Butterflied Baked Shrimp

Butterflied Baked Shrimp

5 reviews, 4.7 star(s). 67% would make again

Ready in 45 minutes

Try this Butterflied Baked Shrimp recipe, or contribute your own.

"Everyone loved these - even the little boys who treat chopped up herbs like they might carry the plague... Easy, tasty and seriously worth adding into a regular menu plan!"

Ingredients

2 cup Bread crumbs; fresh
16 extra large Shrimp; peeled and deveined, tails left on
Freshly ground pepper; to taste
Salt; to taste
2 tablespoon Fresh Oregano; chopped
1 tablespoon Fresh Thyme; chopped
2 tablespoon Fresh parsley; chopped
2 tablespoon Fresh Basil; chopped
1 tablespoon Garlic; chopped
4 ounce Butter; melted
4 cup Argula; cleaned
2 tablespoon Extra Virgin Olive Oil
1/2 each Lemon
1 each Lemon; cut in wedges

Original recipe makes 4

Servings  

Preparation

Preheat the oven to 400 degrees F.

Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.

Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.

Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.

Brush a large oven proof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.

When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.

Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.

Notes

Recipe Summary

Difficulty: Easy

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 4 servings

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Calories Per Serving: 2124 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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cleverkt cleverkt

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Recipe SummaryDifficulty: Easy Prep Time: 30 minutes Cook Time: 15 minutes Yield: 4 servings
vogelap 8y ago

Everyone loved these - even the little boys who treat chopped up herbs like they might carry the plague... Easy, tasty and seriously worth adding into a regular menu plan!
cleverkt 9y ago

[I made edits to this recipe.]
cleverkt 9y ago

Recipe Summary Difficulty: Easy Prep Time: 30 minutes Cook Time: 15 minutes Yield: 4 servings [I posted this recipe.]
ChefAvritt 9y ago

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