Ingredients
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1 1/2
-
1/4
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1
-
1/2
-
1/2
-
1/2
-
1/8
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6
-
2
-
3
-
2
-
24 - 30
-
-
-
Directions
Kittencal’s Baked Jumbo Lemon-Garlic Parmesan Shrimp, You won’t find this recipe anywhere else, I developed this using jumbo shrimp and I would strongly advise to use only very large or jumbo for this and leave the tails intact, depending on the size and amount of the shrimp used a small amount of breadcrumb mixture might be left over — I have listed the cayenne pepper as only optional you may adjust amount to suit heat level or omit, I like to add it in for some heat :), Sorry, but I wasn’t thrilled with these The butter congealed during the 20 minute wait time, and I had to reheat it to get the breading to stick, which caused the shrimp to start cooking before they went into the oven The breading was way too much for the amount of shrimp – I ended up dumping a lot down the disposal I expected the breading to crisp up in the oven, which it did on the bottoms of each shrimp but never on the tops Maybe flipping them after 5 minutes would have evenly browned them , Very, very good but to the less expert cooks like myself the thing I messed up was that my shrimp was too cold when I started The butter garlic mix congealed and solidified well before the recommended 20 minutes was up, and too fast for me to do anything about it This resulted in the breading not adhering to the shrimp as well as I would think it should have So, I think I’d recommend starting with the shrimp at or close to room temperature before mixing it with the butter/garlic (I assume you don’t want the butter too hot so it doesn’t start to cook the shrimp) But even with my little snafu it still turned out pretty tasty and I’m definitely going to make this again
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Steps
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1
Done
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In a Shallow Dish Combine the Breadcrumbs With Parmesan Cheese, Dried Parsley, Garlic Powder, Seasoned Salt and Black Pepper; Set Aside. |
|
2
Done
|
in a Large Bowl Whisk Together Melted Butter With 2 Tablespoons Oil, Fresh Lemon Juice and Fresh Garlic. |
|
3
Done
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Add in Shrimp and Toss to Coat With the Melted Butter Mixture; Allow to Sit Out at Room Temperature For About 20 Minutes. |
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4
Done
|
Lighty Grease a Jelly-Roll Pan. |
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5
Done
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Remove the Shrimp from the Butter Mixture Allowing Any Excess to Drip Off the Shrimp, Then Lightly Coat Both Sides in the Breadcrumb Mixture. |
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6
Done
|
Place the Coated Shrimp Onto the Pan but not Touching Each Other. |
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7
Done
|
Set Oven to 425 Degrees (set Oven to Second-Lowest Rack). |
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8
Done
|
Bake For About 10 Minutes or Until the Shrimp Are Cooked Through (baking Times Will Vary For Size of Shrimp). |
|
9
Done
|
Serve With Lemon Wedges. |
