Sensational. Simple. It took only 30 minutes.
Everyone has a go-to dinner. These are the ones we reach for when we have an urgent need to eat in a short time and don’t even think about it. This, my friends should be one of your favorite dinners. It’s easy and delicious. This quick and easy method makes buttery, lemony, garlicky, crispy shrimp every time. It’s simple, yet so delicious – it’s a winner.
Serves 4 | 5m preparation | 25m cook time
SHRIMP FOR YOU:
1 lb Jumbo Shrimp, peeled and deveined
½ cup white wine
4 tablespoons (1 ½ stick) unsalted butter, melted. Divide.
Take one lemon and mash it.
3 minced garlic cloves
½ teaspoon salt
¼ teaspoon black pepper
FOR THE TOPPING
¾ cup panko breadcrumbs
¼ cup Parmesan cheese finely grated
½ teaspoon salt
2 tablespoons butter, melt
Finely chopped fresh parsley
Directions:
Preheat the oven to 425°F
In a 9×13-inch pan, combine wine and 2 tablespoons of butter. To reduce the sauce, bake in the oven for 10 minutes.
In a large bowl, combine the remaining butter, garlic, lemon zest, salt, and pepper. Toss in shrimp.
Mix together the breadcrumbs and parmesan cheese in a separate bowl. Add 2 tablespoons of melted butter to the bowl.
Bake in the oven for 10 minutes. Remove the baking dish and place shrimp on a single sheet.
Bake for 12 minutes, turning the shrimp opaque but still pink with the breadcrumb topping.
Broil at high heat for up to 2 minutes to promote browning. Serve with fresh parsley. Enjoy!