A complete version of the shrimp dish in your photo, including ingredients, measurements, instructions, nutrition information, storage, substitutions, and Q&A.
Recipe Details
Servings: 6
Prep time: 15 minutes
Cook time: 12–15 minutes
Broiling: 1–2 minutes
Total time: about 30 minutes
Oven: 400°F (200°C)
Difficulty: Easy
Ingredients
For the shrimp
2 lb (900 g) large or jumbo shrimp, peeled and deveined
6 tablespoons unsalted butter, melted
2 tablespoons olive oil
5–6 cloves garlic, finely minced
½ cup grated Parmesan cheese
½ cup panko or Italian breadcrumbs
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
Lemon wedges, for serving
Instructions
Preheat oven to 400°F (200°C).
Prepare the shrimp:
Peel and devein the shrimp if necessary. Remove excess moisture by patting them thoroughly with paper towels. This helps the topping brown instead of becoming watery.
Arrange the shrimp:
Place the shrimp in a large baking dish or rimmed baking sheet. Arrange them mostly in a single layer.
Make the garlic butter:
Combine the melted butter, olive oil, minced garlic, lemon juice, Italian seasoning, paprika, salt, black pepper, and red pepper flakes.
Coat the shrimp:
Pour the garlic-butter mixture over the shrimp. Gently toss until all the shrimp are coated.
Make the Parmesan topping:
Mix together the Parmesan cheese, breadcrumbs, and chopped parsley.
Add the topping:
Sprinkle the Parmesan mixture evenly over the shrimp. For a richer, more golden topping, drizzle 1–2 additional tablespoons of melted butter over it.
Bake:
Bake uncovered for approximately 12–15 minutes, depending on the size of the shrimp.
Check for doneness:
The shrimp should be opaque and pink/white throughout. Avoid cooking them much longer than necessary because shrimp can become rubbery.
Broil:
Switch the oven to BROIL and broil for 1–2 minutes, watching constantly, until the Parmesan and breadcrumbs become golden brown.
Finish:
Remove from the oven, sprinkle with additional parsley, and serve with fresh lemon wedges.
What to Serve With It
This shrimp is especially good with:
Garlic bread
White or brown rice
Angel hair pasta
Fettuccine
Mashed potatoes
Roasted asparagus
Broccoli
Green beans
Caesar salad
Crusty French bread
For a complete dinner, serve it over buttered pasta or rice and spoon the garlic-butter sauce from the baking dish over the top.
Approximate Nutrition
Nutrition varies according to the exact shrimp, butter, Parmesan, and breadcrumbs used. Based on 6 servings:
Nutrient Approx. per serving
Calories 380–430
Protein 40–45 g
Total fat 20–24 g
Saturated fat 9–11 g
Carbohydrates 8–12 g
Fiber 0–1 g
Sugars 1 g
Cholesterol 280–320 mg
Sodium 700–900 mg
Note: These are estimates, not laboratory-tested nutrition values. Using unsalted butter and reducing added salt can lower the sodium considerably.
Nut/Allergen Information
This recipe does not normally contain peanuts or tree nuts.
However, check the labels on your:
Breadcrumbs/panko
Parmesan
Seasonings
Butter
Some packaged products can be manufactured in facilities that also process nuts.
The recipe does contain:
Shellfish: shrimp
Milk: butter and Parmesan
Wheat/gluten: if using regular breadcrumbs or panko
For a gluten-free version, use certified gluten-free breadcrumbs/panko.
Recipe Q&A
Q: Can I use frozen shrimp?
Yes. Thaw them completely first and pat them very dry. Frozen shrimp release water as they cook, which can make the dish watery.
Q: Do I have to use jumbo shrimp?
No. Large or medium-large shrimp work well. Smaller shrimp will cook faster, so reduce the baking time.
Q: Should the shrimp have tails on?
Either is fine. Removing the tails makes the dish easier to eat, while tails can make the presentation more attractive.
Q: Can I use pre-cooked shrimp?
It’s not recommended. Pre-cooked shrimp can become tough and rubbery when baked again. Raw shrimp give the best result.
Q: Can I use regular breadcrumbs instead of panko?
Yes. Panko gives you a crunchier topping, while regular breadcrumbs produce a finer, softer crust.
Q: Can I leave out the Parmesan?
Yes. You can replace it with additional breadcrumbs and a little extra butter, although the flavor will be different.
Q: Can I make it spicy?
Absolutely. Increase the red pepper flakes or add ¼–½ teaspoon of cayenne pepper.
Q: Can I add more garlic?
Yes. If you love garlic, use 7–8 cloves.
Q: Why are my shrimp watery?
The most common reasons are using frozen shrimp without properly thawing/draining them or overcrowding the pan. Pat thawed shrimp very dry before cooking.
Q: How do I know when shrimp are done?
They should be opaque and pink/white rather than translucent. For the most precise check, shrimp should reach about 145°F (63°C) internally.
Q: Can I prepare this ahead of time?
You can assemble the dish several hours ahead and refrigerate it covered. Add the breadcrumb topping shortly before baking for the crispiest result.
Q: How long does leftover shrimp last?
Refrigerate leftovers promptly in an airtight container and use within 3–4 days.
Q: Can I freeze the leftovers?
Yes, although the breadcrumb topping won’t remain as crispy after freezing and reheating. Freeze in an airtight container and thaw in the refrigerator before reheating.
Q: How should I reheat it?
Reheat gently in a 350°F (175°C) oven until hot. Avoid prolonged microwave heating because shrimp can become rubbery.
Q: Can I make this without breadcrumbs?
Yes. Simply use Parmesan, parsley, and seasonings on top. You can also use crushed pork rinds for a low-carb option.
Q: Can I make it keto/low-carb?
Yes. Replace the breadcrumbs with crushed pork rinds, almond flour, or simply omit them. If using almond flour, remember that it changes the recipe’s nut-allergen status.
Q: Can I add vegetables?
Yes. Broccoli, asparagus, zucchini, cherry tomatoes, or spinach can work well. For harder vegetables, partially cook them first so everything finishes at the same time.
Q: What makes the topping extra crispy?
Use panko, don’t overcrowd the shrimp, and finish under the broiler for 1–2 minutes while watching carefully.
Best Tip
For shrimp that are juicy inside and crispy on top, the three most important things are: dry the shrimp well, don’t overcook them, and use the broiler briefly at the end.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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