Shrimp can be notoriously difficult to cook, especially if you’re relatively new to seafood recipes. Undercooked shrimp is soggy and unpleasant while overcooked shrimp is tough and rubbery. The perfect shrimp is succulent, juicy and, if you’re lucky, crispy too! But it’s not only professional seafood chefs who can get such a perfect result when cooking shrimp.
You just need to discover a few easy tips to ensure this kind of result. After all, shrimp isn’t cheap and ruining it is never fun.
Try the following crispy shrimp recipe to discover how a couple of super-simple techniques can ensure you’ll be tucking into juicy, crispy shrimp in mere minutes. The shrimp are flavored with wine, lemon and garlic, and the panko parmesan topping locks in all the beautiful juices while the shrimp cooks.
Once the shrimp is cooked through and the topping is golden, it’s time to serve and enjoy. And yes, you will be bowled over by the crunch and the juiciness – guaranteed!
Why You’ll Love the Recipe
Although technically there’s no “magic” involved in this succulent shrimp recipe, it sure tastes like it! Keeping shrimp juicy is a juggling act of picking the right ingredients, the right baking temperature and coming up with a topping to act as a barrier between the delicate seafood and the heat of the oven. This recipe has it all, and your shrimp will come out so crispy and succulent you’re going to want to make this dish often.
How to Serve Them
The shrimp are nice served with mashed potatoes or fries as a main course. Another option is having this as an appetizer, in which case a lemon wedge is all the accompaniment you need.
Ingredients:
For the shrimp:
- Jumbo shrimp peeled and deveined
- Dry white wine
- Juice from 1 lemon
- Butter melted and divided
- Salt
- Minced garlic
- Black pepper
For the topping:
- Fresh chopped parsley
- Parmesan cheese
- Panko breadcrumbs
- Salt
- Melted butter
How to make Magic Crispy Baked Shrimp:
Heat the oven to 425 degrees.
Place the wine and 2 Tbsp of melted butter into a baking dish that is 9×13.
Bake for 10 minutes
Toss the shrimp in the remaining 2 Tbsp of butter, garlic, lemon juice, salt and pepper.
Add the shrimp in a layer in the baking dish.
Mix together ingredients for the topping, and layer it over the shrimp.
Bake for 12 minutes, and then switch to broil for 2-3 additional minutes before serving.
Shrimp doesn’t have to be soggy. It doesn’t above to be chewy, overdone or rubbery either. The key to making a wonderful shrimp recipe is treating the shrimp with love and being gentle with them. The juicy shrimp are topped with a crispy topping to lock in their juices, and this recipe is going to make you fall in love with shrimp all over again.
Magic Crispy Baked Shrimp
Ingredients
For the shrimp:
- 1 lb. Jumbo shrimp peeled and deveined
- ½ C. Dry white wine
- Juice from 1 lemon
- 4 Tbsp. Butter melted and divided
- ½ tsp. Salt
- 3 tsp. Minced garlic
- ¼ tsp. Black pepper
For the topping:
- Fresh chopped parsley
- ¼ C. Parmesan cheese
- ¾ C. Panko breadcrumbs
- ½ tsp. Salt
- 2 Tbsp. Melted butter
Instructions
- Heat the oven to 425 degrees.
- Place the wine and 2 Tbsp of melted butter into a baking dish that is 9×13.
- Bake for 10 minutes
- Toss the shrimp in the remaining 2 Tbsp of butter, garlic, lemon juice, salt and pepper.
- Add the shrimp in a layer in the baking dish.
- Mix together ingredients for the topping, and layer it over the shrimp.
- Bake for 12 minutes, and then switch to broil for 2-3 additional minutes before serving.
Can You Make Them Ahead?
Shrimp aren’t the easiest thing to cook. They aren’t the most difficult either, as long as you follow a good recipe, such as this one. When working with a delicate ingredient like this, it’s best to cook the shrimp just before serving them, for the freshest and tastiest result.
Storage Instructions:
Leftovers should go in an airtight container in the fridge and be eaten within a couple of days. Since shrimp are so delicate, you might like to eat leftovers chilled rather than risk overcooking them by reheating them. If you do want to reheat them, be careful not to overdo things.
Variations and Substitutions:
This recipe works with any kind of seafood, such as scallops, langoustines, clams, or a seafood mix. It’s especially amazing if you spot some jumbo shrimp on offer. This recipe is fabulous for turning juicy jumbo shrimp into an incredible seafood meal.
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