If you’ve got shrimp and a bit of butter, this dish will quickly become your new go-to. These baked shrimp are juicy, full of garlic flavor, and topped with a crispy, cheesy crust that you’ll want to scoop up with a spoon — or better yet, a piece of bread.
This is one of those recipes that feels fancy but is incredibly easy. You mix a few ingredients, toss everything in a pan, and bake. No need to stand over the stove. No mess. Just a comforting, flavorful dish that’s ready in under 30 minutes
What Makes It So Good?
All-in-one pan – no sautéing, no flipping
Bold flavor – garlic, lemon, butter, and a touch of wine
Crispy topping – panko and parmesan make it golden and crunchy
Fast to prep – you’ll be in and out of the kitchen in no time
Pairs with anything – serve with bread, pasta, or a salad
What You’ll Need
Shrimp:
Use large shrimp, peeled and deveined. Frozen is fine, just thaw and pat them dry.
Sauce:
Butter, garlic, lemon juice, white wine (or broth), salt, and pepper.
Topping:
Panko breadcrumbs, grated parmesan, olive oil, and a little salt.
Garnish (optional):
Chopped parsley and lemon wedges.
How to Make Baked Shrimp in Garlic Butter Sauce
Preheat your oven
Set it to 430°F (220°C). While it heats, place the wine and a few tablespoons of butter in your baking dish. Pop that in the oven for 10 minutes — this helps the flavor come alive.
Season the shrimp
Toss them with lemon juice, garlic, melted butter, salt, and pepper. It’s okay if the butter firms up — it’ll melt again in the oven.
Make the topping
Mix panko, parmesan, olive oil, and a pinch of salt in a bowl.
Layer and bake
Take the dish out of the oven, add the shrimp, and spread them out in a single layer. Sprinkle the breadcrumb mixture evenly on top.
Bake and broil
Bake for about 12 minutes, then turn on the broiler for 1 to 2 minutes until the topping is golden.
Serve hot
Sprinkle with parsley and serve with lemon wedges. Don’t forget some crusty bread for that amazing sauce!
Tips
If you don’t have wine, chicken broth works fine.
Panko gives a better crunch than regular breadcrumbs.
Keep an eye on the shrimp — they cook fast.
Want extra garlic? Add an extra clove or two.
Ingredients
Shrimp:
1 lb 500g large shrimp, peeled and deveined
2 tbsp lemon juice
3 garlic cloves minced
½ tsp salt
¼ tsp pepper
5 tbsp unsalted butter divided
¾ cup dry white wine or chicken broth
Crunchy Topping:
¾ cup panko breadcrumbs
¼ cup grated parmesan
¼ tsp salt
1½ tbsp olive oil
Instructions
Preheat oven to 430°F (220°C).
Add wine and 2.5 tbsp of butter to a 9×13-inch baking dish. Bake for 10 minutes.
Mix shrimp with lemon juice, garlic, remaining butter (melted), salt, and pepper.
In a separate bowl, combine panko, parmesan, salt, and olive oil.
Take the dish from the oven. Add shrimp in a single layer. Top with the breadcrumb mix.
Bake for 12 minutes, then broil for 1–2 minutes to brown the topping.
Garnish with parsley. Serve with lemon wedges and bread for dipping.