Cilantro Lime Baked Shrimp

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  Shrimp(907g)
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  Garlic(180g)
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  Lime Juice, Fresh
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  Cumin, Ground(3g)
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  salt and pepper
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  Unsalted Butter(30g)
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  Bread Crumbs, Panko, Dry(60g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Cilantro, Fresh(60g)
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  (optional garnishes: additional lime slices and fresh cilantro)

Instructions

1. 1Pat the shrimp dry with paper towels, then mince the fresh garlic and roughly chop the cilantro.
2. 2In a medium bowl, toss the shrimp with the minced garlic, fresh lime juice, ground cumin, salt, and pepper until evenly coated.
3. 3Spread the shrimp in a single layer in a 9×13-inch baking dish or cast iron skillet.
4. 4In a small bowl, melt the butter over low heat (about 1–2 minutes), then stir in the panko bread crumbs and chopped cilantro until the mixture resembles wet sand.
5. 5Sprinkle the panko mixture evenly over the shrimp, distributing it so each piece has some topping.
6. 6Cook the skillet over medium-high heat for 5–7 minutes, until the shrimp are bright pink, opaque throughout, and the panko topping is golden brown (internal temp of shrimp reaches 165°F).
7. 7Transfer the cooked shrimp evenly into 4 airtight containers while hot, and allow to cool completely before sealing and refrigerating.
8. 8Store in the refrigerator for up to 3 days; reheat gently in a 300°F oven for 5 minutes before serving if desired.