Broiled Garlic Butter Shrimp with Lemon Aioli
Updated Oct 21, 2016
This simple yet sophisticated shrimp appetizer has all the right stuff: quick and easy prep, beautiful presentation and killer flavor.
Broiled Garlic Butter Shrimp with Lemon Aioli
- Prep Time 40 min
- Total 40 min
- Servings 8
- Ingredients 11
Ingredients
Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
Shrimp and Bread
- 6 tablespoons butter
- 2 tablespoons Worcestershire sauce
- 1 teaspoon crushed red pepper flakes
- 3 cloves garlic, finely chopped
- 16 slices (1/2 inch thick) baguette
- 1 lb uncooked deveined peeled extra-large shrimp (16 to 20 shrimp), with tails left on
- 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley leaves
Instructions
-
Step1In small bowl, beat Aioli ingredients; set aside.
-
Step2Spray 18x13-inch rimmed baking pan with cooking spray. Position oven rack 4 inches from broiling element. Set oven control to broil.
-
Step3In 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in Worcestershire sauce, pepper flakes and 3 cloves chopped garlic. Brush baguette slices on both sides with about 2 tablespoons of the butter mixture; place on baking pan. Broil 3 to 4 minutes, turning once, until toasted. Transfer to serving bowl or platter.
-
Step4Add shrimp to same baking pan. Pour remaining butter mixture over shrimp; carefully toss to coat. Broil shrimp 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl. Sprinkle with parsley. Serve shrimp with bread and aioli.
Nutrition
280
Calories
19g
Total Fat
12g
Protein
13g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 170
- Total Fat
- 19g
- 30%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 105mg
- 36%
- Sodium
- 340mg
- 14%
- Potassium
- 190mg
- 5%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 2%
- 2%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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