It’s the kind of recipe that delivers big flavor with minimal effort: juicy shrimp baked in a buttery garlic sauce, topped with Parmesan and
crispy breadcrumbs, then finished with a squeeze of lemon and fresh herbs. The result is rich, bright, savory, and satisfying—without heavy
prep or complicated steps.
This dish is perfect for busy weeknights, last-minute guests, or whenever you want something that pairs easily with everything: pasta, rice,
crusty bread, roasted vegetables, or a simple salad. Because shrimp cook quickly, the key is timing and temperature—get that right, and you’ll
have tender, succulent shrimp every time.
Below you’ll find a reliable method, plus tips to avoid overcooking, make the topping extra crunchy, and customize the flavors from spicy to
lemony to herby. Let’s bake a pan of golden, garlicky goodness.
Ingredients:
For the Shrimp
- 1 1/2 lb (680 g) large shrimp, peeled and deveined (tails on or off)
- 2 tbsp olive oil
- 3 tbsp unsalted butter, melted
- 5–6 garlic cloves, minced (about 2 tbsp)
- 1 tsp Italian seasoning (or a mix of oregano + basil)
- 1/2 tsp paprika (sweet or smoked)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tbsp lemon juice (plus wedges for serving)
For the Parmesan Topping
- 1/2 cup (50 g) grated Parmesan (freshly grated is best)
- 1/2 cup (30–35 g) panko breadcrumbs
- 2 tbsp melted butter (or olive oil)
- 2 tbsp chopped parsley
- Pinch of salt and pepper
- Optional: 1/4 tsp chili flakes for heat
Optional Add-Ons
- 1 tbsp white wine (adds depth to the sauce)
- 1–2 tbsp chopped sun-dried tomatoes
- 1 tbsp capers (briny punch)
- Extra Parmesan for serving
