Crispy Lemony Shrimp
From helewes 18 years ago
- 10 minutes to make
- Serves 4
A delicious, fun way to fix shrimp.
Ingredients
- 12 jumbo shrimp, shelled and deveined, leaving tail shopping list
- 1/4 cup coarse breadcrumbs shopping list
- 1/4 cup extra virgin olive oil shopping list
- 1/4 cup parmigiano-Reggiano, grated shopping list
- juice of 1 lemon shopping list
- 1 clove garlic, minced shopping list
- 2 teaspoon parsley, chopped fine shopping list
- salt & pepper to taste shopping list
How to make it
- pre-heat the oven to 350F. Rinse the shrimp and dry them well with paper towels.
- Toss the breadcrumbs with the olive oil and the parmigiano. Toast the mixture on a baking sheet until golden brown and crunchy, about 8 minutes. Set aside to cool for a few minutes. Raise the oven heat to 450 degrees. You will use your baking sheet again.
- In a large bowl, toss the shrimp with the lemon juice, garlic, parsley, and a pinch each of salt and pepper. When the breadcrumbs have cooled off, add them to the same bowl and toss them together with the shrimp.
- Lay the shrimp on the baking sheet or in a large cast iron skillet. They should be coated with the bread-crumb mixture. There may be excess breading. Sprinkle about 1 tablespoon over the shrimp and discard the rest. Be sure to spread the shrimps out into one layer so they get evenly crisp.
- Bake the shrimp until they are cooked through but not hard, about 10 minutes. Season to taste with salt and pepper and serve.
The Rating
Reviewed by 6 people-
Sounds wonderful!
trackwidow
in Fort Atkinson loved it
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Looks great! I'm always looking for a tastey shrimp recipe!! High 5 from me!
blondie80
in -Lake Villa loved it
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What a great recipe. I'm going to try it.
angelica14
in St Petersburg loved it
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