Crispy Baked Shrimp in Lemon Butter Sauce
A quick and delicious seafood dish combining tender prawns with zesty lemon butter sauce, perfect for weeknight dinners or fancy meals.
Ingredients
For the shrimp
- 500 g jumbo prawns / shrimp, peeled and deveined Use jumbo prawns for the best texture.
- 75 g unsalted butter, melted Reserve half for mixing with the shrimp.
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
For the topping
- 3/4 cup panko breadcrumbs For extra crunch, consider adding crushed crackers or nuts.
- 1/4 cup parmesan, finely shredded
- 1/4 tsp salt
- 1.5 tbsp olive oil
For serving
- finely chopped parsley For garnishing.
- lemon wedges For serving.
Instructions
Preparation
- Preheat your oven to 220°C / 430°F (all oven types).
- Pour the wine and half of the melted butter into a 9 x 13" / 22 x 33 cm baking pan. Place it in the oven for 10 minutes to reduce.
- While the wine reduces, toss the prawns with the remaining butter, garlic, lemon juice, salt, and pepper. Note that the butter may harden, but that’s okay.
Cooking
- Mix the crunchy topping ingredients together.
- Remove the pan from the oven. Add the prawns in a single layer, close together but not overlapping.
- Top the prawns with the crunchy mixture. Bake for 12 minutes.
- Turn on the broiler/grill on high and broil for 1 – 2 minutes to brown the top a bit more.
Serving
- Sprinkle with parsley and serve immediately with lemon wedges and crusty bread.
Notes
If you have any leftovers, store the shrimp in an airtight container in the refrigerator. They will last for 2-3 days. To reheat, simply warm them in the oven or microwave until heated through, but best reheated in the oven for crispiness. For extra spice, add red pepper flakes when mixing the butter and seasoning.