- 1 lb. (about 20) large shrimp (thawed if frozen)
- 3/4 c. panko (Japanese- style) bread crumbs
- 2 T. Extra Virgin olive oil
- 1 tsp. dried oregano
- 1/2 tsp. smoked or sweet paprika
- 1/2 tsp. kosher salt
- 1/4 tsp. Freshly grounded black pepper
- 1 lime, quartered
1.Heat the oven (with the oven rack in the middle) to 400° F. Peel and devein the shrimp if the shell is on; leave on the tails. * Rinse the shrimp, making sure that the dark line (the vein) is removed.
2.In a large bowl, combine the panko, oil, oregano, paprika, salt, and pepper (about 12 turns on a pepper mill). Add the shrimp to the bowl and toss to coat, pressing the bread crumbs to help them adhere to the shrimp. Try to use one hand so you have a free, clean hand just in case…
3.Place the shrimp in a single layer on a rimmed sheet pan and sprinkle with any extra bread
crumbs that are left in the bowl. Bake until the bread crumbs are crispy and the shrimp is cooked through (you can cut into one to make sure), 12 to 15 minutes. Serve with the quartered lime for squeezing.
Actual work time: 10 minutes Total Time: 25 Minutes Serves: 4