Garlicky Baked Shrimp

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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.

Garlicky Baked Shrimp Recipe -- one of my favorite easy dinners! It's super quick, calls for just a few simple ingredients, and it's completely delicious. | gimmesomeoven.com

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.
Garlicky Baked Shrimp Recipe -- one of my favorite easy dinners! It's super quick, calls for just a few simple ingredients, and it's completely delicious. | gimmesomeoven.com

Just toss a bunch of raw shrimp with some white wine and lots of chopped fresh garlic.
Garlicky Baked Shrimp Recipe -- one of my favorite easy dinners! It's super quick, calls for just a few simple ingredients, and it's completely delicious. | gimmesomeoven.com

Then mix up a some butter and panko for a crispy topping.Garlicky Baked Shrimp Recipe -- one of my favorite easy dinners! It's super quick, calls for just a few simple ingredients, and it's completely delicious. | gimmesomeoven.com

Spread the shrimp out in an even layer in a baking dish, and sprinkle it evenly with the Panko mixture.

Garlicky Baked Shrimp Recipe -- one of my favorite easy dinners! It's super quick, calls for just a few simple ingredients, and it's completely delicious. | gimmesomeoven.com

Bake it up for about 7 minutes, then switch over to the broiler and let the Panko get a little extra golden and crispy.
Garlicky Baked Shrimp Recipe -- one of my favorite easy dinners! It's super quick, calls for just a few simple ingredients, and it's completely delicious. | gimmesomeoven.com

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.  ;)

And enjoy!

Print

Garlicky Baked Shrimp

  • Prep Time: 9 minutes
  • Cook Time: 11 minutes
  • Total Time: 20 minutes
  • Yield: 4 -6 servings 1x

Description

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


Scale

Ingredients

  • 1 ½ pounds raw shrimp, peeled and de-veined
  • 6 cloves garlic, peeled and minced
  • 3 tablespoons white wine
  • Kosher salt and freshly-ground black pepper
  • ¼ cup (4 tablespoons) melted butter
  • ½ cup Panko bread crumbs
  • 12 tablespoons freshly-squeezed lemon juice
  • 2 tablespoons fresh Italian-leaf parsley, chopped

Instructions

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

This post contains affiliate links. 

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303 comments on “Garlicky Baked Shrimp”

  1. Sounds delicious! I am going to make this and serve it over linguine – do you think it will be “saucy” enough for a pasta or should I make a lemon butter sauce to pour on top of the shrimp & linguine?

    • That sounds lovely Carolyn! We’d recommend making a little lemon butter sauce to pour on top, as this isn’t terribly saucy. We hope you enjoy! :)

  2. That looks soo good!! Thank you for sharing your recipe :) will definitely give this a try!

  3. This has seriously been one of my most-cooked recipes from your website! Both my mom and my fiancé request it whenever I’m in KC to visit! I typically serve it with some brown rice or quinoa and fresh green beans on the side :) 

  4. I was wondering what size shrimp did you use for when you made this. Looks soo delicious!

    • Thank you! I used extra-large shrimp, but any size will do. (Just keep an eye on them in the oven, because the smaller sizes of shrimp will cook faster.) ;)

  5. I’m making this tonight with some fresh asparagus that I just got from my CSA so excited.

  6. This shrimp looks AWESOME!!

  7. Yummm!!! These look so great. I want to dip all of the bread in that buttery goodness!

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  9. There is nothing, and I mean NOTHING, better in life than to watch shrimp cook.

  10. Your recipe looks amazing. My husband and are carb free eaters, do you know a good substitute for panko?

    • Thank you Kandi! And hmmm, you could experiment with crushed almonds — if you try it, let us know!

  11. What can I substitute for the white wine? 

    • Hi Cheryl! You can sub white vinegar or fresh lemon juice diluted with a bit of water. We hope you enjoy!

  12. I made this dish tonight and it was a hit!!!!

  13. This recipe is great…tasty and easy……great for company with rice and salad and also as an appetizer with little fancy toothpicks….looks cute!

  14. Quick question…what can you substitute for the white wine if you don’t have any on hand?

    • Hi Liza! Good question! If you don’t have any white wine, you could use white vinegar, lemon juice diluted with a little water, or a little white grape juice and some white vinegar. We hope that helps and that you enjoy the recipe!

  15. Oh my gush, I hope they taste as great as they look. Great photos.

  16. Cooked this over rice and mixed vegetables. Delicious!! Thanks for this recipe! 

  17. made this for the first time last night and almost died. it was so freaking amazing. we usually use our go-to ina garten recipe for shrimp scampi but this just knocked that one out of the league. the only changes i made were to cut the recipe down by a 1/3 (we only had a 1lb bag of shrimp on hand) and add some crushed red pepper flakes during the salt & pepper step. 

    we served this with greek lemon rice (can’t get enough lemon…) and some roasted broccoli with…you guessed it, a little more lemon. HEAVEN ON A PLATE. thank you for sharing this amazing recipe!!

    • Awww thanks for your sweet words Melissa — we’re so happy you guys loved it so much! :D

  18. Made this twice-so very good! But my husband is allergic to shrimp. Is there a fish you would recommend that we could try to substitute for the shrimp?

    • Hi Donna! We think salmon would be delicious! However, it will need longer to bake — probably about 15 minutes or so. We hope you enjoy!

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  20. This was great served with garlic butter rice, family loved it!!!

  21. This looks delicious! How many adults  would this recipe serve? I would like to make it for a dinner party.

  22. Made this shrimp dish for an appetizer the other evening.  Wow!!!!  Fantastic. Better than ANY restaurant shrimp scampi I’ve ever had. 

  23. This looks INCREDIBLE! Making it ASAP, but a quick question first, can I remove the tails? I usually remove the tails when I cook shrimp/prawns but I’m just wondering if there’s s reason you leave them on. THANKS!

    • Thanks Megan! Yes, you can remove the tails. We hope you enjoy this! :)

  24. Made this last night and it was super yummy! I added chopped asparagus to the pan and that worked great. Recipe is definately a keeper.

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  26. Quick question, bought everything to make this for dinner and completely forgot Panko. I do have normal breadcrumbs in the pantry. Do you think that will work just fine or should I head back out to the store ?! 
    Thank you!! 

    • Hi Tiffany! These will still work with regular breadcrumbs — it’ll be a slightly different taste and texture, but that’s okay. We hope you enjoy!

  27. This looks amazing! I’m going to try this tonight with the thawed shrimp in the fridge. Probably serve with broccoli and noodles. Getting peckish just looking at the photos!

  28. Can you use precooked Shrimp?

    • Hmmm, that’s a good question. We haven’t tried this with precooked shrimp, so we can’t say for sure. However, we’re wary to recommend that for this recipe, as we’re concerned it might get overcooked. Maybe you could try it and it just wouldn’t need as long to bake?

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  32. Wow! This is super fast and delicious!

  33. 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.

  34. thanks for this recipe… i can try to make it when i have holiday again

  35. 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

  36. Thank you! This recepie looks amazing!

  37. Hi 
    Just a quick question may i substitute  butter with olive oil?

    Thsnks

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  39. 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.

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  42. Made this tonight with our steak dinner. Very good!!!! Will definitely make this again.

  43. Really Good!  Really easy!  Thanks!

  44. 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!

  45. 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.

  46. 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!

  47. Made this Christmas night for dinner with crab legs.  It was easy and delicious!   

  48. Awesome reciope! Thank you!

  49. it was so good. I added extra panko crumbs. Everyone loved it.  

  50. 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!