Succulent Garlic Shrimp
This is a favourite with friends and family and I usually have to make much more than a single recipe calls for. Wonderful for that 'something special' needed for the holidays.
- Ready In:
- 2 lbs uncooked jumbo shrimp, shelled and deveined or 2 lbs frozen shrimp, thawed
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 tablespoons fresh lemon juice
- 4 -5 cloves garlic, minced
- 4 tablespoons mayonnaise
- 1 1⁄2 cups Ritz cracker crumbs (or similar)
- 1 teaspoon crushed dried basil leaves
- 1 tablespoon fresh dill, minced or 1/2 teaspoon dried dill
- 1⁄2 cup melted butter
- 4 tablespoons extra virgin olive oil
- In a medium bowl, combine salt, pepper, lemon juice, garlic, and mayonnaise; stir until well blended; place shrimp in a large resealable plastic bag, pour marinade over shrimp and close bag; marinate in the refrigerate several hours or overnight; remove from refrigerator; drain, reserving marinade in a bowl.
- Preheat oven to 400F; in a medium bowl, combine bread crumbs, basil, and dill; coat each shrimp with crumbs and place in a single layer in a large shallow baking dish.
- To remaining marinade, add butter and olive oil; pour over shrimp.
- Bake for 8 to 10 minutes or until opaque in center (cut to test); remove from oven; serve with plenty of crusty bread for the sauce.
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Oh my, my, my. These were excellent! I had my dad over for dinner and wanted to set out a impressive spread. I served these as an appetizer and wow, what a hit they were! I marinated the shrimp for about 5 hours. Such great flavor and these were really easy to make. Evelyn, you never let me down! Thank you.
I tried this over the weekend and it is to die for. Not a lot of obscure ingredients that no one keeps on hand, just everyday stuff. The flavor was better than any I've had in restaurants. I probably added a little more garlic than called for since I used the instant minced garlic that comes in a jar and probably used 3 to 4 tsp. That was the only adjustment to ingredients that I made. I did marinade it overnight in the refrigerator and I think that really helped the garlic flavor saturate the shrimp.
This recipe gives you a tasty succulent prawn, not overstated but still loaded with flavor. I pan fried mine with just a light spray of oil on the pan. Coat the prawns with the cracker mixture just before you are cooking them - the mixture stays crisp and crunchy. Thanks Evelyn for yet another great recipe