Crispy Baked Shrimp in Lemon Butter Sauce (Prawns)

Make Crispy Baked Shrimp in Lemon Butter Sauce (Prawns) for a quick, crunchy, citrusy weeknight dinner everyone will love.

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

• 3/4 cup panko breadcrumbs (Note 2)

• 1/4 cup parmesan (, finely shredded)

• 1/4 tsp salt

• 1.5 tbsp olive oil

• Finely chopped parsley

• Lemon

Instructions

Step 1: Preheat and reduce the wine-butter

Preheat the oven to 220°C/430°F. Pour the dry white wine (or substituted chicken broth) and half of the melted butter into the rectangular 9 x 13" / 22 x 33 cm baking pan and slide the pan into the oven for about 10 minutes so the liquid gently reduces and loses some raw alcohol bite; this concentrated lemon-butter wine base will become the glossy sauce that cushions the prawns.

Step 2: Toss the prawns

While the reduction happens, toss the peeled, deveined jumbo prawns with the remaining melted butter, minced garlic, fresh lemon juice, salt and pepper until each shrimp is lightly coated; the butter may firm up a little on the prawns as it cools — that’s fine, the butter will melt again in the hot pan and marry with the reduction.

Step 3: Mix the crunchy topping

Combine the panko breadcrumbs, finely shredded Parmesan, a pinch of salt and the olive oil in a small bowl, tossing until the crumbs look evenly moistened and clump slightly into coarse, sandy clusters; this topping is the textural hero that will crisp up into a golden, shattering crust.

Step 4: Assemble in the baking pan

Remove the pan with the reduced wine-butter from the oven, arrange the buttered prawns in a snug, single layer so each shrimp sits partially in the glossy sauce, then scatter the panko–Parmesan mixture evenly over the top so the breadcrumb islands sit on each shrimp and between them, ready to bake.

Step 5: Bake then briefly broil to finish

Return the full pan to the oven and bake for about 12 minutes until the prawns are opaque and the topping is set, then flick the heat to the broiler/grill on high for just 1–2 minutes maximum to add a touch of golden-brown color and extra crunch on the surface — watch carefully so the crumbs color but do not burn.

Step 6: Garnish and serve immediately

Take the rectangular dish back to the table, sprinkle with finely chopped parsley and scatter lemon wedges around the edges; serve right away with crusty bread to mop up the hot, citrusy butter sauce and the crisp breadcrumb shards.

Notes

• Use the freshest prawns you can find for the best texture and flavor.
• If using salted butter, reduce added salt by about half a teaspoon.
• Watch the broiler closely to prevent the panko from burning.
• To keep crunch longer, re-crisp the topping under the broiler just before serving.
• Substitute chicken broth for wine if you prefer a non-alcoholic option.