Prep 20 mins
Cook 20 mins
From America's Test Kitchen: "A great, easy alternative to fried shrimp. Spicy, crispy, buttery and plump, these shrimp make a great dinner when served with a small salad or crusty roll." Posted for safe keeping. Tip: Fresh breadcrumbs are preferred, dried breadcrumbs were too gritty. To make fresh breadcrumbs, tear pieces of sandwich bread into quarters and pulse in a food processor to coarse crumbs, about 8 pulses. One slice of bread should yield about 1 cup fresh crumbs.
- vegetable cooking spray
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 teaspoons fresh lemon juice
- 4 1⁄2 teaspoons hot pepper sauce
- salt and pepper
- 2 lbs extra-large shrimp, 21 to 25 per lb, peeled and deveined, tails intact
- 2 teaspoons paprika
- 1⁄8 teaspoon cayenne pepper
- 2 teaspoons Dijon mustard
- 1 cup breadcrumbs, preferably fresh
- 2 tablespoons chopped fresh parsley
- lemon wedge, for serving
- Adjust an oven rack to the middle position and heat the oven to 500 degrees. Coat a baking sheet with vegetable oil spray.
- Melt the butter in a small saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the lemon juice and hot sauce and season with salt and pepper. Remove from the heat.
- Toss the shrimp, paprika, cayenne, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a large bowl. Add 2 tablespoons of the butter mixture.
- Place the breadcrumbs in a shallow bowl. Dip one side of each shrimp in the breadcrumbs, pressing to adhere them. (Tip: use your hands to really press the breadcrumbs onto the shrimp. If they are not sufficiently coated, they will not become crispy in the oven.).
- Place the shrimp breaded side up on the prepared baking sheet, spacing them slightly apart. Spray the shrimp with the vegetable oil spray and bake until just cooked through and the breadcrumbs are golden and crisp, 8 to 9 minutes.
- Rewarm the butter mixture and stir in the parsley. Serve the shrimp with the butter mixture and lemon wedges.