This lovely and tasty yellow cake. I decided to attempt creating my own cake recipe after experimenting with others and finding them to be excessively dry.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup unsalted butter
- ¼ cup white wine
- 2 tablespoons lemon juice
- 2 tablespoons dried parsley
- 1 teaspoon cayenne pepper
- 2 tablespoons minced garlic
- ½ cup Italian-seasoned bread crumbs
Instructions
- Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
- Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
- Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
- When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
- Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.
Nutrition Facts
| Calories | 574 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 295 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 29 g |
| Sodium | 424 mg |
| Sugars | 1 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t boil the shrimp. Recipe tasted good.
My family raved about this. I served it over yellow rice and they loved it. I followed the recipe exactly. Thanks
IT WAS GOOD, BUT EVERYBODY KNOWS YOU DO NOT ADD WHITE WINE UNTIL LAST. WINE MAKES SHRIMP TOUGH, AND WHY WOULD YOU PRE-COOK THE SHRIMP. ADD THE WINE TO THE MIX BEFORE BREADING IT.
I used the modifications made by Naples, and I got rave reviews. I did have to cook the shrimp 10-15 minutes longer in the oven – so net probably 25. But the shrimp were cold from the refrigerator going into the casserole dish.
I made this twice since finding it in May 2021. For some reason – my review didn’t stick? Nonetheless; while I followed the ingredients, I followed Reviewer Naples cooking method/instructions – including her recommended Garlic Butter and Herb Pasta! (Also AWESOME!). This has been a go-to recipe when I want to make a special meal for two. I’m prepping my grocery list to make it this Saturday evening for my THIRD time and looking forward to divine eating! Grateful for finding this recipe and for Naples review!
Too much liquid. I followed recipe but used pre-cooked frozen shrimp. I baked for 15 mins at 400 turning over half way. Next time I make I use 1/2 butter instead of 1 cup. Very nice tasting and fast dinner!
The amount of butter is excessive so I cut the amount back. Also, I didn’t boil the shrimp to retain as much shrimp flavor as possible, I simply increased the baking time by 3 minutes. With those changes this recipe is a 5 star recipe. Quick, easy and delicious.
Like the others I did not parboil my shrimp but the rest I followed exactly to the recipe and my son absolutely loved it and said to make sure I saved the recipe and made it again. The only thing I’ll change is I thought it had too much sauce so I will probably put half the sauce in when I bake them and then Brown the bread crumbs at the end under the broiler
It was absolutely delicious. I’ve done it numerous times. I do not cook it prior I just use the? oven. Great summer recipe!
Followed recipe but I did not boil shrimp. I melted butter and other ingredients in sauce pan and poured over shrimp and salmon in baking dish, then breadcrumbs on top and baked at 400 degrees for 15 mins for shrimp and additional 5 mins for the salmon. It was delicious. The cayenne added nice kick. Used 1.5 sticks of butter instead of 2 sticks. Keeper recipe. No vampires tonight.
Made this with almost 2 lbs of shrimp, no red pepper & could have cut the butter in half, but may get some crusty Italian bread to soak up the lemon & herb garlic butter! Delish!!!
This stuff is seriously amaze-balls! Here’s how I tweaked it: I halved the cayenne pepper because it had slightly too much kick for me (I’ve made it like five times now). You don’t need nearly as much butter as the recipe calls for either- I only use 1/2 cup. I also serve it over spaghetti with steamed broccoli and a little Parmesan cheese sprinkled on top. Toss spaghetti in the pan I cooked the shrimp in to coat it in the butter and voila! Delicious!
As some other reviewers said, no need to precook the shrimp. Cook in casserole dish with everything else 12 minutes at 400 degrees. Changes I made, added the garlic and parsley to the bread crumbs and added a little olive oil to it. Also added a couple of dashes of cayenne to the bread crumbs. My girlfriend who usually makes regular shrimp scampi liked this baked version better, and I agree.
No cayenne Followed sequence from 1st reviewer. PHENOMENAL—great for company Maybe less butter?
I will be making this recipe over and over. Absolutely wonderful flavor. Presentation was beautiful.
I couldn’t give this 5 stars as I made many changes. As others, I didn’t cook the shrimp in water & reduced the amount of butter, I reduced butter further by mixing it with olive oil. This recipe is a great template & a great starting out point..
I made this recipe without reading reviews…my mistake. I followed the directions except for using only a half cup of butter. Delicious dish except to spicy for us. Next time I will not parboil shrimp, I will add more wine, half a cup of butter and and keep lemon juice the same. I will use a 1/4 cup of breadcrumbs and 1/4tsp of cayenne pepper or red pepper flakes. This dish is easy and tasty so with adjustments, I will definitely make it again.
I did not preboil the shrimp but followed other directions. Excellent
Do not pre-cook the shrimp. Shrimp cook rapidly and this step is unnecessary. The recipe calls for too much butter.
Very easy and delicious! I served Angel hair pasta w butter and parmesan too. Perfect!
Delicious but came out a little dry. Next time, I’ll add more wine and/or chicken broth.