Baked Panko Shrimp with Oregano and Garlic
This rustic Italian-flavored dish, a staple in the home of Scramble’s right-hand woman Betsy Goldstein, makes the house smell fantastic while it’s cooking. You could easily serve it to company - to make it look more elegant for guests scatter some freshly chopped parsley over the finished dish. Scramble recipe tester Kim Jackson effused, “I can't wait to have the leftovers for lunch! This is a definite keeper!”
- 1 lb. shrimp, peeled and deveined
- 1 lemon juice only, 2 - 3 Tbsp.
- 2 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 1 tsp. dried oregano
- 1 Tbsp. salt-free Italian seasoning, or use dried parsley
- 3 Tbsp. grated Parmesan cheese
- 6 cloves garlic minced, about 1 Tbsp.
- 1/2 cup panko bread crumbs (use wheat/gluten-free, if needed),
- Preheat the oven to 350 degrees (and preheat the broiler if it is separate from the oven).
- In an 8 x 8-inch baking dish, toss the shrimp with the lemon juice, and arrange the shrimp evenly over the bottom of the dish.
- In a medium microwave-safe bowl, melt the butter in the microwave oven. Add the remaining ingredients to the bowl with the butter and stir gently to combine. Spread the mixture evenly over the shrimp.
- Bake it for 15 – 20 minutes until the shrimp are cooked through. Transfer the dish to the broiler for 1 – 2 minutes until the topping turns golden brown (be careful not to let it scorch). Serve it immediately.
Slow Cooker Directions:
- In the slow cooker, toss the shrimp with the lemon juice and arrange the shrimp evenly in the pot. Prepare the topping as directed, and spread it evenly over the shrimp. Cook on low for 2 1/2 - 3 hours, until the shrimp are pink. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Juice the lemon, grate the cheese if necessary and combine it with the oregano and Italian seasoning, peel the garlic. Scramble Flavor Booster: Season it with freshly ground black pepper and top it with fresh parsley before serving. Tip: As shrimp can be a bit costly, I often purchase it when it's on sale and then freeze it until I need it. Raw shrimp can be frozen for 4 - 6 months. I buy shrimp from the US and Canada whenever possible. Nutritional Information Per Serving (% based upon daily values): Calories 290, Total Fat: 16g, 24%; Saturated Fat: 6g, 28%; Cholesterol: 191mg, 63.5%; Sodium: 258mg, 11%; Total Carbohydrate: 11g, 3.5%; Dietary Fiber: 1g, 2%; Sugar: 1g; Protein: 26g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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