Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 2 cups (473ml) whole milk
  • ½ cup (118ml) heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 cup (120g) panko breadcrumbs
  • 4 tablespoons (57g) unsalted butter, melted
  • ¼ cup (28g) grated Parmesan cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Cook the shrimp in a skillet over medium heat until pink and cooked through. Set aside.
  2. Sauté onion in olive oil until softened. Add garlic and cook until fragrant.
  3. Melt butter in the skillet. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth. Simmer until thickened.
  4. Stir in salt, pepper, paprika, parsley, and lemon juice. Add shrimp and stir to coat.
  5. Combine panko breadcrumbs, melted butter, and Parmesan cheese in a bowl.
  6. Pour shrimp mixture into the baking dish. Sprinkle with breadcrumb topping. Bake until golden brown and bubbly.
  7. Let it rest for 5 minutes before serving.