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Baked Shrimp with Tomatoes

Photo: John Autry; Styling: Cindy Barr
Total time 30 mins
Yield 4 servings (serving size: about 5 shrimp, 1/4 cup breadcrumb mixture, and 2 tomato slices)


  • 1 (2-ounce) piece French bread baguette
  • 1/3 cup finely chopped fresh parsley
  • 1 garlic clove, minced
  • 4 teaspoons butter, divided
  • 4 teaspoons olive oil, divided
  • 1 pound large shrimp, peeled and deveined
  • 1/8 teaspoon salt, divided
  • 1/8 teaspoon black pepper, divided
  • 2 small tomatoes, cut into 1/4-inch-thick slices (about 11 ounces)
  • 4 teaspoons balsamic vinegar

Nutrition Information

  • calories 364
  • fat 16.5 g
  • satfat 5.4 g
  • monofat 7.1 g
  • polyfat 2.7 g
  • protein 37.1 g
  • carbohydrate 16 g
  • fiber 1.8 g
  • cholesterol 274 mg
  • iron 5.5 mg
  • sodium 563 mg
  • calcium 140 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place bread in a food processor; pulse until fine crumbs measure 1 cup. Combine breadcrumbs, parsley, and garlic. Heat 2 teaspoons butter and 2 teaspoons oil in a large skillet over medium-high heat. Add breadcrumb mixture; cook 3 minutes or until golden brown and garlic is fragrant, stirring frequently.

  3. Coat 4 individual gratin dishes with remaining 2 teaspoons oil. Arrange shrimp in a single layer in dishes; sprinkle with dash of salt and dash of pepper. Sprinkle with 1/2 cup breadcrumb mixture; top with tomato slices. Sprinkle with remaining dash of salt and dash of pepper. Top with remaining 1/2 cup breadcrumb mixture; dot with remaining 2 teaspoons butter. Bake at 450° for 12 minutes or until the shrimp are done. Drizzle with vinegar.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit