If you need dinner on the table fast, this baked shrimp recipe is one I keep coming back to. Honestly, it’s almost suspiciously easy.
I usually grab a bag of peeled, deveined shrimp from the freezer, toss them with a handful of simple ingredients, spread everything into a baking dish, and let the oven do the work. About 15 minutes later, dinner smells incredible and the shrimp are tender, buttery, garlicky, and covered with a golden, slightly crispy breadcrumb topping.
It’s one of those recipes that feels like you put in much more effort than you actually did—which, if you ask me, is exactly what a good weeknight dinner should do.
And yes, fresh or frozen shrimp both work beautifully. So if you have a bag sitting in the freezer, this is your sign to use it!
Why You’ll Love This Baked Shrimp Recipe
- Ready in about 20 minutes
- Uses simple pantry and refrigerator staples
- Works with fresh or frozen shrimp
- High in protein and relatively light
- Only one baking dish to clean
- Great for busy weeknights
- The garlic-butter breadcrumb topping is seriously delicious
Ingredients
For about 4 servings, you’ll need:
- 1 ½ pounds large shrimp, peeled and deveined, tails on or off
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, finely minced
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 tablespoon olive oil
Optional Garnish
- Extra chopped parsley
- Lemon wedges
- A little freshly grated Parmesan
- A drizzle of melted butter or olive oil
How to Make Baked Shrimp with Garlic Butter and Breadcrumbs
1. Preheat the oven
Preheat your oven to 400°F (200°C).
Lightly grease a large baking dish with a little olive oil or cooking spray.
I like using a dish large enough to spread the shrimp out in mostly one layer. If the shrimp are piled on top of each other, they’ll release more liquid and won’t cook quite as evenly.
2. Prepare the shrimp
If you’re using frozen shrimp, thaw them first and pat them very dry with paper towels.
This little step makes a big difference. Excess water can make baked shrimp watery instead of nicely roasted.
Place the shrimp in the prepared baking dish.
3. Make the garlic butter mixture
In a small bowl, stir together:
- Melted butter
- Minced garlic
- Lemon juice
- Lemon zest
- Italian seasoning
- Paprika
- Salt
- Black pepper
- Red pepper flakes, if using
Pour the mixture over the shrimp and toss everything gently so the shrimp are coated.
At this point, you’ll already be thinking, Yep, this is going to be good.
4. Add the crispy topping
In another small bowl, combine the panko breadcrumbs, Parmesan cheese, and chopped parsley.
Sprinkle the mixture evenly over the shrimp.
Drizzle the tablespoon of olive oil over the top. This helps the breadcrumbs turn beautifully golden in the oven.
5. Bake for about 12–15 minutes
Place the baking dish in the oven and bake for approximately 12–15 minutes, depending on the size of your shrimp.
The shrimp should be opaque and pink, curled into a loose “C” shape, and cooked through. The breadcrumb topping should be lightly golden.
Be careful not to overcook them. Shrimp go from perfectly tender to rubbery surprisingly quickly.
For an extra-golden topping, you can switch the oven to broil for 1–2 minutes at the end. Keep a close eye on it because breadcrumbs can brown very quickly.
6. Finish with lemon and parsley
Take the shrimp out of the oven and sprinkle with more fresh parsley.
I also like squeezing a little extra lemon juice over everything right before serving. That bright hit of lemon cuts through the buttery topping perfectly.
Then serve immediately.
Cooking Tips for Perfect Baked Shrimp
Pat the shrimp dry
This is probably my number-one tip. Whether you’re using fresh or thawed frozen shrimp, pat them dry before seasoning.
Don’t overcrowd the dish
Spread the shrimp out as much as possible. If your baking dish is too small, use two dishes or a large sheet pan.
Watch the cooking time
Large shrimp generally take around 12–15 minutes at 400°F, but shrimp sizes vary. Smaller shrimp may finish sooner.
Frozen shrimp are totally fine
You absolutely don’t need fresh shrimp for this recipe. I usually keep frozen peeled and deveined shrimp on hand specifically for quick dinners like this.
Just thaw and drain them first.
Use panko for extra crunch
Regular breadcrumbs will work, but panko gives you a lighter, crunchier topping.
Don’t skip the lemon
The garlic and butter are rich, while the lemon adds freshness. A squeeze of lemon at the end really brings the whole dish together.
What to Serve with Baked Shrimp
This shrimp is incredibly versatile.
For a lighter dinner, serve it with:
- Steamed broccoli
- Roasted asparagus
- Green beans
- A simple garden salad
- Cauliflower rice
- Zucchini noodles
For something more filling, try:
- White rice
- Brown rice
- Garlic butter pasta
- Angel hair pasta
- Mashed potatoes
- Crusty French bread
- Quinoa
One of my favorite combinations is baked shrimp over rice with a simple green salad on the side. The buttery juices from the baking dish soak into the rice, and honestly, that’s the best part.
How to Store Leftover Shrimp
Allow leftover shrimp to cool, then transfer them to an airtight container and refrigerate.
They’ll keep for about 3 days in the refrigerator.
To reheat, warm them gently in the oven or microwave just until heated through. Try not to cook them for too long during reheating, or they’ll become tough.
Nutrition Information
Approximate nutrition per serving, based on 4 servings and excluding optional sides.
- Calories: 350
- Protein: 38g
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 1g
- Sodium: 700mg
Nutrition will vary depending on the size of the shrimp, butter, Parmesan, breadcrumbs, and other ingredients used.
Frequently Asked Questions
Can I use frozen shrimp for baked shrimp?
Absolutely. Frozen shrimp work very well in this recipe. Thaw them completely first, then drain and pat them dry with paper towels before adding the seasonings.
How do I know when shrimp are done?
Cooked shrimp should be opaque rather than translucent and should have a pink exterior. They should curl into a loose “C” shape. If they curl tightly into an “O,” they’re often overcooked.
Can I make this recipe without breadcrumbs?
Yes. You can simply leave the breadcrumbs out for a lower-carb version. The shrimp will still be delicious with the garlic-butter seasoning. You could also add extra Parmesan and herbs instead.
Can I use smaller shrimp?
Sure, but keep an eye on them because smaller shrimp cook faster. Start checking them several minutes earlier than the recipe’s suggested cooking time.
Can I prepare the shrimp ahead of time?
You can assemble the shrimp and garlic-butter mixture a few hours ahead and keep it covered in the refrigerator. Add the breadcrumb topping shortly before baking for the best texture.
Final Thoughts
This easy baked shrimp recipe is proof that a homemade dinner doesn’t need a long ingredient list or an hour in the kitchen.
Grab some shrimp, mix up that garlicky butter sauce, scatter over the crispy Parmesan breadcrumbs, and let the oven take it from there. In about 15 minutes, you’ve got juicy, flavorful shrimp that look impressive enough for company but are easy enough for a random Tuesday night.