Butterflied Baked Jumbo Shrimp

READY IN: 45mins
Recipe by Marie

A wonderful dish using a combination of four fresh herbs, fresh bread crumbs, garlic and butter. Serve on a bed of arugula tossed with olive oil and lemon juice. Original recipe from Wolfgang Puck of the Food Network.

Top Review by Chicagoland Chef du

Simply delicious! I only made the shrimp with a few adjustments. I used Panko bread crumbs, dried herbs (1 t each oregano, basil, thyme, garlic powder), fresh parsley. Put it all in the food processor and gave it a whirl. I added more butter to the bottom of the baking dish. I would suggest making 1/2 the bread crumb mixture or be prepared to save some but divide it before breading the shrimp. DH is not a cooked shrimp fan unless it's a cold shrimp cocktail. He loved it. DS/10 loved it too. This is a keeper! Served with Recipe#332269 and Risotto w/ peas. Thanks Marie.

Ingredients Nutrition


  1. Preheat oven to 400°.
  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 500°.
  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.

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