Ingredients

1.5 pounds (680g) colossal shrimp (cleaned, shells removed, deveined, size 12-15ct)

Salt and pepper (to taste)

3 tablespoons (45g) extra virgin olive oil (divided)

3/4 cup (180g) low sodium chicken stock

1/4 cup (60g) dry white wine

1 large lemon (cut into wedges)

6 tablespoons (84g) unsalted butter (cubed)

1/3 cup (33g) breadcrumbs

1 tablespoon (15g) lemon juice

6 cloves garlic (minced)

2 tablespoons (16g) grated Parmigiano Reggiano

2 tablespoons minced flat-leaf Italian parsley

2 teaspoons dried oregano

1/2 teaspoon crushed hot red pepper flakes

1/2 teaspoon kosher salt

Instructions

Step 1: To make the seasoned breadcrumbs, heat 3 tablespoons of extra virgin olive oil in a large pan over medium-low heat. Add the minced garlic and sauté for about 2 minutes until fragrant. Stir in the breadcrumbs, lemon juice, Parmigiano Reggiano, parsley, oregano, crushed red pepper flakes, and kosher salt. Mix well, then remove the pan from the heat and set aside.

Step 2: Preheat your oven to 425°F (220°C). Position one rack in the middle and another near the top of the oven.

Step 3: Pat the shrimp dry with paper towels, then season both sides with salt and pepper to taste.

Step 4: Arrange the shrimp in an oven-safe baking dish or large pan with tails pointing up. Evenly distribute the prepared breadcrumb mixture over the shrimp.

Step 5: Pour the dry white wine and chicken stock around the shrimp, avoiding pouring directly on the breadcrumbs. Scatter the cubed butter over the shrimp and into the liquid. Drizzle 1 to 3 tablespoons of extra virgin olive oil over the breadcrumb topping for moisture and flavor.

Step 6: Bake for 10 minutes until the shrimp turn pink and are cooked through.

Step 7: Move the baking dish to the top rack and broil for 1 to 2 minutes until the breadcrumbs turn golden brown. Watch carefully to avoid burning.

Step 8: Remove from the oven and serve immediately with lemon wedges. Spoon the buttery sauce over the shrimp, and enjoy with crusty bread to soak up all the delicious flavors.

Tips & Variations

For extra richness, add a splash of white wine vinegar to the sauce before baking.

Use Panko breadcrumbs for a lighter, crunchier topping.

If you prefer spicier shrimp, increase the crushed red pepper flakes or add a pinch of cayenne pepper.

Fresh oregano can be used in place of dried for a more vibrant herbal flavor.

Try serving this dish with a side of roasted vegetables or a fresh green salad to balance the richness.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to fully thaw and pat the shrimp dry before cooking to achieve the best texture and prevent excess moisture in the dish.

What can I substitute for chicken stock?

If you don’t have chicken stock, vegetable broth or even water can be used. Just keep in mind that chicken stock adds extra depth of flavor to the sauce.