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+ servings

Toasted Shrimp and Tomato Recipe

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 8 servings


  • 3 cups croutons or bread crumbs
  • ½ cup parsley
  • 3 cloves garlic
  • 3 tablespoons lemon zest
  • teaspoons red pepper flakes
  • cup olive oil
  • 2 pounds shrimp large
  • 21 lemons cut into wedges
  • 1 pound grape tomatoes


  • Start by preheating the oven to 400 degrees F. It takes a few minutes to get there so you might as well get it going while you finish the prep.
  • Finely chop the parsley, garlic and lemon zest.
  • Peel and de-vein the shrimp.
  • Cut the lemon wedges and you are ready to start.
  • Lightly oil a large baking pan. If you are using croutons, pulse them in a food processor and turn into breadcrumbs. Otherwise just use your favorite commercial breadcrumbs.
  • Combine the "bread crumbs" parsley, garlic, lemon zest, pepper flakes and salt and pepper to taste. Add 4 table spoons of olive oil or enough to moisten the crumbs.
  • Arrange the cleaned shrimp and tomatoes in the baking pan in a single layer. Spoon a little of the breadcrumb mixture on to each of the shrimp and tomatoes. Drizzle the tops with a little more of the olive oil.
  • Bake for 10 to 15 minutes depending on the size of the shrimp. The shrimp are done when they turn pink and the crumbs are lightly browned.
  • Serve with the lemon wedges.