Easy Baked Butterfly Shrimp Recipe
If you’re looking for a restaurant-worthy seafood dish that’s also a breeze to make at home, this Easy Baked Butterfly Shrimp recipe is your ticket to a golden, crispy bite of pure joy! Each jumbo shrimp is butterflied for a beautiful presentation, dipped in buttery goodness, and topped with a crunchy, herb-infused panko crust. Whether you’re serving it as an appetizer or turning it into a light dinner, you’ll love how quickly it comes together in just 20 minutes with flavors that pop in every bite. Get ready to turn a handful of simple ingredients into something truly special — Easy Baked Butterfly Shrimp is about to be your new seafood go-to!
Ingredients You’ll Need
The beauty of Easy Baked Butterfly Shrimp is how it transforms a handful of straightforward ingredients into something elegant and crave-worthy. Every item here, from bright lemon zest to herby panko, brings either rich flavor, crunch, or a hint of freshness.
- Jumbo shrimp (16–20 count): The larger size is perfect for butterflying and gives you a plump, juicy bite every time.
- Panko breadcrumbs: These Japanese-style crumbs add a light, crisp topping that’s extra satisfying.
- Dried oregano: Delivers an earthy, Mediterranean flavor that pairs beautifully with shrimp.
- Dried thyme: Brings a gentle woodsy note, subtly enhancing the overall herbaceousness.
- Dried basil: Adds a whisper of sweetness and color.
- Chopped fresh parsley (or dried): Fresh or dried, parsley brightens everything up and makes each bite burst with freshness.
- Minced garlic: For an aromatic, garlicky punch that livens up the starter.
- Lemon zest (optional): Grated zest brings a pop of citrus that’s irresistible with seafood.
- Kosher salt and freshly ground black pepper: Balances and sharpens all of the beautiful flavors in the breading.
- Unsalted butter, melted: Ensures every crumb clings to the shrimp and infuses a rich, decadent taste.
- Lemon wedges or cocktail sauce for serving: The finishing touch for that perfect tang or a dip of classic flavor.
How to Make Easy Baked Butterfly Shrimp
Step 1: Prep Your Oven and Pan
Start by preheating your oven to a blazing-hot 500°F. This high temp is the secret to achieving that golden, crispy topping without overcooking the shrimp. While the oven heats, line a sheet pan with parchment paper or foil, saving you from sticky cleanup later on.
Step 2: Mix the Flavored Breadcrumbs
In a small bowl, stir together your panko, oregano, thyme, basil, parsley, minced garlic, lemon zest (if using), and a good pinch each of salt and pepper. This mix infuses every shrimp with layers of savory, herby aroma and loads of crunch.
Step 3: Butterfly the Shrimp
Now for the fun part! To butterfly, gently slice along the back of each shrimp where the vein was removed, opening them almost flat. Make a few shallow scores on the underside to help each shrimp lay beautifully flat and keep them from curling as they bake. Pat them dry with paper towels so the butter and breading will stick perfectly.
Step 4: Dip and Coat
Working one at a time, dip each butterflied shrimp in the melted butter, ensuring every nook gets a little shine. Press the butterflied side into your seasoned breadcrumb mixture, coating it well, then arrange breadcrumb-side up on your prepared baking sheet. Once all the shrimp are placed, drizzle any leftover butter over the top for extra flavor and crunch.
Step 5: Bake to Perfection
Slide your tray into the oven and bake for just 4 to 5 minutes. You’ll know they’re ready when the shrimp are pink and opaque, and the crumb topping is turning a gorgeous golden color. Serve your Easy Baked Butterfly Shrimp immediately — they’re at their very best piping hot!
How to Serve Easy Baked Butterfly Shrimp
Garnishes
A simple squeeze of lemon or a shower of fresh parsley is all you need to make these shrimp pop on the plate. A few extra lemon wedges add color and brightness, and a small bowl of cocktail sauce or your favorite spicy mayo provides a crowd-pleasing dip.
Side Dishes
Pair your shrimp with a cool, crunchy slaw, a pile of fluffy white rice, or even garlicky sautéed greens for a more filling meal. Crusty baguette slices are fantastic for soaking up every last drop of the buttery baking juices.
