Prep 30 mins
Cook 10 mins
You won't find this recipe anywhere else, I developed this using jumbo shrimp and I would strongly advise to use only very large or jumbo for this and leave the tails intact, depending on the size and amount of the shrimp used a small amount of breadcrumb mixture might be left over --- I have listed the cayenne pepper as only optional you may adjust amount to suit heat level or omit, I like to add it in for some heat :)
- 1 1⁄2 cups dry breadcrumbs
- 1⁄4 cup grated parmesan cheese
- 1 teaspoon dried parsley
- 1⁄2 teaspoon garlic powder (can use 1 teaspoon)
- 1⁄2 teaspoon seasoning salt (can use more salt if desired) or 1⁄2 teaspoon white salt (can use more salt if desired)
- 1⁄2 teaspoon ground black pepper or 1⁄2 teaspoon lemon pepper
- 1⁄8 teaspoon cayenne pepper (optional or to taste)
- 6 tablespoons melted butter, slightly cooled
- 2 tablespoons oil
- 3 tablespoons fresh lemon juice
- 2 large fresh garlic cloves (very finely minced, about 1 tablespoon, must be very finely minced or use 1 teaspoon garlic powder)
- 24 -30 jumbo fresh shrimp (peeled and deveined leaving tails intact)
- lemon wedge
- In a shallow dish combine the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, seasoned salt and black pepper; set aside.
- In a large bowl whisk together melted butter with 2 tablespoons oil, fresh lemon juice and fresh garlic.
- Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes.
- Lighty grease a jelly-roll pan.
- Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture.
- Place the coated shrimp onto the pan but not touching each other.
- Set oven to 425 degrees (set oven to second-lowest rack).
- Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp).
- Serve with lemon wedges.
Fabulous! After we are done with meal that includes a new recipe, I always ask my DH "is this OK to make for company?" He gave this recipe 10 stars. We LOVED this and it is SO easy. Thank you Kitten.......again. Oh, for anyone who might be interested in this idea, I started "making" my own breadcrumbs a few years ago by grounding up pork or chicken Stove Top Stuffing Mix in the food processor. It is MUCH more flavorful, I find, than those regular dry breadcrumbs. BUT, whatever you use, you will LOVE this shrimp!
Kitten, I just came back from vacation and am low on fresh foods. I had some frozen shrimp and a lemon. This was amazing! It was so easy to make and I had everything. I did a search in your recipes for shrimp dishes and this one popped out! Thank you again for a tasty wonderful dish. The only thing I did differently was to add more garlic. We love garlic! 10 STARS!!
Sorry, but I wasn't thrilled with these. The butter congealed during the 20 minute wait time, and I had to reheat it to get the breading to stick, which caused the shrimp to start cooking before they went into the oven. The breading was way too much for the amount of shrimp - I ended up dumping a lot down the disposal. I expected the breading to "crisp up" in the oven, which it did on the bottoms of each shrimp but never on the tops. Maybe flipping them after 5 minutes would have evenly browned them.