First Step: Gather and prep: Preheat your oven to 425°F (220°C). Line an 11 x 7 inch or 9 x 13 inch baking dish with a thin coat of oil or nonstick spray so shrimp won’t stick. Pat the raw shrimp dry with paper towels to remove excess moisture. Dry shrimp sear and roast better than wet shrimp, which helps the Panko topping crisp up.

Second Step: Make the lime-garlic marinade: In a large bowl, combine the minced garlic, lime zest, and the juice of 1 lime (about 2 Tbsp / 30 ml). Add 1/2 tsp ground cumin, salt and freshly ground black pepper to taste. Toss to mix. Add the 2 lb (≈ 900 g) peeled and deveined shrimp and toss again until every shrimp is evenly coated. If you’d like a more pronounced lime flavor, add another 1/2 teaspoon of lime zest. For a lighter option, swap butter later for olive oil.

Third Step: Arrange shrimp in the baking dish: Transfer the shrimp and marinade to your greased baking dish, spreading the shrimp in a single layer so they cook evenly. Overcrowding traps steam and prevents browning. If you have a large crowd, split into two pans rather than stacking shrimp.

Fourth Step: Prepare the Panko-cilantro topping: In a separate bowl, stir together 2 Tbsp (30 ml) melted butter, 1/4 cup (≈ 30 g) Panko breadcrumbs, and 1/4 cup (≈ 15 g) chopped fresh cilantro. The melted butter helps the breadcrumbs turn golden; if you prefer a lighter topping, use 2 Tbsp olive oil instead. Mix until the crumbs are lightly moistened and fragrant.

Fifth Step: Top and bake: Evenly spread the Panko-cilantro mixture over the shrimp so that each piece gets a bit of crunchy topping. Place the dish in the preheated oven and bake for 15 18 minutes, or until the shrimp turn pink and are opaque throughout. Avoid overcooking; shrimp go from perfectly tender to rubbery quickly. Use a timer and check at 15 minutes first.

Final Step: Garnish and serve: Remove the shrimp from the oven and let rest for 2 minutes. Garnish with extra cilantro leaves and lime wedges before serving. For extra brightness, squeeze additional lime juice over the top just before serving. Serve over steamed rice, quinoa, roasted veggies, or tuck into warm tortillas for tacos.