Crispy Baked Prawns in a Rich Garlic Butter Glaze

Crispy Baked Prawns in a Rich Garlic Butter Glaze

An Incredible Oven-Baked Shrimp Recipe: Lemon Garlic Butter with a Crispy Parmesan Crust

If you’re looking for a fantastic way to cook shrimp in the oven, this recipe is it. Tender shrimp baked in a zesty lemon garlic butter and white wine sauce, topped with a golden, crunchy parmesan breadcrumb crust. It’s often called Magic Baked Shrimp because it’s so easy to make yet tastes absolutely gourmet — basically, it’s an oven-baked version of classic Shrimp Scampi!

Why Oven-Baked Shrimp Is Different

Baking shrimp doesn’t create the same caramelization you get from pan-searing or grilling, which means less intense flavor. And since shrimp can be pricier than everyday proteins, I refuse to compromise on taste.

This recipe compensates for that with two key elements:

White wine reduction base: This “secret ingredient” adds a deep, complex flavor that elevates the sauce from good to outstanding. White wine is a must-have in classic garlic shrimp recipes and crucial here for a seriously delicious sauce.
Crunchy parmesan breadcrumb topping: For unbeatable texture and savory flavor that perfectly complements the tender shrimp.

The result? An effortless yet impressive baked shrimp dish that’s perfect for sharing with friends and family.

What You’ll Need

The ingredient list is short — part of the magic here! I typically use store-bought grated parmesan and frozen shrimp or prawns for convenience.

Note: The shrimp in the photos is raw and from Costco — a variety that’s pink even before cooking.

How to Make Baked Shrimp That’s Bursting with Flavor

Here’s my method:

Start by creating a white wine reduction in an empty pan in a hot oven. This builds a rich, flavorful base usually missing from baked shrimp dishes.
Toss the shrimp with lemon, garlic, butter, salt, and pepper.
Sprinkle generously with parmesan and panko breadcrumbs.
Bake for just 12 minutes — no stirring or stove mess, all done in one pan!

What You’ll Get

Juicy, tender shrimp cooked to perfection.
A luscious lemon-garlic-butter-white wine sauce enhanced by the natural juices from the shrimp.
The golden, crunchy parmesan breadcrumb topping that’s the crowning glory.

Even if the sauce were just lemon and butter, it would be tasty — but with the white wine reduction, it’s downright incredible.

Simple, Effortless, and Absolutely Delicious

This baked shrimp recipe is my go-to for something that’s quick but impressive. It has everything: flavor, juiciness, texture, bright lemon tang, and the savory richness of parmesan.

Few ingredients. Minimal effort. Maximum magic.

Ingredients

Shrimp:

500g (1 lb) jumbo prawns/shrimp, peeled and deveined (see Note 1)
¾ cup dry white wine (or substitute chicken broth)
75g (5 tbsp) unsalted butter, melted
2 tbsp lemon juice
3 garlic cloves, minced
½ tsp salt
¼ tsp black pepper

Crunchy Topping:

¾ cup panko breadcrumbs (see Note 2)
¼ cup finely shredded parmesan cheese
¼ tsp salt
1½ tbsp olive oil

Garnish:

Finely chopped parsley
Lemon wedges

Instructions

Preheat oven to 220°C / 430°F (all oven types).
Pour the white wine and half of the melted butter into a 9 x 13-inch (22 x 33 cm) baking dish (see Note 3 if using glass). Place in the oven for 10 minutes to reduce the liquid.
While the wine is reducing, toss the shrimp with the remaining melted butter, garlic, lemon juice, salt, and pepper. Don’t worry if the butter hardens a bit.
Combine all the Crunchy Topping ingredients in a bowl and mix well.
Remove the baking dish from the oven and evenly arrange the shrimp in a snug, single layer.
Sprinkle the crunchy topping evenly over the shrimp.
Bake for 12 minutes.
Switch your oven to broil/grill on high and broil for 1–2 minutes (no longer) to brown and crisp the topping.
Garnish with chopped parsley and serve immediately with lemon wedges and crusty bread to soak up the delicious sauce!

Notes

Use large or jumbo shrimp if possible. If using smaller shrimp, reduce cooking time by 2 minutes. For frozen shrimp, thaw completely and drain excess liquid. The shrimp in the photos is frozen pink shrimp from Costco (they look cooked but are actually raw).
Panko breadcrumbs are coarser than regular breadcrumbs, giving extra crunch. They’re usually found in the Asian section or near regular breadcrumbs in supermarkets. Asian stores often sell them cheaper.
Glass bakeware like Pyrex and Anchor Hocking can safely handle 240°C / 450°F and the short broil time, but if you’re unsure, use a metal pan. Choose a pan size that fits the shrimp snugly to avoid breadcrumbs falling into the sauce.

Nutrition (per serving, assuming sauce is fully consumed)

Calories: 390 kcal (20% DV)
Carbohydrates: 11g (4% DV)
Protein: 30g (60% DV)
Fat: 21g (32% DV)
Saturated Fat: 10g (63% DV)
Cholesterol: 352mg (117% DV)
Sodium: 1594mg (69% DV)
Potassium: 163mg (5% DV)
Fiber: 1g (4% DV)
Sugar: 1g (1% DV)
Vitamin A: 424 IU (8% DV)
Vitamin C: 9mg (11% DV)
Calcium: 288mg (29% DV)
Iron: 3mg (17% DV)