Crispy Baked Shrimp with Lemon Breadcrumbs

overhead shot of Baked Shrimp with a spoon holding one shrimp

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Crispy Baked Shrimp with Lemon Breadcrumbs

This crispy baked shrimp pairs tender shrimp in a buttery sherry sauce with shallots, tarragon and capers, all under a golden, lemony panko topping. It's ready in about 20 minutes in a single baking dish, making it easy and elegant enough for weeknights or company.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: Baked Shrimp with Breadcrumbs, Crispy Breaded Shrimp

Servings:

Calories: 272kcal

Author: Lee Clayton Roper

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

Gluten-free: Use gluten-free panko breadcrumbs.

Frozen shrimp: Thaw completely, drain, and pat very dry before using. Extra moisture keeps the topping from crisping.

Crispy topping: Arrange the shrimp snugly in a single layer so the breadcrumbs sit on top rather than sinking into the sauce.

Broiling: Many glass dishes aren't broiler-safe. Check your dish's label or use a metal pan, and watch closely so the topping doesn't burn.

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