This Baked Shrimp recipe is my new obsession, it’s that good! Succulent shrimp, shallots, and capers are baked in a sherry-butter sauce that’s accented by herbaceous tarragon and marjoram. Lemony breadcrumbs top it all off, adding a subtle citrusy pop and contrasting crunchy texture to the sweet, tender shrimp. The resulting dish is full of vibrant, well-balanced flavors that dance in your mouth. And, it only takes 20 minutes to prepare, beginning to end!

Table of Contents
  1. You’ll Love This Recipe for Baked Shrimp!
  2. Baked Shrimp Recipe Ingredients
  3. Variations
  4. How to Make Baked Shrimp with Bread Crumbs
  5. How to Serve Shrimp Baked in Oven
  6. How to Store This Baked Shrimp Recipe
  7. Oven Baked Shrimp Recipe FAQs
  8. Baked Shrimp with Breadcrumbs

You’ll Love This Recipe for Baked Shrimp!

Here are the reasons why I’ve fallen in love with this recipe:

  • Harmonious blend of flavors and textures. Sherry brings a vibrant acidity that infuses the dish with brightness and adds balance, so no single flavor dominates. It also acts as a natural tenderizer, resulting in irresistibly tender and juicy shrimp. Crunchy breadcrumbs add a delightful contrasting texture.
  •  Quick and easy. From start to finish, you can have this delectable dish on the table in just 20 minutes. Plus, no special equipment or advanced culinary skills required.
  •  Versatile. The quick and easy nature of this recipe makes it perfect for everyday dinner, while its impressive flavors and presentation make it an excellent choice for entertaining.
  •  Flexible. This recipe is easily adaptable to personal tastes and/or the ingredients on hand. So, feel free to experiment by adding or substituting ingredients to suit your taste. Whether you want to incorporate additional spices, herbs, or even vegetables, this recipe provides you with the flexibility to make it uniquely your own.
overhead shot of Baked Shrimp with a spoon holding one shrimp

Baked Shrimp Recipe Ingredients

Here’s an overview of the ingredients you need (details, including quantities, are provided in the recipe card below):

  • Jumbo (21 to 25 per pound) shrimp – I find this to be the best size for this dish. If you use another size, remember to adjust the cook time accordingly.
  • Shallot – there are a lot of flavors going on in this dish, and I think shallots’ milder flavor work well and don’t compete.
  • Fresh tarragon – lemony, herbaceous with hints of licorice, tarragon is an excellent partner with shrimp.
  • Dried marjoram – this herbs adds a bit of earthiness to this dish.
  • Butter – I use salted, but feel free to use unsalted if you prefer.
  • Dry sherry – definitely use a dry, not a sweet sherry. Christian Brothers is an inexpensive, good quality brand to use for cooking.
  • Capers – their briny flavor pairs well with the shrimp.
  • Homemade or panko bread crumbs – don’t use fine ground breadcrumbs in this dish; they won’t crisp up properly.
  • Fresh Italian (flat leaf) parsley – adds that all important pop of color to the top of this dish.
  • Lemon zest – I added this into the breadcrumbs to bring in more brightness and subtle citrusy flavor.

Quick TiP

Using acidic ingredients: Acidic ingredients (like sherry, wine, lemon juice, lime juice or vinegar) play an important role in cooking. They add important balance to a dish through reducing bitterness and enhancing other flavors. The result is a brighter, fresher tasting dish that isn’t dominated by one flavor.

overhead view of Baked Shrimp Recipe, with a spoon alongside

Variations

This recipe is wonderfully adaptable to personal tastes and/or the ingredients on hand. Feel free to experiment by adding or substituting ingredients to suit your taste. Here are a few ideas:

  • If you can’t find fresh tarragon or parsley, substitute dried. Use 1/3 of amount called for in the recipe.
  • If you don’t have marjoram and don’t want to purchase some just for this recipe, substitute oregano or thyme.
  • Instead of sherry, use dry white wine or chicken broth.
  • For a bit of spice, add red pepper flakes.
  • For bolder flavor, add garlic – or use in place of the shallot.
  • For even more tanginess, add Parmesan cheese to the breadcrumbs.
  • Make it Southwestern by substituting cilantro for the parsley and lime zest for lemon, and  add chopped jalapeno or serrano pepper
  • Make it lighter by reducing the amount of butter in the shrimp from 3 tablespoons to 2.

