This baked shrimp dish is light, flavorful, and perfectly balanced with buttery richness, fresh herbs, and a crispy lemony breadcrumb topping. Juicy shrimp are baked in a delicate sherry-butter sauce, then finished with a golden crust for the perfect texture contrast.
Servings & Timing
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20 minutes
Ingredients List
1¼ pounds shrimp (peeled, deveined, tails removed)
1 shallot, finely chopped
2 teaspoons fresh tarragon, chopped
½ teaspoon dried marjoram
Salt, to taste
Black pepper, to taste
4 tablespoons butter (divided)
¼ cup dry sherry
1 tablespoon capers, drained
½ cup panko breadcrumbs
1 tablespoon fresh parsley, chopped
2 teaspoons lemon zest
Step-by-Step Instructions
Step 1: Preheat & Prepare Dish
Preheat oven to 350°F (175°C). Lightly butter a baking dish large enough to hold shrimp in a single layer.
Step 2: Season the Shrimp
Pat shrimp dry with paper towels. In a bowl, toss shrimp with chopped shallots, tarragon, marjoram, salt, and pepper.
Step 3: Add Butter & Sherry
Melt 3 tablespoons of butter and mix with sherry. Pour over shrimp and toss gently to coat.
Step 4: Arrange in Baking Dish
Spread the shrimp evenly in the baking dish. Sprinkle capers over the top.
Step 5: Prepare Breadcrumb Topping
In a bowl, combine panko breadcrumbs, parsley, and lemon zest. Season lightly with salt and pepper. Melt the remaining 1 tablespoon butter and mix into the breadcrumbs.
Step 6: Top the Shrimp
Sprinkle the breadcrumb mixture evenly over the shrimp.
Step 7: Bake
Bake for 10–12 minutes until shrimp are pink and opaque and the topping is lightly golden.
Step 8: Optional Broil
If needed, broil for 1–3 minutes to get a crisp, golden top.
Serving Suggestions
Serve with rice, pasta, or crusty bread
Pair with a fresh green salad
Add a squeeze of lemon before serving for extra brightness
Storage
Refrigerator: Store leftovers for up to 2 days
Reheat gently in oven to maintain texture
Tips & Variations
Use white wine instead of sherry if preferred
Add garlic for extra depth of flavor
Swap shrimp for scallops for a variation
Use gluten-free breadcrumbs if needed
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Ingredients 1x2x3x
- ▢1 1/4 pounds Shrimp (21 to 25 per pound), shelled, deveined, tails removed
- ▢1 shallot, chopped (2 1/2 to 3 tablespoons)
- ▢2 teaspoons chpped fresh tarragon
- ▢1/2 teaspoon dried marjoram
- ▢Kosher salt
- ▢Fresh ground pepper
- ▢4 tablespoons butter, divided use
- ▢1/4 cup dry sherry
- ▢1 tablespoon capers, drained
- ▢1/2 cup panko bread crumbs
- ▢1 tablespoon chopped fresh Italian flat leaf parsley
- ▢2 teaspoons lemon zest
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Instructions
- Preheat oven to 350 degrees. Butter sides and bottom of a shallow 2.5 to 3 quart baking dish (large enough to hold the shrimp in one layer).
- Rinse and pat shrimp dry with paper towel. In a large mixing bowl, toss together shrimp, shallots, tarragon and marjoram. Season with salt and pepper.
- Melt 3 tablespoons butter; stir in sherry. Add to shrimp mixture and toss. Evenly spread shrimp and sauce in one layer in the prepared baking dish. Sprinkle capers over the top.
- In a small mixing bowl, combine bread crumbs, parsley and lemon zest ( use my hands to ensure the lemon is evenly distributed and not clumping together). Season with salt and pepper. Melt remaining 1 tablespoon butter and stir into breadcrumbs.
- Sprinkle bread crumb mixture evenly over top of shrimp. Bake for 10 to 12 minutes or until shrimp are cooked through (pink outside an opaque inside) and the breadcrumbs are lightly browned. If top isn’t browned, switch oven to broil and cook an additional 1 to 3 minutes.
