Dinner,  Foundation Recipe,  Recipes,  Seafood

Oven-baked Shrimp

When you are having a fried shrimp craving make this recipe! These shrimp are super simple, healthy and delicious!

This is a very simple recipe with very little seasoning. I really was trying to develop this recipe with my kids in mind and they like simple food! You could jazz the seasonings up in so many ways, let your creativity run wild!

Oven baked Shrimp

Oven-baked Shrimp
Author: Kate Wagner
Serves: 4
This would be a great recipe to double for leftovers or if you are serving more that 4. I made this for myself and my three children and there was not a shrimp left, so 1 1/2 or 2 lbs is going to be a better amount for 4 adults or a family of 5. Happy Cooking!
  • 2 cups Panko breadcrumbs
  • ½ tsp Kosher salt
  • ½ garlic powder
  • 4 tbsp olive or canola oil
  • 1 lb raw shrimp, shells removed, tails left on
  1. Preheat oven to 400.
  2. Cover a baking sheet with aluminum foil and spray thoroughly with canola or olive oil spray.
  3. Set out two small bowls – in one combine the Panko breadcrumbs, Kosher salt and garlic powder, in the other bowl add the olive or canola oil.
  4. Holding each shrimp by its tail, dip into the oil and then gently roll in the Panko breadcrumbs.
  5. As you bread each shrimp line up in rows on the prepared baking sheet.
  6. Bake for 8-10 minutes, the coating should be golden brown and the shrimp opaque.
Why Panko breadcrumbs? Panko breadcrumbs are different because they are made from bread without crusts included, so they are much lighter and I think they have a crisper taste. [br][br]Because I wanted a weeknight recipe, I opted to skip the traditional three step breading process, so the breadcrumbs will cling to the shrimp but not completely coat it.[br][br]These shrimp would also be delicious on a salad!


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