Can I use frozen shrimp?

Absolutely, just make sure to fully thaw and pat them as dry as possible before starting. Excess water can dilute the sauce and keep the topping from getting crispy.

What’s the best wine to use in the sauce?

Choose a dry white wine, like Sauvignon Blanc or Pinot Grigio, for its acidity and clean flavor. Avoid sweet wines, as they can overpower the fresh lemon and buttery shrimp.

Is this recipe spicy?

By default, no! It’s all about fresh, bright flavors with a rich, buttery base. But if you enjoy a little heat, add a pinch of red pepper flakes to the garlic mixture for a subtle kick.

Can I double or halve this recipe?

Definitely. Simply adjust the ingredient amounts and use a slightly larger or smaller baking dish to ensure the shrimp aren’t too crowded for even cooking.

Magic Crispy Baked Shrimp Recipe

Description

Magic Crispy Baked Shrimp is a simple, crowd-pleasing seafood entrée featuring jumbo shrimp tossed in a garlicky lemon-butter sauce, baked with white wine, and finished under a crispy, cheesy panko topping. Quick to assemble and bursting with flavor, this recipe brings restaurant-style results straight to your dinner table with minimal effort.

Ingredients

Units Scale

Shrimp Mixture

1 pound peeled jumbo shrimp
1/2 cup dry white wine
1/2 stick melted unsalted butter (divided: 2 tbsp for baking dish, remainder for shrimp mixture)
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lemon
3 minced garlic cloves

Topping

1/4 cup finely grated parmesan cheese
2 tablespoons melted butter
1/2 teaspoon salt
3/4 cup panko breadcrumbs
1 tablespoon finely chopped fresh parsley (for garnish)

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Instructions

Preheat the Oven – Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking, which helps to crisp up the topping.
Prepare Baking Dish – Pour the white wine and 2 tablespoons of melted butter into a 13×9-inch baking dish. Spread it evenly across the bottom. Place the dish in the oven as it heats, allowing the mixture to warm for 10 minutes to build flavor.
Mix Shrimp – While the dish is heating, mix the remaining melted butter, lemon juice, minced garlic, salt, and black pepper in a large bowl. Add the shrimp and toss well to coat thoroughly in the flavorful mixture.
Make Panko Topping – In a separate bowl, combine the panko breadcrumbs, melted butter, salt, and parmesan cheese. Mix until the crumbs are evenly moistened, which will help create a crispy, golden crust.
Assemble in Baking Dish – Remove the hot baking dish from the oven. Spread the marinated shrimp in a single layer in the dish to ensure even cooking.
Top and Bake – Sprinkle the prepared panko topping evenly all over the shrimp. Bake for 12 minutes, or until the shrimp are pink and opaque and the topping begins to brown.
Broil for Crispiness – Turn on the broiler and broil for 2–3 minutes until the top is deeply golden and crispy. Watch carefully to prevent burning.
Finish and Serve – Remove from the oven, sprinkle with freshly chopped parsley, and let rest for 5 minutes before serving so juices redistribute and topping sets.

Notes

Jumbo shrimp work best for size and juiciness.
For extra flavor, use freshly squeezed lemon juice.
Monitor closely while broiling to avoid burning the topping.
Bake shrimp in a single layer for even cooking; overcrowding can cause steaming instead of roasting.
You can substitute grated pecorino for parmesan if desired.

Nutrition

Serving Size: 1/4 recipe (about 4 oz shrimp with topping)
Calories: 310
Sugar: 1g
Sodium: 720mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 26g
Cholesterol: 220mg