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!
Servings: 4
Calories: 272kcal
Ingredients
- 1 1/4 pounds Shrimp (21 to 25 per pound) shelled, deveined, tails removed
- 1 shallot chopped (2 1/2 to 3 tablespoons)
- 2 teaspoons chpped 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 panko bread crumbs
- 1 tablespoon chopped fresh Italian flat leaf parsley
- 2 teaspoons lemon zest
Instructions
- 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).
- 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 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.
- 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.
- Serve immediately atop cooked pasta or rice.
Notes
Gluten free: use gluten-free breadcrumbs.
Nutrition
Calories: 272kcal | Carbohydrates: 8g | Protein: 30g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 258mg | Sodium: 372mg | Potassium: 462mg | Fiber: 1g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 2mg