This baked shrimp recipe ends up a crispy delight. Served with Lemony Mayonnaise, and peppery arugula you’ll fall in love with this recipe. Great for an appetizer or light dinner. Buy deveined and shelled shrimp to make this an easy fix.
Except for my Mother’s hallowed fried chicken recipe, I’m pretty much convinced that panko bread crumbs are the perfect breading for almost anything. The end result of a light and crispy/crunchy coating just seems like such a no fail solution to frying and even baking.
And except for my Mother’s hallowed fried chicken recipe which is accompanied by buttery mashed potatoes and creamy white chicken gravy, I’m thinking peppery arugula may be the best little platform for about any type of meat. I’ve been using it alot lately and feeling so springy about the whole thing.
With all that said, I’m now craving my Mother’s hallowed fried chicken recipe with mashed potatoes and creamy white chicken gravy. omg and yum.
This is a great little combination of a recipe. The shrimp baked beautifully in the oven staying tender and moist snuggled inside of the egg battered panko combination. And served along side a nice dollop of dijon kissed lemony mayonnaise, I think I could have eaten about 200 of these. Nestled next to a handfull of arugula which has been tossed with fresh lemon juice, olive oil and pepper, I must say you have a very happy little meal. And if you buy the deveined and shelled shrimp, did I mention a breeze to make?
Crispy Baked Shrimp Recipe with Lemony Mayonnaise
I hope you give this simple Crispy baked shrimp recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite baked shrimp recipe let me know, I’d love to give it a try.
More Crispy Shrimp Recipes
- Pappas Brothers Shrimp Remoulade
- Mexican Shrimp Rice Bowl with Warm Smoky Tomato Salsa
- Shrimp Sliders with Caramelized Onions and Sriracha Mayo
And if you’re looking for more baked shrimp recipes, you won’t want to miss this one for Lemon Butter Baked Shrimp. It’s incredible.
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- 1 1/2 cups panko bread crumbs
- 3/4 cup all-purpose flour
- 4 large egg whites lightly beaten
- 4 teaspoons kosher salt divided
- 1/2 tsp. New Mexico Red Chile Powder or Ancho or Cayenne
- 5 1/2 tablespoons extra-virgin olive oil divided
- 24 peeled and deveined large raw shrimp 16 to 20 per lb., tails on
- 4 cups arugula
- 1 1/2 Tablespoons fresh lemon juice
- Freshly ground black pepper
- Lemony Mayo
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sugar
- 1 teaspoon Dijon mustard
- Preheat oven to 475°. Pour bread crumbs, flour, and whites into 3 separate shallow bowls. Stir 1 tbsp. salt and the cayenne into bread crumbs and 1 tsp. salt into flour.
- Pour 1/4 cup olive oil into a large rimmed baking pan and spread to cover bottom. Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off; then roll in panko. When placing shrimp on the pan to bake, press them in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.
- Bake shrimp until browned on the bottom, about 8 minutes; then turn over and bake until golden brown all over and opaque but still moist-looking in center of thickest part, 5 minutes longer.
- Mix arugula with lemon juice, remaining 1 1/2 tbsp. olive oil, and salt and pepper to taste. Serve shrimp with arugula and Lemony Mayo.
Crispy Baked Shrimp With Lemony Mayonnaise…It’s What’s For Dinner
Lindsey Mendenhall says
May 21, 2011 at 12:08 pmThanks for leaving a comment at The Bakery Box! I was reading about your food truck adventure. Sounds so fun. I love your no recipe required posts. GREAT ideas there!
Russ says
May 21, 2011 at 12:09 pmOh — you just had to bring up the fried chicken again! Now that’s all I can think about!!
Lea Ann says
May 21, 2011 at 4:04 pmI’ll be making it soon Russ.
JelliDonut says
May 21, 2011 at 12:22 pmServes 8? Not in my house–this just sounds too good!
Lea Ann says
May 21, 2011 at 4:04 pmI agree! Maybe in a bird house. I need to change that.
larry says
May 21, 2011 at 1:27 pmAfter looking at the fried chicken three times, I skipped the shrimp and jumped here to say I want some too.
Lea Ann says
May 21, 2011 at 4:03 pmLOL! It’s officially been one year since I’ve made Fried Chicken… I do believe it’s time. 🙂
Cooking with Michele says
May 21, 2011 at 3:30 pmI make a similar shrimp with lemon aioli but use raw polenta instead of the bread crumbs which gives it a really crunchy texture. Haven’t made that in awhile and your post reminded me of it!
