Can I peel the shrimp completely before baking?

Absolutely. Removing the shells entirely makes the shrimp easier to eat, and the flavors will still be fantastic. Keeping the tails on, though, does add a little more flavor and gives you a built-in handle—great for appetizers.

Can I use frozen shrimp for this recipe?

Yes, just thaw them thoroughly and pat very dry before marinating. Any extra water can prevent the breadcrumbs from crisping up.

What breadcrumbs are best for the coating?

Finely ground dried breadcrumbs (like a classic Italian style) work well, but if you love extra crunch, use panko. Homemade breadcrumbs from day-old bread yield an especially tasty result.

Is it okay to marinate the shrimp longer than 30 minutes?

It’s best not to exceed 1 hour. The acid in the lemon juice will start “cooking” the shrimp, which can make the texture a bit mushy.

Crispy Baked Garlic Shrimp Recipe

Name: Crispy Baked Garlic Shrimp Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pound 25/30 count shrimp with tails and shells left on; 1/4 cup olive oil; 3 cloves garlic, pressed or grated; 1 lemon, zested and juiced; 1 tablespoon finely chopped flat leaf parsley; 2 teaspoons dried oregano; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons dried bread crumbs, finely ground

Here’s a recipe that gets dinner on the table faster than you can order takeout—and tastes infinitely better, too. Crispy Baked Garlic Shrimp delivers everything you want from a weeknight seafood dinner: juicy shrimp with golden, crunchy coating, bursting with garlic, citrus, and Mediterranean-inspired herbs. Best of all, it comes together with only a handful of pantry ingredients and less than 30 minutes of active prep. Whether you’re a seafood lover or just looking for a foolproof way to impress, this dish is a keeper you’ll want on repeat.

Why You’ll Love This Recipe

Quick and Effortless: From start to finish, you can have this crispy garlic shrimp on the table in less than an hour, with just five minutes in the oven.
Unbeatable Flavor: Each bite is punchy with garlic, lively with a hit of lemon, and so satisfying thanks to that toasty breadcrumb crust.
Light, but Indulgent: There’s no heavy frying here—just a light breading and a stint in a hot oven for a crispy finish that won’t weigh you down.
Minimal Clean-Up: Just one bowl, a baking sheet, and you’re done.
Great for Weeknights or Entertaining: It’s impressive enough for guests but easy enough for a busy night.

Ingredients You’ll Need

Here’s what you’ll grab to make this showstopping shrimp (and why each ingredient matters):

Shrimp (with tails and shells left on): Leaving the tails and shells on adds flavor and acts as a natural handle, perfect for dipping and snacking.
Olive Oil: Adds richness and helps the breadcrumb coating stick and crisp.
Garlic (pressed or grated): The star of the show! Fresh garlic infuses the shrimp with savory intensity.
Lemon (zested and juiced): Zest brings out the perfumes, while juice adds tang and brightness. Don’t skip this—fresh lemon truly brightens up the flavors.
Flat Leaf Parsley (finely chopped): Fresh herbiness balances the boldness of the garlic and lemon.
Dried Oregano: Introduces a hint of Mediterranean earthiness that pairs beautifully with seafood.
Kosher Salt: Enhances all the savory, zesty bites.
Freshly Ground Black Pepper: Adds a subtle kick and depth.
Crushed Red Pepper Flakes: For just the right tingle of heat—add more if you love spice.
Dried Bread Crumbs (finely ground): The key to that crackling, golden crust. Use panko or homemade for extra crispiness.

Tip: If using frozen shrimp, thaw and pat completely dry before starting. Moisture is the enemy of crunch!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

You can make Crispy Baked Garlic Shrimp your own with these easy swaps and add-ins:

Make It Gluten-Free: Use gluten-free breadcrumbs or finely crushed rice crackers.
Try a Different Herb: Mix in fresh basil or dill for a slightly different twist.
Swap the Protein: This method works beautifully on scallops or thin fish fillets.
Add Parmesan: Toss a little grated parmesan into the breadcrumbs for a savory, cheesy crunch.
Spicy Lovers’ Dream: Double (or triple!) the crushed red pepper flakes, or add a little smoked paprika for warmth.