Creative Ways to Present
For parties, arrange Easy Baked Butterfly Shrimp on a big platter over a bed of baby lettuce, or serve individually in small cocktail glasses with a bit of sauce at the bottom. They also make amazing taco fillings or toppings for a fresh salad if you want to change things up!
Make Ahead and Storage
Storing Leftovers
If you have leftover Easy Baked Butterfly Shrimp, place them in an airtight container and refrigerate for up to two days. While best freshly baked, the breadcrumb topping still holds some crunch the next day if stored properly.
Freezing
You can freeze these shrimp after baking if you want to save extras for a quick meal later. Spread the cooled shrimp on a tray to freeze, then transfer them to a resealable bag or container. They’ll keep their flavor and texture for up to one month.
Reheating
To keep that crispy texture, reheat shrimp by baking at 400°F for 6 to 8 minutes straight from the fridge (or a bit longer from frozen). Avoid microwaving, as it softens the crumb topping.
FAQs
Can I use smaller or frozen shrimp for Easy Baked Butterfly Shrimp?
Absolutely! While jumbo shrimp look dramatic and offer a meaty texture, you can use large or even medium shrimp. Just adjust the cooking time down to avoid overcooking, and ensure they’re fully thawed and dry before breading.
Does the recipe work with gluten-free breadcrumbs?
Yes, gluten-free panko or breadcrumbs can be swapped in with excellent results. The texture remains light and crisp, so everyone can enjoy this dish regardless of dietary needs.
What’s the best way to butterfly shrimp without messing up?
Use a sharp paring knife to cut gently along the back, being careful not to cut all the way through. Patience is key, and with a little practice, your shrimp will open up beautifully every time!
Can I prep Easy Baked Butterfly Shrimp ahead for a party?
Definitely! You can butterfly and bread the shrimp, then store them on a pan in the fridge (covered) for up to two hours before baking. This makes entertaining a breeze — just pop them in the oven when guests arrive.
Is it possible to make Easy Baked Butterfly Shrimp dairy-free?
Sure! Substitute a good-quality dairy-free melted butter or olive oil for the standard butter. The results are just as delicious with that signature crunch and flavor.
Final Thoughts
This Easy Baked Butterfly Shrimp recipe is all about maximum flavor with minimum fuss. Whether you’re celebrating a special occasion or just want something a little fancy on a weeknight, it’s guaranteed to earn rave reviews. Try it once, and I promise — you’ll keep coming back for more!
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Easy Baked Butterfly Shrimp Recipe
- Total Time: 20 minutes
- Yield: 6 appetizer servings or 3 main dish servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious and easy baked butterfly shrimp with a crispy panko breadcrumb topping. This recipe is perfect as an appetizer or main dish, and it’s sure to impress your family and friends.
Ingredients
For the Shrimp:
- 1 pound jumbo shrimp (16–20 count), peeled and deveined with tails on
For the Breadcrumb Topping:
- ½ cup panko breadcrumbs
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- ½ tablespoon minced garlic
- 1 teaspoon lemon zest (optional)
- kosher salt and freshly ground black pepper to taste
- 8 tablespoons unsalted butter, melted
For Serving:
- lemon wedges or cocktail sauce
Instructions
- Preheat the Oven: Preheat the oven to 500°F. Line a baking sheet with parchment paper or foil.
- Prepare the Breadcrumb Mixture: In a small bowl, combine panko breadcrumbs, oregano, thyme, basil, parsley, garlic, lemon zest, salt, and pepper.
- Butterfly the Shrimp: Slice along the back of each shrimp, open them flat, and make shallow cuts on the underside. Pat dry with paper towels.
- Coat the Shrimp: Dip each shrimp in melted butter, then press the butterflied side into the breadcrumb mixture. Arrange on the baking sheet.
- Bake: Drizzle any remaining butter over the shrimp. Bake for 4–5 minutes until pink, opaque, and the topping is golden.
- Serve: Serve hot with lemon wedges or cocktail sauce.
Notes
- For extra flavor, add a pinch of smoked paprika to the breadcrumbs.
- Shrimp can be prepared ahead of time and stored in the refrigerator for up to 2 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 3 shrimp
- Calories: 229
- Sugar: 1 g
- Sodium: 725 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 135 mg
