Shrimp lovers always unite when you pair the seafood with the goodness of lime and cilantro! This dish has a light overall taste with a shot of lime and cilantro that wakens your tastebuds like a bright sunny morning. I don’t use panko much but I thought it would give this more traditional dish a boost in texture with a little crispiness in every bite, and it did!

What is Panko?

Panko is made of breadcrumbs and has a light, flaky texture. It is traditionally used in Japanese baked or fried dishes. What sets panko apart from regular bread crumbs is the processing. The bread for panko is processed in such a way that it looks like flakes rather than crumbs. What this means for your cooking is crispier coatings, crunchier toppings and lighter dishes than with traditional bread crumbs.

By itself, panko is virtually tasteless making it the perfect blank canvas. It readily soaks up other flavors from the food and also the other seasonings you toss with it.

Cilantro Lime Baked Shrimp

Prep: 10 min (or a little more if you have to peel the shell off the shrimp)
Cook: 15 min
Makes: 4-5 servings

Ingredients:

• 2 lb. raw shrimp, peeled and deveined (rinse and patted dry)
• 2-3 cloves garlic, minced
• zest of 1 lime
• juice of 1 lime
• 1/2 tsp. cumin
• sea salt
• cracked black pepper
• 2 tablespoon melted real butter (no butter spreads or margarine please)
• 1/4 – 1/2 cup panko (to your taste – I used 1/4 cup)
• 1/4 cup chopped fresh cilantro

Instructions:

Preheat oven to 425′.

In a medium bowl, add shrimp, garlic, lime zest, lime juice, cumin, and a pinch (or two) of salt and cracked pepper to taste. Toss to mix together. Put the mixture in a greased 11×7 (or 9×13) baking dish. I used a glass baking dish and did a quick light spray of organic olive oil.

Melt the butter and add to a separate bowl, stir in the Panko and fresh cilantro until combined.

Sprinkle the Panko mixture evenly on top of the shrimp.

Bake for approx. 16-18 minutes or until the shrimp are pink and no longer opaque.

Serve on a white dish to showcase the beautiful colors of the dish. Garnish with lime wedges and cilantro.

I served this with asparagus and some light french bread (I used to soak up any of the panko remaining on the plate – Yum!)