Instructions:
step 1 Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
step 2 In a small bowl, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, and half of the chopped parsley.
step 3 In another bowl, toss shrimp with olive oil, minced garlic, smoked paprika, salt, and pepper.
step 4 Press each shrimp into the breadcrumb mixture to coat on both sides.
step 5 Arrange shrimp in a single layer on the prepared baking sheet.
step 6 Roast for 10-12 minutes or until golden and crisp, flipping halfway through for even browning.
step 7 Remove from oven and garnish with remaining parsley. Serve hot with lemon wedges on the side.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer at 375°F (190°C) for 5-7 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.
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