Roasted Shrimp With Bread Crumbs Recipe (2024)

Preparing to make this, but would love to know how much olive oil & how much lemon juice?

Delicious and EASY. Did not turn the shrimp as suggested and used panko instead of bread crumbs but it still turned out great. We'd like to try this again with lime juice. This recipe is a keeper.

It is hard to understand why this simple recipe is so absolutely delicious, but it is. The simple addition of breadcrumbs and extra olive oil makes it work, and the kids loved it. Highly recommended.

This was so quick and delicious. As with all recipes, you tweak them to your taste. I minced one fat garlic clove and mixed it into the homemade breadcrumbs. After tossing shrimp, I sprinkled with flaked sea salt, then ground fresh pepper over all. Followed the recipe for the rest, including minced Italian parsley. Shrimp was cooked, breadcrumbs were crisp, and I will make this often.

This has become one of my favorite shrimp dish. I serve it with steamed vegetables and garlic bread. Family loves it.
And so easy for me :-)

Remember if you are defrosting shrimp to pat the shrimp dry otherwise the breadcrumbs can end up mushy

If you melt butter and whisk it into your breadcrumbs or panko, then bake it till barely golden, you'll seal the crunch with fat, and then sprinkle and bake as normal.

Followed directions: Shrimp were overcooked after 5 min???

As this calls for no salt or seasoning but lemon juice and olive oil, it is predictably somewhat bland. Perhaps my oven is hotter than Mark Bittman's but even at 475 (as hot as my smaller oven will go), the shrimp overcooked in 10 minutes.

add red peppertry broil to get bread crumbs brownuse panko instead

This was super easy and turned out better than expected. I did season the shrimp with salt, black pepper and garlic powder, as well as the olive oil and lemon juice. Used panko breadcrumbs, which worked very well, becoming slightly browned and very crunchy (I broiled the shrimp for the last 4 minutes of cooking). The whole family enjoyed it and it was easy to put together for a weeknight dinner. Served it with white rice and roasted broccoli.

For bread crumbs I ran some 2-day-old slices of sourdough bread through the food processor with a large clove of garlic then toasted them in a skillet with some butter. I used frozen, defrosted shrimp; they stayed quite succulent even at that high temperature.

First time I tried this as written and it was bland. Second time I left out the lemon. Added white wine, crushed red pepper, salt, herbs de Provence, lots of smoked paprika and Italian seasoned bread crumbs. Served over quinoa. Absolutely fantastic!Next time maybe I’ll add more liquid to the shrimp, or flavor the quinoa.

This was delicious, surprisingly so. Also did this with scallops, just gave them less time in the oven.

it's a bit confusing to top shrimp with breadcrumbs at the outset and then turn the shrimp over, so the breadcrumbs are no long topping the shrimp

Roasting the shrimp at 500 degrees for 10-15 minutes will give you shrimp toast--or overcooked shrimp.

After more than two dozen times making this we think we have the perfect combo. I used jumbo shrimp - 16-20 per pound. Roasted in a bar pan from pampered chef. (We had been using cast iron.)Used olive oil, not EVOO. After sprinkling on the bread crumbs I added: Himalayan rock salt Finely ground black pepper Garlic powder Fresh dillRoasted for exactly 10 minutes at 500. Perfect.

Made a scaled down version with 8 oz medium size shrimp in a toaster oven that only goes to 450 F. The shrimp were overcooked after 10 minutes. The breadcrumbs were soggy. Lesson learned: watch shrimp carefully at this high a temperature.

We thought this was delicious. What I especially liked was tasting the shrimp instead of a sauce. I read so many notes to incorporate in my prep. I patted shrimp dry, added salt, pepper and herbs de Provence (needs even more S & P), tossed in oil and lemon with 4 cloves of garlic (needed more lemon & garlic), then added panko to the bowl, because James suggested that adding butter to the panko/bread crumbs will seal the crunch. It worked very well, baked 5 min at 500. An easy week night dinner.

I used jumbo shrimp, and they were fantastic. 10 min was perfect. Needed a very easy dinner and this fit the bill.

Add minced garlic to bread crumbsAdd salt, pepper and red pepper flakes to shrimp

Sometimes I use crushed cornflakes and add parmesan then follow the rest of the recipe. delicious. this is a go-to recipe for me.

Very riffable good recipe. Did not have parsley and missed it.

so you're serving the shrimp with the shells on?

I made this as written. Simple and fast. Because there’s not too much to it, the dish is heavily dependent on the quality of your shrimp. I liked it in a meh- kind of way, feeling like it needs a little something extra.

This was the worst shrimp recipe I've ever made. Totally bland the tasteless. I will never make it again.

Honestly can’t figure how you cook shrimp even 10 min. @ 500 without murdering it. Could someone please share the magical measures of lemon juice & EVOO? Pretty please?

Will try this tomorrow, borrowing some of the suggestions by previous cooks. One question, what size shrimp? Thanks.

Are the shrimp peeled before cooking?

Made this and it was wonderful just per the recipe, except I roasted the shrimp for 10 minutes. Maybe the difference in cooking time that people have commented on depends on the size of the shrimp. I used 21 to 25 count.