Roasted Shrimp With Bread Crumbs

By Mark Bittman

Updated July 6, 2021

Roasted Shrimp With Bread Crumbs
Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.
Total Time
About 30 minutes
Rating
4(762)
Comments
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Mark Bittman brought this recipe to The Times as part of a 2013 shrimp roundup. This especially easy dish cooks them quickly, under high heat and a showering of lemon, olive oil and bread crumbs for brightness paired with comfort. Be sure not to overcook the shrimp. As Mr. Bittman notes, “For the most part, the shrimp will tell you when they’re done.” Simply make sure they’re pink, and pair alongside a salad or over rice.

Featured in: Shrimp Is Having Its 15 Minutes

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Ingredients

  • 1½pounds shrimp
  • olive oil
  • lemon juice
  • ¼cup breadcrumbs

    • Garnish

    • Parsley and lemon
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

194 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 35 grams protein; 253 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 500.

  2. Step 2

    Put 1½ pounds shrimp in the bottom of a roasting pan, and toss with olive oil and lemon juice.

  3. Step 3

    Scatter ¼ cup bread crumbs on top, and drizzle with more oil.

  4. Step 4

    Roast, turning the shrimp once, until they’re pink all over, 10 to 15 minutes.

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Ratings

4 out of 5
762 user ratings
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Comments

Betsy

Preparing to make this, but would love to know how much olive oil & how much lemon juice?

Blue Jay 58

Delicious and EASY. Did not turn the shrimp as suggested and used panko instead of bread crumbs but it still turned out great. We'd like to try this again with lime juice. This recipe is a keeper.

Jwl

This was so quick and delicious. As with all recipes, you tweak them to your taste. I minced one fat garlic clove and mixed it into the homemade breadcrumbs. After tossing shrimp, I sprinkled with flaked sea salt, then ground fresh pepper over all. Followed the recipe for the rest, including minced Italian parsley. Shrimp was cooked, breadcrumbs were crisp, and I will make this often.

Bill

Roasting the shrimp at 500 degrees for 10-15 minutes will give you shrimp toast--or overcooked shrimp.

Jo Ann

After more than two dozen times making this we think we have the perfect combo. I used jumbo shrimp - 16-20 per pound. Roasted in a bar pan from pampered chef. (We had been using cast iron.) Used olive oil, not EVOO. After sprinkling on the bread crumbs I added: Himalayan rock salt Finely ground black pepper Garlic powder Fresh dill Roasted for exactly 10 minutes at 500. Perfect.

Deidre

Made a scaled down version with 8 oz medium size shrimp in a toaster oven that only goes to 450 F. The shrimp were overcooked after 10 minutes. The breadcrumbs were soggy. Lesson learned: watch shrimp carefully at this high a temperature.

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