By Marie on October 03, 2002
Photo by RenaeJ
Photo by RenaeJ
"I made these for dinner tonight and they are scrumptious! Can be made ahead up to and including the breading stage and refrigerated. Then drizzle with butter and bake. Found on the Global Gourmet website."
Serving Size: 1 (265 g)
Servings Per Recipe: 2
"Marie.. I love you... that's all I need to say..."
"Really easy to do and turned out really good. Did this as a "candle light and wine" dinner and it worked like a charm. Thanks Marie"
"Absolutely, without a doubt, the best shrimp we have ever had!!! I made these with no additions or substitutions. They are wonderful!! Thanks Marie!! I will make these a lot!!"
"Superb! Wanted to see if this recipe would make good appetizers if smaller shrimp were used. It does! I used one pound of 41-50 count shrimp and the other ingredients and quantities as written. They baked in five minutes and were outstanding."
"Shrimply delicious! Great, easy and quick, what more could someone ask for. A shrimp lover's delight. I can't wait to get more shrimp and make this recipe again. Thanks so much for posting."
"Absolutely fabulous! I followed the directions exactly and the shrimps just melted in my mouth. I used a parchment lined 9" square baking pan. 12 shrimps fit perfectly in 3 rows of 4 shrimps. Company-worthy. Will make again as soon as the shrimp goes on sale. Thank you for a great recipe."
"Yum! Delish! I made this tonight for myself since Jo-Jo doesn't like seafood.
The only changes I made were, adding lots more garlic (burp) excuse me & flipping 1/2
through baking. Another great recipe Marie!"
"Great flavor, super easy to prepare, simple ingredients I have on hand most of the time. I actually used frozen shrimp(31-40 size) and they turned out great. My 1 yo and 3 yo even loved them :)"
"This an all-around great recipe. Simple, easy, and delicious! My guests for Christmas dinner raved. I served the shrimp on beds of garlic-sauteed spinach. I'll be making this dish again soon. I think I might reserve the butter until after the shrimp have cooked, so the breading gets crispy. Thanks for a great recipe!"
"YUMMY! These shrimp were simple and great! The only change was to use some cajun seasoning instead of just salt and pepper. I served them with a long grain and wild rice and a couple of vegetables, and we loved them for dinner. I doubled the recipe since I had a 2 lb bag of frozen shrimp. The next night I made pasta, Aglio e Olio: spaghetti with EVOO, crushed red pepper, and garlic, and added some mushrooms. At the last minute, I threw in the leftover shrimp to warm and tossed them into the pasta. We couldn't decide if we liked them better plain the night before, or in the pasta made with the leftovers! GREAT RECIPE!!!"
"Used coconut oil instead of olive oil for a different flavor, amazing! Thanks!"
"I made this for dinner tonight & we thought it was good. I cooked the shrimp for 10 min & it over cooked them a bit. This recipe is easy to do & it looked really pretty. I took a picture of the meal. I added 1/4 tsp. onion powder, garlic powder & italian seasoning to the bread crumbs & I served the shrimp over parm-butter noodles. I grated fresh parm over the entire dish & it looked gorgeous..I thought it was a fun meal to make!"
"They were really easy to make. I got the 20-something to 30 count shrimp, and I took the tail off too, because I hate to get my fingers dirty again and I want all the shrimp meat. I also used planko bread crumbs because it is what I had. They were great. They had a nice light taste and the lemon added to the flavor. I enjoyed it both with and without the lemon on them."
"YUMM!!! So easy and without frying. Don't need as much breadcrumbs and parmesan as directed. I sifted some of the parmesan from the breadcrumb mixture and sprinkle it on my shrimp before putting it in the oven. I will be making these again really soon. Also, using larger shrimp is the best way to go with this recipe."
"Marie, all I can say is MMM GOOD!!! We had these last night for dinner and DH devoured them. I sprayed them with I Can't Believe and put on a rack so they would crisp up. They came out perfect (like they were fried). The only thing I did was added some lemon zest to the breading. We will definitely have them again. Thanks."
"Oh!! My!! God!!! This was out of this world. I could chow down on this recipe every day. Perfect flavor, perfect taste. Any one who makes it will fall in love."
"Great easy easy recipe! Subbed Italian breadcrumbs for plain and naturally, added more garlic! Served with a bottled romalde sauce and it made for pretty darn good "gourmet" fare! Thanks for a great easy recipe! The kind everybody likes!"
"This rivals any shrimp dish in a 5 star restaurant, so I give Marie 5 stars! The lemon over the shrimp just before eating makes them melt in your mouth!"
"I agree with everyone else on this one ! Incredibly simple and delicious. The fresh lemon served with the shrimp is a must."
"WOW,These are great!!!So simple to do and so tasty!!We really liked these.I will be making these for DH and I often.I served mine with rice and asparugus.FANTASTIC!"