Crispy Baked Shrimp Scampi

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  2 lbs Shrimp
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  2 tbsp Lemon Juice, Fresh
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  2 tbsp Wine, White, Dry
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  1 Shallot(30g)
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  0.3 cup Unsalted Butter
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)
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  0.3 cup Bread Crumbs, Panko, Dry
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  4 Garlic(12g)
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  2 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.5 tsp Red pepper flakes
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  0.3 cup Parsley, Fresh
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  3 Lemon(324g)

Instructions

1. 1Mince the garlic and shallot finely. Chop the parsley, reserving half for garnish. Cut the lemon into wedges and juice the remaining lemon.
2. 2Heat the butter in a large skillet over medium heat until melted and foaming, about 2 minutes. Add the shallot and garlic, stirring constantly for 1–2 minutes until fragrant and softened.
3. 3Add the shrimp to the skillet and cook over medium-high heat for 1–2 minutes per side until they begin to turn opaque at the edges. Pour in the white wine and lemon juice, then remove from heat.
4. 4In a small bowl, combine the panko bread crumbs, grated Parmesan, red pepper flakes, half the chopped parsley, and 2 tablespoons melted butter—mix until the texture resembles coarse sand.
5. 5Preheat the oven to 425°F (220°C). Arrange the shrimp in a single layer in a baking dish, then pour the cooking liquid over them. Sprinkle the breadcrumb mixture evenly over the shrimp.
6. 6Bake for 10–12 minutes at 425°F until the shrimp are opaque throughout and the liquid is bubbling at the edges—the shrimp should curl slightly and show no translucency.
7. 7Switch the oven to broil and place the dish 4–6 inches under the heat source for 1–2 minutes at high broil, until the breadcrumb topping is golden brown and crispy.
8. 8Divide evenly into 6 airtight containers while hot. Garnish each portion with reserved parsley and a squeeze of fresh lemon juice before serving, with lemon wedges on the side.