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This is a very simple recipe but one that my family requests all the time, especially around Christmas. Coarse fresh breadcrumbs are the key and very simple to make. Simply break up pieces of French or Italian bread with the crust removed and pulse in the food processor or chopper for 20 seconds or so till you get some nice coarse bread crumbs. Also don’t crowd the shrimp on the sheet pan. A single layer not touching each other will yield the best results.


¼ Cup Olive Oil plus a bit more

3 Large garlic cloves finely chopped

1 ½ Cups coarse fresh breadcrumbs

¼ Cup fresh chopped parsley

1 ½ Lbs. medium or large shrimp peeled and deveined

1 Lemon cut into wedges

Salt and pepper to taste


Preheat oven to 400. Drizzle a sheet pan with olive oil just to lightly coat the bottom. In a bowl mix bread crumbs, olive oil, garlic, parsley and some salt and pepper. Rinse and pat dry the shrimp. Lay the shrimp in a single layer on the sheet pan and top with the bread crumb mixture. Drizzle a bit more oil over the shrimp. Bake for 7-8 minutes or just until the shrimp turn pink. I like to turn on the broiler for the last minute of cooking so that the bread crumbs get golden and toasty. Don’t walk away or your shrimp will burn or overcook. Serve immediately with lemon wedges.

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