This easy baked shrimp recipe is delicious served as an appetizer or as a dinner entree spooned over pasta or with crispy fresh bread. The buttery bread crumb topping adds crunch while the lemon butter sauce keeps the shrimp tender.
PREP TIME 10 minutesminutes
COOK TIME 12 minutesminutes
TOTAL TIME 22 minutesminutes
YIELD 6- 8 servings
Ingredients
For the Shrimp
1.5poundsraw shrimppeeled and deveined (tails can be on or off)
In a medium sized mixing bowl, toss the shrimp in the olive oil.
Zest the lemon and set the zest aside for the bread crumbs. Cut the lemon in half and squeeze one half over the shrimp, save the other half for the bread crumbs.
Add the minced garlic, salt, herbs, and peppers to the bowl of shrimp and toss to coat.
Pour the shrimp into an oven-safe saute pan and arrange in a single layer. Set the pan aside.
In a small microwave-safe mixing bowl, melt the butter. Add the reserved lemon zest and squeeze in the juice from the reserved lemon half.
Whisk in the dried herbs and salt. Whisk in the egg yolk. Add the panko bread crumbs and combine with a fork. The mixture will be very wet.
Spoon the breadcrumbs and sauce over the shrimp as evenly as possible.
Bake the shrimp for 12 minutes or until the shrimp are just cooked and pink.
Turn the broiler on and broil the shrimp 6 inches from the heating element for 2 - 3 minutes or until the breadcrumbs are golden brown and toasted. Watch them carefully because they will burn quickly.
Serve the shrimp over pasta tossed lightly in olive oil with juices from the pan spooned over the top or with a loaf of crusty bread for soaking up the sauce.