Butterflied Baked Jumbo Shrimp Recipe

Name: Butterflied Baked Jumbo Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh breadcrumbs; 16 large shrimp, peeled and deveined with tails left on; salt and black pepper; 2 tablespoons fresh oregano, chopped; 1 tablespoon fresh thyme leave, chopped; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; 1 tablespoon minced garlic; 4 ounces butter, melted; 4 cups arugula, washed; 2 tablespoons olive oil; 1/2 lemon, juice of

Servings: persons

2 cups fresh breadcrumbs
16 large shrimp, peeled and deveined with tails left on
salt and black pepper
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme leave, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon minced garlic
4 ounces butter, melted
4 cups arugula, washed
2 tablespoons olive oil
1/2 lemon, juice of

1
Preheat oven to 400u00b0.
2
Spread bread crumbs on baking sheet and toast in oven until golden brown, about 10 minutes.
3
Remove from oven and cool.
4
Raise oven temperature to 500u00b0.
5
Butterfly shrimp, then turn the shrimp over and make 3 small shallow slits horizontally across the shrimp being careful not to cut all the way through to prevent shrimp from curling during cooking.
6
Season with salt and pepper and set aside.
7
Mix together oregano, thyme, parsley, basil and garlic and add to the bread crumbs along with salt and pepper.
8
Brush baking dish with some of the melted butter, coating the bottom well.
9
Dip the shrimp in the butter, opened side down, then dredge in the crumb mixture, pressing so they stick.
10
Place shrimp, bread crumb side up in baking dish in one layer.
11
Drizzle the tops with a little more of the melted butter.
12
Bake for about 5 minutes or until shrimp are cooked and bread crumbs are browned.
13
Toss arugula with olive oil and lemon juice and season with salt and pepper.
14
Divide among 4 plates and place 4 shrimp around pile of arugula.
15
Drizzle with more butter and serve with lemon wedges.

881

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups fresh breadcrumbs, 16 large shrimp, peeled and deveined with tails left on, salt and black pepper, 2 tablespoons fresh oregano, chopped, and more.

Yes, Butterflied Baked Jumbo Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butterflied Baked Jumbo Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions