Ingredients:

  • 1½ lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup unsalted butter, melted
  • 4 cloves garlic, minced
  • ¼ cup vegetable broth with lemon juice
  • 1 tbsp fresh lemon juice
  • ¼ tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon zest
  • ¼ cup Panko breadcrumbs

Instructions:

  1. Preheat the oven to 425°F (220°C). Pat the shrimp dry with paper towels to remove excess moisture. In a medium mixing bowl, toss the 1½ lb shrimp with 1 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper.
  2. Butterfly the shrimp by slicing deeply along the back without cutting all the way through; arrange them in a single layer in a 9x13 inch baking dish.
  3. In a separate bowl, whisk together the ½ cup melted unsalted butter, 4 cloves minced garlic, ¼ cup vegetable broth with lemon juice, 1 tbsp fresh lemon juice, and ¼ tsp red pepper flakes until emulsified.
  4. Pour the garlic butter mixture evenly over the shrimp, ensuring every piece is coated.
  5. Bake on the center rack for 10–12 minutes until the shrimp are opaque pink and reach an internal temperature of 145°F (63°C) and the sauce is bubbling.
  6. If using ¼ cup Panko breadcrumbs, sprinkle them on top during the last 3 minutes of baking or broil for 60 seconds until golden brown.
  7. Remove from the oven and garnish immediately with 2 tbsp chopped fresh parsley and 1 tbsp lemon zest.