Some vintage recipes just have an epic, retro flavor profile that is so satisfying to re-create – and eat! Shrimp de Jonghe (also known as Garlic Butter Baked Shrimp), is exactly that kind of recipe! Sherry, garlic, shallots, and butter make this stellar appetizer a delicious nod to the past.
An Easy Garlic Butter Shrimp Recipe
Shrimp are delightful to cook (and eat!). They’re light, tasty, and cook up fast! This traditional recipe makes cooking up a batch of shrimp even easier, because they go straight into an ovenproof dish, with a delicious topping, and then you simply bake!
You’ll love the rich and ritzy combination of sherry, aromatics, butter, and crunchy breadcrumbs in this super-easy bake.
What is Shrimp De Jonghe?
Most recipes that I have found for garlic butter shrimp are cooked in a pan, usually with a scampi-inspired sauce – and those are great! This one is a little different, thanks to the gratin-style method of cooking.
Baked to perfection, and topped with a crispy, buttery, breadcrumb topping, this dish is truly special. That’s probably why it’s been popular for well over a century! That’s right, Shrimp De Jonghe is a true vintage recipe, concocted in the late 19th century in Chicago at the De Jonghe Hotel!
- Jumbo Raw Shrimp: You’ll need about two pounds, peeled and de-veined.
- 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.
- Salt and Pepper
- Paprika and Cayenne Powder: You can omit the cayenne, if preferred.
How to Make Garlic Butter Shrimp
- Arrange the Shrimp in an Ovenproof Dish: After preheating the oven to 375˚F, butter a casserole or other baking dish, and arrange the shrimp in a single layer.
- Prepare the Topping: In a separate bowl, combine the softened butter, breadcrumbs, sherry, garlic, shallot, parsley, and seasonings. Mix well to combine.
- 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.
- Serve and Enjoy!
Tips for the Best Baked Shrimp
- Watch the Time: If you use a different size of shrimp, adjust the cooking time accordingly. Smaller shrimp will cook more quickly, so watch them carefully to avoid overcooking.
- Consider Citrus: Unlike many recipes for seafood, this one calls for dry sherry instead of lemon juice — but if you don’t have any sherry, or you’d like to try something more familiar, you can substitute a few tablespoons of lemon or lime juice!
- Take it Easy: The most difficult part of preparing this dish is prepping the shrimp by peeling and de-veining them. If you can’t find already prepared raw shrimp, consider asking the fishmonger at your grocery store to do it. Most stores offer free seafood prep, or charge a very nominal fee.
What Goes with Garlic Butter Shrimp?
- I think crusty bread goes really well with this dish, and if you make it Easy Garlic Bread Bruschetta, that’s even better!
- If you’d like to serve several appetizers for a small-plate party or buffet, try whipping up some Crispy Air Fryer Parmesan Zucchini Fries and my classic Bacon Wrapped Jalepeno Poppers for a tasty, contrasting trio.
How to Store and Reheat Leftovers
- Leftovers can be stored in the refrigerator, tightly covered, for up to 3 days. If you would like to freeze Shrimp De Jonghe, place individual portions in plastic freezer bags, pushing out as much air as possible before sealing, and freeze for up to 6 months.
- To reheat, first thaw frozen shrimp (if cooking from frozen) in the refrigerator until just defrosted. Then place the shrimp on an even layer, topping-side up, and bake at 375˚F until just heated through (about 10-20 minutes).
Garlic Butter Baked Shrimp (Shrimp De Jonghe)
- 2 pounds raw jumbo shrimp, thawed, peeled and de-veined, tails ON or OFF
- 8 tablespoons butter, softened
- 1 cup panko breadcrumbs
- 1/2 cup dry sherry
- 4 cloves garlic, minced
- 1 shallot, minced
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon paprika
- pinch cayenne, or to taste
- chopped fresh parsley, for garnish
- Preheat oven to 375˚F.
- Butter a 9×13 baking dish.
- Arrange shrimp in the baking dish in a single layer. Set aside.
- In a mixing bowl combine softened butter, breadcrumbs, sherry, garlic, shallot, parsley, salt, pepper, paprika, and cayenne; mash and mix until thoroughly combined.
- Spoon breadcrumb mixture over the shrimp.
- Bake for 22 to 25 minutes, or until top is golden brown.
- Sprinkle with parsley.
Sara WelchSep 17, 2020 at 9:03 pm
Quite possibly the best way to enjoy shrimp! So much flavor; worthy of a restaurant, indeed!
Katerina PetrovskaSep 18, 2020 at 7:24 pm
Thank you so much! I hope you enjoy it! 🙂
AmandaSep 17, 2020 at 10:33 pm
Bursting with flavor and my favorite way to have shrimp!
Katerina PetrovskaSep 18, 2020 at 7:23 pm
I hope you enjoy it! Thank YOU! 🙂
KerriSep 18, 2020 at 12:11 am
This sounds and looks amazing!
Katerina PetrovskaSep 18, 2020 at 7:21 pm
Thank YOU! I hope you enjoy it!
BethSep 18, 2020 at 2:10 pm
My daughter, her boyfriend, and I are going to love this recipe! I can’t wait to make this! Looks so delicious and tasty!
Katerina PetrovskaSep 18, 2020 at 7:21 pm
Thank YOU! I hope you enjoy it! 🙂
Toni DashSep 18, 2020 at 4:54 pm
I loved it! Such a great treat! My kids loved it too!
Katerina PetrovskaSep 18, 2020 at 7:18 pm
kThat’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Toni DashSep 18, 2020 at 4:55 pm
This was a huge hit at my house! Such a delicious meal! My kids loved it too!
Katerina PetrovskaSep 18, 2020 at 7:17 pm
So happy to hear that! I am very glad you and your kids enjoyed it! Thank YOU! 🙂
SuzySep 18, 2020 at 10:19 pm
This shrimp baked up perfectly! Loved the breading over the shrimp!
Katerina PetrovskaSep 21, 2020 at 12:37 pm
I am very glad you enjoyed it! Thank YOU! 🙂
Lorraine KemerSep 1, 2021 at 1:54 pm
Just found your recipe and will make it tomorrow. Sounds just like a dish I used to order in Chicago, in the 70’s. I believe the restaurant was “Drury Lane Theatre”. It was my favorite.
Katerina PetrovskaSep 2, 2021 at 1:25 pm
That’s awesome! I hope you’ll enjoy it! Thank YOU! 🙂
WayneJun 16, 2022 at 8:11 am
Followed the recipe exactly..came out as shrimp soup…flavor was great
What did i do wrong??
YanSep 5, 2022 at 11:40 am
Did you defrost the shrimp and patted them dry before putting the topping on?
KaterinaSep 7, 2022 at 7:03 am
Yes, I did.
JoannJan 18, 2023 at 6:08 pm
We loved this! Didn’t have sherry so used white wine! omitted the salt!
I had a small can of lump crabmeat so I added that as well! Why is there so much sodium? The butter?
Noreen CookseyFeb 17, 2023 at 12:20 pm
can I use dry vermouth instead of white wine?
KaterinaFeb 21, 2023 at 7:20 am
Yes. You can use your favorite white wine because that will affect the taste.