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Hey friends I'm super pumped to give you my favorite shrimp go-to. When you want something that looks fancy but you're rushing this always saves the day. The shrimp comes out juicy every single time and the buttery garlicky lemony sauce is just out of this world. Seriously you’ll feel like you went out for dinner. And guess what you're only twenty minutes away from digging in.
Why You'll Keep Making This
This dish is a breeze but looks like you went all out. Real garlic white wine and the crunchiest panko topping are a match made in heaven. Whenever people drop by they're convinced I spent ages on it. Couldn’t be easier honestly. Plus you can swap things out and give it your own twist every time.
All About What's Inside
- Must Have: One lemon for bright juice and extra zest that makes the flavors pop.
- For That Golden Crunch: Panko breadcrumbs about half a cup for that crackly finish.
- Main Attraction: A pound of peeled shrimp tails on because it just looks fancier.
- Punch Of Flavor: Six garlic cloves, you don’t want to skip this.
- Creamy Base: A quarter cup of melted butter because why not.
- The Little Extra: A big splash (about 1/4 cup) of dry white wine to make it sing.
- The Basics: Salt and pepper to pull everything together.
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How I Throw It Together
- Finish With Lemon
- After it’s baked squeeze lemon juice on top, hit it with some zest then serve it up ASAP.
- Time For The Oven
- Bake for around 7 minutes, then set it to broil so you get that perfect golden finish.
- All Mixed Up
- Butter melted? Toss it with panko, season with salt and pepper, mix real good.
- Layer It Up
- Get your shrimp in the baking dish, pour that wine and garlic on top, then pile on the buttery crumbs.
- Get Prepped
- Switch that oven to 425°F first. Get your shrimp and garlic ready together with the wine.
How To Serve This
I like piling this with some roasted veggies or a fresh green salad. Sometimes asparagus just joins the shrimp in the oven, easy win. Oh and get some crusty bread to grab all the garlicky sauce—nothing beats that. Over rice is awesome for a filling meal too.
Pro Hacks & Tweaks
Craving more heat? Sprinkle some red pepper into your panko before topping. Skipping butter? Olive oil swaps right in. Changing up herbs with dill or parsley is fun too. And don’t stress about broiling—stop when you see your ideal crunch. There’s no wrong way to finish it.
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Frequently Asked Questions
- → Can I use precooked shrimp?
It's best to use raw shrimp, as it cooks perfectly in this dish. Precooked shrimp may turn chewy or overdone while baking.
- → What’s a good replacement for white wine?
Chicken or seafood stock works well. Add a squeeze of lemon juice for more flavor.
- → Can I prep this dish in advance?
You can prepare the shrimp earlier but save adding the panko crumbs until right before baking for maximum crunch.
- → What shrimp size is ideal?
Medium to large shrimp (16-20 per pound) are a great choice. They’ll cook evenly and stay tender with the breadcrumb topping.
- → What sides can I serve with this?
Pair it with pasta, rice, or crusty bread to soak up the sauce. Add a green salad for a balanced plate.