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Easy Baked Shrimp with Garlic and Herb Butter

March 21, 2016 6 Comments

Easy Baked Shrimp with Garlic and Herb Butter

One of the many things that make me feel like I’ve passed into a new age bracket is the magazine Real Simple. I am now a subscriber. How can that be? It doesn’t seem like that long ago that I was fighting with my mom in CVS about whether I was old enough to read YM. And it feels like just yesterday that I was living with my roommates, editorial assistants at Elle and Cosmopolitan, and pouring over the fashion magazines that literally threatened to take over our apartment.

But here I am: I dedicated subscriber to Real Simple, and a reader of articles like “Spring Clean Your Life” and “Teach Your Kids to Tidy Up! 25 Secrets to Success.”

I don’t mean to sound like I’m complaining, or making fun of the magazine. On the contrary, I actually really love it—especially the recipes. They always give me lots of inspiration, and they are great for working parents because they are, well, really simple.

Easy Baked Shrimp 3

Sometimes I think they are even too simple. This recipe, for easy baked shrimp, is one that I’ve adapted over time from the magazine. In its original form, there is no thyme, no lemon zest, no subtle kick of red pepper. It’s still delicious, but I think my tweaks really take it over the top and make it a truly memorable weeknight meal.

I really can’t stress enough the ease and impressiveness of this dish. First, you make a quick crumb topping with butter, panko, and fresh herbs. Then you toss shrimp with garlic and wine, scatter the crumbs over the top, and pop it in the oven for 15 minutes. I like to prepare and serve it straight from my favorite cast iron skillet. All you need is a big green salad and a baguette—don’t forget the baguette!—for soaking up all that garlicky butter and wine.

Easy Baked Shrimp

This recipe technically serves four, but Alex and I have been known to devour the entire thing by ourselves. And then we pass out at 9:30pm watching HGTV, because that’s how we roll now.

Easy Baked Shrimp with Garlic and Herb Butter
2016-03-19 21:14:59
Serves 4
If you don't have any white wine, you can substitute dry vermouth, lemon juice, or chicken stock. If you are serving this to kids, feel free to omit the red pepper flakes. I like whole wheat panko because it gives everything a nice toasty brown flavor, but regular panko would work just fine.
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Ingredients
  1. 1/3 cup panko (preferably whole wheat)
  2. 3 tablespoons unsalted butter, softened
  3. 2 tablespoons minced fresh parsley
  4. 1 teaspoon minced fresh thyme (or 1/4 teaspoon dried)
  5. 1 tablespoon freshly grated lemon zest
  6. 1/4 teaspoon red pepper flakes
  7. 1 pound large shrimp, peeled and deveined
  8. 2-3 cloves garlic, minced
  9. 2 tablespoons white wine
  10. Kosher salt and freshly ground black pepper
  11. Lemon wedges, for serving
Instructions
  1. Preheat the oven to 425°F.
  2. In a small bowl, combine the panko, butter, parsley, thyme, lemon zest, and pepper flakes. With clean fingers, gently work the mixture together until it is well combined and forms coarse crumbles.
  3. Put the shrimp in a large skillet or medium baking dish (don't worry if they overlap a bit). Add the garlic and wine, season with salt and pepper, and toss to coat. Sprinkle the panko mixture over the top. Transfer to the oven and bake until the shrimp are bright pink and the panko mixture is toasted and golden-brown, about 15 minutes. Serve with lemon wedges.
By Turnip the Oven
Adapted from Real Simple
Adapted from Real Simple
Turnip the Oven https://turniptheoven.com/
This simple shrimp dinner is ready in less than 30 minutes. It's light, healthy, and bursting with the flavors of garlic, fresh herbs, and toasty buttered panko breadcrumbs. Don't forget a baguette for mopping up all the delicious sauce!

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Filed Under: Dinner, Main Dish, Weeknight Tagged With: garlic, lemon, panko, shrimp

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Comments

  1. Emma @ Supper in the Suburbs says

    March 21, 2016 at 5:36 pm

    Oh boy this is right up my street! I LOVE prawns (or shrimp) – in fact seafood is one of the main reasons I can’t bring myself to go veggie full time. This is such a simple but tasty recipe. Great post!

    Reply
    • Lucy Baker says

      March 21, 2016 at 5:43 pm

      Thanks Emma! I love shrimp too. They make such an easy weeknight meal!

      Reply
  2. Sarah says

    March 21, 2016 at 6:03 pm

    Looks delicious! And so healthy too 🙂

    Reply
  3. Kelly @ TastingPage says

    March 21, 2016 at 6:03 pm

    I’m with you. I think I could eat an entire pan of this in one sitting, but luckily shrimp is healthy, so I wouldn’t feel too guilty!

    Reply
  4. Rhiannon says

    March 22, 2016 at 2:26 pm

    I’m still easing my way into cooking seafood (for years I hated it and refused to cook it or even eat it); this is definitely something right up my alley that I’m sure my whole family would destroy the minute it was finished. Can’t wait to try it!

    Ps really enjoy your writing style!!

    Reply
  5. Marisa Franca @ All Our Way says

    March 22, 2016 at 4:02 pm

    When it comes to shrimp I never follow the “servings suggestions”. We love our shrimp and it is such a nice meal to throw together and still have it seem special. I like how you added “gremolata” on top. That is very Italian. Great recipe!!

    Reply

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Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

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