If you are like me, you are always looking for a delicious yet simple way of preparing shrimp. This recipe will fit the bill. Easy to prepare and really is delicious with lots of lemon and garlic and butter! Make sure you use wild caught shrimp such as Key West Pinks.


  • 1 lb. jumbo shrimp, peeled and deveined
  • 1/2 cup dry white wine
  • 4 tablespoons (1/2 stick) unsalted butter, melted and divided
  • juice from one lemon
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 3/4 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese, finely grated
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • Fresh parsley, chopped

Preheat oven to 425 degrees. Pour wine and 2 tablespoons of melted butter into a 9 x 13 baking dish. Place in the oven for 10 minutes to let sauce reduce. While baking dish is in the oven, add 2 tablespoons melted butter, garlic, lemon juice, salt and pepper to a bowl. Add the shrimp to the bowl and toss to coat.

Remove baking dish from the oven and spread out the shrimp in a single layer, though they should fit snugly together. Pour any leftover marinade on top of the shrimp. Set aside.


Mix the panko breadcrumbs, Parmesan cheese, salt, melted butter and 1 tablespoon chopped fresh parsley. Spread the breadcrumb mixture evenly on top of the shrimp. Bake until the shrimp are cooked, about 12-13 minutes. It should be toasty brown on top. When serving, sprinkle with a small amount of chopped parsley. Serves 6