Slightly spicy with a hint of sweetness, Easy Baked Shrimp cooks quickly in the oven. For a simple, yet elegant entree, you can’t go wrong with this dish. The simple marinade imparts flavor, and the herbed coating adds a bit of crunch. You won’t miss the fryer.
Japanese panko bread crumbs are now being carried in most chain grocery stores next to standard bread crumbs or in the Asian food section. If you cannot find them, use fresh white bread crumbs (no crusts) that have been air-dried, not toasted. Take care not to overcook the shrimp or they will become tough and chewy.
Easy Baked Shrimp Recipe
1/4 cup olive oil
1/2 cup orange juice
1 Tablespoon soy sauce
2 Tablespoons honey
2 garlic cloves, pressed
1 pound (21 to 25 per pound) peeled fresh or thawed frozen raw shrimp, tails on optional
2 Tablespoons fresh dill weed, leaves stripped from stem
1 cup panko (Japanese bread crumbs)
1/4 teaspoon ground cayenne pepper (red pepper), or to taste
1/2 teaspoon sweet Hungarian paprika
1/2 teaspoon kosher salt
2 Tablespoons melted butter
1/8 cup grated Parmesan cheese
1/8 cup chopped chives
Measure olive oil, orange juice, soy sauce, and honey, and garlic into a large zip-top freezer bag. Squish to combine, and add shrimp. Squeeze out air, seal, and toss to coat shrimp. Refrigerate 15 minutes.
Combine panko, dill weed, cayenne pepper, paprika, and kosher salt until well-blended.
Remove shrimp from marinade with a slotted spoon and place in prepared pan along with 1/2 cup of the marinade.
Spread shrimp into a single layer. Sprinkle evenly with the seasoned panko mix and drizzle with melted butter. Top with grated Parmesan cheese and chives. Refrigerate for 15 minutes.
Preheat oven to 450 F (425 F for glass).
Bake shrimp 12 to 15 minutes until lightly browned. Do not overcook.
Yield: 4 to 6 servings
Easy Baked Shrimp Recipe Photo ©2019 Peggy Filippone