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Easygoing Garlicky Baked Shrimp Everyone Craves
Hey friends, let me tell you why I'm pumped about this one. When I want to impress but keep things laid-back, this is my go-to. The shrimp comes out juicy with this dreamy buttery lemon garlic sauce that tastes super fancy. You seriously need just 20 minutes total, no long kitchen marathon here.
Why This Dish Stands Out
This is one of those meals that looks like you really fussed, but shhh, it's honestly so quick. The combo? Tangy wine, crunchy rich breadcrumbs, and loads of fresh garlic. My guests always joke that I must've slaved over the stove. Nope, it's all about shortcuts you can't taste. Change it up however you want—it's a total catch.
What You’ll Need
- Main Event: One pound of cleaned shrimp, leave the tails—they look awesome.
- Garlic Lovers Unite: Six whole cloves, no skimping!
- Little Magic: Quarter cup of dry white wine adds wow.
- Melted Heaven: Butter, just a fourth cup, makes it rich.
- Bread Crunch: Half cup panko, that gives you the best topping.
- Zing & Freshness: Lemon to zest and juice—don’t skip this!
- Basics: Salt and pepper, just to bring it all together.
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How I Throw This Together
- Set Up That Finish
- Take it out after baking, add lemon juice and zest, and serve right away while it’s piping hot.
- Golden Top Time
- Pop the dish in for 7 mins, then broil for a bit to get it bubbly and browned.
- Bake It Off
- Spread out all the coated shrimp, sprinkle the panko butter mix evenly on top.
- Panko Mix
- Stir up panko, melted butter, a pinch of pepper and salt in a bowl.
- Shrimp Prep
- Start by heating your oven to 425°F, then toss your shrimp with garlic and pour in the wine.
My Favorite Ways to Enjoy It
I always pile this next to roasted veggies or toss a salad together to go with it. Sometimes I just stick in asparagus with the shrimp before it cooks. You definitely want some good bread to soak up all the sauce—or, if you’re starving, serve with a heap of rice.
Extra Handy Hints
In the mood for some heat? Sprinkle crushed red pepper with the breadcrumbs. If you’re skipping dairy, olive oil totally works instead. Love herbs? Add parsley or dill. You can even broil more for extra crunch. Seriously, make it your own every time.
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Common Questions
- → Can I use precooked shrimp?
Stick with raw shrimp for this one—precooked kinds usually end up kinda chewy if you bake 'em.
- → What can I substitute for white wine?
Chicken broth or a seafood stock both work. Add some lemon juice for an extra pop.
- → Can I prepare this ahead of time?
Go ahead and get your shrimp cleaned and seasoned early, but sprinkle the panko right before baking so it stays crunchy.
- → What size shrimp should I use?
Grab medium or large shrimp—those about 16 to 20 per pound. They bake up nice and juicy and hold the topping well.
- → What should I serve with this dish?
Spoon everything over rice, some noodles, or dunk with crusty bread. Pair with a quick salad for a full meal.