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Crispy Lemon Shrimp


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  • 12 jumbo shrimp, shelled and deveined, leaving tails
  • 1/4 cup plain fresh bread crumbs
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Parmigiano-Reggiano cheese
  • Juice of one lemon
  • 1 clove garlic, peeled and chopped fine
  • 2 tsps fresh Italian flat leaf parsley, chopped fine
  • Salt and pepper to taste



Step 1

1. Preheat oven to 350. Rinse shrimp and dry them well with paper towels.
2. Toss the bread crumbs with olive oil and the cheese. Toast the mixture on a baking sheet until golden brown and crunchy, about 8 minutes. Set aside to cool for a few minutes. Raise the oven temperature to 450. You will use the baking sheet again

3.In a large wide bowl, toss the shrimp with lemon juice, garlic, parsley and a pinch of salt and pepper. When the bread crumbs have cooled off, add them to the same bowl and toss them together with the shrimp
4. Lay the shrimp on the baking sheet. They should be coated with the bread crumb mixture. There may be excess breading. Sprinkle about one tablespoon over the shrimp and discard the rest. Be sure to spread the shrimp out in one layer so they get evenly crispy
5.Bake the shrimp until they are cooked through but not hard about 10 minutes. Season with salt and pepper and serve

Note; Recipe can be doubled but you may need a additional baking sheet


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