Name: Crispy Baked Shrimp
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 pound raw large shrimp (peeled and deveined); 0.75 cup panko breadcrumbs; 0.25 cup grated Parmesan cheese; 1 teaspoon garlic powder; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt (or to taste); 0.25 teaspoon black pepper; 2 tablespoons olive oil (for drizzling)

You know those meals you come up with after digging around the kitchen with zero plan in mind? This Crispy Baked Shrimp is one of those. I stumbled into this recipe when I had shrimp, a wild hope for dinner, and a weirdly powerful craving for something crispy. This, my foodie friends, is the easy, crispy, let’s-pretend-we’re-fancy dish that’ll have your taste buds doing a happy dance. You’re gonna love this shrimp even if you’re not a shrimp kinda person.

So listen, my little family goes nuts for this shrimp. Like, picture three very spirited people hovering by the oven, waiting for this dish to finish? Yep, that’s us. My husband does this little happy dance when I make it, and our kiddo even puts down his Nintendo switch for one. whole. minute. to devour it. Talk about a miracle. It’s become our go-to for those wanna-wow-someone-but-don’t-wanna-destroy-the-kitchen evenings. I can’t promise you’ll get the stove all spick and span after, though. But hey, shrimp joy is worth the messy counters, right?

🧡

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Why You’ll Love This Crispy Baked Shrimp

Okay, so here’s why you’ll fall head over heels for this bad boy:
– **Life-Saver Dish:** Perfect for those “aaagh, what’s for dinner?!” moments when you stare at your fridge like it’s supposed to answer back.
– **Quick Crunch Fix:** You get that crunch without the frying part. Your taste buds won’t know what hit ’em.
– **Fool-Proof? Almost:** Even if you’re low-key notorious for burning toast (like me), this shrimp’s got your back.

How to Make It

Okay, first things first. Preheat your oven to 400°F because we’re going for that ultra-crispy finish here. Grab some shrimp that aren’t frozen blocks anymore, give ’em a quick rinse, and the dry-off job — tap them with paper towels like they stole something.

Now jazz it up! Season those dudes with salt, pepper, and maybe your favorite spice mix that’s chilling in the back of your cupboard. Stir ‘em up with a bit of oil — olive, canola, whatever makes your heart happy. Then coat those pretty little things in some awe-inspiring breadcrumb mix. If you drop a bit on the counter, that’s just you marking your territory.

Line a baking sheet with some parchment paper to save yourself from scrubbing later (you’ll thank me). Spread them out, don’t make ‘em too cozy. Get them into the oven for about 10-12 minutes, give or take depending on your oven’s vibe. Just wait till they get that beautiful golden thing going on. Oh man, so good, you guys.

Ingredient Notes

– **Shrimp:** Oh, darling shrimp, you’ve got to be naked (deveined and shells off). Else…waste o’ time.
– **Breadcrumbs:** I use whatever I can find — once I used panko, and woah, crunchy-heaven!
– **Spices:** Honestly? I change it up based on the mood of the week. Too much paprika? Never!

Recipe Steps:

1. Preheat the oven to 400°F.
2. Dry shrimp with paper towels after rinsing.
3. Season shrimp with salt, pepper, and your fave spices.
4. Coat with oil (whatever type makes you smile) and breadcrumbs.
5. Spread shrimp on a parchment-lined baking sheet.
6. Bake until golden and crispy, about 10-12 mins.

What to Serve It With

Goes awesomely with a side of steamed greens if you’re feeling virtuous or dive into a bowl of pasta to embrace the carb life. I’ve dipped them in garlic aioli once — not even mad.

Tips & Mistakes

Spray the shrimp with a little oil before baking, it helps hit that crispy jackpot. Forgetting to pat the shrimp dry? Yeah, mushy-ville…

Storage Tips

Pop leftovers in an airtight container in the fridge. Cold shrimp for breakfast? Done it. It still brings joy while you eat it over last night’s episodes.

Variations and Substitutions

Tried this with some dried coconut flakes once and it blew my frickin’ mind. No breadcrumbs? Crumbled crackers or that lonely bag of chips works! Forgot something? No worries, wing it.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!