Butterflied Baked Jumbo Shrimp

Recipe by Marie
READY IN: 45mins




  • Preheat oven to 400°.
  • Spread bread crumbs on baking sheet and toast in oven until golden brown, about 10 minutes.
  • Remove from oven and cool.
  • Raise oven temperature to 500°.
  • 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.
  • Season with salt and pepper and set aside.
  • Mix together oregano, thyme, parsley, basil and garlic and add to the bread crumbs along with salt and pepper.
  • Brush baking dish with some of the melted butter, coating the bottom well.
  • Dip the shrimp in the butter, opened side down, then dredge in the crumb mixture, pressing so they stick.
  • Place shrimp, bread crumb side up in baking dish in one layer.
  • Drizzle the tops with a little more of the melted butter.
  • Bake for about 5 minutes or until shrimp are cooked and bread crumbs are browned.
  • Toss arugula with olive oil and lemon juice and season with salt and pepper.
  • Divide among 4 plates and place 4 shrimp around pile of arugula.
  • Drizzle with more butter and serve with lemon wedges.