Jumbo shrimp, tossed in a seasoned olive oil with lemon zest and lots of garlic, topped with a panko and Parmesan crumb topping and baked.
Sheet Pan Panko Shrimp
These are almost sheet pan scampi or garlic shrimp meets oven fried shrimp, without all the hassle of dipping and battering. The inspiration for this dish came from Marlene Koch's cookbook, Eat What You Love Everyday {affil link} and it works well as both a main dish or an appetizer. The Cajun and I weren't that hungry, so I left the tails on and we ate this as an appetizer. They were amazing!
Super easy to make too. Here's how! As always, just swipe or scroll past these step by step pictures for the full recipe text with measurements and a printable document.
Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and spray or brush lightly with olive oil. Pat shrimp dry with paper towels to remove water and place in large bowl. Toss with remaining olive oil, seasonings, lemon zest and garlic,. Spread shrimp on a rimmed baking sheet in a single layer. In a separate bowl mix panko crumbs, butter, cheese, black pepper and parsley. Sprinkle half of the panko mixture all over the shrimp and press lightly; repeat with remaining crumbs.
Bake for about 10 to 12 minutes (depending on size of shrimp) or until shrimp is cooked through and crumbs lightly browned. Squeeze lemon juice on top and sprinkle with parsley before serving.
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