Butterflied Shrimp Scampi Recipe
Butterflied Shrimp Scampi
Tender, succulent shrimp pair with a creamy dip for an impressive and delicious appetizer.
Serves: 16Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy
Serves: 16
Ingredients
- 16 jumbo shrimp, peeled, deveined, tails on (thawed if frozen)
- 2 tablespoons olive oil
- 1 large and 1 small clove garlic, grated and divided
- 1 1⁄2 teaspoons lemon peel, grated and divided
- 1⁄8 teaspoon Ground Black Pepper
- 1⁄2 cup mayonnaise
- 2 teaspoons fresh tarragon, chopped (or ½ tsp. dried tarragon)
- 2 tablespoons fresh parsley, chopped
Directions
- Heat oven to 400°F. Cut along fleshy outside curved part of each shrimp, to within 1" of tail, not cutting all the way through. Spread apart.
- In medium bowl, mix olive oil, large clove garlic, 1 teaspoon lemon peel and pepper. Add shrimp and stir to coat completely. Place shrimp on large cookie sheet, cut sides down, spreading so shrimp stand up and tails curve over the shrimp.
- Bake 8-10 minutes or until shrimp are pink and opaque. Meanwhile, in small bowl, mix mayonnaise, tarragon, small clove garlic and remaining lemon peel. Place shrimp on serving dish, sprinkle with parsley and serve with dipping sauce.
Serves: 16
Ingredients
- 16 jumbo shrimp, peeled, deveined, tails on (thawed if frozen)
- 2 tablespoons olive oil
- 1 large and 1 small clove garlic, grated and divided
- 1 1⁄2 teaspoons lemon peel, grated and divided
- 1⁄8 teaspoon Ground Black Pepper
- 1⁄2 cup mayonnaise
- 2 teaspoons fresh tarragon, chopped (or ½ tsp. dried tarragon)
- 2 tablespoons fresh parsley, chopped
Directions
- Heat oven to 400°F. Cut along fleshy outside curved part of each shrimp, to within 1" of tail, not cutting all the way through. Spread apart.
- In medium bowl, mix olive oil, large clove garlic, 1 teaspoon lemon peel and pepper. Add shrimp and stir to coat completely. Place shrimp on large cookie sheet, cut sides down, spreading so shrimp stand up and tails curve over the shrimp.
- Bake 8-10 minutes or until shrimp are pink and opaque. Meanwhile, in small bowl, mix mayonnaise, tarragon, small clove garlic and remaining lemon peel. Place shrimp on serving dish, sprinkle with parsley and serve with dipping sauce.
| Amount per serving | |
|---|---|
| Sodium | 90mg |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Protein | 1g |
| Cholesterol | 15mg |
| Total Carbohydrate | 0g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Calories | 70 |