Pin it
Speedy Garlicky Shrimp Everyone Craves
Hey ladies I'm pumped to tell you all about my favorite shrimp dish. This is what I whip up anytime I want something that feels special but I've got zero time. The shrimp come out juicy every single time and that buttery garlic lemon sauce is pure magic. You'll feel like you ordered takeout from a fancy spot but it only takes 20 minutes to pull off.
Why You'll Want This So Bad
This is one of those dishes that looks impressive but is so easy it's wild. The mix of garlic white wine and golden panko on top is just so good. It's my top pick for company because my friends always believe it took forever to make. It's basically impossible to mess up and just as easy to tweak however you like.
About Those Ingredients
- Must-Have: One pound of shrimp peeled and tails left on for style.
- Zingy Addition: Juice and zest from a lemon makes it super fresh.
- Key Flavor: Six smashed cloves of garlic you can never have too much.
- Crunch Topper: Panko breadcrumbs about half a cup for the crunch.
- Finishing Touches: Salt and pepper to wake up the flavors.
- Secret Sauce: A quarter cup of white wine gives everything a lift.
- Richness: Melted butter quarter cup because what doesn't butter improve?
Pin it
Step-By-Step For Easy Prep
- Finish It Off
- Once it's out of the oven squeeze lemon over top toss on some zest and get it to the table quick.
- Bake Away
- Bake for about 7 minutes then broil a few more until you've got that crispy golden finish.
- Set It Up
- Spread the shrimp in a baking dish and scatter all those buttery crumbs on top.
- Bread Crumbs Time
- Mix together your melted butter and panko add some salt and pepper. That's the crunchy magic.
- Shrimp Prep
- While your oven heats to 425°F get those shrimp coated in the garlic and wine goodness.
How I Like to Serve
I like to plate this up with roasted veggies or a crisp salad if I'm feeling healthy. Sometimes I toss in asparagus with the shrimp before it bakes. Make sure to grab some crusty bread for soaking up every drop of sauce or pour it over rice when you want a bigger meal.
Little Tricks I Swear By
Want heat? Sprinkle red pepper flakes into your panko. Need it dairy-free? Olive oil instead of butter works just as well. I throw in loads of fresh parsley and sometimes dill, and I switch up the broil time depending on how crunchy I want the topping. Just play with it and make it fit your mood.
Pin it
Frequently Asked Questions
- → Can I use precooked shrimp?
For the best results, stick to raw shrimp. If you start with precooked ones, they'll probably end up tough after baking.
- → What can I substitute for white wine?
No wine? Chicken broth or seafood stock works fine. Toss in a bit more lemon if you want to brighten up the taste.
- → Can I prepare this ahead of time?
You can have your shrimp cleaned and seasoned early. Just wait until right before baking to sprinkle on the panko for max crunch.
- → What size shrimp should I use?
Pick medium or large ones—about 16-20 for each pound. They’ll bake just right and keep that juicy bite under all the crumbs.
- → What should I serve with this dish?
Grab some bread, pasta, or rice. Anything to soak up the garlicky sauce. Toss in a simple salad if you want to keep it light and fresh.