Kitten’s Baked Lemon-Parmesan Shrimp

Notes from our test kitchen; use jumbo or very large shrimp for this and leave the tails intact, depending on the size of the shrimp that you use you may have some breading left over, serve this shrimp as appetizers or a main meal

Yield 24-30 shrimp

Ingredients:

6 tablespoons melted butter

2 tablespoons oil

3 tablespoons fresh lemon juice (use only fresh lemon juice)

3 garlic cloves, minced (garlic lovers use more if desired, or use 1 teaspoon garlic powder or to taste)

24 – 30 jumbo shrimp (peeled and deveined leaving the tails intact)

lemon wedges

BREADING:

1-1/2 cups dry breadcrumbs

1/4 cup grated Parmesan cheese

1–1/2 teaspoons dried parsley

1/2 – 1 teaspoon garlic powder

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/8 teaspoon cayenne pepper (or adjust to taste)

Instructions:

In a shallow dish combine all the breading mixture; set aside.

In a large bowl whisk the melted butter with oil, fresh lemon juice and minced garlic; add in the shrimp and allow to sit for about 20-25 minutes at room temperature.

Preheat oven to 425 degrees F.

Set oven rack to second-lowest position.

Grease a baking sheet.

Remove the shrimp from the butter/lemon mixture allowing any excess to drip off.

Lightly coat each shrimp in the breading mixture.

Place onto the baking sheet (leaving asmall amount of space between each other).

Bake for about 10 minutes or until shrimp (baking time may vary depending on the size of shrimp used).

Serve with lemon wedges.

Related posts:

Lemony Shrimp And Parmesan Rice

Baked Shrimp Tortilla Scoops

Spicy Grilled Shrimp

Related posts brought to you by Yet Another Related Posts Plugin.