Here’s an incredible way to cook shrimp in the oven – baked in a lemon garlic butter white wine sauce, finished with a golden crunchy parmesan breadcrumb topping. People call it Magic Baked Shrimp – because it’s so simple to make, yet it tastes like a million bucks. It’s basically an oven baked Shrimp Scampi!
Baked Shrimp (Prawns)
When you bake shrimp in the oven, you simply can’t achieve that same caramelisation that you get from searing prawns on the stove or grill, which means less flavour.
And frankly, shrimp is pricey compared to other day-to-day proteins. So when I cook it, I’m not going to compromise!
So here are the two things in this recipe that adds an extra edge to compensation for loss of flavour because we can’t caramelise shrimp in the oven:
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White wine reduction flavour base – white wine is the “secret ingredient” that gives many sauces a flavour edge to take them from fine to soooo tasty!! It’s used in the classic recipe for Garlic Prawns/Shrimp and it’s essential to include for Baked Shrimp to make a seriously amazing sauce!!
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That crunchy parmesan breadcrumb topping – Texture! Flavour!
This is an effortless, utterly incredible way to cook shrimp in the oven that’s worthy of company!
What you need to make GREAT baked shrimp
There’s not that many ingredients required – part of the Magic of this recipe!!
For convenience, I use store bought grated parmesan and frozen prawns/shrimp.
Note: The prawns/shrimp shown below ARE raw! They are from Costco and they’re a particular type that are pink when raw.
How to cook prawns / shrimp in the oven (and make them really tasty!)
So here is how I cook prawns / shrimp in the oven:
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Start with a white wine reduction in an empty pan in a hot oven. This creates an exceptional flavour base that’s usually missing from baked shrimp recipes!!
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Toss shrimp (prawns) with lemon, garlic, butter, salt and pepper;
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Top with parmesan panko breadcrumb topping;
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Bake just 12 minutes.
Yep, it’s that easy. No stirring, no stove splatters, all done in one pan!
And here’s what you end up with:
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Juicy, tender shrimp that are perfectly cooked;
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A pool of incredible lemon-butter-garlic-white wine sauce with an extra flavour boost from the shrimp juices; and
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The crowning glory – a golden crunchy parmesan topping. It just doesn’t get any better than this!!
The sauce that comes with this Baked Shrimp really is amazing. Even if it was just lemon and butter, it would be delicious. But with the white wine reduction, it’s INCREDIBLE!!!
Simple, effortless yet amazing
Recipes like this Baked Shrimp are my jam. It’s incredibly simple, yet utterly delectable.
It’s got it all! Flavour, juiciness, texture, depth of flavour, tang from lemon, savoury from parmesan.
So few ingredients, so effortless.
It’s like…. MAGIC!!! – Nagi x
PS I presume you figured it out from the outset, but just to clarify: prawns = shrimp. 🙂 I’m in Australia, and we call them prawns here. So most of my recipes are titled “prawns (shrimp)” but from time to time, depending on the recipe and given I have a large proportion of US readers, I will title a recipe “shrimp” rather than prawns. 😇
Watch how to make it
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Crispy Baked Shrimp in Lemon Butter Sauce (Prawns)
Ingredients
- 500g/ 1 lb jumbo prawns/shrimp , peeled and deveined (Note 1)
- 3/4 cup dry white wine (sub chicken broth)
- 75g/ 5 tbsp unsalted butter , melted
- 2 tbsp lemon juice
- 3 garlic cloves , minced
- 1/2 tsp salt
- 1/4 tsp pepper
Crunchy Topping:
- 3/4 cup panko breadcrumbs (Note 2)
- 1/4 cup parmesan , finely shredded
- 1/4 tsp salt
- 1.5 tbsp olive oil
Garnish:
- Finely chopped parsley
- Lemon
Instructions
- Preheat oven to 220°C/430°F (all oven types).
- Pour wine and half the butter into 9 x 13" / 22 x 33cm baking pan (see Note 3 if using glass). Place in oven for 10 minutes to reduce.
- Toss prawns with remaining butter, garlic, lemon juice, salt and pepper. Butter may harden - that's ok.
- Mix Crunchy Topping ingredients.
- Remove pan from oven. Add prawns - spread out in single layer, but snug.
- Top with Crunchy Topping. Bake 12 minutes.
