Lemon Butter Shrimp With Macadamia Nut Crust

4 to 6 servings



  • 24 ounces Contessa large Uncooked Shrimp, thawed

  • 2 1/4 cups bread crumbs

  • 3/4 cup macadamia nuts, chopped

  • 6 tablespoons unsalted butter

  • 1 1/2 tablespoons lemon zest

  • 1 cup parsley, chopped

  • 3 cloves garlic, chopped

  • Salt and pepper, to taste


  • In a skillet toast breadcrumbs and macadamia nuts over medium heat. Set aside.

  • In a small bowl combine melted butter, lemon zest, parsley, garlic, salt and pepper.

  • Butterfly shrimp. Arrange 4 to 5 shrimp in a ramekin for each serving. Place 1 teaspoon of lemon butter in each serving.

  • Top each serving with breadcrumb mixture and remaining butter.

  • Bake at 375°F for 15 to 20 minutes. Shrimp will turn orange outside and opaque white inside when fully cooked.