Directions 5 steps | 25 Minutes
Preheat the oven to 350°F. On a parchment paper lined baking sheet, drizzle a small amount of olive oil and spread evenly with hands or a brush. In a bowl, thoroughly combine breadcrumbs, thyme, red bell pepper, shallot, parsley, lemon zest, egg, extra virgin olive oil and salt.
Place butterflied shrimp on the lined baking sheet with tail facing up. Space out evenly. Season gently with salt and pepper.
Spoon a small mound of breadcrumb mix into the body of the butterflied shrimp, creating a dome-like shape. Wrap tail over the side of the dome. Drizzle each stuffed shrimp with extra virgin olive oil.
Place the baking sheet into the oven and bake for 10 minutes. Remove from the oven. Transfer to a serving platter.
Squeeze some lemon juice over the baked stuffed shrimp. Garnish with parsley and lemon wedges. Enjoy!
To make this recipe gluten-free, swap the Italian breadcrumbs for our gluten-free breadcrumbs.