Ingredients:
1 lb (450 g) jumbo shrimp, peeled and deveined, tails on
1 cup breadcrumbs (panko or regular)
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup fresh parsley, finely chopped
1/4 cup grated Parmesan cheese
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Lemon wedges for serving
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Butterfly the shrimp by slicing along the back, being careful not to cut all the way through. Open them flat and arrange on the baking sheet, tail side up.
In a mixing bowl, combine breadcrumbs, melted butter, olive oil, garlic, parsley, Parmesan cheese, paprika, salt, and pepper. Mix until evenly moistened.
Spoon about 1 tablespoon of the breadcrumb mixture onto each shrimp, pressing gently to adhere.
Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque, and the breadcrumb topping is golden and crispy.
Serve immediately with lemon wedges for an extra burst of flavor.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 210 kcal | Servings: 4 servings
Leave a Comment