Garlic Butter Baked Shrimp (Shrimp De Jonghe Recipe)

Shrimp de Jonghe is a Chicago classic: a rich, buttery baked shrimp casserole topped with garlicky, crunchy breadcrumbs, minced shallot, chopped parsley, and a splash of dry sherry.

This Garlic Butter Baked Shrimp Is…

• Unique: Baked gratin-style, it features a golden, buttery breadcrumb crust that crisps as it bakes, offering a satisfying contrast to tender shrimp.
• Vintage Recipe: Beloved since its late 19th-century origin at Chicago’s De Jonghe Hotel, this dish has endured as a regional favorite for generations.
• Simple: Aside from peeling and deveining shrimp, the method is straightforward. Many grocers sell prepped shrimp, making the recipe quick and accessible.

What is Shrimp De Jonghe?

Shrimp de Jonghe, often called garlic butter baked shrimp, is a classic American casserole from Chicago. Shrimp are arranged in a baking dish, then topped with a mixture of softened butter, minced garlic and shallot, dry sherry, breadcrumbs, parsley, and spices. The baking transforms the topping into a crisp, golden crust while keeping the shrimp moist and flavorful.

Recipe Ingredients

• Jumbo shrimp: About 2 pounds, peeled and deveined (tails on or off).
• Butter: 8 tablespoons (1 stick), softened.
• Breadcrumbs: 1 cup panko or regular breadcrumbs for the crunchy topping.
• Dry sherry: ½ cup to add depth and balance the butter.
• Fresh garlic and shallot: 4 cloves garlic and 1 shallot, both minced.
• Fresh parsley: 3 tablespoons chopped for the topping and extra for garnish.
• Seasonings: Salt, black pepper, ¼–½ teaspoon sweet or smoked paprika, and a pinch of cayenne (optional).

How to Make Garlic Butter Baked Shrimp

This elegant but easy casserole combines sherry, aromatics, and a buttery breadcrumb topping for a dish that’s impressive and comforting.

1. Prep: Preheat the oven to 375°F and butter a 9×13 (or similar) baking dish.
2. Arrange: Lay the cleaned shrimp in a single layer in the dish.
3. Make the topping: In a bowl, mash together softened butter, breadcrumbs, dry sherry, minced garlic, minced shallot, chopped parsley, salt, pepper, paprika, and cayenne until well combined.
4. Assemble: Spoon the butter-breadcrumb mixture over the shrimp, covering evenly.
5. Bake: Bake 22–25 minutes, until the topping is golden and the shrimp are cooked through.
6. Rest and serve: Let the dish rest a couple of minutes, sprinkle with extra parsley, and serve warm.

Recipe Tips

• Timing: Jumbo shrimp take the time listed; smaller shrimp cook faster, so reduce baking time to avoid toughness.
• Sherry alternatives: If you don’t have dry sherry, substitute a dry white wine or a few tablespoons of lemon or lime juice.
• Thawing: If using frozen shrimp, thaw fully under cold running water, then pat dry to prevent excess moisture.
• Cleaning: If shrimp aren’t prepped, ask your fishmonger to peel and devein them to save time.
• Make ahead: Prepare the buttery breadcrumb topping up to a day ahead; refrigerate and bring to room temperature before assembling for easier crumbling.

Serving Suggestions

Shrimp de Jonghe pairs well with crusty bread, garlic bread, roasted or air-fried vegetables, or a simple green salad. The buttery topping makes it ideal for dipping and sopping up juices.

How to Store and Reheat Leftovers

• Refrigerate leftovers in an airtight container for up to 3 days or freeze for 3–4 months; thaw before reheating.
• Reheat in a 375°F oven for about 10 minutes or until warmed through to help restore crispness to the topping.

Other Shrimp Recipes

• Shrimp enchiladas
• Shrimp salad with avocados
• Shrimp tempura