| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 cups fresh bread crumbs
- 16 extra large shrimp, peeled and deveined, tails left on
- Freshly ground black pepper
- Salt
- 2 tablespoons chopped fresh oregano leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped garlic
- 4 ounces butter, melted
- 4 cups arugula, cleaned
- 2 tablespoons extra-virgin olive oil
- 1/2 lemon, juiced
- Lemon wedges, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
- Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
- Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
- Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
- When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
- Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 359 |
| Total Fat | 31 g |
| Saturated Fat | 16 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 109 mg |
| Sodium | 288 mg |
Reviews
My family loves this. I don’t bother with the arugula since my boys won’t eat it. Usually served with oven roasted garlic asparagus or baked bacon wrapped asparagus and saffron or pilaf rice. I have found I have a lot of bread crumbs left though so I keep a good amount to the side and use it for oven baked Italian pork chops which they love as well! I’ve also been known to take a serious shortcut on busy nights and use crushed Italian croutons in a pinch but the recipe as written is classic time allowing.
I made this one Christmas Eve. Meh, I wasn’t impressed…
Wow! This was insanely good. I’m really particular about my shrimp dishes and this was one of the best I’ve had. The only things I changed were 1. No basil (store had no fresh available and 2. Sprinkled lemon juice on the shrimp as well. Make it!
Incredible! I’ve been making this for a couple of years now. All I hear is “mmmmmm” while people are eating. Thanks Wolfgang!!!
Maggie
Delicious recipe. Served it last night at our dinner club. Everyone loved it!
My husband and I have visited several of Wolfgang’s restaurants and ordered/eaten the food descrbed in this recipe. Terrific! At home, I have followed this recipe and the bottom line…always terrific. The smell and taste are great but the texture is TERRIFIC! If you like shrimp, try this one. Good luck! Enjoy.
I didn’t have bread, bread crumbs or ritz crackers but I had salad garlic croutons all ready baked. Worked well. Also when the shrimp came out of the oven I sprinkeled parmesan cheese on them while they were hot. Thanks, these were great.
Try this – you won’t be disappointed! So simple and tasty. Even with dried herbs, it works really well. Yum.
This is so fantastic that you won’t even believe you made it. You can’t do anything wrong. Will do it over and over. Has impressed everyone that’s had it.
This is truely a simple and quick recipe leaving a wonderful taste in your mouth! I did not use the arugula, but served as a main dish over pasta with spinach and my guests loved it!