Photo of Lemon and Garlic-Crumb Shrimp by WW

Lemon and Garlic-Crumb Shrimp

Points® value
Total Time
25 min
15 min
10 min
For a pretty presentation, leave the tails on the shrimp and sprinkle with lemon zest and parsley before serving, like we did here.


Cooking spray

5 spray(s)

Uncooked shrimp

565 gm, peeled and deveined (about 24 shrimp)

Fresh lemon juice

1 tbsp(s)

Olive oil

2 tsp(s), extra virgin, divided

Table salt

½ tsp(s), divided

Black pepper

pinch(es), freshly ground, divided

Panko breadcrumbs

½ cup(s)

Minced garlic

1½ tsp(s)

Lemon zest

1 tsp(s)

Fresh parsley

1 tbsp(s), chopped


  1. Preheat oven to 220°C (425°F). Line a rimmed baking sheet with aluminium foil; coat foil with cooking spray (or just coat a non-stick rimmed baking sheet with cooking spray).
  2. Place shrimp on prepared pan; sprinkle with lemon juice, 5 ml (1 tsp) oil, 1 ml (¼ tsp) salt and pepper. Toss shrimp until coated with lemon mixture; spread into a single layer, leaving space between each shrimp.
  3. In a small bowl, combine breadcrumbs, remaining 5 ml (1 tsp) oil, remaining 1 ml (¼ tsp) salt, garlic and lemon zest. Curl shrimp tails to heads to form a closed circle with each shrimp; spoon a heaping teaspoon crumb mixture in centre of each. Bake until breadcrumbs are golden and shrimp are cooked through, about 8 to 10 minutes; sprinkle with parsley and serve.