Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp dry white wine
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 cup panko bread crumbs
  • 1 tbsp melted butter
  • 1/4 tsp paprika

Instructions:

  1. Preheat the oven to 400°F (200°C) and grease a 9x9 inch baking dish with olive oil or line with parchment paper.
  2. Pat the shrimp completely dry with paper towels and season them with salt and pepper.
  3. In a small bowl, whisk together the 4 tbsp melted butter, minced garlic, lemon juice, and white wine.
  4. Stir the chopped parsley into the butter mixture until uniform.
  5. Place the shrimp in a single layer in the baking dish and pour the garlic-butter mixture evenly over the top.
  6. In a separate small bowl, toss Panko crumbs with 1 tbsp melted butter and paprika.
  7. Sprinkle the Panko mixture evenly over the shrimp.
  8. Bake for 12–15 minutes until shrimp are opaque pink and crumbs are golden-brown mahogany.