Slightly spicy with a hint of sweetness, this shrimp recipe bakes quickly in the oven. Be careful not to overcook the shrimp or they will become rubbery. Japanese panko bread crumbs are now being carried in most chain grocery stores next to standard bread crumbs or in the Oriental section. If you cannot find them, use fresh white bread crumbs (no crusts) that have been air-dried, not toasted. Take care not to overcook the shrimp or they will become tough and chewy.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Ingredients:
- 1/4 cup olive oil
- 1/2 cup orange juice
- 1 Tablespoon soy sauce
- 2 Tablespoons honey
- 2 garlic cloves, pressed
- 1 pound (21 to 25 per pound) peeled fresh or thawed frozen raw shrimp, tails on optional
- 2 Tablespoons fresh dill weed, leaves stripped from stem
- 1 cup panko (Japanese bread crumbs)
- 1/4 teaspoon ground cayenne pepper (red pepper), or to taste
- 1/2 teaspoon sweet Hungarian paprika
- 1/2 teaspoon kosher salt
- 2 Tablespoons melted butter
- 1/8 cup grated Parmesan cheese
- 1/8 cup chopped chives
Preparation:
Measure olive oil, orange juice, soy sauce, and honey, and garlic into a large zip-top freezer bag. Squish to combine, and add shrimp. Squeeze out air, seal, and toss to coat shrimp. Refrigerate 15 minutes.
Combine panko, dill weed, cayenne pepper, paprika, and kosher salt until well-blended.
Remove shrimp from marinade with a slotted spoon and place in prepared pan along with 1/2 cup of the marinade. Spread shrimp into a single layer. Sprinkle evenly with the seasoned panko mix and drizzle with melted butter. Top with grated Parmesan cheese and chives. Refrigerate for 15 minutes.
Preheat oven to 450 F (425 F for glass). Line a shallow baking dish with nonstick foil or spray a glass baking dish with vegetable oil.
Bake shrimp 12 to 15 minutes until lightly browned.
Yield: 4 to 6 servings
Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Combine panko, dill weed, cayenne pepper, paprika, and kosher salt until well-blended.
Remove shrimp from marinade with a slotted spoon and place in prepared pan along with 1/2 cup of the marinade. Spread shrimp into a single layer. Sprinkle evenly with the seasoned panko mix and drizzle with melted butter. Top with grated Parmesan cheese and chives. Refrigerate for 15 minutes.
Preheat oven to 450 F (425 F for glass). Line a shallow baking dish with nonstick foil or spray a glass baking dish with vegetable oil.
Bake shrimp 12 to 15 minutes until lightly browned.
Yield: 4 to 6 servings
Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
