Kittencals Baked Jumbo Lemon Garlic Parmesan Shrimp Recipes

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KITTENCAL'S EASY LEMON-GARLIC SAUTEED SHRIMP



Kittencal's Easy Lemon-Garlic Sauteed Shrimp image

This is a simple yet delicious shrimp dish, serve it alone with a crusty French baguette bread to dip in the sauce and a side salad, or serve it over cooked fettuccine or rice --- make certain to completely dry the shrimp with paper towels before using in the recipe, feel free to add in a pinch of your favorite dried herbs and omit the fresh parsley --- servings will yield 3-4 but may easily be increased.

Provided by Kittencalrecipezazz

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb large raw shrimp (peeled and deveined)
2 tablespoons olive oil
2 tablespoons butter
1 pinch cayenne pepper (or to taste) or 1/4 teaspoon crushed red pepper flakes (or to taste)
3 large garlic cloves, finely chopped (or to taste)
1/2 cup dry white wine
1 lemon, juice of, large
salt & freshly ground black pepper (to taste)
1 tablespoon chopped fresh parsley

Steps:

  • Heat olive oil and butter over medium-high heat; add in garlic and cayenne pepper, saute stirring for about 2 minutes or until softened.
  • Add in wine and bring to a boil over medium heat; simmer uncovered until reduced by at least half.
  • Add in shrimp then drizzle the juice of 1 lemon over the shrimp; stir until the shrimp turn translucent (about 2-3 minutes (this will not take long cook only until the shrimp turn pink over cooking will make them tough and rubbery) season with salt and fresh ground black pepper to taste.
  • Immediately remove the pan from the heat then sprinkle with fresh parsley.

KITTENCAL'S BAKED JUMBO LEMON-GARLIC PARMESAN SHRIMP



Kittencal's Baked Jumbo Lemon-Garlic Parmesan Shrimp image

You won't find this recipe anywhere else, I developed this using jumbo shrimp and I would strongly advise to use only very large or jumbo for this and leave the tails intact, depending on the size and amount of the shrimp used a small amount of breadcrumb mixture might be left over --- I have listed the cayenne pepper as only optional you may adjust amount to suit heat level or omit, I like to add it in for some heat :)

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 40m

Yield 24-30 serving(s)

Number Of Ingredients 13

1 1/2 cups dry breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon garlic powder (can use 1 teaspoon)
1/2 teaspoon seasoning salt (can use more salt if desired) or 1/2 teaspoon white salt (can use more salt if desired)
1/2 teaspoon ground black pepper or 1/2 teaspoon lemon pepper
1/8 teaspoon cayenne pepper (optional or to taste)
6 tablespoons melted butter, slightly cooled
2 tablespoons oil
3 tablespoons fresh lemon juice
2 large fresh garlic cloves (very finely minced, about 1 tablespoon, must be very finely minced or use 1 teaspoon garlic powder)
24 -30 jumbo fresh shrimp (peeled and deveined leaving tails intact)
lemon wedge

Steps:

  • In a shallow dish combine the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, seasoned salt and black pepper; set aside.
  • In a large bowl whisk together melted butter with 2 tablespoons oil, fresh lemon juice and fresh garlic.
  • Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes.
  • Lighty grease a jelly-roll pan.
  • Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture.
  • Place the coated shrimp onto the pan but not touching each other.
  • Set oven to 425 degrees (set oven to second-lowest rack).
  • Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp).
  • Serve with lemon wedges.

GARLIC PARMESAN BAKED SHRIMP



Garlic Parmesan Baked Shrimp image

While teaching my 6-year-old how to cook, we came up with this simple baked shrimp recipe we could do together. It turned out to be a hit!

Provided by Katherine Durham

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 6

1 pound uncooked medium shrimp, peeled and deveined
¼ cup melted butter
¼ cup grated Parmesan cheese
4 cloves garlic, minced
2 tablespoons olive oil
½ cup panko bread crumbs

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine shrimp, butter, Parmesan cheese, garlic, and oil in a bowl. Stir to combine; pour into a baking dish, spreading out evenly. Top with panko bread crumbs.
  • Bake in the preheated oven until shrimp are bright pink, 15 to 18 minutes.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 10.6 g, Cholesterol 207.5 mg, Fat 21.1 g, Fiber 0.1 g, Protein 22.2 g, SaturatedFat 9.5 g, Sodium 423.1 mg, Sugar 0.1 g

GARLIC-PARMESAN SHRIMP



Garlic-Parmesan Shrimp image

Delicious crispy shrimp coated in a bread crumb-Parmesan mixture. My family can't get enough of it! I would suggest doubling the recipe if you have very large eaters because this is addictive! Serve with pasta and salad.

Provided by Perri

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 7

nonstick cooking spray
1 cup dry bread crumbs
1 cup shredded Parmesan cheese
2 tablespoons dried parsley
1 ½ teaspoons garlic powder
1 pound large shrimp, peeled and deveined
2 tablespoons butter, melted, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray.
  • Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat.
  • Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top.
  • Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 21.2 g, Cholesterol 202.2 mg, Fat 13.7 g, Fiber 1.5 g, Protein 30.1 g, SaturatedFat 7.7 g, Sodium 779.4 mg, Sugar 2 g

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