This Crispy Baked Shrimp tastes far more impressive than the effort it takes. Tender, sweet shrimp bake in a buttery sherry sauce with shallots, tarragon, and briny capers, then topped with a golden, lemony panko topping for a satisfying crunch. This dish comes together in one baking dish in about 20 minutes, for an easy dinner on a busy weeknight, yet elegant enough to serve when friends come to dinner.
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A Quick Look at the Recipe
✅ Recipe Name: Crispy Baked Shrimp with Lemon Breadcrumbs
⏲️ Ready In: 20 minutes
🥣 Main Ingredients: Jumbo shrimp, dry sherry, butter, shallot, fresh tarragon, capers, panko breadcrumbs, and lemon zest
📖 Dietary Info: Contains shellfish, dairy, and gluten
♨️ Method: Bake
🍽️ Yield: 4 servings
⭐️ Difficulty: Easy
❤️ Why You’ll Love It: Tender shrimp in a buttery sherry sauce under a golden, crunchy lemon-panko topping. It’s ready in 20 minutes in one dish, and it’s easy and elegant enough for weeknights or company.
Summarize and save this content on:
When I’m entertaining, I look for dishes that feel special but don’t keep me stuck in the kitchen, and this crispy baked shrimp checks both boxes. For a saucy, no-crumb version that’s also easy to prepare, try my baked shrimp with feta and tomatoes.
The dish takes just minutes to prep, and then bakes and goes to the table in the same dish, while the golden, lemony topping gives it a polished, restaurant-style look. It’s just as welcome on a busy weeknight when I want something a little bit fancy, yet easy to make.
If you love cooking shrimp for dinner, these shrimp fajitas cook in one pan and are always a hit with everyone at the table.
Why This Recipe Works
- The crunch stays crunchy. The breadcrumbs go on top of the shrimp rather than coating them, so they toast in the oven’s dry heat while the shrimp cook gently in the sauce below. You get a crisp, golden topping and juicy shrimp without a messy flour-egg-breadcrumb station.
- Lemon zest brightens the crumbs. Mixing zest into the panko adds fresh citrus flavor right where you taste it first, without adding liquid that could soften the topping.
- Sherry brings balance. Dry sherry adds a gentle acidity and nutty depth to the butter sauce, so the dish tastes rich without being heavy, while shallots, tarragon, and capers round out the flavors.
- A quick broil guarantees a golden finish. A minute or two under the broiler at the end browns the topping evenly, so it looks as good as it tastes.
Table of Contents
Baked Shrimp Recipe Ingredients
Here’s an overview of the ingredients you need (details, including quantities, are provided in the recipe card below):
- Jumbo shrimp: I find 21-25 shrimp are the best size for this dish. The shrimp are big enough to stay juicy while the topping browns, and small enough to cook through in the same amount of time. Use raw shrimp that are peeled and deveined with the tails removed. This makes the dish easy to eat with a fork, especially when served over pasta or rice.
- Shallot, tarragon, marjoram and capers: Together, these give the dish its French bistro–style flavor. The shallot is milder and sweeter than onion or garlic, so it doesn’t overpower the delicate shrimp. Fresh tarragon adds a light, lemony hint of licorice, and dried marjoram adds a touch of earthiness. The capers bring a briny pop that balances the rich butter sauce.
- Dry sherry: Use a dry, not a sweet sherry. Christian Brothers is an inexpensive, good-quality brand to use for cooking. You can also use a dry white wine if you don’t have sherry.
- Homemade or panko bread crumbs: Panko or coarse homemade crumbs give you the best crunch. In my testing of this recipe, I found that fine breadcrumbs won’t crisp in the oven. I also use panko as a crunchy topping for this seafood gratin.
- Lemon zest: Added to the breadcrumbs to add brightness and a subtle citrusy flavor without adding moisture. Use the lemon juice from the zested lemon to make lemon chicken with mushrooms for another meal during the week.
