Baked Garlicky Shrimp

Five cloves of garlic, jumbo shrimp, and a hot oven. This is the kind of weeknight Italian-American seafood dinner that hits the table faster than a takeout order.

Jumbo shrimp matter here. Smaller shrimp overcook in the time it takes the breadcrumb crust to brown, and you end up with rubbery little pucks. Look for U-15 or U-12 sized shrimp, meaning under 12 to 15 per pound.

The egg-then-crumb dredge is what builds the crispy shell. Pat the shrimp dry first or the egg slides right off and the crumbs won’t stick. After dredging, lay them in a single layer with space between, never piled, or steam ruins the crust.

Don’t drown the shrimp in oil. The half cup is meant to drizzle, not pool. Too much oil and the bottoms turn greasy instead of crisp. The garlic and parsley scattered on top toast as the shrimp bake, perfuming the oil and giving you that scampi-adjacent flavor without the pan sauce.

Watch the time. At 400°F (200°C), shrimp turn opaque pink in 12 to 15 minutes for jumbos. Pull them as soon as the centers lose translucency. Carryover heat finishes the rest.

Pro Tips

• Buy shrimp shell-on and devein yourself. They’re fresher and cheaper than peeled.
• Use seasoned Italian breadcrumbs as written, or doctor plain crumbs with grated Parmesan, dried oregano, and lemon zest.
• A squeeze of lemon right before serving brightens the whole dish.
• Pair with a simple angel hair tossed in olive oil and red pepper flakes.

Variations

• Add 2 tablespoons grated Parmesan to the breadcrumbs for a richer crust.
• Stir 1 teaspoon red pepper flakes into the oil for a fra diavolo heat level.
• Swap parsley for fresh basil and add a few halved cherry tomatoes to the dish.