Butterflied Baked Jumbo Shrimp

⏱ 45 mins 🍽 4 serving(s) 🏷 < 60 Mins

This elegant seafood dish features large shrimp, butterflied and coated in a fragrant crust of toasted fresh breadcrumbs mixed with oregano, thyme, parsley, basil, and garlic. After a quick bake, the shrimp are served atop a bed of arugula lightly dressed with olive oil and lemon juice. It's a flavourful and impressive meal that comes together in under an hour, perfect for a special dinner.

Butterflied Baked Jumbo Shrimp

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

Method

  1. Set your oven to heat to 400°.
  2. Toast the bread crumbs on a baking sheet in the oven until they turn golden brown, which should take about 10 minutes.
  3. Take the toasted crumbs out of the oven and allow them to cool completely.
  4. Increase the oven's temperature setting to 500°.
  5. Prepare the shrimp by butterflying them, then flip them over and create 3 small, shallow horizontal slits, taking care not to cut through completely to stop them from curling.
  6. Sprinkle the shrimp generously with salt and black pepper and set them aside for now.
  7. Combine the chopped oregano, thyme, parsley, basil, and minced garlic, then mix this into the cooled bread crumbs along with more salt and pepper.
  8. Use a portion of the melted butter to brush the bottom of a baking dish, ensuring it is well coated.
  9. Dip each shrimp, opened side down, into the remaining melted butter, then press it into the crumb mixture so the coating adheres.
  10. Arrange the coated shrimp in a single layer in the prepared dish with the breadcrumb side facing upwards.
  11. Lightly drizzle a little more of the melted butter over the tops of the shrimp.
  12. Bake the shrimp for about 5 minutes or until they are fully cooked and the crumb topping has browned.
  13. In a separate bowl, toss the washed arugula with the olive oil and lemon juice, then season with salt and pepper.
  14. Divide the dressed arugula among four plates and arrange four shrimp around each portion.
  15. Finish by drizzling extra butter over the shrimp and serve with lemon wedges on the side.

Nutrition (per serving)

Sodium740800 mg

Recipe details

Category< 60 Mins
AuthorMarie