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

Description

Crispy Baked Garlic Shrimp is a quick and flavorful seafood recipe featuring plump, juicy shrimp marinated in olive oil, garlic, lemon, and herbs, then dredged in breadcrumbs and baked to golden, crispy perfection. It’s a delicious appetizer or light main course that’s simple to prepare and full of zesty, garlicky flavor.

Ingredients

Units Scale

Shrimp & Marinade

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

Breading

2 tablespoons dried bread crumbs, finely ground

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Instructions

Prepare the Shrimp: Rinse the shrimp well, then shell and devein them, leaving the tails on for presentation and easy handling. Transfer the cleaned shrimp to a large mixing bowl.
Marinate: Drizzle olive oil over the shrimp, then add the pressed garlic, lemon zest and juice, chopped parsley, oregano, kosher salt, black pepper, and red pepper flakes. Toss until the shrimp are evenly coated, cover the bowl with plastic wrap, and refrigerate for 30 minutes to let the flavors infuse.
Preheat the Oven: Preheat your oven to 425°F (218°C) to ensure it’s hot and ready for baking.
Bread the Shrimp: Pour the dried bread crumbs into a shallow bowl. Remove each shrimp from the marinade, gently shaking off excess marinade, then lightly dredge each shrimp in the bread crumbs, coating both sides. Arrange the breaded shrimp in neat rows on a baking sheet.
Bake: Place the baking sheet on the middle rack of your preheated oven. Bake for 4-5 minutes, or until the shrimp are opaque in the center and the bread crumbs have turned golden brown.
Serve: Remove the shrimp from the oven and serve immediately, garnished with extra lemon wedges if desired for an added citrusy zing.

Notes

For a grilled variation, thread marinated shrimp onto skewers bending them to a ‘C’ shape. Grill over medium heat for 4-5 minutes, turning once, until shrimp are just opaque and firm.
Do not overbake or the shrimp will become rubbery; remove as soon as they’re opaque in the center.
Shells left on help keep shrimp juicy; you can remove them if you prefer a more hands-free eating experience.
Try serving with extra lemon wedges or a simple aioli dip for added flavor.

Nutrition

Serving Size: 1/4 recipe
Calories: 195
Sugar: 0.7g
Sodium: 487mg
Fat: 8g
Saturated Fat: 1.2g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 25g
Cholesterol: 220mg