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Our take on Panko crusted baked shrimp with cilantro and lime.

Our take on Panko crusted baked shrimp with cilantro and lime.

In an effort to save money and start a low cost junior isa for the kids we’ve cut back on going out to eat, so I’ve started making more of the recipes I pin on Pinterest. After all, I somehow had to justify to my husband that I was in fact pinning with a purpose. Hubby really liked these Shrimp with Avocado, Mango, & Tomato Salsa, which was also a Pinterest find, so I decided to try out these Cilantro Lime Baked Shrimp from Gimme Some Oven. It was another perfect Pinterest supper!

Now we reduced our recipe to only 1 lb. of shrimp since we were serving two people, so for four people definitely spring for 2 lbs. of shrimp. Also, you’ll have to whip up a side dish — or perhaps serve these as tacos with Sriracha sauce — because these tasty morsels just aren’t quite enough to make a meal of their own. Regardless, these shrimp are tasty and definitely going into my recipe rotation. Here’s what y’all will need for Cilantro Lime Baked Shrimp with Panko:

Ali from Gimme Some Oven's picture is a lot prettier!

Gimme Some Oven’s picture is a lot prettier!

1 lb. raw shrimp, peeled and deveined
3 cloves garlic, minced
zest and juice of 1 lime
1/2 tsp. cumin
salt and pepper
2 Tbsp. melted butter
1/4 cup Panko bread crumbs
1/4 cup chopped fresh cilantro

Preheat oven to 425 degrees.

In a medium bowl, add shrimp, garlic, lime zest and juice, cumin, and a generous pinch of salt and pepper and toss to combine. Transfer the mixture to a greased 11×7-inch or 9×13-inch baking dish.

In a separate bowl, stir together the melted butter, Panko, and fresh cilantro until combined. Sprinkle the Panko mixture evenly on top of the shrimp.

Bake for 15-18 minutes, or until the shrimp are pink and no longer opaque. Remove and garnish with extra lime wedges or cilantro if desired.