Panko breadcrumbs were invented in 1940s Japan using electric current instead of heat—creating those impossibly airy crumbs.
Easy Garlic Parmesan Baked Shrimp
Dive into a plate of mouthwatering shrimp baked to perfection in a luscious garlic butter sauce! Topped with a delightful blend of crispy breadcrumbs and savory parmesan, this dish is not only a breeze to whip up but also elevates any meal into a restaurant-worthy experience. Ideal for a speedy weeknight feast or a standout appetizer, you’ll love how quickly this shrimp sensation comes together!
Prep
5
min
Cook
15
min
Serves
4
people
Level
beginner
The Story
This Italian-American hybrid was perfected in 1950s New York's Little Italy when Sicilian fishermen's wives discovered American panko breadcrumbs—they ditched their traditional olive oil and herb coating for this butter-Parmesan armor that transforms humble Gulf shrimp into something that would make both nonna and a Brooklyn steakhouse chef weep with joy, proving that sometimes the best fusion happens when immigrants get creative with local ingredients.
Regional Twist
In Louisiana's Acadiana parishes, they swap the panko breadcrumbs for crushed saltines and add a proper pinch of cayenne to the Parmesan mixture, turning this Italian-American classic into Creole gold.
📝 Ingredients
Shopping List
- to garnish fresh parsley
- 1 lb (454 g) large shrimp
- ⅓ cup (78 ml) panko breadcrumbs
- ½ cup (118 ml) parmesan cheese
Pantry Items
Amounts also listed in instructions below
- dried oregano (to taste)
- fresh lemon juice (to taste)
- garlic (to taste)
- olive oil (to taste)
- salt and black pepper (to taste)
- unsalted butter (to taste)
👨🍳 Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
- 2
Arrange the shrimp in a single layer in the baking dish, ensuring they aren't overlapping too much so they cook evenly.
- 3
In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, salt, and pepper. Pour this mixture evenly over the shrimp.
- 4
In another small bowl, mix the grated Parmesan cheese, panko breadcrumbs, and dried oregano.
- 5
Sprinkle the cheese and breadcrumb mixture generously over the shrimp to create a nice crust.
- 6
Bake for 12-15 minutes, or until the shrimp are pink and opaque and the topping is golden brown.
- 7
If desired, broil for the last 1-2 minutes to get the crust extra crispy. Garnish with fresh chopped parsley before serving.
💡 Pro Tips
- ✓Pat shrimp completely dry before seasoning because surface moisture creates steam at 400°F, preventing proper browning and making the breadcrumb topping soggy instead of crispy.technique
- ✓Bake for exactly 8-10 minutes for large shrimp (21-25 count) because shrimp proteins coagulate rapidly at 400°F and overcooking beyond 145°F internal temp makes them rubbery.timing8-10 minutes at 400°F
- ✓Use a 2:1 ratio of panko to Parmesan (1/3 cup panko to 1/2 cup cheese is actually cheese-heavy) because panko provides structure while cheese can burn at high heat, creating bitter flavors.ingredient2:1 panko to cheese ratio
- ✓Place shrimp with tails pointing same direction and arrange in a single layer with 1/4 inch spacing because uniform positioning ensures even heat circulation and prevents steaming.technique1/4 inch spacing
- ✓Add lemon juice after baking instead of before because citric acid denatures shrimp proteins prematurely, creating a tough, pre-cooked texture even at room temperature.timing
Share this recipe
Prep
5
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Panko breadcrumbs were invented in 1940s Japan using electric current instead of heat—creating those impossibly airy crumbs.
Easy Garlic Parmesan Baked Shrimp
Dive into a plate of mouthwatering shrimp baked to perfection in a luscious garlic butter sauce! Topped with a delightful blend of crispy breadcrumbs and savory parmesan, this dish is not only a breeze to whip up but also elevates any meal into a restaurant-worthy experience. Ideal for a speedy weeknight feast or a standout appetizer, you’ll love how quickly this shrimp sensation comes together!
The Story
This Italian-American hybrid was perfected in 1950s New York's Little Italy when Sicilian fishermen's wives discovered American panko breadcrumbs—they ditched their traditional olive oil and herb coating for this butter-Parmesan armor that transforms humble Gulf shrimp into something that would make both nonna and a Brooklyn steakhouse chef weep with joy, proving that sometimes the best fusion happens when immigrants get creative with local ingredients.
Regional Twist
In Louisiana's Acadiana parishes, they swap the panko breadcrumbs for crushed saltines and add a proper pinch of cayenne to the Parmesan mixture, turning this Italian-American classic into Creole gold.
📝 Ingredients
Shopping List
- to garnish fresh parsley
- 1 lb (454 g) large shrimp
- ⅓ cup (78 ml) panko breadcrumbs
- ½ cup (118 ml) parmesan cheese
Pantry Items
Amounts also listed in instructions below
- dried oregano (to taste)
- fresh lemon juice (to taste)
- garlic (to taste)
- olive oil (to taste)
- salt and black pepper (to taste)
- unsalted butter (to taste)
👨🍳 Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
- 2
Arrange the shrimp in a single layer in the baking dish, ensuring they aren't overlapping too much so they cook evenly.
- 3
In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, salt, and pepper. Pour this mixture evenly over the shrimp.
- 4
In another small bowl, mix the grated Parmesan cheese, panko breadcrumbs, and dried oregano.
- 5
Sprinkle the cheese and breadcrumb mixture generously over the shrimp to create a nice crust.
- 6
Bake for 12-15 minutes, or until the shrimp are pink and opaque and the topping is golden brown.
- 7
If desired, broil for the last 1-2 minutes to get the crust extra crispy. Garnish with fresh chopped parsley before serving.
💡 Pro Tips
- ✓Pat shrimp completely dry before seasoning because surface moisture creates steam at 400°F, preventing proper browning and making the breadcrumb topping soggy instead of crispy.technique
- ✓Bake for exactly 8-10 minutes for large shrimp (21-25 count) because shrimp proteins coagulate rapidly at 400°F and overcooking beyond 145°F internal temp makes them rubbery.timing8-10 minutes at 400°F
- ✓Use a 2:1 ratio of panko to Parmesan (1/3 cup panko to 1/2 cup cheese is actually cheese-heavy) because panko provides structure while cheese can burn at high heat, creating bitter flavors.ingredient2:1 panko to cheese ratio
- ✓Place shrimp with tails pointing same direction and arrange in a single layer with 1/4 inch spacing because uniform positioning ensures even heat circulation and prevents steaming.technique1/4 inch spacing
- ✓Add lemon juice after baking instead of before because citric acid denatures shrimp proteins prematurely, creating a tough, pre-cooked texture even at room temperature.timing