Ritz cracker baked shrimp is kinda fancy and SUPER easy!

I am very impressed with how delicious and simple this Ritz cracker shrimp recipe is – you’re gonna love it!

ina garten to the rescue again!

The Barefoot Contessa’s baked cod with a Ritz crumb topping has been shared so many times since it was published (I think? 2 years ago?), but despite the “Ritz“, she lost me at “cod”.

Then an article from The Kitchn came across my feed, extolling the many virtues of this dish, and I’ll admit my interested was piqued (I do love The Kitchn). Some quotes from the article:

“It looked and tasted a little fancy, but couldn’t have been easier to make.”

“Each bite was packed with garlicky, lemony goodness.”

“The crispy-crunchy topping was a welcomed contrast to the tender, flaky fish.”

I was still on the fence about it but the author finished her review with the suggestion that any fish – including shrimp! – would work here. And I was sold.

this dish is a keeper!

As promised, this dish delivered. It took me more time to set up and take the photos than it did to prep, and the results were delicious. I took the author’s suggestion to reduce the oil used, and I’ve tweaked it further here by increasing the amount of topping ingredients.

what’s in Ritz cracker baked shrimp?

ALSO as promised, this is an ingredient list to love – so simple:

olive oil
shrimp
salt and pepper
butter
Ritz crackers
panko
parsley
garlic
lemon
white wine

how do you make it?

You start by tossing the shrimp in some oil and layering it in a shallow baking or casserole dish. You’ll bake the shrimp partially through while preparing the topping.

Make the topping by melting the butter in a medium bowl. Add the Ritz crackers (which you can crush with your hands right into the bowl), panko, parsley, garlic and lemon zest to the melted butter and toss to combine.

When you remove the shrimp from the oven, you’ll pour lemon juice and white wine over, then sprinkle the topping on top. I didn’t have room for the lemon wedges in the pan I used but I suggest tucking them in to get nice and charred in the oven.

Bake till the shrimp are cooked through and serve!

how would you describe this dish?

Other than delicious (!!) I’d say this is like a cross between a baked stuffed shrimp recipe and shrimp scampi. But way easier, less fuss and you can serve it in the dish you bake it in!

what do you serve it with?

The lemon wine sauce makes this dish a perfect match for rice pilaf, orzo or some crusty bread. Round out with roasted veggies or a simple salad!

For many of us back to school is in full swing and easy recipes (and one dish recipes!) are the VIP’s of busy weeknights! Dinner never stops so I am appreciative of a delicious meal that’s a little different and comes together so quickly and easily!

As always, let me know if you make it!

Ritz Cracker Baked Shrimp

sherisilver

Kind of fancy, super easy, SO delicious!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 2

Calories 337 kcal

Equipment

• lemon squeezer
• microplane
• measuring cup

Ingredients

  

1x2x3x

• 1 pound extra large or jumbo shrimp, cleaned and deveined
• salt and pepper
• 3 tablespoons butter
• 15 Ritz crackers
• 1/3 cup panko
• 2 tablespoons chopped parsley
• 2 cloves garlic, minced
• zest and juice from one large lemon, kept separate
• 1/4 cup white wine
• lemon wedges

Instructions

 

• Pre-heat the oven to 400 degrees. Place the shrimp in a shallow baking dish just large enough to hold them in a single layer. Pour a bit of olive oil over and use your hands to turn them to coat. Spread the shrimp in a single layer and season with salt and pepper. Bake for 10 minutes.
• While the shrimp are cooking melt the butter in a medium bowl. Crumble the Ritz crackers into the bowl, followed by the panko, parsley, garlic and lemon zest. Stir to combine.
• Remove the shrimp from the oven (keep the oven on) and pour the white wine and lemon juice over. Sprinkle the cracker mixture over and press gently to adhere. If you like you can tuck the lemon wedges in at this point.
• Return the pan to the oven and cook until the shrimp is cooked through, about 10 minutes more (if the topping is starting to brown before the shrimp is cooked, loosely cover with foil.
• Serve immediately.

Notes

This is a slight adaptation of an original recipe that appears here.

Nutrition

Serving: 1gCalories: 337kcalCarbohydrates: 26gProtein: 35gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 288mgSodium: 1584mgPotassium: 379mgFiber: 1gSugar: 4gVitamin A: 783IUVitamin C: 6mgCalcium: 214mgIron: 2mg

Keywords ritz crackers, shrimp

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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