These citrus gratinated shrimp are light, flavorful, and ready in just minutes. Juicy shrimp are coated in a fragrant breadcrumb mixture, infused with lemon and orange, then baked until golden and aromatic.
It’s the perfect easy baked shrimp recipe when you want something elegant but quick — ideal for a weeknight dinner or a special occasion appetizer.
What Are Gratinated Shrimp?
Gratinated shrimp are shrimp coated with seasoned breadcrumbs and baked at high temperature until golden and slightly crispy on top.
In this version, lemon and orange juice add freshness and balance, making the dish lighter and more refined than traditional breadcrumb-coated seafood.
Why You’ll Love These Gratinated ShrimpReady in just 10 minutesLight and healthy (no frying)Bright citrus flavorCrispy golden toppingPerfect for dinner partiesNaturally gluten-free if using GF breadcrumbs
The citrus base keeps the shrimp juicy while adding a delicate Mediterranean aroma.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, but thaw them completely and pat dry before seasoning.
Can I prepare this in advance?
You can season the shrimp up to 2 hours ahead and keep them refrigerated before baking.
How do I know when shrimp are done?
They turn pink and opaque and curl slightly into a “C” shape.
Can I use only lemon instead of orange?
Yes, but orange adds sweetness and balances acidity.
How to Store
Store leftover gratinated shrimp in an airtight container in the refrigerator for up to 2 days.
Reheat briefly in the oven at 180°C for 5–6 minutes to restore crispness.
How to Freeze
It’s best not to freeze baked shrimp, as they may become rubbery.
If necessary, freeze them before baking (seasoned but uncooked) for up to 1 month, then bake directly from frozen, adding 2–3 minutes to the cooking time.
How to Make Citrus Gratinated Shrimp
Clean the shrimp by removing the head, shell, and vein. Leave the tails intact if desired.
Clean the shrimp by removing the head, shell, and vein. Leave the tails intact if desired.
Place the shrimp in a bowl and season with the juice of half a lemon and half an orange.
Place the shrimp in a bowl and season with the juice of half a lemon and half an orange.
Add salt, chopped parsley, a drizzle of extra virgin olive oil, and 4 tablespoons breadcrumbs. Mix gently to coat evenly.
Slice the remaining lemons and oranges into rounds, then cut them into wedges.
Line a baking dish with parchment paper and arrange the citrus wedges on the bottom.
Add salt, chopped parsley, a drizzle of extra virgin olive oil, and 4 tablespoons breadcrumbs. Mix gently to coat evenly.
Place the shrimp on top in a single layer.
Finish with a light drizzle of olive oil.
Slice the remaining lemons and oranges into rounds, then cut them into wedges.
Bake for 8–10 minutes, until golden and slightly crisp on top. Serve immediately while hot and fragrant.
Preheat your oven to 200°C (fan-assisted).
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