Served as a simple appetizer or an easy sheet pan dinner, these baked garlic shrimp crisped with a sprinkle of bread crumbs skip the butter in favor of heart-healthy olive oil.
Course Main Course
Keyword garlic shrimp
Prep Time 20minutes
Cook Time 5minutes
Marinade Time 30minutes
Total Time 55minutes
1pound25/30 count shrimp with tails and shells left on
3cloves garlic, pressed or grated
1lemonzested and juiced
1tablespoonfinely chopped flat leaf parsley
2teaspoons dried oregano
1/2teaspoonfreshly ground black pepper
1/4 teaspooncrushed red pepper flakes
2tablespoonsdried bread crumbs, finely ground
Rinse, shell, and devein the shrimp leaving the tails on, then transfer to a bowl. Drizzle the shrimp with the olive oil, pressed garlic, lemon juice and zest, parsley, oregano, kosher salt, black pepper and red pepper flakes. Toss to combine, cover with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 425°F.
Pour the dried breadcrumbs into a shallow bowl. Gently shake off the extra marinade then lightly dredge each shrimp in the breadcrumbs and place in rows on a baking sheet.
Bake for 4-5 minutes or until the shrimp are opaque in the center and the bread crumbs begin to brown. Serve warm with a squeeze of extra lemon if desired.
To cook garlic shrimp on the grill, preheat grill to medium heat. Thread the shrimp on skewers, bending the shrimp so the skewer slides through both the head and near the base of the tail to form a C shape. Grill the shrimp for 4-5 minutes with the lid closed, turning once, until the shrimp are opaque in the center and firm to the touch.