Baked Shrimp in Lemon Butter Sauce
Baked Shrimp in Lemon Butter Sauce is a deliciously simple yet incredibly flavorful dish, often referred to as “Magic Baked Shrimp.”
This dish features succulent jumbo prawns baked in a fragrant blend of white wine and garlic butter, then crowned with a crispy, golden parmesan-panko topping. Perfect for a special dinner, the magic of this dish is enhanced by the tangy lemon butter sauce that demands to be soaked up with crusty bread.
With minimal prep and just 15 minutes in the oven, this dish delivers both elegance and ease. The lemony garlic butter perfectly complements the natural sweetness of the prawns, while the crunchy topping provides a delightful contrast. Whether you’re serving it as the centerpiece of a weeknight meal or a crowd-pleasing dinner party dish, this recipe promises flavor that will impress.
This crispy twist on the classic Shrimp Scampi offers all the buttery, garlicky goodness you expect but with added layers of texture. A perfect example of simple ingredients coming together to create something extraordinary. Serve it with crusty bread to capture every drop of the lemon-butter sauce.
Ingredients for Baked Shrimp in Lemon Butter Sauce
- Jumbo shrimp – Tender and sweet, the star of the dish, soaked in lemon butter.
- Butter – Melts into a rich sauce that binds all the flavors.
- White wine – Adds a subtle acidity that balances the richness.
- Garlic – Aromatic and savory, complementing the seafood perfectly.
- Lemon juice – Provides the tangy, bright contrast that enhances the sauce.
- Panko breadcrumbs – Essential for that irresistible crispy topping.
- Parmesan – Adds a nutty flavor and enhances the crunch.
- Olive oil – Helps achieve the perfect golden crust.
- Salt & pepper – Season the shrimp and crunchy topping.
- Parsley – A fresh garnish for color and added brightness.
- Lemon wedges – To squeeze over just before serving, for extra zing.
How to Bake Your Shrimp in Lemon Butter Sauce
Begin by preheating your oven to 220°C (430°F). In a 9 x 13 inch baking dish, combine white wine and melted butter, then place it in the oven for about 10 minutes to allow the flavors to concentrate. While the mixture reduces, prepare your shrimp by tossing them in melted butter with garlic, lemon juice, salt, and pepper.
Next, prepare the crunchy topping. Mix together panko breadcrumbs, parmesan, salt, and olive oil until evenly coated. Remove the baking dish from the oven, arrange the shrimp in a single layer, and top generously with the crunchy panko mixture.
Return the dish to the oven and bake for 12 minutes until the shrimp turn pink and opaque. For an extra golden crust, switch the oven to broil for an additional 1-2 minutes. Once baked to perfection, garnish with chopped parsley and serve with lemon wedges.
Expert Tips for the Best Baked Shrimp
For the best flavor and texture, opt for jumbo prawns. If you only have smaller shrimp, reduce the cooking time slightly to avoid overcooking. Make sure to thaw frozen shrimp completely and pat them dry to prevent excess water from diluting the sauce. The combination of white wine and butter creates a rich base, but chicken broth can be used as a non-alcoholic substitute without losing too much flavor.
To ensure the panko topping crisps to perfection, drizzle the breadcrumb mixture evenly with olive oil before baking. This helps achieve a deep golden color and the irresistible crunch that makes this dish stand out.
Storing and Reheating Leftover Shrimp
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to two days. To reheat, place the shrimp in a baking dish and warm them in a preheated oven at 175°C (350°F) for about 10 minutes, or until heated through. For best results, avoid microwaving, as this can make the shrimp rubbery and the topping soggy.
Baked Shrimp in Lemon Butter Sauce Recipe
Ingredients
- 3/4 cup panko breadcrumbs Note 2
- 1 lb 500g jumbo prawns/shrimp, peeled and deveined (Note 1)
- 75 g 5 tbsp unsalted butter, melted
- 1/4 tsp salt
- 2 tbsp lemon juice
- 1/4 cup finely shredded parmesan
- 3 garlic cloves minced
- 1.5 tbsp olive oil
- 3/4 cup dry white wine substitute chicken broth if preferred
- 1/2 tsp salt
- 1/4 tsp pepper
- Lemon wedges for serving
- Finely chopped parsley for garnish
- Crunchy Topping
- 1/4 tsp salt
- 3/4 cup panko breadcrumbs
- 1/4 cup parmesan finely shredded
- 1.5 tbsp olive oil
Instructions
- Preheat your oven to 220°C (430°F), suitable for all oven types.
- In a 9 x 13 inch (22 x 33 cm) baking dish, pour in the white wine and half of the melted butter. Place the dish in the oven for about 10 minutes to allow the mixture to reduce slightly.
- While the sauce reduces, toss the prawns in the remaining melted butter along with the garlic, lemon juice, salt, and pepper. Don’t worry if the butter hardens during this process.
- Combine the ingredients for the Crunchy Topping: panko breadcrumbs, parmesan, salt, and olive oil.
- Remove the baking dish from the oven and arrange the prawns in a snug single layer in the dish.
- Evenly sprinkle the Crunchy Topping over the prawns. Bake for 12 minutes.
- Switch your oven to broil (grill) on high and broil the dish for an additional 1-2 minutes to achieve a golden brown topping.
- Garnish with freshly chopped parsley and serve immediately with lemon wedges. Don’t forget to include crusty bread to soak up the decadent sauce!
Notes
Panko Breadcrumbs: These breadcrumbs are larger than standard breadcrumbs and provide a superior crunch. You can find them in the Asian section of most supermarkets, though they’re often more affordable at Asian specialty stores.
Using Glass Bakeware: Glass pans, such as Pyrex or Anchor Hocking, can handle the heat in this recipe. However, if you’re concerned, opt for a metal pan to ensure safety.