Shelly's Recipe

BAKED LEMON-PARMESAN SHRIMP

Category: Fish and Seafood

6 tbsp melted butter
2 tbsp oil
3 tbsp lemon juice
3 garlic cloves, minced (garlic lovers use more if desired, or use 1 tsp garlic powder or to taste)
24 to 30 jumbo shrimp (peeled and deveined leaving the tails intact)
Lemon wedges

Breading:
1 1/2 cups dry breadcrumbs
1/4 cup grated Parmesan cheese
1 1/2 tsp dried parsley
1/2 to 1 tsp garlic powder
1 tsp seasoned salt
1/2 tsp fresh ground black pepper, or to taste
1/8 tsp cayenne pepper (or adjust to taste)

In a shallow dish combine all the breading mixture; set aside.

In a large bowl whisk the melted butter with oil, fresh lemon juice and minced garlic; add in the shrimp and allow to sit for about 20-25 minutes at room temperature.

Preheat oven to 425. Set oven rack to second-lowest position. Grease a baking sheet. Remove the shrimp from the butter/lemon mixture allowing any excess to drip off.

Lightly coat each shrimp in the breading mixture. Place onto the baking sheet (leaving a small amount of space between each other). Bake for about 10 minutes or until shrimp (baking time may vary depending on the size of shrimp used). Serve with lemon wedges.