Shrimp Scampi with Honey Panko Bread Crumbs

Whenever I want a quick easy meal that is bursting with flavor, I always make something with shrimp. My family loves seafood and I always keep some frozen shrimps that I get from Costco. And yes, being that I love to cook, I have all the mentioned ingredients readily available in my cupboard. Who doesn’t have Honey Panko Bread Crumbs around?! Just kidding! 😉

You can get Honey Panko Bread Crumbs at any Asian or even your local grocery store.  Anyway, this easy to follow recipe is always a hit with my family and it’s even tastier the next day…..that is, if we have any left-over.

Enjoy this easy to make Shrimp Scampi recipe using Honey Panko Bread Crumbs. Talk about an explosion of fusion flavors — your family will think you’re a Gourmet Rock Star!  So go ahead and try this recipe and let me know how you liked it!

Click on the link to find other recipes using Honey Panko Bread Crumbs if you’re feeling adventurous!

Shrimp Scampi Honey Panko Bread Crumbs

Shrimp Scampi with Honey Panko Bread Crumbs

Shrimp Scampi with Honey Panko Bread Crumbs
 
Prep time
Cook time
Total time
 
This Shrimp Scampi recipe using Honey Panko Bread Crumbs is a very tasty shrimp dish that is full of flavor but so easy to make! It's also Kid-Tested and Mother-Approved! So you can't beat that!! Note: You can use regular Panko Bread Crumbs or any other type of bread crumbs in place of Honey Panko Bread Crumbs and you'll still be able to make a very flavorful Shrimp Scampi. Enjoy!
Author:
Recipe type: Seafood Pasta
Cuisine: Italian
Serves: 6
Ingredients
  • 1½ lb. Shrimp (deveined & butterflied)
  • 3 T Olive
  • 2 T White Wine
  • 2 T Fresh Parsley (chopped)
  • 1 t Fresh Rosemary (chopped)
  • 4 cloves of Garlic (minced)
  • 1 bulb Shallot (minced)
  • 1 t Lemon zest
  • 1½ stick of butter (softened)
  • ¾ cup of Panko bread crumbs (found in any Asian or your local grocery store)
  • 1 t Sea Salt
  • 1 t Black Pepper
  • Juice of 1 whole Lemon
Instructions
  1. Peel, devein and butterfly cut shrimps and put in a large mixing bowl.
  2. Add olive oil, white wine, parsley, rosemary, salt and pepper to the bowl and mix gently. Set aside and let marinade for about 30 minutes.
  3. In a separate bowl, combine softened butter, garlic, shallots, lemon zest and juice with Panko bread crumbs.
  4. Arrange shrimps on a 1" deep baking dish, so that the flat part of the shrimp are at the bottom with the tails curling up.
  5. Pour the remaining marinade over the shrimp.
  6. Crumble to Panko bread crumb mixture on top of the shrimp.
  7. Bake for 15 minutes at 425 degree oven.
  8. Serve with hot pasta or crusty bread. Enjoy!

About Jocelyn Wilhelm

Jocelyn Wilhelm is very passionate about her community and has a strong drive to help businesses succeed in this day of all things digital. Jocelyn has a knack for knowing how to perfectly optimize every marketing effort for both search engines and direct target audience. Jocelyn owns her own consulting firm, JW Social Media where she helps companies develop their Inbound Marketing Strategy. A long-time resident of Wauconda of over 14 years, Jocelyn is an avid foodie and wine enthusiast and loves to frequent local establishments to learn all about them and shares her experiences with the community using the power of social media. Check out how she engages with the Wauconda community on My Town Wauconda Facebook Page.

Comments

  1. We’re lucky to get plain ordinary panko crumbs in our supermarket. I can only hope we’ll one day get honey in them. 🙂
    Maureen recently posted…Bread PuddingMy Profile

    • Hi Maureen! I love your title by the way. 😉 Thanks for stopping by and really appreciate your comment. I am super lucky to be able to get exotic ingredients here in town, as I love to cook and experiment with different ingredients. You could probably order them online, I know it’s not the best when you’re thinking of something to make the last minute, but it’s an alternative…..or…..maybe if you knew someone, maybe you can get them to mail you one?! {wink} Thanks again Maureen! Happy Cooking!

Speak Your Mind

*

Rate this recipe:  

CommentLuv badge