The secret to preparing deliciously crunchy baked shrimp? Simple! Use panko breadcrumbs for their coating. If you’ve never tried it, I’ll show you how. It’s a piece of cake, and you’ll serve up a tray that will be gone in a flash. Want to bet?
More shrimp recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Crunchy Baked Shrimp
If you are using frozen shrimp tails, I recommend moving them from the freezer to the refrigerator the night before so they can slowly defrost.
I haven’t specified the quantities of the various ingredients because they depend on how many baked shrimp you want to prepare. You’ll find that a scale isn’t necessary.
- shrimp tails (fresh or frozen)
- panko
- extra virgin olive oil
- salt
- black pepper
Tools
- Scissors
- 2 Plates
- 1 Baking sheet
Preparation of Crunchy Baked Shrimp
If you don’t have panko breadcrumbs, you can easily make them following the recipe described HERE.
Clean the shrimp tails by cutting the shell along the back with scissors and removing the black intestinal vein.
Then wash them thoroughly under cold running water. Do not remove the tail or the legs.
Once all the shrimp are cleaned, transfer them to a plate and season with a drizzle of oil, a pinch of salt, and a grind of black pepper.
Then coat them in the panko breadcrumbs, pressing lightly to make it adhere well.
Gradually arrange the tails on a baking sheet lined with parchment paper, lightly salt them, sprinkle with more panko breadcrumbs, and drizzle with a little oil.
Place the baking sheet in a preheated static oven at 392°F and bake for 15 minutes plus a few minutes in grill mode until golden. Serve the crunchy baked shrimp immediately, piping hot. Enjoy! Paola
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