Lemon and garlic-crumb shrimp
1¼ pound(s), peeled and deveined (about 24 shrimp)
Fresh lemon juice
2 tsp, extra virgin, divided
½ tsp, divided
⅛ tsp, freshly ground, divided
1 Tbsp, chopped
- 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).
- 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.
- 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.