Here’s another fabulous Foodgawker find! The lovely photographs over at Gimme Some Oven! prompted me to bookmark this recipe some time ago, but I kinda forgot about it as I so rarely buy shrimp–or even stop by the seafood counter at the grocery store. When browsing my saved bookmarks yesterday, I found this recipe again and immediately added “shrimp” to my grocery list.
Today was a full day of paper-writing and bread-baking. With both of those tasks completed later than expected this evening, I needed a quick, easy dinner to throw together. What a perfect opportunity to whip up some baked shrimp! Hubby, who adores shrimp or any kind of seafood, was sleeping while these beauties were baking, so he didn’t know what was coming until he woke up and smelled all the garlicky, citrusy goodness coming from the oven.
This recipe is super quick, especially if you get easy-peel raw shrimp from your local grocery store. (Easy-peel shrimp have been deveined for you by the seafood department, so all that’s left for you to do is pop them out of their shells!). I don’t like big shrimp, so I got the medium-sized ones (about 30 per pound). I imagine you could use any size shrimp you like; just adjust the cooking time accordingly.
I used lime juice instead of the white wine in the original recipe, because I had limes but no white wine. I also added lime zest and some cayenne to the Panko mixture to further bring out the lime flavor and to bring a little heat. The hubby has proclaimed these shrimp “Delicious delicious delicious!” so I imagine I will be making them again. We served the shrimp with some simple brown rice with peas, which soaked up the tasty sauce. The Panko crumbs are wonderfully crunchy, and the lime and garlic flavors really came through. Overall, a fantastic dish!
1 pound raw shrimp, deveined and peeled
4 cloves garlic, finely minced
Zest and juice of 1 lime
Salt and pepper, to taste
4 Tablespoon melted butter
1/2 cup Panko bread crumbs
2 Tablespoons fresh Italian-leaf parsley, chopped
Dash cayenne, or to taste
Preheat oven to 425 degrees F.
In a bowl, combine the shrimp, garlic, and lime juice. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper.
In another bowl, use a fork to mix melted butter, Panko, lime zest, parsley, and cayenne until well combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.