1poundraw shrimp(16-20 count or 21-25 count, deveined and peeled)
¼teaspoonKosher salt
½teaspoonblack pepper
2teaspoonsolive oil
1lemon(zested then sliced)
2tablespoonsunsalted butter(cut into small pieces)
1½tablespoonscapers(drained)
Panko topping
¼cuppanko breadcrumbs
1tablespoonunsalted butter
1teaspoonchopped fresh parsley
lemon zest
Instructions
Preheat the oven to 400 degrees.
Season the shrimp on both sides with salt and pepper. Add the olive oil to the baking dish and arrange the shrimp in the dish.
Top the shrimp with lemon slices, butter, and capers. Reserve the lemon zest for the breadcrumb mixture.
Bake for 10-12 minutes or until the shrimp is opaque and pink.
Meanwhile, heat 1 tablespoon of butter in a skillet over medium heat. Add the breadcrumbs and stir to combine. Cook for 2-4 minutes until the breadcrumbs are toasted and lightly brown. Remove from heat and stir in the lemon zest and parsley.
When the shrimp is done, garnish with the breadcrumbs and serve.
Notes
Both fresh and frozen shrimp can be used. If using frozen, thaw and drain completely before proceeding with this recipe.
To save time at home, I prefer buying shrimp that has been deveined. You can choose peeled or unpeeled.