Baked Shrimp is a delicious and very simple second course, perfect for special occasions. You can use either fresh or frozen shrimp. Since the shrimp are au gratin, you need to peel them so that the breadcrumbs adhere well to the shrimp, making them tasty and flavorful. In addition to breadcrumbs, I also used panko, a coarser bread that makes the coating more rustic and appetizing, but you can also use just regular breadcrumbs. Baked prawns are quick to prepare; you just need to cut the back with a small knife, remove the black intestinal string, and coat them in breadcrumbs. To prepare this dish, you can use shrimp, prawns, or even langoustines. Now let’s see how to make baked shrimp au gratin with breadcrumbs, and if you try them, let me know. Barbara

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

1.32 lbs shrimp
to taste breadcrumbs
to taste panko
to taste parsley
Half garlic
1 lemon (untreated)

Tools

Oil Sprayer
Parsley Chopper
Garlic Crusher

How to Prepare Baked Shrimp

Let’s start preparing the baked shrimp by cleaning them; remove the shell, cut the back, and with the help of a toothpick, remove the black string and wash them under running water. Pour the breadcrumbs onto a plate and chop some parsley,
add the crushed or finely chopped garlic,
the grated lemon zest,
mix well
and add the panko.
Coat the previously cleaned shrimp in the breadcrumbs.
Oil the baking dish,
skewer 3 shrimp on a wooden stick
and place the skewers in the baking dish, add some lemon slices,
some salt,
some pepper
and extra virgin olive oil, bake in a preheated ventilated oven at 356°F for 20 minutes.
Once cooked, remove the shrimp from the oven and serve them hot