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
Scale
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
