Photo of Lemon and garlic-crumb shrimp by WW

Lemon and garlic-crumb shrimp

Total Time
25 min
15 min
10 min
This dish feels fancy but is easy and quick to prepare—it is ready in just 25 minutes. The lemony panko mixture provides crunch and color to the shrimp. You want to give the shrimp space on the baking sheet so that the heat from the oven can circulate, cooking the shrimp evenly and crisping the topping. Serve the shrimp over mixed greens, zucchini noodles, or traditional pasta, all of which can be prepared as the shrimp cook in the oven. For a pretty presentation, leave the tails on the shrimp and sprinkle with lemon zest and parsley before serving.


Cooking spray

1 spray(s)

Uncooked shrimp

1¼ pound(s), 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

tsp, freshly ground, divided

Panko breadcrumbs

½ cup(s)

Minced garlic

1½ tsp

Lemon zest

1 tsp

Fresh parsley

1 Tbsp, chopped


  1. Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil; coat foil with cooking spray (or just coat a nonstick rimmed baking sheet with cooking spray).
  2. Place shrimp on prepared pan; sprinkle with lemon juice, 1 teaspoon oil, 1/4 teaspoon 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 teaspoon oil, remaining 1/4 teaspoon 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 center of each. Bake until breadcrumbs are golden and shrimp are cooked through, about 8 to 10 minutes; sprinkle with parsley and serve. Yields about 6 crumb-topped shrimp per serving.