Name: Crispy Baked Shrimp in Lemon Butter Sauce (Prawns)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500g/ 1 lb jumbo prawns/shrimp , peeled and deveined (Note 1); 3/4 cup dry white wine (sub chicken broth); 75g/ 5 tbsp unsalted butter , melted; 2 tbsp lemon juice; 3 garlic cloves , minced; 1/2 tsp salt; 1/4 tsp pepper; Crunchy Topping:; 3/4 cup panko breadcrumbs (Note 2); 1/4 cup parmesan , finely shredded; 1/4 tsp salt; 1.5 tbsp olive oil; Garnish:; Finely chopped parsley; Lemon

1. Prawns/shrimp - use large/jumbo ones if possible. If you only have small or medium ones, reduce cook time by a couple of minutes.

If using frozen, thaw thoroughly and drain off excess liquid. I used frozen pink prawns/shrimp from Costco (they look cooked but they're raw!)

2. Panko breadcrumbs - breadcrumbs that are larger than normal breadcrumbs so you get incredible extra crunch! Find them in the Asian section of everyday supermarkets, and next to ordinary breadcrumbs. But they're cheaper at Asian stores!

3. Glass and heat -Pyrex and Anchor Hocking are fine at 240°C/450°F, and for the short broil/grill time required to brown top a touch. If you're concerned, use metal instead - just use a pan where the shrimp/prawns fit fairly snugly rather than spread out (minimise breadcrumbs dropping into sauce).

4. Nutrition per serving, assuming all sauce is consumed.

Crispy Baked Shrimp in Lemon Butter Sauce (Prawns)

Ingredients

Crunchy Topping

Garnish

Steps

Notes

Nutrition Facts