Quick TiP
Using acidic ingredients: Acidic ingredients (like sherry, wine, lemon juice, lime juice, or vinegar) play an important role in cooking. They add balance to a dish by reducing bitterness and enhancing other flavors. The result is a brighter, fresher-tasting dish that isn’t dominated by one flavor.
Variations and Substitutions
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:
- Use dried herbs: In this panko-baked shrimp recipe, fresh herbs are ideal, but if you can’t find fresh tarragon or parsley, you can use dried instead. Dried herbs have a stronger flavor so you will need about 1/3 the amount of fresh. This means you will need about 2/3 teaspoon of dried tarragon and 1 teaspoon of dried parsley.
- Marjoram substitute: If you don’t have any on hand or don’t want to purchase some just for this recipe, you can substitute dried oregano or thyme.
- Alcohol-free: Swap the sherry for chicken broth.
- Change the flavor: To add a bit of spice, add a pinch or two of red pepper flakes to the seasoning mixture tossed with the shrimp. If you prefer a bolder flavor, like in a quick shrimp scampi, add some fresh minced garlic along with the shallots or use it instead of the shallot.
- For savory, nutty depth: Add 2 to 3 tablespoons of finely grated Parmesan cheese to the breadcrumb mixture.
- Make it gluten-free: Use gluten-free panko breadcrumbs in place of regular panko. They crisp up just as nicely.
- Make it lighter: Reduce the amount of butter in the shrimp to 2 tablespoons.
How to Make Crispy Baked Shrimp with Breadcrumbs
To get started, preheat your oven to 350° F, and butter the sides and bottom of a shallow 2.5- to 3-quart baking dish. Make sure your baking dish is large enough to hold the shrimp in one layer.
- Prep and season the shrimp. Rinse and pat the shrimp dry with a paper towel. Then toss the shrimp with the shallots, tarragon, and marjoram. Season them with salt and pepper.
- Add butter and sherry and add to the baking dish. Melt 3 tablespoons of butter and stir in the sherry. Add this mixture to the shrimp and toss to coat. Evenly spread shrimp and sauce in one layer in the prepared baking dish. Sprinkle capers over the top.
- Mix the breadcrumbs. Combine the breadcrumbs, parsley, and lemon zest. I use my hands to ensure the lemon is evenly distributed and not clumping together. Season the breadcrumb mixture with salt and pepper and add the remaining tablespoon of melted butter. Add to the breadcrumbs and toss to coat. Sprinkle the breadcrumb mixture evenly over the top of the shrimp.
- Bake, then broil. Place the dish in the oven to bake for 10-12 minutes or until shrimp are cooked through. They should be pink outside and opaque inside while the breadcrumbs are lightly browned. If the top isn’t browned, switch the oven to broil and cook an additional 1-3 minutes. Keep a close eye on the dish while broiling, as it can burn quickly. Serve with a simple salad of mixed greens with a Dijon vinaigrette.
Tips for Success
- Keep the breadcrumbs crispy. Pat the shrimp very dry, and arrange them tightly together in a single layer so the topping sits on the shrimp rather than sinking into the sauce. Add the breadcrumbs just before the dish goes into the oven.
- Broil with care. Many glass baking dishes aren’t made for the direct heat of a broiler and can crack. Ceramic and porcelain dishes are often broiler-safe, but check the manufacturer’s label to be sure. If you’re unsure about your dish, use a metal one.
- How to find your baking dish’s size: Fill the dish with water 1 cup at a time until it’s almost full, then count the cups. Every 4 cups equals 1 quart, so a 2½- to 3-quart dish holds 10 to 12 cups.
- Serve it as a first course. Divide the shrimp, sauce, and topping among 6 individual gratin dishes and set them on a rimmed baking sheet. Start checking for doneness a couple of minutes early, since smaller portions cook faster.
Make Ahead and Storing
- Storing and reheating. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8 to 10 minutes to keep the topping crisp; the microwave will soften it. I don’t recommend freezing, because the breadcrumbs turn soggy.