- Flick to broiler/grill on high, broil for 1 - 2 minutes (max) to brown top a bit more.
- Sprinkle with parsley. Serve immediately with lemon wedges and crusty bread to mop up the incredible sauce!
Recipe Notes:
Nutrition Information:
Originally published August 2019. Tidied up for some housekeeping matters July 2020 – no change to recipe!
More Fuss-free yet amazing Prawns / Shrimp recipes
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Life of Dozer
Too much garlic in this Baked Shrimp for Dozer. So I offered him something else to taste test instead (this Bacon and Egg Muffin – with a whole egg baked inside!) – and he seemed totally ok with it. 😂
Gillian Didier Serre says
First I love the view on the other recipe of Dozer sprawled out on the sofa but I opted for the baked prawns in this delightful recipe 😋
Carolyn says
This was beyond exceptional! Dipping the bread into that sauce after consuming those amazing prawns! This was beyond good!
Debra says
Made this for dinner tonight. I WAS AMAZING!
The only thing I did differently was to ise crushed up pork rinds to know down the carbs.
Will make this again.
Karen says
Made for dinner tonight. Wonderful. I did not put under the broiler since it was brown enough
Alethea Larson says
So great! Found almost same recipe on 12 tomatoes and made it from that one. Then saw she got it from you. So great and can even make low card with a low card bread dried out and made into bread crumbs. Tonight I am making it with some krab(imitation crab) and shrimp I don’t doubt it will turn out awesome. Always a perfect dinner with a glass of wine and a salad with the hubby!
Stephanie says
Love love love this! Perfect every time and so easy. Thanks!!!!!
Vivere says
made few of your recipes now and they are incredible, thanks!
… looking for a crab baked dip from you, thanks again!
vv
Kaylene says
I am making this this weekend for my husband (I’ve been accused of spoiling him). The problem is that I hate shrimp. I was thinking I could make some extra sauce and panko topping and do a chicken thigh for myself. I know chicken takes a lot longer to cook than shrimp. How long should I cook the chicken at that temp before adding the shrimp to the oven?
Gretchen S. says
What do you recommend as a side to this?
Nagi says
Hi Gretchen, I usually just serve a side salad and garlic bread for mopping up that sauce 🙂 N x
kim moylette says
Loved it. I was so chuffed with myself and soooooo simple. Thank you x
Nagi says
I’m so glad you loved it Kim!! N x
Alicia says
Delicious flavor, but there was no sauce at the end, it all soaked up in the topping. I’ll double next time.
Rozanne says
This was phenomenal!!!
Made for Sunday family dinner, huge hit. Nagi, you made me look like a great cook!! Dipped crunchy garlic bread in the sauce, SO GOOD!!!!! Thank you for another home run!!!🥰💜
TB says
Such a great recipe. Super easy, but super good!
Milk says
I have done it successfully, it was great. My family loves this recipe. Thank you for sharing
Alexa says
Amazing! This recipe was so simple and so delicious. Will definitely make again and again. Thank you!
Tamzin says
Hi Nagi made this and it was fab, even better the next day over pasta !!
Cheryl says
This was delicious!
We made it as part of a shared dinner (various things plonked in the middle of the table) and it was the first to go.
I can tell this is going to be a “regular”.
Thank you x
Joseph says
A great on. but all wines are not the same. I use a Buttery Chardonnay. there is an oak one and my twist is fresh a rosemary sprig in the reduction just crush it a bit in your hand add to wine prior to reducing it. just a suggestion.
Sue says
Hi Nagi
I followed recipe completely but I think I had too much wine (3/4 cup) as it didn’t appear to reduce at all by 15 mins At 220c!
As you mentioned too much liquid and Prawns broiled but Crumbs did crisp after 15 mins at 220c. Very tasty though!
Next time I think I’d only use about 1/2 cup of wine. Anyone else have this? Sue.
Jason Griggs says
That was my experience as well. It was incredible tasting, but I’ll reduce the wine for longer next timr.
Breanna says
Hi Nagi, this recipe is amazing. I made it for dinner tonight (with gluten free breadcrumbs from Coles because i have to) and my husband polished the pyrex out with a spoon. Can’t wait to make this for entertaining!!!
I have made a few of your recipes now and they are incredible. Thank you so much.
Nagi says
That’s awesome Breanna!! N x