Golden Oven-Baked Crispy Shrimp is a quick and flavorful dish that delivers all the crunch of fried shrimp without the grease. Each bite is coated in a seasoned, golden crust that bakes up beautifully in the oven, creating a light and satisfying texture I crave when I want something crispy, savory, and fast to prepare.
Why You’ll Love This Recipe
I love how simple this recipe is — no deep-frying required, yet I still get that irresistible crunch. It’s perfect for a weeknight meal or as a crowd-pleasing appetizer. The seasoning blend gives the shrimp a savory boost, and the baked method means I can make a whole tray in one go without standing over a stove. It’s fast, flavorful, and fuss-free.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Raw shrimp, peeled and deveined
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Olive oil or melted butter
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Garlic cloves, minced
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Lemon juice
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Seasoned breadcrumbs or panko
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Grated Parmesan cheese
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Italian seasoning
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Paprika
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Salt and black pepper
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Fresh parsley, chopped (optional, for garnish)
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Lemon wedges for serving
directions
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I preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
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In a mixing bowl, I toss the shrimp with olive oil (or melted butter), garlic, lemon juice, salt, pepper, and Italian seasoning until well coated.
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In a separate bowl, I mix the breadcrumbs, Parmesan, paprika, and a pinch more seasoning for extra flavor.
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I press each shrimp into the breadcrumb mixture, making sure they’re well coated, then arrange them in a single layer on the baking sheet.
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I bake for 10–12 minutes, or until the shrimp are cooked through and the coating is golden and crisp.
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I garnish with fresh parsley and serve immediately with lemon wedges on the side.
Servings and timing
This recipe serves 4 people and takes about 25 minutes total, including 10 minutes for prep and 15 minutes for baking.
Variations
Sometimes I add a dash of cayenne pepper or crushed red pepper flakes to the breadcrumb mix for a spicy kick. I’ve also swapped the Parmesan for shredded Asiago for a richer flavor. If I want something a little lighter, I skip the cheese and just use herbed panko with lemon zest for a fresh, zippy twist.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use the oven or air fryer at 375°F for 5–7 minutes to bring back the crisp texture. I avoid microwaving since it softens the crust.
FAQs
Can I use frozen shrimp?
Yes, I thaw them first and pat them dry thoroughly so the coating sticks well and bakes up crispy.
What’s the best breadcrumb type for this recipe?
I like using panko for extra crunch, but regular seasoned breadcrumbs also work well for a finer coating.
Can I make these ahead of time?
I sometimes coat the shrimp and refrigerate them for a few hours before baking. That way, all I have to do is pop them in the oven.
How do I know when the shrimp are done?
I look for opaque, firm shrimp with a golden coating. Overcooking can make them rubbery, so I keep an eye on the oven around the 10-minute mark.
Can I make this recipe dairy-free?
Yes, I skip the cheese or use a dairy-free alternative. The seasoned breadcrumbs still give great flavor and texture.
Conclusion
Golden Oven-Baked Crispy Shrimp is one of my favorite dishes when I want something crunchy, flavorful, and lighter than fried food. It’s quick to prepare, easy to customize, and always delivers on taste. I enjoy serving it as a main course with salad or as an appetizer for gatherings — it never lasts long on the table.
Print
Golden Oven-Baked Crispy Shrimp Delight
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Low Fat
Description
Golden Oven-Baked Crispy Shrimp is a quick and delicious dish featuring tender shrimp coated in a golden, seasoned crust that’s baked to perfection — all the crunch of fried shrimp with none of the grease.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp olive oil or melted butter
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1 cup seasoned breadcrumbs or panko
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, toss shrimp with olive oil (or butter), garlic, lemon juice, salt, pepper, and Italian seasoning.
- In another bowl, combine breadcrumbs, Parmesan, paprika, and a pinch more salt and pepper.
- Press each shrimp into the breadcrumb mixture until well coated and place on the baking sheet in a single layer.
- Bake for 10–12 minutes or until shrimp are cooked through and coating is golden and crisp.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
- Add cayenne or red pepper flakes for a spicy version.
- Swap Parmesan for Asiago for a richer flavor.
- For a lighter version, omit cheese and use herbed panko with lemon zest.
- Store leftovers in the fridge and reheat in oven or air fryer.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 1g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 160mg
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