Garlic Butter Baked Shrimp – Shrimp De Jonghe

5 from 15 votes
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A Chicago classic, Shrimp de Jonghe is a delicious, buttery, baked shrimp dish loaded with garlic, breadcrumbs, butter, shallots, and dry sherry.

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overhead shot of arranged shrimp in a white oval dish and topped with garlic butter and breadcrumbs mixture.

This Garlic Butter Baked Shrimp Is…

  • Unique: The gratin-style baking method creates a dish that features a crispy, buttery breadcrumb topping, making it a great variation from typical shrimp preparations.
  • Vintage Recipe: This dish has a rich history, dating back to the late 19th century when it originated at the De Jonghe Hotel in Chicago and has been enjoyed for over a century.
  • Simple: The most challenging aspect is prepping the shrimp, but many grocery stores offer cleaned and deveined shrimp, making this an easy and accessible dish to prepare at home.

What is Shrimp De Jonghe?

Shrimp de Jonghe is a classic American dish originating in Chicago. It’s known for its rich and buttery flavor profile. The dish typically consists of shrimp generously coated in a mixture of butter, garlic, and breadcrumbs. This combination results in a delicious topping that turns out crispy and golden when baked.

close up shot of garlic butter baked shrimp in a white dish.

Recipe Ingredients

  • Jumbo Shrimp: You’ll need about two pounds of peeled and de-veined shrimp.
  • Butter: This recipe calls for a full stick of softened butter – it’s essential to the indulgent, gratin-style sauce.
  • Breadcrumbs: I often use Panko, but you can use any breadcrumbs.
  • Dry Sherry
  • Fresh Garlic and Shallot: Mince these beauties.
  • Chopped Fresh Parsley: You’ll need 3 tablespoons for the sauce, and a bit extra for garnish.
  • Seasonings: Salt, pepper, paprika, and cayenne. You can omit the cayenne if preferred.

How to Make Garlic Butter Baked Shrimp

You’ll love the rich and ritzy combination of sherry, aromatics, and buttery, crunchy breadcrumbs in this super-easy shrimp casserole.

  1. Prep: Preheat the oven to 375˚F and grease a baking dish with butter.
  2. Layer: Arrange the cleaned shrimp in one single layer on the bottom of the baking dish.
  3. Prepare the Topping: In a separate bowl, combine the softened butter, breadcrumbs, sherry, garlic, shallot, parsley, and seasonings. Mix well to combine.
  4. Bake: Spoon the topping mixture over the shrimp and bake for 22 to 25 minutes, until the shrimp are cooked through and the topping is golden brown.
  5. Serve: Remove from oven and let rest for a few minutes before serving.
Baked shrimp in a white oval dish.

Recipe Tips

  • Watch the Time: I advise using jumbo shrimp, but if you use smaller shrimp, they will cook more quickly, so watch them carefully to avoid overcooking. Overcooked shrimp are chewy, tough, and inedible.
  • Sherry Options: This seafood recipe calls for dry sherry instead of lemon juice — but if you don’t have any sherry, you can use white wine or substitute a few tablespoons of lemon or lime juice.
  • Thawed Shrimp: If you’re using frozen shrimp, ensure they are thoroughly thawed before cooking. If you’re short on time, you can place the shrimp in a colander and run cold water over them for about 5 to 10 minutes. Be sure to pat the shrimp dry with paper towels after thawing.
  • Clean the Shrimp: The most time-consuming part of this dish is prepping the shrimp by peeling and de-veining them. Frozen shrimp are almost always cleaned, but if you can’t find already prepared raw shrimp, consider asking the fishmonger at your grocery store to do it.
  • Prep Ahead: You can make the buttery topping up to 1 day ahead and keep it refrigerated until ready to use. Take it out of the fridge about 15 minutes before you want to assemble the dish because it’s easier to crumble the topping when it’s at room temperature.

Serving Suggestions

Shrimp de Jonghe has become a beloved dish, celebrated for its unique blend of flavors and ease of pairing it with other sides. We love serving it with pull-apart bread or zucchini fries, even a spicy chicken soup as a starter. Our bacon-wrapped jalapeno poppers are also a tasty contrasting treat, as is this Easy Garlic Bread Bruschetta.

    Scooping out Garlic Butter Baked Shrimp with silver spoon.

    How to Store and Reheat Leftovers

    • Leftovers can be stored in the refrigerator, tightly covered, for up to 3 days or freeze them for 3 to 4 months. Thaw before reheating.
    • Reheat the shrimp at 375˚F for about 10 minutes or until heated through.

    Other Shrimp Recipes

    5 from 15 votes

    Garlic Butter Baked Shrimp – Shrimp De Jonghe

    Garlic Butter Baked Shrimp, or Shrimp De Jonghe, is a delicious, crunchy shrimp dish loaded with butter, garlic, breadcrumbs, and dry sherry.
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 8


    • 2 pounds raw jumbo shrimp,, thawed, peeled and deveined, tails on or off
    • 8 tablespoons butter,, softened
    • 1 cup panko breadcrumbs
    • ½ cup dry sherry
    • 4 cloves garlic,, minced
    • 1 shallot,, minced
    • 3 tablespoons chopped fresh parsley
    • ½ teaspoon salt,, or to taste
    • ¼ teaspoon freshly ground black pepper,, or to taste
    • ¼ to ½ teaspoon sweet or smoked paprika
    • pinch cayenne,, or to taste
    • chopped fresh parsley,, for garnish
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    • Preheat the oven to 375˚F and butter a 9×13 baking dish.
    • Arrange the shrimp in the baking dish in a single layer. Set aside.
    • In a mixing bowl, combine the softened butter, breadcrumbs, sherry, garlic, shallot, parsley, salt, pepper, paprika, and cayenne; mash and mix until thoroughly combined.
    • Spoon the breadcrumb mixture over the shrimp.
    • Bake for 22 to 25 minutes or until the top is golden brown.
    • Remove the shrimp from the oven and let it rest for a couple of minutes.
    • Sprinkle with fresh parsley and serve.


    • Shrimp: Use jumbo shrimp for best results, but if using smaller shrimp, watch them closely to prevent overcooking and toughness.
    • Sherry Alternatives: I prefer dry sherry for this recipe, but white wine, lemon, or lime juice are acceptable substitutes.
    • Thawing Shrimp: For frozen shrimp, thaw them thoroughly and always pat dry before cooking.
    • Make The Topping in Advance: Make the buttery breadcrumb topping a day ahead, keep it in the fridge, and let it warm to room temperature for easy crumble before assembly.


    Calories: 263kcal | Carbohydrates: 7g | Protein: 25g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 316mg | Sodium: 1186mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 6mg | Calcium: 194mg | Iron: 3mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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    1. Tisha says:

      5 stars
      I love shrimp! This is going to be a great meal to make this week

      1. Katerina says:

        That sounds like a fantastic plan! Shrimp dishes can be both delicious and quick to prepare, making them perfect for a weeknight meal. Thank YOU! 🙂

    2. Erin | Dinners, Dishes and Dessert says:

      5 stars
      Absolutely delicious! Always a favorite on our table!

      1. Katerina says:

        That’s wonderful to hear! It’s great when a dish becomes a favorite and a regular at the table. Thank YOU! 🙂