Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to completely thaw them first, preferably overnight in the refrigerator, and then pat them very dry with paper towels. Excess moisture from frozen shrimp can make your dish watery, so this drying step is crucial for best results.

I don't have sherry at home. What can I substitute?

Dry white wine works beautifully as a substitute. In a pinch, you could use chicken broth with a splash of lemon juice, though you'll lose some of the depth of flavor that sherry provides. Avoid cooking sherry, which contains added salt and preservatives.

Can I make this dish ahead of time for a dinner party?

You can prepare all components separately ahead of time - clean the shrimp, mix the herbs, and prepare the breadcrumb topping. Store everything separately in the refrigerator. When guests arrive, simply assemble and bake. This dish is best served fresh from the oven when the breadcrumbs are at their crispiest.

How do I know when the shrimp are perfectly cooked?

Perfectly cooked shrimp have turned from translucent gray to an opaque pink color and have just curled into a loose "C" shape. If they've tightened into an "O" shape, they're likely overcooked. For this dish, check at the 10-minute mark by cutting into one shrimp to ensure it's opaque throughout.

Baked Shrimp with Breadcrumbs Recipe

Name: Baked Shrimp with Breadcrumbs Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/4 pounds jumbo shrimp (21 to 25 per pound), shelled, deveined, and tails removed; 1 shallot, chopped (2 1/2 to 3 tablespoons); 2 teaspoons chopped fresh tarragon; 1/2 teaspoon dried marjoram; Kosher salt, to taste; Fresh ground pepper, to taste; 3 tablespoons butter, melted; 1/4 cup dry sherry; 1 tablespoon capers, drained; 1/2 cup homemade or panko breadcrumbs; 1 tablespoon chopped fresh Italian (flat leaf) parsley; 2 teaspoons lemon zest; 1 tablespoon butter, melted

Description

This baked shrimp recipe is a delightful, flavorful dish that combines succulent shrimp with a buttery breadcrumb topping infused with tarragon, marjoram, and lemon zest. It’s quick to prepare and perfect as a main dish served over pasta or rice.

Ingredients

Units Scale

Shrimp and Sauce

1 1/4 pounds jumbo shrimp (21 to 25 per pound), shelled, deveined, and tails removed
1 shallot, chopped (2 1/2 to 3 tablespoons)
2 teaspoons chopped fresh tarragon
1/2 teaspoon dried marjoram
Kosher salt, to taste
Fresh ground pepper, to taste
3 tablespoons butter, melted
1/4 cup dry sherry
1 tablespoon capers, drained

Breadcrumb Mixture

1/2 cup homemade or panko breadcrumbs
1 tablespoon chopped fresh Italian (flat leaf) parsley
2 teaspoons lemon zest
1 tablespoon butter, melted

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Instructions

Preheat and Prepare the Baking Dish: Preheat the oven to 350°F. Butter the sides and bottom of a shallow baking dish (2.5 to 3-quart capacity) large enough to hold the shrimp in a single layer.
Prepare the Shrimp: Rinse the shrimp and pat them dry with paper towels. In a large mixing bowl, toss together the shrimp, chopped shallots, tarragon, and marjoram. Season with kosher salt and ground pepper as per taste.
Mix Shrimp with Butter and Sherry: Melt 3 tablespoons of butter and stir in the dry sherry. Add this mixture to the bowl with the shrimp and toss to coat evenly. Spread the shrimp and sauce in an even layer in the prepared baking dish, then sprinkle the capers over the top.
Prepare and Add Breadcrumb Topping: In a small mixing bowl, combine breadcrumbs, chopped parsley, and lemon zest. Use your hands to ensure the lemon zest is evenly distributed and doesn’t clump. Season the breadcrumbs with salt and pepper. Melt the remaining 1 tablespoon of butter and stir it into the breadcrumb mixture. Sprinkle the breadcrumb mixture evenly over the shrimp in the baking dish.
Bake the Dish: Bake in the preheated oven for 10 to 12 minutes, or until the shrimp are pink on the outside, opaque on the inside, and fully cooked. The breadcrumbs should be lightly browned. If the breadcrumbs have not browned, switch the oven to broil and cook for an additional 1 to 3 minutes until golden.
Serve and Enjoy: Serve the baked shrimp immediately over cooked pasta or rice for a complete meal.

Notes

For a gluten-free option, use gluten-free breadcrumbs instead of panko.
Ensure the shrimp are evenly spread in the baking dish for uniform cooking.
Monitor closely when broiling to avoid burning the breadcrumb topping.
If desired, add a squeeze of fresh lemon juice just before serving for extra brightness.

Nutrition

Serving Size: 1/4 of recipe
Calories: 260
Sugar: 1g
Sodium: 500mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 20g
Cholesterol: 170mg