- Make it ahead. Mix the breadcrumb topping up to 2 days ahead and refrigerate it in an airtight container. You can toss the shrimp with the sauce and arrange them in the baking dish up to a few hours ahead, covered and refrigerated. Sprinkle on the topping just before baking.
Enjoy the leftovers with a side like this make-ahead cold broccoli salad.
Crispy Baked Shrimp Recipe FAQs
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.
Tough, rubbery shrimp are usually overcooked. Shrimp cook in just minutes, so a little extra time in the oven makes a big difference. Pre-cooked shrimp can also turn tough, because baking cooks them a second time. Always start with raw shrimp, and pull them out as soon as they’re opaque and curled into a loose “C” shape.
Start with jumbo shrimp, which hold their moisture better than smaller ones. Baking them in a butter sauce also helps protect them from drying out. Start checking for doneness a couple of minutes early and avoid overcooking them.
Pat the shrimp very dry before tossing them with the sauce, and arrange them snugly in a single layer so the topping sits on top rather than sinking into the liquid. Also, use panko, which stays crisper than fine breadcrumbs, and finish with a minute or two under the broiler.
Yes, but thaw them completely first. Frozen shrimp release water as they bake, which makes the breadcrumbs soggy. Thaw them overnight in the refrigerator, or seal them in a zip-top bag and submerge it in cold water for 20 to 30 minutes. Then drain off any liquid and pat the shrimp very dry.
Serving Suggestions
Spoon the shrimp and their buttery sherry sauce over angel hair, linguine, or rice to soak up every drop. It’s also great served with a loaf of warm, crusty bread for dipping. Because the dish is fairly rich, I like to pair it with a lighter vegetable or salad.
For a green vegetable:
- Sautéed asparagus is quick to make while the shrimp bake;
- The lemon in these Dijon mustard green beans complements the citrus in the breadcrumb topping;
- If you want something a bit heartier, this broccoli and bacon recipe brings a smoky contrast to the plate.
A crisp salad also balances the richness nicely:
- Spinach salad with lemon dressing keeps things bright and fresh;
- For summer entertaining, a peppery arugula balsamic salad is lovely.
More Easy Shrimp Dinner Recipes
Did you make this recipe?
If you make this recipe, be sure to comment and give it a rating below. Don’t hesitate to ask questions – I’m happy to help!
Crispy Baked Shrimp with Lemon Breadcrumbs
Ingredients
- 1 ¼ pounds shrimp (21 to 25 per pound), shelled, deveined, tails removed
- 1 shallot, chopped (2 1/2 to 3 tablespoons)
- 2 teaspoons chopped fresh tarragon
- ½ teaspoon dried marjoram
- Kosher salt
- Fresh ground pepper
- 4 tablespoons butter, divided use
- ¼ cup dry sherry
- 1 tablespoon capers, drained
- ½ cup panko breadcrumbs
- 1 tablespoon chopped fresh Italian flat leaf parsley
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 350 degrees F. Butter the sides and bottom of a shallow 2.5- to 3-quart baking dish (large enough to hold the shrimp in one layer).
- 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.
- 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.
- In a small mixing bowl, combine breadcrumbs, parsley, and lemon zest (I use my hands to ensure the lemon zest is evenly distributed and not clumping). Season with salt and pepper. Melt remaining 1 tablespoon butter and stir into breadcrumbs. Sprinkle breadcrumb mixture evenly over top of shrimp.
- Bake for 10 to 12 minutes or until shrimp are cooked through (pink outside and 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.
- Serve immediately atop cooked pasta or rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so easy and very tasty. For the folks that I would like to share this with, could you make with scallops? Thank you.
I’m happy to hear you enjoyed our recipe. And yes, I think this recipe would be delicious with large sea scallops. Make sure to pat them very dry before baking. Since scallops can release more liquid than shrimp, I’d reduce the sherry by half, to about 2 tablespoons; keep the remaining ingredients the same. Scallops can become rubbery if overcooked, so start checking them after about 8 to 10 minutes; they’re done when they’re opaque but still tender. If the breadcrumbs need more browning, broil them just briefly.