Craving perfectly baked shrimp and prawns with a golden, crispy topping? Get ready to transform simple ingredients into a restaurant-worthy dish with minimal effort. This recipe reveals the secrets to achieving succulent seafood, a rich wine-butter reduction, and a delightful sprinkle of flavor – all while keeping it light at 390 calories.
Ingredients
Alright, let's gather our ingredients! Ya gotta get 500g of jumbo shrimp—peeled and deveined, of course! I usually grab frozen ones. Also, you'll need 3/4 cup of dry white wine, or chicken broth if that's what you have.
Next, melt 75g of unsalted butter. Don't use salted butter; trust me! Squeeze out 2 tablespoons of lemon juice. Three cloves of minced garlic are next. Don't forget 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Whew! Almost there! You can also add chilli flakes for a spicy kick similar to some Asian prawn recipes!
For the crunchy topping, grab 3/4 cup of panko breadcrumbs! Those are the big, crunchy ones! Shred 1/4 cup of parmesan cheese—the proper kind, not the powdery stuff! Also, you need another 1/4 teaspoon of salt and 1.5 tablespoons of olive oil. You're doing great! A little bit of chopped parsley and another lemon for garnish.
Instructions
Now that you have all your ingredients ready, let's get cookin'! First, preheat your oven to 220°C/430°F—make sure it's nice and hot! Next, pour your wine and half of that melted butter into your baking pan and pop it into the oven for 10 minutes, letting it reduce down.
While that's happening, grab your prawns and toss them with the rest of your butter, garlic, lemon juice, salt, and pepper. Similar to grilling techniques, using a marinade can enhance the overall flavor profile of the prawns. Now, don't panic if the butter hardens a bit—it's all good!
Time to mix those crunchy topping ingredients. Your reduced wine-butter base is ready. Let's take it out of the oven carefully. I am adding those saucy prawns in a single layer, then cover them with that yummy breadcrumb topping.
Pop it back in the oven for 12 minutes.
- Don't overcrowd the pan!
- Watch the broiler like a hawk, it's hot!
- Breadcrumbs must be evenly spread.
- Use the right oven temperature.
Finally, flick your oven to broil—broil for just 1–2 minutes to brown the top! Now, sprinkle with parsley and serve immediately with lemon wedges and crusty bread!
Recipe Notes
Let's explore into a few key things I've learned while making this fantastic baked shrimp—you know, the stuff that can seriously up your dinner game!
First, shrimp size matters! I always go for jumbo prawns or shrimp. If you only have smaller ones, shave off a couple of minutes from the cook time so they don't turn rubbery—no one wants that!
Panko breadcrumbs are the secret to serious crunch! Don't skip 'em. They're bigger than regular breadcrumbs, giving you a great texture. Find 'em in the Asian aisle.
Using a glass pan? No stress! Pyrex and Anchor Hocking are tough enough for the heat and broiling. But, if you're concerned, metal is your friend. Just make sure the shrimp fit snugly—fewer breadcrumbs in that delicious sauce! These easy substitutions keep our delicious dinner tasty every time!
Nutrition Information
So, you're probably wondering what's inside this flavor-packed dish, right? Well, let me break it down for you! Each serving clocks in at around 390 calories. That's not too bad, considering the incredible flavor!
Now, let's talk macros: you're looking at about 30g of protein – hello, muscles! – 11g of carbs, and 21g of fat. We've also got vitamins and minerals, like Vitamin A, Vitamin C, Calcium, and Iron. But heads-up: the sodium is pretty high, almost 1600mg!
- Keep in mind it might vary, depending on your ingredients.
- Using less salt in the topping can help reduce sodium, easily.
- Shrimp is naturally high in cholesterol – good to know!
- I always suggest enjoying in moderation!
I think it's a delicious treat! Just be mindful of the sodium, and you're golden.
Serving Suggestions
You might be wondering how to best enjoy this Magic Baked Shrimp! Well, grab some crusty bread – seriously, don't skip it – you'll want it to mop up that amazing sauce!
I usually serve this as a main course with a simple side salad. The bright lemon and herbs really complement the richness of the shrimp. You can also serve it over pasta, like linguine or spaghetti, for a heartier meal. Trust me – it's delicious!
Alternatively, you could serve this as an appetizer! I have halved the recipe when serving it as an appetizer – it makes a great addition.
Don't forget the lemon wedges for squeezing! I find it works really well if you'd like to add an extra zing. Honestly, it's so good – I could eat this every day!
Short Recipe Version
Baked Shrimp and Prawns
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Servings: 4
Ingredients:
- 1 lb Shrimp, peeled and deveined
- 1 lb Prawns, peeled and deveined
- 1/4 cup Olive oil
- 4 cloves Garlic, minced
- 1 tsp Paprika
- 1/2 tsp Red pepper flakes
- 1/4 cup Lemon juice
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- In a bowl, combine shrimp, prawns, olive oil, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper.
- Spread the mixture in a single layer on a baking sheet.
- Bake for 10-12 minutes, or until pink.
- Broil for 2-3 minutes, or until golden brown.
Nutrition (per serving, estimated):
- Calories: 250
- Protein: 35g
- Fat: 10g
- Carbohydrates: 3g