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Crispy Baked Shrimp with Panko and Garlic

Crispy Baked Shrimp with Panko and Garlic for Easy Indulgence

Crispy Baked Shrimp with Panko and Garlic is a quick and easy recipe that takes just under 30 minutes to make and is gluten-free.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 shrimp
Course: Appetizers
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp fresh, rinsed, and patted dry
For the Coating
  • 1 cup Panko Breadcrumbs opt for gluten-free panko if needed
  • 3 cloves Minced Garlic can substitute with garlic powder
  • 1/2 cup Grated Parmesan substitute with nutritional yeast for dairy-free
  • 1 tablespoon Lemon Zest lime zest can be used for variation
  • to taste Salt
  • to taste Pepper
For Coating & Baking
  • 2 tablespoons Olive Oil or melted butter for flavor

Equipment

  • Baking sheet
  • parchment paper
  • Medium Bowl
  • brush

Method
 

Crispy Baked Shrimp Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. Rinse your shrimp under cold water and pat them dry thoroughly with a paper towel.
  3. In a medium bowl, combine panko breadcrumbs, minced garlic, grated Parmesan, lemon zest, salt, and pepper. Toss to distribute evenly.
  4. Lightly coat each shrimp with olive oil and roll in the panko mixture, ensuring even coating.
  5. Arrange the coated shrimp in a single layer on the prepared baking sheet.
  6. Bake for 10-12 minutes, turning halfway through, until shrimp are pink and the coating is golden brown.
  7. Garnish with freshly chopped parsley or cilantro and squeeze lemon juice over before serving.

Nutrition

Serving: 1shrimpCalories: 200kcalCarbohydrates: 25gProtein: 15gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 400mgPotassium: 350mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

Serve immediately for best taste. Leftovers can be stored in an airtight container for up to 2 days.

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