Sometimes a sequel is even better than the original. For years now, our Magic Crispy Baked Shrimp has been beloved by 12 Tomatoes home cooks, but I got to thinking it would be nice to have a version with a little more kick. A little more zip. A version that could headline a party or a weeknight dinner. And so Crispy Baked Party Shrimp was born. It still has that same buttery, crispy-topped magic you fell in love with, and it’s still stupid easy. It’s just a little louder now… (in the best way).

What Ingredients Do You Need for Crispy Baked Party Shrimp?

It’s a simple list. You’ll need:

• Jumbo shrimp.
• Butter.
• Garlic. (3 cloves, but I won’t tell if you use more.)
• Some dry white wine.
• Panko breadcrumbs.
• Some lemon.
• And good ol’ Old Bay seasoning.

The History of Old Bay Seasoning

If you’re not familiar with Old Bay, let me introduce you properly, because it deserves an introduction. It was dreamed up in 1939 by a German-Jewish immigrant named Gustav Brunn, who arrived in Baltimore with basically nothing but a small spice grinder after fleeing Nazi Germany. He started grinding out a “Delicious Brand Shrimp and Crab Seasoning” that eventually got renamed after the Old Bay Line, a steamship that used to run up and down the Chesapeake Bay. Nearly ninety years later, that same blend of celery salt, paprika, and pepper is basically a religion around Maryland and Virginia —- people put it on crab, shrimp, popcorn, French fries, eggs, you name it.

How Do You Make Crispy Baked Party Shrimp?

The first thing to do is start preheating your oven. While it heats, add 2 tablespoons of the butter and the wine to a 9×13-inch baking dish and pop it in the oven. Let it bubble away until it’s nice and hot and has reduced just a bit. Once it’s ready, stir in the salt, pepper, and Old Bay right in the dish. (I already told you this was easy, right?)

Meanwhile, melt the remaining 2 tablespoons of butter in a bowl, then toss in the panko and a pinch of salt, stirring until every crumb is nice and coated. (Coating those crumbs ensures you get a perfectly crispy topping.)

Add your shrimp straight into the sauce in the baking dish and stir until they’re all coated, then spread them out into one even layer so they cook evenly. Scatter the buttered breadcrumbs over the top, return the dish to the oven, and bake until the shrimp are opaque but still just barely pink, which should only take about 12 minutes.

For that extra-crispy, golden-brown finish (and you do want that), pop it under the broiler for 1-2 minutes, but keep a close eye so it doesn’t go too far. Pull it out, squeeze on some fresh lemon, and serve straight from the dish while it’s hot and bubbly. Enjoy!