By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
261 cal · 30 min
Crispy Lemony Shrimp
Recipe GLPR20b5bd3e6d4be1
Succulent jumbo shrimp coated in golden bread crumbs, brightened with fresh lemon juice and garlic, then baked until perfectly cooked. Served alongside tender wilted escarole sautéed in olive oil. A light yet satisfying Mediterranean main course ready in under 30 minutes.
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Ingredients
16 jumbo shrimp, peeled and deveined
3 cloves garlic, minced
3/4 cup fresh bread crumbs
2 lemons, juiced
Salt, to taste
Freshly ground black pepper, to taste
4 tablespoons extra-virgin olive oil, divided
2 heads escarole, cored and cut into eighths
Directions
Preheat your oven to 400°F.
While the oven heats, combine the peeled and deveined shrimp, minced garlic, fresh bread crumbs, and freshly squeezed lemon juice in a glass baking dish. Toss everything together until the shrimp are evenly coated with the bread crumb mixture.
Season the shrimp generously with salt and freshly ground black pepper. Toss again to distribute the seasonings evenly.
Drizzle 2 tablespoons of extra-virgin olive oil over the shrimp and bread crumb mixture, then toss to coat.
Place the baking dish in the preheated oven and bake for 6 to 8 minutes, until the shrimp are cooked through with an internal temperature of 145°F and the bread crumbs turn golden brown.
While the shrimp bake, heat a 10- or 12-inch sauté pan over medium-high heat. Add the remaining 2 tablespoons of olive oil and heat until hot but not smoking.
Add the cored and cut escarole to the hot pan and sauté for 3 to 4 minutes, stirring occasionally, until wilted and tender.
Season the escarole with salt and freshly ground black pepper to taste.
Divide the sautéed escarole among four serving plates and top with the crispy lemon shrimp. Serve immediately.
Comments
This recipe hits on ingredient availability and cost: shrimp, garlic, bread crumbs, lemon, and black pepper are standard stock at all Charlotte chains, and escarole shows up regularly at Harris Teeter and Food Lion produce sections. Expect shrimp to be the main expense, but a pound runs eight to twelve dollars even at ALDI, yielding a reasonable four to six dollars per serving before sides. The thirty-minute claim is honest for four servings—pan-crisping shrimp goes fast once breaded—and the dish holds up acceptably cold for next-day lunch, though texture degrades slightly. The simplicity makes it weeknight-friendly and family-ready, but it is a straightforward side dish or light main rather than a showstopper, and escarole as a bed lacks the regional resonance of collards or mustard greens that would elevate it for a Charlotte kitchen.
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