven —
Thanks for sharing with us, Palyn — we’re glad you enjoyed the recipe!
I cannot believe how beautiful and delicious this dish is. It is so easy I could make it for Game Day! So glad you resurrected it from the archive, I missed it the first time. So so good!
Browsing old recipes is wonderful. My daughter made Chicken and Rice, an old recipe from her childhood, one day for her husband. He asked what’s this? And she called it “A Columbia Classic”….the name of the street she grew up on. Old becomes new with each year and generation. Can’t wait to try your Garlicky Baked Shrimp. It might become a Gimme Some Oven Classic! Thanks for sharing, again!
I love Shrimp Scampi and this appears to be the baked version of it so I am definitely going to try this and I bet it will become an often made dish for me.
Hayley @ Gimme Some Oven —
Yes, if you love shrimp scampi, we think you’ll enjoy this! :)
OMG – I made this last night for dinner and it was SUPER easy and SUPER yummy! I will definitely be making it again. We served it with a side of asparagus. Thanks for the yummy recipes.
Hayley @ Gimme Some Oven —
Thank you, Gabby — we’re so happy you loved it! :)
This is super simple and delicious! I boiled some linguini when done drained and added back in a splash pasta water and a little olive oil and parm/romano blend. While the pasta was boiling the shrimp was baking and I sautéed asparagus. I tossed it all together and served garlic bread on the side. I will be making this again for sure. Thank you!
Hayley @ Gimme Some Oven —
Thanks for sharing, Kristen – we’re so happy you enjoyed it!
Hi Ali: We do not drink in our house so we don’t ever have any wine available. What could I sub in place of the wine? I love to cook with wine, but that was then and this is now.
Hayley @ Gimme Some Oven —
Hi Jeanette! You can just leave the wine out, or you can supplement it with extra lemon juice. We hope you enjoy!
Made this tonight and it was so delicious! So easy and so yummy! The only thing I did differently was added some lemon juice and lemon zest to it since I had a lemon that needed to be used. Will be making this often!
Great recipe, I added some ‘minor’ time[4 min.] being at 5K ft. Used the convection part of oven; In addition I used about a1/4 tesp. of chile flakes and chopped green onions; with left overs I will make a “cocktail sauce”, THANK YOU! BC
I found this recipe on Pinterest and decided to try it. The recipe turned out very good, I was pleased! I didn’t have a lot of sauce left over to serve it with a side of pasta but it is going to go nicely with steamed broccoli. Instead of salt and pepper I added a Mediterranean seafood grill and broil seasoning mix. This dish looks fancy even though it’s very simple and makes me feel like I’m dining out at a restaurant instead of my kitchen table.
Hayley @ Gimme Some Oven —
Thanks for sharing, Stephanie, and for giving this a try — we’re happy you enjoyed it!
I made this recipe for the first time a few weeks ago and followed it exactly except for using chicken stock instead of the wine because that’s what I had on hand. My husband who normally doesn’t care for seafood ate literally half the pan himself! He asked me to make this again tonight so I’m planning on doubling the recipe so there will hopefully be some leftover! We had this over rice but would like to try over buttered noodles sometime.
Hayley @ Gimme Some Oven —
Thanks for sharing, Casie, we’re so glad you and your husband enjoyed this!
My husband and I made it tonight. We were blown away. Ir reminded us of our trip to Hawaii eating garlic shrimp with steam rice.off the shrimp truck by the North Shore.
I made this dish about 2 wks ago and loved it. I only used 1/2 pound, because I live alone. It was great. I’m making it again today with the other half. I did use the rest of the recipe as listed. I’m going to make some thin spaghetti and mix with asparagus and shrimp. I’ll let you know how it turns out. Thanks for Recipe ❤️
I found this recipe online a few years ago and it has become a weekly meal at our home. I make a cup of orzo pasta, add a swirl of olive oil, squeeze of lemon juice, and any liquid left in the pasta dish to give it some flavor. I serve the shrimp over the pasta with a side of garlic bread. So easy and delicious!
Recipe look awesome – want to try it tonight! Is there a way to eliminate the GAP ad – it is obstructing my directions !!!!!!!
Thanks, Donna — we hope you enjoy! As for the ad, we’re sorry about that! It definitely shouldn’t be hiding the recipe or instructions though. Here are the instructions anyway:
Preheat oven to 425°F.
In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper.
Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the “high” broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden.
Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.
Recipe slightly adapted from Real Simple, modified slightly in May 2016.
thanks for this recipe… i can try to make it when i have holiday again
You’re welcome! We hope you enjoy! :)
I made this yesterday! We are low-carb eaters, so we swapped the panko out for Parmesan cheese…was fantastic! Thanks for the recipe!
Pacific Pinner
You’re welcome — we’re so glad you enjoyed it! :)
Thank you! This recepie looks amazing!
Thanks, Collette — we hope you enjoy it! :)
Hi
Just a quick question may i substitute butter with olive oil?
Thsnks
Yes, definitely! We hope you enjoy this!
What if I only have cooked, frozen shrimp on hand?
We haven’t tried this recipe with cooked, frozen shrimp, but we wouldn’t think that would work well for this particular recipe.
Made this tonight with our steak dinner. Very good!!!! Will definitely make this again.
We’re glad to hear you enjoyed it, Grace!
Really Good! Really easy! Thanks!
This was delish! I made it just as you suggested and roasted some green beans in the oven at the same time (coated with olive oil and parm) and served with lemon orzo. I will make this again, and again!
We’re so glad you enjoyed it, Sam! :D
I made this recipe last night using defrosted, frozen, large wild-caught shrimp. Though I used the ingredient quantities in this recipe, I used the directions from the original Real Simple recipe. That recipe called for mixing room-temp soft butter with the panko and the chopped parsley (eliminating the need for melting the butter), and baking at 425 degrees for 15-17 minutes (no broiler time required). In 15 minutes, I had perfectly cooked shrimp, and the panko was nicely crisped and browned, with no need to broil. And the leftovers were good the next day, eaten cold. I’ll be making this easy and delicious dish again and again.
Thanks for sharing with us, Palyn — we’re glad you enjoyed the recipe!
What kind of white wine did you use
Hi Tonya! We recommend a dry white wine — preferably a Chardonnay or Pinot Grigio. We hope you enjoy the recipe!
Made this Christmas night for dinner with crab legs. It was easy and delicious!
Thanks for sharing, Laura — we’re so glad you enjoyed the recipe!
Awesome reciope! Thank you!
it was so good. I added extra panko crumbs. Everyone loved it.
We’re so happy it was a hit, Margaret!
I cannot believe how beautiful and delicious this dish is. It is so easy I could make it for Game Day! So glad you resurrected it from the archive, I missed it the first time. So so good!
Thank you, Wendy — we hope you love it! :)
I can’t see any comments. The link must not be working?? What can I use in place of white wine. We don’t ever have any in the house …
Hi ShaLane! We’re not sure what the problem could have been but they are appearing for us, so you may want to check again.
I always use chicken stock in place of wine…works perfect?
This recipe looks delicious! Can’t wait to give it a try?
Browsing old recipes is wonderful. My daughter made Chicken and Rice, an old recipe from her childhood, one day for her husband. He asked what’s this? And she called it “A Columbia Classic”….the name of the street she grew up on. Old becomes new with each year and generation. Can’t wait to try your Garlicky Baked Shrimp. It might become a Gimme Some Oven Classic! Thanks for sharing, again!
Thank you, Judy – we hope you love it! :)
I love Shrimp Scampi and this appears to be the baked version of it so I am definitely going to try this and I bet it will become an often made dish for me.
Yes, if you love shrimp scampi, we think you’ll enjoy this! :)
Wow, that’s look delicious
Thanks, we hope you enjoy!
OMG – I made this last night for dinner and it was SUPER easy and SUPER yummy! I will definitely be making it again. We served it with a side of asparagus. Thanks for the yummy recipes.
Thank you, Gabby — we’re so happy you loved it! :)
This is super simple and delicious! I boiled some linguini when done drained and added back in a splash pasta water and a little olive oil and parm/romano blend. While the pasta was boiling the shrimp was baking and I sautéed asparagus. I tossed it all together and served garlic bread on the side. I will be making this again for sure. Thank you!
Thanks for sharing, Kristen – we’re so happy you enjoyed it!
Do you use the shrimp frozen or thawed?
Hi Katie! We use the shrimp fresh and raw, but you could use frozen and thawed shrimp. We hope you enjoy!
Can I replace the white wine with something else?
Hi Joanne! You can just leave it out or supplement it with more lemon juice. We hope this helps and that you enjoy the recipe!
