Dump and Bake Crispy Garlic Butter Shrimp

• Seafood

  • 1 1/2 lb Shrimp, raw

• Produce

  • 5 tsp Garlic

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs, whole wheat

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Parmesan cheese, grated

Found on theseasonedmom.com

Description

Ingredients

• 1 ½ lbs. peeled and deveined raw shrimp (I used frozen colossal size shrimp – 16-22 count per pound, which I thawed in the refrigerator overnight)
• 5 teaspoons minced garlic
• 1 tablespoon butter, diced into very small cubes
• ½ cup whole wheat Panko breadcrumbs
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• Optional garnish: fresh minced parsley, lemon juice

Directions

• Preheat oven to 425 degrees F.
• Spray a large baking dish (about 13-inch by 9-inch) with cooking spray or drizzle with olive oil.
• Place shrimp in a single layer in the bottom of the prepared dish. Sprinkle garlic, breadcrumbs, and Parmesan over shrimp and toss to coat evenly. Spread into a single layer again.
• Dot shrimp with butter.
• Bake, uncovered, for about 7-10 minutes (or just until shrimp are starting to turn pink). If you are using smaller shrimp, you will probably need to decrease the cooking time (about 6-7 minutes).
• Turn the oven broiler on high and place shrimp under the broiler for 2-3 more minutes or until shrimp are pink and cooked through and the crumb topping is golden brown.
• Garnish with fresh parsley and a squeeze of lemon juice just before serving.