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In a pan, combine the peeled, deveined shrimp with tails on. Drizzle with 2 tablespoons of olive oil, half of the lemon juice (from 1/2 of the lemon), and 1 tablespoon of minced garlic. Toss to coat the shrimp evenly. Cover the pan and refrigerate for 1 hour to marinate.

While the shrimp marinates, prepare the breadcrumb mixture. In a separate bowl, combine the 1/2 cup of panko bread crumbs, 1 tablespoon of chopped oregano, and 1 tablespoon of chopped rosemary. Add the remaining 2 tablespoons of minced garlic and 2 tablespoons of olive oil. Season with salt and black pepper to taste. Mix all ingredients thoroughly until well combined. Set aside.

Preheat your oven to 425°F. After the shrimp has marinated for 1 hour, remove it from the refrigerator. Liberally cover the marinated shrimp with the prepared breadcrumb mixture, spreading it evenly over the top. Distribute the 1/2 stick of diced butter over the breadcrumb topping. Squeeze the remaining lemon juice (from the other 1/2 of the lemon) over the top of the dish. If using, add 1/4 cup of dry white wine to the dish.

Bake in the preheated oven for approximately 15 minutes, or until the topping is golden brown and bubbly and the shrimp are cooked through.

Remove from the oven and serve immediately.


In a pan, combine the peeled, deveined shrimp with tails on. Drizzle with 2 tablespoons of olive oil, half of the lemon juice (from 1/2 of the lemon), and 1 tablespoon of minced garlic. Toss to coat the shrimp evenly. Cover the pan and refrigerate for 1 hour to marinate.

While the shrimp marinates, prepare the breadcrumb mixture. In a separate bowl, combine the 1/2 cup of panko bread crumbs, 1 tablespoon of chopped oregano, and 1 tablespoon of chopped rosemary. Add the remaining 2 tablespoons of minced garlic and 2 tablespoons of olive oil. Season with salt and black pepper to taste. Mix all ingredients thoroughly until well combined. Set aside.

Preheat your oven to 425°F. After the shrimp has marinated for 1 hour, remove it from the refrigerator. Liberally cover the marinated shrimp with the prepared breadcrumb mixture, spreading it evenly over the top. Distribute the 1/2 stick of diced butter over the breadcrumb topping. Squeeze the remaining lemon juice (from the other 1/2 of the lemon) over the top of the dish. If using, add 1/4 cup of dry white wine to the dish.

Bake in the preheated oven for approximately 15 minutes, or until the topping is golden brown and bubbly and the shrimp are cooked through.

Remove from the oven and serve immediately.