How to Make Crispy Baked Garlic Shrimp

Step 1: Prep the Shrimp

Start by rinsing, shelling, and deveining your shrimp—leaving the tails on is key for flavor and easy handling. Transfer them to a bowl.

Step 2: Flavor Bath

Drizzle in olive oil, then add the grated garlic, both the lemon zest and juice, parsley, oregano, kosher salt, black pepper, and those red pepper flakes. Toss everything together to completely coat the shrimp in this incredibly fragrant marinade. Cover and give it a brief nap in the fridge (about 30 minutes—just enough time to get the oven hot and prep sides).

Step 3: Coat with Crunch

Preheat your oven to 425°F. Pour dried breadcrumbs into a shallow bowl. Take each shrimp, let excess marinade drip off, then lightly dredge in the breadcrumbs, ensuring that every curve is pebbled with potential crunch. Line them up on a baking sheet, giving each shrimp a bit of space for maximum crispiness.

Step 4: Bake to Perfection

Move the baking sheet to the oven and bake for 4–5 minutes. The shrimp should just turn opaque at the center—don’t walk away, as they cook quickly! The tiniest bit of golden color on the bread crumbs means they’re ready.

Step 5: Finishing Touches

Serve the shrimp hot, with an extra squeeze of fresh lemon if desired. Don’t forget napkins for those shell-in bites!

Grilling Option: Thread marinated shrimp onto skewers, grill for 4–5 minutes, turning once, until opaque and lightly charred.

Pro Tips for Making the Recipe

Don’t Overcrowd the Pan: Giving space between each shrimp lets them crisp, not steam.
Pat Shrimp Dry: Even after rinsing, always pat shrimp dry before marinating to avoid sogginess.
Marinate Briefly: Even a quick 20- to 30-minute marinate is all you need—don’t leave shrimp sitting too long, or the acid in the lemon can affect their texture.
Watch Closely While Baking: Shrimp go from tender to rubbery in a flash. As soon as they’re pink and breadcrumbs are golden, rescue them from the oven.
Use Large Shrimp: Bigger shrimp are easier to work with and less likely to dry out.

How to Serve

Crispy Baked Garlic Shrimp is a versatile main or appetizer.

As a Main Course:

Pile shrimp over buttery rice, risotto, or angel hair pasta. Add a side of roasted vegetables or a salad for a full meal.

Crowd-Pleasing Appetizer:

Arrange shrimp on a platter with lemon wedges and a creamy aioli or cocktail sauce for dipping.

Light Lunch:

Toss into leafy greens for a zippy shrimp salad, or wrap in warm tortillas with avocado and a quick slaw.

Party Tip:

Serve skewered for easy, elegant finger food.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the fridge for up to 2 days. Shrimp are best enjoyed fresh, but they reheat surprisingly well.

Freezing

For best flavor and texture, avoid freezing baked shrimp; the coating can lose its crispness.

Reheating

Rewarm gently in a 350°F oven for a few minutes on a baking sheet—this helps the breadcrumbs stay crunchy. The microwave works if you’re in a hurry, but the coating will be softer.

FAQs

Can I peel the shrimp completely before baking?

Absolutely. Removing the shells entirely makes the shrimp easier to eat, and the flavors will still be fantastic. Keeping the tails on, though, does add a little more flavor and gives you a built-in handle—great for appetizers.
Can I use frozen shrimp for this recipe?

Yes, just thaw them thoroughly and pat very dry before marinating. Any extra water can prevent the breadcrumbs from crisping up.
What breadcrumbs are best for the coating?

Finely ground dried breadcrumbs (like a classic Italian style) work well, but if you love extra crunch, use panko. Homemade breadcrumbs from day-old bread yield an especially tasty result.
Is it okay to marinate the shrimp longer than 30 minutes?

It’s best not to exceed 1 hour. The acid in the lemon juice will start “cooking” the shrimp, which can make the texture a bit mushy.

Final Thoughts

If you’re craving something that’s big on flavor but light on hassle, make this Crispy Baked Garlic Shrimp. It’s bright, bold, crunchy, and almost too easy for how delicious it tastes. Whether you’re treating yourself or feeding a table full of friends, this is one recipe you’ll want to keep close. Don’t be surprised if it earns a regular spot at your dinner table—give it a try, and let the compliments roll in!