Toasted Panko Parmesan Crusted Shrimp

Toasted Panko Parmesan Crusted Shrimp

Toasted panko Parmesan crusted shrimp is super easy to make and comes together in under 30 minutes, making it a perfect, easy weeknight dinner. The panko is toasted until golden brown in a frying pan with butter, then is sprinkled atop the shrimp, which are bathed in a lemon, butter, garlic sauce. This dinner goes great with angel hair pasta, some crusty bread, or some zoodles for low carb.

Gather up your ingredients.

Ingredients for Panko Parmesan Crusted Shrimp

Preheat the oven to 425 degrees.

In a medium skillet, heat 1/2 tablespoon of butter on medium and cook until it begins to foam but not brown.  Add the panko breadcrumbs, stirring thoroughly to combine and allow them to turn a golden brown, about 3-4 minutes.  Remove from heat.

Golden Toasted Panko

Pour 1 tablespoon of olive oil in a 9 x 13 baking pan, spreading it around evenly.  Add the shrimp, covering the pan in one layer as best you can.

Sprinkle the shrimp with Kosher salt and pepper.

Salt and Pepper the Shrimp

In a small bowl, whisk together melted  butter, garlic, and lemon juice.  Pour the mixture over the shrimp.

Add the remaining 2 tablespoons of olive oil and the Parmesan to the panko breadcrumbs and mix thoroughly.  Sprinkle the topping onto the shrimp.

Bake the shrimp for 10-12 minutes, or until pink and cooked through. 

Cooked Toasted Panko Parmesan Crusted Shrimp

If you love this toasted panko Parmesan crusted shrimp recipe, you might also like my shrimp with pasta in a white wine cream sauce.

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Toasted Panko Parmesan Crusted Shrimp

Toasted Panko Parmesan Crusted Shrimp

Toasted panko Parmesan crusted shrimp recipe bakes in under 30 minutes. Shrimp cooks in a buttery, lemon garlic sauce and is topped with crunchy toasted panko breadcrumbs and Parmesan.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Shrimp
  • Method: Baking
  • Cuisine: American
Scale

Ingredients

2/3 cup panko breadcrumbs
1/2 tablespoon butter for toasting the panko
3 tablespoons olive oil, divided
2 pounds large peeled, deveined raw shrimp (3140 count), rinsed and patted dry
¼ teaspoon ground pepper
1/2 teaspoon Kosher salt
4 tablespoons butter, melted 
4 tablespoons fresh lemon juice
1 tablespoon finely chopped garlic
1/2 cup shredded Parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees.
  2. In a medium skillet, heat 1/2 tablespoon of butter on medium and cook until it begins to foam but not brown.  Add the panko breadcrumbs, stirring thoroughly to combine and allow them to turn a golden brown, about 3-4 minutes.  Remove from heat.
  3. Pour 1 tablespoon of olive oil in a 9 x 13 baking pan, spreading it around evenly.  Add the shrimp, covering the pan in one layer as best you can.
  4. Sprinkle the shrimp with Kosher salt and pepper.
  5. In a small bowl, whisk together melted  butter, garlic, and lemon juice.  Pour the mixture over the shrimp.
  6. Add the remaining 2 tablespoons of olive oil and the Parmesan to the panko breadcrumbs and mix thoroughly.  Sprinkle the topping onto the shrimp.
  7. Bake the shrimp for 10-12 minutes, or until pink and cooked through. 

Notes

This easy toasted panko Parmesan crusted shrimp recipe goes great over angel hair pasta with some crusty bread to sop up the juices.  Or, for low carb, serve over zoodles with a side salad.

Keywords: easy shrimp dinner, panko crusted shrimp, Parmesan shrimp, easy weeknight dinner

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