Total: 20 min
Cook: 11 min
Yields: 4 servings
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
1-2 tablespoons freshly-squeezed lemon juice
2 tablespoons fresh Italian-leaf parsley, chopped
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.
Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink.
While shrimp is baking in the oven, 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.
After shrimp has baked for about 7 minutes, pull it out and set on top the oven. With your fingers, sprinkle the Pankco mixture evenly in the baking dish over the shrimp.
Switch the oven over to the “high” broiler setting. Put the shrimp back in the oven. 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.
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