Hi Ali: We do not drink in our house so we don’t ever have any wine available. What could I sub in place of the wine? I love to cook with wine, but that was then and this is now.
Hi Jeanette! You can just leave the wine out, or you can supplement it with extra lemon juice. We hope you enjoy!
Hey this looks amazing! I was just wondering if there is anything you can substitute for the butter to make it a little less fat per serving?
Thanks, John — we hope you enjoy it! And yes, you could use olive oil in place of the butter.
How would I change this for air fryer
Hi there! Unfortunately we’re not familiar with cooking with an air fryer, as we don’t have one.
Made this tonight and it was so delicious! So easy and so yummy! The only thing I did differently was added some lemon juice and lemon zest to it since I had a lemon that needed to be used. Will be making this often!
Sounds delicious!! So glad you enjoyed it. :)
Great recipe, I added some ‘minor’ time[4 min.] being at 5K ft. Used the convection part of oven; In addition I used about a1/4 tesp. of chile flakes and chopped green onions; with left overs I will make a “cocktail sauce”, THANK YOU! BC
Thanks, we’re glad you enjoyed it!
I found this recipe on Pinterest and decided to try it. The recipe turned out very good, I was pleased! I didn’t have a lot of sauce left over to serve it with a side of pasta but it is going to go nicely with steamed broccoli. Instead of salt and pepper I added a Mediterranean seafood grill and broil seasoning mix. This dish looks fancy even though it’s very simple and makes me feel like I’m dining out at a restaurant instead of my kitchen table.
Thanks for sharing, Stephanie, and for giving this a try — we’re happy you enjoyed it!
I made this recipe for the first time a few weeks ago and followed it exactly except for using chicken stock instead of the wine because that’s what I had on hand. My husband who normally doesn’t care for seafood ate literally half the pan himself! He asked me to make this again tonight so I’m planning on doubling the recipe so there will hopefully be some leftover! We had this over rice but would like to try over buttered noodles sometime.
Thanks for sharing, Casie, we’re so glad you and your husband enjoyed this!
This was yummy! Better than yummy!
Glad you shared it. Will make often and experiment with variations. Thanks for a staple meal in my house!
Thanks, Natalie — we’re so happy you enjoy the recipe! :)
This recipe was so yummy! My husband raved about it!
Thanks for sharing, Jenn, we’re so glad you both enjoyed it!
My family loves this recipe. I make at least twice a month.
Awesome, so happy to hear it! :)
I have made this countless times especially when I can buy fresh shrimp. Easy peasy and is so good! I serve it with a side of grits
We’re so happy you enjoy it, JoAnn!
Looks delish and simple (2 major ingredients) Picking up Shrimp and panco today, got the other stuff.
Nice salad. Good wine. Family. Now what could be better. Thanks much
Made it tonight. Family LOVED it. Big win.
Awesome!!
Absolutely delicious!
This is delicious. It’s on my regular rotation!
This is so yummy and very easy to make! We have it often as we love shrimp. Plus I can drink the leftover wine with dinner ?
My husband and I made it tonight. We were blown away. Ir reminded us of our trip to Hawaii eating garlic shrimp with steam rice.off the shrimp truck by the North Shore.
It was super good and easy!
Hi! I have a rosé wine here, no white. Would that work or would it alter the flavor too much. My kids will be eating it too.
This was delicious! Can leftovers be saved?
Definitely a keeper!! Was delicious!!! Nothing left!!
I made this dish about 2 wks ago and loved it. I only used 1/2 pound, because I live alone. It was great. I’m making it again today with the other half. I did use the rest of the recipe as listed. I’m going to make some thin spaghetti and mix with asparagus and shrimp. I’ll let you know how it turns out. Thanks for Recipe ❤️
We made it twice already once for a lite dinner and the other for Easter. It’s just enough for empty nesters. We absolutely loved it.
FANTASTIC ! My husband and sons LOVED IT.
I also made it tonight with my family. My all family loved it.
Delicious. I baked it in my cast iron skillet, my husband loved it. Thank you for this recipe!
I found this recipe online a few years ago and it has become a weekly meal at our home. I make a cup of orzo pasta, add a swirl of olive oil, squeeze of lemon juice, and any liquid left in the pasta dish to give it some flavor. I serve the shrimp over the pasta with a side of garlic bread. So easy and delicious!