How to Make Baked Shrimp with Bread Crumbs

Here’s all you do to create this delectable dish:

  1. Prep oven and baking dish.
    Preheat oven to 350 degrees. Butter sides and bottom of a shallow 2.5 to 3 quart baking dish (large enough to hold the shrimp in one layer).
  2. Mix shrimp, shallots, tarragon and marjoram.
    Rinse and pat shrimp dry with paper towel. In a large mixing bowl, toss together shrimp, shallots, tarragon and marjoram. Season with salt and pepper.
  3. Add butter and sherry; arrange in baking dish.
    Melt 3 tablespoons butter; stir in sherry. Add to shrimp mixture and toss. Evenly spread shrimp and sauce in one layer in the prepared baking dish. Sprinkle capers over the top.
  4. Mix breadcrumbs, parsley, zest and butter.
    In a small mixing bowl, combine bread crumbs, parsley and lemon zest (I use my hands to ensure the lemon is evenly distributed and not clumping together). Season with salt and pepper. Melt remaining 1 tablespoon butter and stir into breadcrumbs.
  5. Add breadcrumb mixture to shrimp; bake.
    Sprinkle bread crumb mixture evenly over top of shrimp. Bake for 10 to 12 minutes or until shrimp are cooked through (pink outside an opaque inside) and the breadcrumbs are lightly browned. If top isn’t browned, switch oven to broil and cook an additional 1 to 3 minutes.
collage of 3 photos showing how to make Baked Shrimp

Quick Tip

Easy way to determine volume of an oval baking dish: If you have an oval baking dish, a quick and easy way to determine its volume it to add water to the dish, 1 cup at a time. When the water reaches close to the top of the dish, add up all the cups of water and you have the volume!

How to Serve Shrimp Baked in Oven

Serve this Baked Shrimp recipe atop cooked pasta or rice. Because it’s fairly rich, I would opt for a lighter second side; here are a few ideas:

How to Store This Baked Shrimp Recipe

Place any leftovers in a sealed container and refrigerate. They will last up to 3 days. Reheat in a 350 degree oven for 8 to 10 minutes. I don’t recommend freezing because the breadcrumbs can become soggy.

Oven Baked Shrimp Recipe FAQs

How do you know when shrimp is done in the oven?

Baked shrimp is done when its pink and white on the outside and opaque (not translucent) on the inside. Take a look inside the cut along the outside edge of a shrimp (where the vein was removed) to determine if it’s opaque.

Why is my shrimp tough when I cook it?

If your shrimp is tough, then most likely you overcooked it. Given how quickly shrimp cooks, it’s easy to do. Keep an eye on your shrimp in the oven and remove it as soon as it turns pink on the outside and opaque on the inside.

How do you cook shrimp and keep it juicy?

The secret to juicy shrimp is to not overcook it.

Print
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overhead shot of Baked Shrimp with a spoon holding one shrimp

Baked Shrimp with Breadcrumbs

This Baked Shrimp recipe is my new obsession, it’s that good! Succulent shrimp, shallots, and capers are baked in a sherry-butter sauce that’s accented by herbaceous tarragon and marjoram. Lemony breadcrumbs top it all off, adding a subtle citrusy pop and contrasting crunchy texture to the sweet, tender shrimp. The resulting dish is full of vibrant, well-balanced flavors that dance in your mouth. And, it only takes 20 minutes to prepare, beginning to end!

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 3 to 4 servings (depends on size of shrimp) 1x

Ingredients

Scale
  •  1 1/4 pounds jumbo (21 to 25 per pound) shrimp, shelled, deveined and tails removed
  • 1 shallot, chopped (2 1/2 to 3 tablespoons)
  • 2 teaspoons chopped fresh tarragon
  • 1/2 teaspoon dried marjoram
  • Kosher salt
  • Fresh ground pepper
  • 4 tablespoons butter, divided use
  • 1/4 cup dry sherry
  • 1 tablespoon capers, drained
  • 1/2 cup homemade or panko bread crumbs
  • 1 tablespoon chopped fresh Italian (flat leaf) parsley
  • 2 teaspoons lemon zest

Instructions

  1. Preheat oven to 350 degrees. Butter sides and bottom of a shallow 2.5 to 3 quart baking dish (large enough to hold the shrimp in one layer).
  2. Rinse and pat shrimp dry with paper towel. In a large mixing bowl, toss together shrimp, shallots, tarragon and marjoram. Season with salt and pepper.
  3. Melt 3 tablespoons butter; stir in sherry. Add to shrimp mixture and toss. Evenly spread shrimp and sauce in one layer in the prepared baking dish. Sprinkle capers over the top.
  4. In a small mixing bowl, combine bread crumbs, parsley and lemon zest ( use my hands to ensure the lemon is evenly distributed and not clumping together). Season with salt and pepper. Melt remaining 1 tablespoon butter and stir into breadcrumbs.
  5. Sprinkle bread crumb mixture evenly over top of shrimp. Bake for 10 to 12 minutes or until shrimp are cooked through (pink outside an opaque inside) and the breadcrumbs are lightly browned. If top isn’t browned, switch oven to broil and cook an additional 1 to 3 minutes.
  6. Serve immediately atop cooked pasta or rice.

Notes

Gluten free: use gluten-free breadcrumbs.

  • Author: Lee Clayton Roper
  • Category: quick and easy
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 295
  • Sugar: 2.4 g
  • Sodium: 571.1 mg
  • Fat: 13 g
  • Saturated Fat: 7.5 g
  • Carbohydrates: 13.4 g
  • Fiber: 1.1 g
  • Protein: 30.7 g
  • Cholesterol: 258.6 mg
overhead shot of Baked Shrimp with a spoon holding one shrimp

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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