Lemon and Garlic-Crumb Shrimp
2
Points®
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(s)
Olive oil
2 tsp(s), extra virgin, divided
Table salt
½ tsp(s), divided
Black pepper
⅛ 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
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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