If you have kids who enjoy helping in the kitchen, have them pitch in with stirring and dredging the shrimp in the crumb mixture. They’ll be so proud of all they did to help make dinner.
Oven-baked Panko-crusted Shrimp
Makes 4 servings
Prep time: 10 minutes • Cook time: 10 minutes
3 Tablespoons olive oil, divided
20 large shrimp, peeled and deveined and with tails intact
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 cup panko (Japanese-style bread crumbs)
½ teaspoon seasoned salt
1. Preheat oven to 450°F. Line a baking sheet with aluminum foil. Drizzle with 2 tablespoons of the olive oil.
2. Rinse and drain shrimp. Place in a large bowl and sprinkle with salt and pepper. Toss.
3. Beat the egg and pour over the shrimp. Stir until the shrimp are well coated.
4. On a large plate, combine the panko with seasoned salt. Mix well.
5. Coat each shrimp with the breadcrumb mixture. Place on the foil-lined baking sheet.
6. Drizzle the shrimp with 1 tablespoon olive oil and bake for 8 minutes or until golden brown.
Tip: Frozen shrimp are great to have on hand when you need something quick and easy. To thaw frozen shrimp, simply put them in a colander and run cool water over them. Toss until all ice particles have been removed from the shrimp.
Panko is an Asian-style breadcrumb coating used for deep-fried foods and more. Panko’s large, airy flakes create a lighter, crunchier coating than traditional Western-style breadcrumbs. You can find panko in the international foods section of most supermarkets.
Written and photographed by Kristen Doyle