Bruschetta Baked Shrimp Recipe

Bruschetta Baked Shrimp Recipe

How To Make Bruschetta Baked Shrimp

Elevate your favorite baked shrimp recipe and turn it into brushetta. This fushion is full of flavors from the white wine, basil, and parmesan cheese.

Preparation: 10 minutes
Cooking: 11 minutes
Total: 21 minutes



  • 1 ½lbsshrimpraw, peeled and de-veined
  • 6clovesgarlicpeeled and minced
  • 3Tbspwhite wine
  • kosher salt
  • black pepperfreshly-ground
  • ¼cupbuttermelted
  • ½ cupPanko bread crumbs
  • 4Roma tomatoescored and diced
  • 1/4cupfresh basil leavesjulienned or roughly-chopped
  • Parmesan cheesefreshly-grated


  1. Preheat oven to 425°F.

  2. In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper, and set aside.

  3. Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.

  4. Transfer dish to the oven and bake for about 7 minutes, or until the shrimp are just starting to turn pink.

  5. Switch the oven over to the “high” broiler setting. Broil the shrimp for 2 to 3 more minutes or until they are totally pink and opaque and cooked through, and the Panko starts to toast and turn slightly golden.

  6. Remove and sprinkle evenly with tomatoes, fresh basil, and lots of freshly-grated Parmesan. Serve immediately.


  • Calories: 2183.78kcal
  • Fat: 190.80g
  • Saturated Fat: 117.84g
  • Trans Fat: 7.52g
  • Monounsaturated Fat: 48.57g
  • Polyunsaturated Fat: 8.32g
  • Carbohydrates: 50.60g
  • Fiber: 3.10g
  • Sugar: 3.26g
  • Protein: 70.20g
  • Cholesterol: 1059.58mg
  • Sodium: 2681.56mg
  • Calcium: 436.62mg
  • Potassium: 716.83mg
  • Iron: 2.10mg
  • Vitamin A: 1818.26µg
  • Vitamin C: 6.78mg
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