This breaded Baked Shrimp recipe offers the perfect combination of a little bit of heat accompanied with the perfect blend of seasonings and crunchy outer coating, resulting in a flavorful shrimp dish with a kick.
I love the taste and crunchy coating of this Baked Shrimp recipe, as well as the fact that this meal can be ready and served in well under 30 minutes!
While I love a classic Garlic Butter Shrimp, we all know that sometimes we are in the mood for a crispy breaded shrimp. Am I right? My mouth starts to water just thinking about it.
What You Need to Make Oven Baked Shrimp
Let’s satisfy that craving of delicious breaded Baked Shrimp and get those ever so important ingredients!
- Vegetable Oil Spray
- Unsalted Butter
- Garlic Cloves, minced
- Fresh Lemon Juice
- Hot Pepper Sauce
- Salt and Pepper
- Extra Large Shrimp
- Cayenne Pepper
- Dijon Mustard
- Chopped Fresh Parsley
- Lemon Wedges
How to Make Shrimp
Total time: 20 minutes
Just a handful of steps and you will have delicious Baked Shrimp. First, prepare the oven and baking sheet for baking. Next, melt butter over the stove top and cook garlic, hot sauce, lemon juice, and salt and pepper. Then, in a bowl toss shrimp with spices and some of the butter mixture. Then coat the shrimp with breadcrumbs, vegetable oil spray, and bake. Lastly, serve Baked Shrimp with the remaining warmed butter mixture with parsley and lemon wedges. Enjoy!
Step one: Prepare the Oven and Baking Sheet
Preheat the oven to 500 degrees and adjust the oven rack to the middle position. Meanwhile, coat a baking sheet with vegetable oil.
Step two: Heat Butter, Lemon Juice, Hot Sauce, and Seasonings.
- In a saucepan over medium heat, melt the butter and then add the garlic, cooking until fragrant, about 30 seconds.
- Stir in lemon juice, hot sauce, and salt and pepper.
- Remove from heat and set aside.
Step three: Season Shrimp with Spices and Butter Mixture.
In a large bowl add shrimp, paprika, cayenne, mustard, ¼ tsp of salt, ⅛ tsp of pepper, and 2 TBS of the butter mixture. Toss to combine.
Step four: Coat Shrimp with Breadcrumbs.
Place breadcrumbs in a shallow bowl and one at a time dip one side of each shrimp in the breadcrumbs, pressing on them to help the breadcrumbs adhere.
Step five: Bake Shrimp.
Place the shrimp breaded side up on the prepared baking sheet, spacing them slightly apart. Then spray shrimp with vegetable oil spray and bake until just cooked through, about 8-9 minutes. Note: Breadcrumbs should be golden and crisp.
Step Six: Serve Shrimp with Warmed Butter Mixture with Parsley and Lemon Wedges.
If needed, rewarm butter mixture in the microwave and then stir in parsley. Serve shrimp with butter mixture and lemon wedges.
Tips and Tricks
Making this recipe is Eazy Peazy…
- While most hot sauces are similar, Frank’s Hot Sauce is the best: Most hot sauces are made from basic combinations of red peppers, vinegar, and salt, so it would seem like any would do. And while I am usually a fan of telling you to use whatever you have on hand, while testing this recipe, the results were clearly better with Frank’s Hot Sauce. It really takes it up a notch with noticeable heat and bright and tangy notes of flavor. Trust me on this one.
- Make sure shrimp is sufficiently coated with breadcrumbs: If the shrimp is not coated well in breadcrumbs, they will not become crispy in the oven. And the goal is really crispy delicious shrimp, so coat generously.
- Plan sides around when shrimp will be done: Seafood is best fresh. Making and cooking Baked Shrimp does not take long. Be aware of time when planning other sides. Make sure the sides are done by the time the shrimp is, which may require starting the sides prior to making the Baked Shrimp. I suggest sides that also cook quickly or don’t require cooking, like corn salad, or roasted asparagus.
- Make sure shrimp is the same size: To help ensure an even cook on the shrimp. Cook similar sized shrimp together.
- Make sure shrimp coating is golden brown at the bottom: Follow the cooking instruction time, but make sure shrimp are slightly white and the outer coating is golden brown.
Make Ahead and Storage
How to make this recipe ahead of time:
Want to get the prep done ahead of time? No problem.
- Coat the shrimp up to 8 hours prior to cooking.
- Keep shrimp in an airtight container in the fridge.
- Get shrimp out when ready to bake.
Easy peasy. Do the prep work ahead of time and just bake when ready to eat.
Freeze Ahead of Time:
- Coat shrimp and freeze breaded shrimp on a baking sheet in a freezer.
- Once shrimp is frozen, transfer shrimp to a gallon size freezer bag.
- When ready to eat, take shrimp out of the bag and cook shrimp frozen, making sure to increase the cooking time to make sure shrimp is thoroughly cooked through.
Once shrimp is cooked, eat and enjoy. Storing in the fridge for a couple days and reheating is simply not as good. It is best to eat fresh, rather than re-heat. However, it can be done.
If you happen to have leftovers, store Baked Shrimp in an airtight container in the fridge and then take the Baked Shrimp out of container and use an air fryer or reheat in the oven, until shrimp is warmed through, but not cooked further.
Note: Baked Shrimp will last up to 1-2 days in the refrigerator when stored properly.
I can’t wait for you to try this dish! You will love the easiness of prep accompanied with the deliciousness of taste.
Other Great Recipes:
- Coconut Shrimp – Air Fryer
- Honey Walnut Shrimp
- Caribbean Shrimp and Coconut Rice
- Bang Bang Shrimp
- Sheet Pan Shrimp Boil
Crispy Oven Baked Shrimp
- Vegetable oil spray
- 6 tablespoons unsalted butter
- 4 garlic cloves minced
- 2 teaspoons fresh lemon juice
- 4 1/2 teaspoons hot pepper sauce Frank's
- Salt and Pepper
- 2 pounds extra large shrimp peeled and deveined, tails intact
- 2 teaspoons paprika
- ⅛ teaspoon cayenne pepper
- 2 teaspoons Dijon mustard
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley chopped
- Lemon Wedges for serving
- Preheat oven too 500 degrees, adjust oven rack to the middle position. Coat a baking sheet with vegetable oil spray or melted butter.
- In a small saucepan over medium heat, melt the butter, then add in garlic and cook for about 30 seconds until fragrant.
- Stir in the lemon juice and hot sauce and then season with salt and pepper to taste. Remove from heat, and set aside.
- In a large bowl, add cleaned shrimp, paprika, cayenne, mustard, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Stir to combine, then add 2 tablespoons of the butter mixture.
- Stir to combine again.
- Place bread crumbs in a shallow bowl, and one at a time, pick up shrimp and dip one side of the shrimp into the breadcrumbs. Use hands to press on them to help the breadcrumbs adhere.
- Place the shrimp, breaded side up, on the prepared baking sheet, spacing them slightly apart.
- Spray the shrimp with vegetable oil spray and bake in preheated oven for 8-9 minutes until just cooked through and the breadcrumbs are golden and crispy.
- Take remaining butter mixture, rewarm in microwave if needed, and stir in the parsley.
- Serve the shrimp with the melted butter mixture and lemon wedges.
Most hot sauces are made from basic combinations of red peppers, vinegar and salt, but Frank’s RedHot is the best, so if you can get it, use it.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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