This shrimp de jonghe is a Chicago classic: jumbo shrimp baked under a blanket of garlicky butter, sherry, and golden panko crumbs.
The dish comes together in one baking dish, needs no special equipment, and fills the kitchen with the smell of garlic and toasted butter. Serve it as a dinner for four or as a rich starter for a bigger table.
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Why This Shrimp De Jonghe Recipe Works
The topping does all the work. Softened butter, panko, sherry, garlic, shallot, and parsley are mashed into a thick paste that melts over the shrimp and bakes into a crisp, buttery crust.
Baking keeps things gentle. Jumbo shrimp cook through in about 22 minutes at 375 degrees F, so they stay plump and juicy while the crumbs turn golden on top.
The prep is almost entirely hands off. You peel the shrimp, stir one bowl of topping, and the oven handles everything else, which makes this dish easy to repeat for guests.
Ingredients for Shrimp De Jonghe
- 2 pounds raw jumbo shrimp, peeled and deveined
- 8 tablespoons unsalted butter, softened
- 1 cup panko breadcrumbs
- 1/2 cup dry sherry
- 4 cloves garlic, minced
- 1 shallot, minced
- 3 tablespoons chopped fresh parsley, plus extra for garnish
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon sweet or smoked paprika
- 1 pinch cayenne pepper
Jumbo shrimp. Large shrimp stay juicy through the full bake. Buy 16 to 20 count shrimp and thaw them in the refrigerator overnight if frozen.
Unsalted butter. Softened butter mashes easily into the crumbs and lets you control the salt. Leave it on the counter for 30 minutes before you start.
Panko. The coarse flakes toast into a crunchy crust instead of turning pasty like fine crumbs.
Dry sherry. It adds a nutty, slightly sweet depth. Dry white wine or low sodium chicken broth works if you prefer.
Shallot and garlic. Both are minced very fine so they soften in the butter and never burn on top.
How to Make Shrimp De Jonghe
1. Heat the oven Preheat the oven to 375 degrees F and butter a 9×13 baking dish. Pat the shrimp dry with paper towels so the topping sticks.
2. Arrange the shrimp Lay the shrimp in a single layer in the dish with the tails curled up. Leave a little space between them so the heat reaches every piece.
3. Mix the topping In a bowl, mash the butter, panko, sherry, garlic, shallot, parsley, salt, pepper, paprika, and cayenne with a fork until it looks like wet sand.
4. Cover the shrimp Spoon the mixture evenly over the shrimp and press it down gently so every piece is covered.
5. Bake until golden Bake 22 to 25 minutes, until the crumbs are deep golden and the shrimp are pink and opaque, at least 145 degrees F inside.
6. Rest and garnish Let the dish stand for 2 minutes, then sprinkle with fresh parsley and serve straight from the baking dish with spoonfuls of the buttery sauce.
How to Serve Shrimp De Jonghe
Spoon the shrimp and pan juices over creamy orzo or serve with soft dinner rolls to soak up the sauce. A crisp green salad and a side of roasted asparagus cut the richness and round out the plate.
How to Store and Reheat Shrimp De Jonghe
Cool leftovers within 2 hours and refrigerate them in an airtight container for up to 3 days. Do not freeze, because the butter topping turns greasy and the shrimp turn rubbery. Reheat in a hot oven at 350 degrees F until the shrimp reach 165 degrees F, which keeps the crumbs crisper than the microwave.
Tips and Variations for Shrimp De Jonghe
Dry the shrimp. Wet shrimp steam under the topping, so blot them well before baking.
Toast the panko first. A minute in a dry skillet gives a deeper golden crust.
Check one shrimp. Cut the thickest shrimp open at 20 minutes to see if it is opaque.
Add lemon. A squeeze of lemon juice right before serving brightens the butter.
Broil to finish. Move the dish under the broiler for 60 seconds if the top needs more color, and watch closely.
Swap the herbs. Fresh chives or tarragon can replace some of the parsley for a different flavor.
Make it ahead. Mix the topping a day early and keep it chilled, then let it soften slightly before spreading.
Handle seafood safely. Keep raw shrimp cold until baking and wash your hands and board afterward, following the FDA safe food handling guidance.
Frequently Asked Questions About Shrimp De Jonghe
What is shrimp de jonghe?
It is a Chicago style baked shrimp dish made with garlic butter, sherry, and breadcrumbs.
Can I make shrimp de jonghe ahead of time?
Yes. Assemble it in the dish, cover, and refrigerate for up to 8 hours, then add 2 to 3 minutes to the bake time.
Which sherry should I use for shrimp de jonghe?
Use a dry cooking sherry or a dry pale sherry and avoid sweet cream sherry.
Can I use smaller shrimp?
Yes, but check them at 15 minutes because medium shrimp overcook quickly.
What should I serve alongside?
Orzo, rolls, or a simple salad all work well.
Shrimp De Jonghe with Garlic Butter and Sherry
Equipment
- 9×13 Baking Dish
- Mixing bowl
- Fork
Ingredients
Main Ingredients
- 2 lb raw jumbo shrimp peeled and deveined, 16 to 20 count
- 8 tbsp unsalted butter softened
- 1 cup panko breadcrumbs
- ½ cup dry sherry or dry white wine or low sodium chicken broth
- 4 cloves garlic minced
- 1 shallot minced
- 3 tbsp fresh parsley chopped, plus extra for garnish
- ¼ tsp kosher salt
- ¼ tsp black pepper freshly ground
- ¼ tsp sweet or smoked paprika
- 1 pinch cayenne pepper
Instructions
Cooking
- Prep the dish. Heat the oven to 375 degrees F, butter a 9×13 dish, and blot the shrimp very dry.
- Make the paste. Mash butter, panko, sherry, garlic, shallot, parsley, salt, pepper, paprika, and cayenne until it clumps like wet sand.
- Layer and top. Set the shrimp in one layer, then press the paste over them until fully covered.
- Bake. Bake 22 to 25 minutes until the top is deep golden and the shrimp reach 145 degrees F.
- Finish. Rest 2 minutes, garnish with parsley, and spoon the buttery juices over each serving.
