Gratinated Butterfly Shrimp

It hits me every time – the sizzle when the cheese starts to melt, that faint buttery smell curling up from the oven, folding in on itself – and suddenly I’m hungry again, even if I wasn’t five minutes ago. These Gratinated Butterfly Shrimp do that to you. There’s something about the crisp edges of cheese meeting tender shrimp, slightly sweet and deeply savory, all wrapped up in just the right amount of golden crunch… it’s that simple, comforting magic you don’t forget.

Why You’ll Crave It

• The contrast is addictive – crisp top, velvety shrimp underneath. One bite turns into five.
• You only need 15 minutes – really – and hardly any cleanup.
• A pinch of garlic and bubbling cheese? That’s hard to turn down.
• Lovely for dinners, sure, but secretly best when you make it just for yourself.
• You can dress it up or keep it humble – both work beautifully.

The first time I made this, I stood over the pan and ate half of them before anyone else saw.

What You’ll Need

• 400g raw shrimp: peeled, deveined, and butterflied – they cook quicker this way and look prettier too
• 2 tbsp unsalted butter: just enough for flavor and that luscious bit of richness
• 4 tbsp breadcrumbs: plain or panko, toasted if you love that extra crunch
• 100g grated cheese: something melty – I usually mix mozzarella with a bit of Gruyère
• 1 garlic clove: finely chopped, or even mashed into a paste if you want it mellow
• Salt and black pepper: don’t skimp, shrimp need seasoning all the way through
• Fresh parsley: just a handful, chopped for brightness at the end

Easy How-To

Butterfly the shrimp

Use a small, sharp knife to cut along the back of each shrimp – stop just before slicing it in two completely. You want it to open up a little, like wings unfolding. Rinse gently, then pat them dry. They won’t brown properly if they’re wet.

Preheat things

While you’re getting your breadcrumbs and cheese ready, heat the oven to 200°C (about 400°F). It’ll need 10 minutes or so – perfect timing to prep everything else.

Season with what you love

Toss the shrimp in a bowl with the garlic, a generous pinch of salt and pepper, and even a whisper of smoked paprika if you like a little depth. Don’t overthink it – just trust your instinct here.

Bake, generously

In a lightly buttered or oiled baking dish, lay the shrimp out flat. Spoon over the breadcrumbs and scatter your cheese – some bits will clump up, some will melt into the shrimp. That’s what you want.

Gratinate until golden

Bake for around 10 minutes, or until things start bubbling and browning at the edges. The shrimp should be curled, opaque, and tender – not tough. If you’re unsure, peek underneath one.

Finish and serve

Sprinkle your parsley over the top. Let them sit for a minute or two (torture, I know) before serving. This lets them settle – and prevents the molten cheese from burning your tongue.

Good to Know

• Breadcrumbs toast faster than you think – sometimes I broil at the end for a minute or two to tip them into golden territory
• If you’re short on shrimp, this topping works nicely on scallops too (or mushrooms, for that matter)
• Cheese likes to overtake the flavor, so go gently if your shrimp are fresh and sweet – let them shine

Serving Ideas

• With lemony couscous and a fresh tomato salad on the side – color, acidity, and texture, all in one plate
• On toasted crostini as a canapé (people will ask you for the recipe, promise)
• Over buttered noodles or orzo with a little garlic oil to bring it together

Top Tricks

• Grate your own cheese – it melts smoother than pre-shredded and tastes cleaner
• Use a light drizzle of olive oil over the shrimp before topping – it helps everything bind and crisp beautifully
• If you’re uncertain whether it’s done, trust the cheese – once golden, it’s usually ready

Frequently Asked Questions

Can I use frozen shrimp?

Yes, absolutely – just make sure they’re completely thawed and very dry before you start. Wet shrimp steam instead of browning, and that prevents the topping from crisping well.

Is there a cheese that works best?

Mozzarella gives you the melt, Parmesan gives you sharpness, Gruyère brings nuttiness. Use what you love – just make sure it melts well and doesn’t overpower the shrimp.

Why butterfly them?

It’s partly for looks, but mostly for texture – butterflying lets them cook evenly and gives more surface for the golden topping to grab onto. It also helps them feel heartier, like small fillets.

Can I make this ahead?

Kind of. You can prep everything – butterfly, season, grate the cheese, even assemble them in the dish. Just keep it all chilled, and bake last minute so the topping stays crisp and fresh.

Do I need breadcrumbs at all?

Technically? No. But they give the best textural contrast. Without them, the dish is more stew-like, still tasty… just less of that golden, bubbly gratin experience.