Baked Breaded Shrimp Recipe 395

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine shrimp, butter, Parmesan cheese, garlic, and oil in a bowl. Stir to combine; pour into a baking dish, spreading out evenly. Top with panko bread crumbs.
• Bake in the preheated oven until shrimp are bright pink, 15 to 18 minutes.

Steps:

• Preheat oven to 450 F. Spray a large baking sheet with cooking spray, set aside. In one medium bowl combine Panko breadcrumbs, plain breadcrumbs and Parmesan cheese. In another bowl beat eggs, add in garlic powder, paprika, parsley, salt and pepper. Defrost the shrimp according to the package, wash and dry with paper towel. Put shrimps in the egg mixture. Cover with plastic wrap and let it marinate for about 10 to 15 minutes in the fridge. Take shrimps from the egg mixture. Put a few at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top of the chicken with cooking spray. Bake shrimp in the middle rack for about 6 to 7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from the oven and serve right away with lemon wedges or your favorite sauce.

Steps:

• Preheat the oven to 400 degrees F.
• Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
• Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
• Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
• Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
• When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
• Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.

Steps:

• Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.

Steps:

• Heat the oven to 500.
• Put 1 1/2 pounds shrimp in the bottom of a roasting pan, and toss with olive oil and lemon juice.
• Scatter 1/4 cup bread crumbs on top, and drizzle with more oil.
• Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes.