30-Minute Spicy Garlic Pepper Baked Shrimp
Succulent large shrimp coated in a buttery panko crust infused with garlic, serrano heat, and bell peppers, then baked until tender and broiled until golden. Sharp spice from fresh chili and Old Bay balances sweet undertones of brown sugar. Ideal for weeknight dinners, date nights, or as an elegant appetizer. This version combines aromatic garlic, crispy breadcrumb topping, and quick cooking for restaurant-quality results at home.
Ingredients
- 1 ½ pound large shrimp, peeled and deveined
- 6 clove garlic, minced
- ¾ teaspoon Old Bay seasoning
- ground black pepper, to taste
- 3 tablespoon dry white sherrywhite wine or chicken broth1:1flavor neutral
less sweet
- 1 whole serrano chili, thinly slicedjalapeño1:1heat reducer
mild
- 2 whole baby bell peppers, thinly sliced
- 4 tablespoon unsalted butter, melted
- ½ cup panko breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon brown sugar
- fresh parsley, chopped, for garnish(optional)
Instructions
- 1
Preheat oven to 425F (425°F).
- 2
Combine shrimp with minced garlic, Old Bay, black pepper, and white sherry in a bowl.
- 3
Thinly slice serrano chili and bell peppers.
- 4
Mix panko breadcrumbs with melted butter, sliced serrano, bell peppers, salt, brown sugar, and black pepper in a separate bowl.
- 5
Arrange shrimp in single layer in baking dish.
- 6
Top shrimp evenly with panko mixture, pressing gently.
- 7
Bake for 7 minutes.
- 8
Switch oven to broil on high setting.
- 9
Broil for 2-3 minutes until shrimp turn pink and breadcrumbs are golden brown.
- 10
Garnish with fresh parsley and serve immediately.
Tips
Pat shrimp dry before mixing with seasonings to ensure even coating and better browning of the panko crust.
Watch broiler closely during final 2-3 minutes as timing varies by oven; breadcrumbs can burn quickly once broiling starts.
Use fresh serrano chili for maximum heat; substitute with jalapeño or omit entirely if heat-sensitive.
Good to Know
Refrigerate leftovers in airtight container up to 2 days. Reheat gently in 325F oven for 5-7 minutes to avoid toughening shrimp.
Prepare shrimp marinade and panko mixture separately up to 4 hours ahead; assemble and bake just before serving for crispest crust.
Serve immediately over rice, pasta, or crusty bread to catch buttery pan juices. Pair with crisp white wine or light lager.
Common Mistakes
Don't skip patting shrimp dry to avoid soggy breadcrumb coating
Don't leave oven unattended during broil to prevent burnt breadcrumbs
Don't overcook shrimp beyond pink stage to avoid rubbery texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
mild
less sweet
FAQ
Can I make this ahead and reheat?
Yes, assemble completely and refrigerate up to 4 hours before baking. Add 2-3 minutes to bake time. Reheat leftovers gently at 325F for 5-7 minutes rather than microwave to preserve crispness.
What if my shrimp are smaller or larger than called for?
Adjust bake time accordingly: smaller shrimp may need only 5-6 minutes baking plus 1-2 minutes broiling; larger shrimp may need 8-9 minutes baking plus 3-4 minutes broiling. Watch for pink color throughout.
Can I freeze leftover baked shrimp?
Freeze up to 1 month in airtight container. Thaw overnight in refrigerator and reheat gently at 325F for 8-10 minutes. Breadcrumb crust will soften slightly upon thawing.