Baked Butterflied Shrimp
A succulent shrimp dish that doesn't take a whole lot to make or eat!
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
shrimp
|
|
| 4 | tablespoons |
lemon juice
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
parsley leaves
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 1 | cup |
bread crumbs
|
|
| 2 | teaspoons |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
shrimp
|
|
| 6E+1 | ml |
lemon juice
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
parsley leaves
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 237 | ml |
bread crumbs
|
|
| 1E+1 | ml |
paprika
|
|
Directions
Butterfly shrimp but don't cut all the way. Spread and flatten. Place shrimps in individual baking dish es. Sprinkle with portion of lemon juice. Combine butter, 5 tb. parsley and garlic in a bowl. Place some of the mixture on each shrimp. Combine crumbs, remaining parsley and paprika and place some on each shrimp.
Bake at 400℉ (200℃) for 15 minutes. Garnish with lemon wedges.