Lea Ann says
May 21, 2011 at 4:02 pmI’m loving the raw polenta idea. Will have to give that a try. Thanks Michele
Karen Harris says
May 21, 2011 at 7:41 pmFried shrimp is on my last meal list. This looks so delicious. Now I’m shrimp hungry!
Lea Ann says
May 22, 2011 at 5:49 amLOL…. Did you make in yesterday just in case? 🙂 I’m not sure what would be on my last meal list. Probably a cheeseburger and a loaded baked potato….
Rufus' Food and Spirits Guide says
May 21, 2011 at 8:34 pmLooks amazing!
Lea Ann says
May 22, 2011 at 5:47 amThanks!
Barbara says
May 22, 2011 at 6:28 amI’m loving that lemony mayo. Can think of so many ways to use it!
I’m a panko fan as well…these shrimp look perfect, Lea Ann!
Lea Ann says
May 22, 2011 at 8:28 amThat lemony mayo was really good Barbara. When you decide how you’re going to use it, please let me know.
dan says
May 22, 2011 at 7:48 amLooks pretty great. Arugula is a fit for this dish!
Panko pretty much rules.
Lea Ann says
May 22, 2011 at 8:29 amI’m an arugula fool these days.
Barbara | Creative Culinary says
May 22, 2011 at 8:55 amI use panko for almost everything now. It helps that it’s now so readily available at the grocery that’s for sure.
Sounds so good Lea Ann, the combination of the crunchy shrimp and the lemon sauce. Oh my yum.
Lea Ann says
May 22, 2011 at 11:01 amI agree Barb. I remember years ago when I tried to find it. Took a little doing. Now it’s everywhere.
Vickie says
May 22, 2011 at 1:18 pmYou know you had me at lemon … 😀
My mouth watered when I started reading this, then I clicked over to the fried chicken post and it about did me in! YumMY stuff here, LA. I planted a pretty large patch of arugula and am starting to pick it. Thanks for the idea of using it as a fresh salad side! So going to do this.
Lea Ann says
May 22, 2011 at 2:56 pmI need to blog about it, but most of the time the recipe calls for lemon, I’m using that lemon oil. It’s wonderful. I’m going to post a lamb kbob over arugula that knocked our socks off. You’ll have to give that one a try. I really like the arugula just tossed with lemon and olive oil. Yum.
Cathy at Wives with Knives says
May 22, 2011 at 2:39 pmWow, I love everything about this recipe! Crispy shrimp, lemon mayo. I could eat 200 of them too, Lea Ann. A crispy panko crust is addictive.
Lea Ann says
May 22, 2011 at 2:57 pmI wish I knew where I got this recipe. I’ve had it in my database for over 10 years and have never tried it. Maybe Cooking Light. Anyway, I agree about panko being addictive.
My Carolina Kitchen says
May 23, 2011 at 5:34 amWhen I asked my 98 year old father-in-law why he wasn’t using his usual homemade bread crumbs, he said, “I only panko now.” Maybe we could make a dance out of it – I only panko now.
Great recipe Lea Ann. Love the lemon mayo too. I’m with you on how many I could eat, but it’s going to take a while to bread 200……
Sam
Lea Ann says
May 23, 2011 at 6:52 amOh Sam that is priceless. Bless his heart. Love the dance idea – too funny. Yes, breading 200 would be a chore. 🙂
The Food Hound says
May 23, 2011 at 6:29 amOooooh, baking shrimp totally appeals to me!! Same as with grilling- no stinky shrimp kitchen! Love the lemon mayo- I could see how you’d want to eat 200 🙂
tasteofbeirut says
May 23, 2011 at 6:34 amThese look so crispy and succulent! Hard to believe they are baked! Panko is a great coating! Love the added flavor to the mayo.
Design Wine and Dine says
May 23, 2011 at 9:37 amOh…I will be making these possibly tonight! I agree PANKO rules! Love the lemon mayo too! YUM!
Joanne says
May 23, 2011 at 9:23 pmPanko really is such a godsend, now isn’t it? It gives such a nice crunch to everything! What a delicious meal!
Lea Ann says
May 24, 2011 at 5:49 amI agree Joanne! 🙂
Louise says
May 24, 2011 at 12:01 pmSimply beaaauuuuuuuuutiful! Shrimp with the panko crunch and totally non-optional cayenne sounds divine.
Lea Ann says
May 24, 2011 at 4:51 pmGlad to see I have a “non-optional” cayenne friend. 🙂
RSA Now says
May 25, 2011 at 3:29 pmHa! Cayenne is completely mandatory at my house too 🙂 This looks great!
Karen says
June 5, 2011 at 8:33 amI love to use panko, too… these shrimp look so crispy and good!