Lemon and garlic-crumb shrimp
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
1 spray(s)
Uncooked shrimp
1.25 pound(s)
Fresh lemon juice
1 Tbsp
Olive oil
2 tsp
Table salt
0.5 tsp
Black pepper
0.125 tsp
Panko breadcrumbs
0.5 cup(s)
Jarred minced garlic
1.5 tsp
Lemon zest
1 tsp
Fresh parsley
1 Tbsp
Instructions
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.
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