Description
A quick and elegant dish featuring succulent shrimp baked in lemon butter with capers, perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1 pound raw shrimp (16–20 count or 21–25 count), deveined and peeled
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil
- 1 lemon, zested and sliced
- 2 tablespoons unsalted butter, cut into small pieces
- 1 1/2 tablespoons capers, drained
- 1/4 cup panko breadcrumbs
- 1 tablespoon unsalted butter for breadcrumbs
- 1 teaspoon chopped fresh parsley
- Additional lemon zest for garnish
Instructions
- Preheat your oven to 400°F.
- Season the raw shrimp with Kosher salt and black pepper in a mixing bowl.
- Drizzle olive oil into a baking dish and arrange the shrimp.
- Top with lemon slices, butter, and capers, reserving some lemon zest.
- Bake in the preheated oven for 10-12 minutes until shrimp are pink and opaque.
- While baking, melt butter in a skillet, add panko breadcrumbs, and toast until golden brown.
- Top baked shrimp with toasted breadcrumbs, parsley, and additional lemon zest before serving.
Notes
For a lighter version, substitute ghee for butter or add sautéed vegetables.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 220mg