Plated + Served: Roasted Shrimp with Parsley Crumbs


Mama loves shrimp.

It’s lean, high in protein, loaded with heart-healthy omega-3 fats, low in saturated fat and high in nutrients, like magnesium. It’s also super-easy to prepare.

Here’s one of my fave recipes, which takes about half-an-hour from start to finish. If you don’t have parsley on hand, you can still make the recipe… just throw in a couple of Tablespoons of dried Italian herbs or finely grated Parmesan cheese.

Roast Shrimp with Parsley Crumbs

Prep: 20 minutes
Cook: 8 to 10 minutes
Serves: 6

you’ll need…
½ stick unsalted butter
3 cloves garlic
1 cup bread crumbs, plain or seasoned
¾ cup parsley
1 teaspoon red chili flakes (optional)
salt and pepper to taste
2 lbs. shrimp, large or extra large, deveined and peeled (and butterflied* if you like)

let’s get to it…
the oven to 425°F.
Melt most of the butter (reserve about a Tablespoon) in a large skillet on medium high heat. Add the garlic and breadcrumbs and sauté for 2 to 3 minutes. Toss in the parsley and chili flakes and cook for about 5 minutes. Remove from heat and season with salt and pepper.
Grease a large baking dish with the remaining butter. Place the shrimp in the dish and sprinkle generously with the breadcrumbs. Roast for 8 to 10 minutes or until the shrimp are pink and the breadcrumbs are browned slightly.

*Cooking Know-How: To butterfly a shrimp, cut almost all the way through the flesh, down the center of the shrimp’s back to the tail. Gently open the shrimp and remove the vein with the knife or a fork. Rinse.


I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: