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Crispy Oven Baked Shrimp Recipe

Crispy Oven Baked Shrimp

Large shrimp are coated in seasoned panko and Parmesan, then baked until golden, crunchy, and tender. Serve immediately with lemon wedges, cocktail sauce, or garlic-herb dipping sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450 g) Large shrimp, peeled and deveined; tails optional
Breading
  • 1/2 cup All-purpose flour
  • 2 Large eggs
  • 1 cup Panko breadcrumbs
  • 1/4 cup Finely grated Parmesan cheese
Seasoning
  • 1 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/2 tsp Italian seasoning or dried parsley
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
For Cooking and Serving
  • As needed light coating or about 1 tbsp Olive-oil spray or olive oil
  • As needed Lemon wedges

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment or foil, then place a wire rack on top if available and lightly oil or spray the rack.
  2. Pat the shrimp thoroughly dry with paper towels. Divide the flour, beaten eggs, and seasoned panko mixture among three shallow bowls.
  3. Coat each shrimp in flour, dip it into the beaten egg, and press it firmly into the panko, Parmesan, and seasoning mixture so the crumbs adhere.
  4. Arrange the breaded shrimp in a single layer with space between each piece. Lightly spray the coating with olive oil or drizzle it with about 1 tablespoon of olive oil.
  5. Bake for approximately 5–7 minutes per side, or 10–15 minutes total, until the coating is golden and the shrimp are opaque and cooked through. Avoid overcooking.
  6. Serve immediately with lemon wedges, cocktail sauce, or garlic-herb dipping sauce.

Notes

Patting the shrimp dry is essential because excess moisture softens the coating. Panko creates a lighter, crunchier crust than fine breadcrumbs, and a wire rack helps hot air circulate beneath the shrimp. Do not overcrowd the baking sheet.