Photo of Lemon and Garlic-Crumb Shrimp by WW

Lemon and Garlic-Crumb Shrimp

4
2
2
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
For a pretty presentation, leave the tails on the shrimp and sprinkle with lemon zest and parsley before serving, like we did here.

Ingredients

cooking spray

5 spray(s)

uncooked shrimp

565 gm, peeled and deveined (about 24 shrimp)

fresh lemon juice

1 Tbsp

olive oil

2 tsp, extra virgin, divided

table salt

½ tsp, divided

black pepper

pinch, freshly ground, divided

panko breadcrumbs

½ cup(s)

minced garlic

1½ tsp

lemon zest

1 tsp

fresh parsley

1 Tbsp, chopped

Instructions

  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.

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