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Easy Baked Shrimp Recipe

User Rating 4 Star Rating (1 Review)


shrimp recipe, easy, baked, seafood, shellfish, receipts

Easy Baked Shrimp Recipe

© 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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


  • 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


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.
User Reviews

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 4 out of 5
Variation, Member Frank_Surber

I can never leave a recipe alone; Instead of Soy I used Worcestershire For juice I used fresh oranges 2 medium sized will yield 2/3rds cup set the pulp to small Added 1/2 table spoon lemon For the crumbs I added heavy pinch each of Sweet basil, Oregano, Thyme, & 1TBL spoon Turmeric. Cubed 3 small potatoes (About 2 cups) placed potatoes and crumb mix in Zip bag give a good shake then remove potatoes from crumbs with slotted spoon Put shrimp in Crumbs give a good couple of shakes then Place shrimp in large shallow glass bake dish pour potatoes over shrimp then spread remaining bread crumbs over shrimp & potatoes now pour remaining liquid over top of everything grate Parmesan cheese then bake for required time Hint"""" it helps to precook the potatoes in a microwave or oven until nearly done

5 out of 7 people found this helpful.

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