Quick Herbed Panko Baked Shrimp with Couscous is a super easy flavorful dinner that takes less then 30 minutes start to finish.
Who doesn't like a quick, healthy, easy dinner?
Tune in tomorrow for a super easy vegetable side my kids love, to round out your 30 minute dinner!
With 3 kids in basketball and Colt coaching L.J.'s team our days seem to be endlessly busy and an easy
dinner is essential.
This is the perfect supper to make for early summer meals as we become busier and the days become longer.
This recipe's a spin off of a Ritz Cracker and Shrimp Casserole my friend Beth's Mom Sally would make when we were kids.
It was so good, I still remember having dinner at her house 20 some years later.
I don't have her recipe so I've had to improvise to make something similar to what my taste buds recall.
I usually don't have Ritz on hand so we usually make it using panko bread crumbs in some butter and herbs.
The herb coated panko bread crumbs gives a nice crunchy texture to the shrimp as it bakes.
If you don't like couscous, rice or quinoa make great alternate option for serving or they are amazing plain with a veggie or salad.
Melt butter and oil in a pan over medium-high heat. Add onion and lemon zest and sauté until onion is softened and starting to caramelize.
Add garlic, salt, pepper and cook until garlic is fragrant and softened.
Remove from heat and add panko bread crumbs...
and parsley and stir until well combined.
Place rinsed shrimp in a 9"x13" baking dish in a single layer.
Mix 2 tablespoons melted butter with 1 teaspoons garlic powder and brush evenly over the top of shrimp.
Sprinkle shrimp with panko bread crumb mixture.
Pop these babies into a 425 degree preheated oven and bake for 15 minutes or until panko turns light brown and shrimp are pink.
While shrimp bake bring 1 1/3 cup chicken stock to a boil.
Add butter and salt.
Stir in couscous, remove from heat and allow to sit for 5 minutes.
Fluff couscous with a fork.
Love how easy this dish is and the crunchy, garlic crust.
Serve over Couscous with a squeeze of fresh lemon or a drizzle of melted butter or olive oil.
Healthy, quick and easy love it!
Quick Herbed Panko Baked Shrimp With Couscous
A quick healthy dinner Baked Shimp covered in herbed panko bread crumbs over couscous. Recipe includes step by step instructions with photos.Prep time: PT10M
Cook time: PT15M
Total time: PT25M
Yield: 5 Servings
Calories per serving: 462Ingredients
Fat per serving: 16
Fat per serving: 16
- 1 1/4 Pound Large Shrimp Peeled
- 4 tablespoons Butter
- 1/2 cup Chopped Onion
- 1 whole Lemon, Zested
- 4 Cloves Garlic, Minced
- 1/4 teaspoon Sea Salt
- 1/2 teaspoon Pepper, Ground
- 1 1/2 cups Panko Bread Crumbs
- 1/4 cup Parsley, Finely Chopped
- 2 tablespoons Butter, Melted
- 1 teaspoon Granulated Garlic
- 1 1/3 cup Chicken Stock
- 1/4 teaspoon Sea Salt Or To Taste
- 1 tablespoon Butter
- 1 cup Couscous
- For Serving: Additional Melted Butter or Olive Oil and Lemon Slices
- Preheat oven to 425 degrees.
- Place shrimp in a 9"x13" pan and set aside.
- In a saute pan add 4 tablespoons butter, onion and lemon zest. Cook over medium-high heat until onion is softened and starting to caramelize. Add garlic, salt and pepper. Cook until garlic is fragrant and softened.
- Remove from heat and add panko bread crumbs and parsley. Stir until well combined.
- In a small bowl combine 2 tablespoons melted butter and garlic powder.
- Brush melted butter garlic mixture over the top of shrimp and cover with panko bread crumb mixture.
- Bake in preheated oven for 15 minutes or until panko bread crumbs are lightly brown and shrimp are pink.
- While shrimp bake bring chicken stock, salt and butter to boil. Stir in couscous, remove from heat and cover. Let sit for 5 minutes or until couscous is tender. Fluff couscous with a fork.
- Serve baked shrimp over couscous and squeeze with fresh lemon juice and a drizzle of melted butter or olive oil if desired.