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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Baked Shrimp with Tomatoes

Cooking Light JANUARY 2011

  • Yield: 4 servings (serving size: about 5 shrimp, 1/4 cup breadcrumb mixture, and 2 tomato slices)
  • Total: 30 Minutes


  • 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


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.


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Nutritional Information

Amount per serving
  • Calories: 364
  • Fat: 16.5g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 2.7g
  • Protein: 37.1g
  • Carbohydrate: 16g
  • Fiber: 1.8g
  • Cholesterol: 274mg
  • Iron: 5.5mg
  • Sodium: 563mg
  • Calcium: 140mg

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Baked Shrimp with Tomatoes Recipe