Butterfly Shrimp

Butterfly Shrimp

Looking for a filling sea food recipe for dinner tonight? Then try this broiled shrimp that’s cooked in wine - serves 2!

Prep Time



Total Time






lb uncooked fresh extra-large (16 to 20 count) shrimp
cup dry white wine or nonalcoholic wine
tablespoon chopped fresh parsley
teaspoons canola oil
teaspoon dried basil leaves
teaspoon salt
lemon wedges
  1. Peel shrimp. Make shallow cut lengthwise down back of each shrimp; wash out vein. Press each shrimp flat into butterfly shape. Place shrimp in small glass or plastic bowl.
  2. In another small bowl, mix remaining ingredients except lemon; pour over shrimp. Cover; refrigerate at least 1 hour to marinate.
  3. Set oven control to broil. Lightly brush broiler pan rack with oil. Remove shrimp from marinade; reserve marinade. Place shrimp on rack in broiler pan.
  4. Broil shrimp with tops about 4 inches from heat about 5 minutes, turning and brushing once with reserved marinade, until shrimp are pink. Garnish with lemon wedges and, if desired, additional chopped fresh parsley.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
tip for two
Canola oil is an excellent oil to use for sautéing, stir-frying and baking. Because it is very high in monounsaturated fat, it can help lower blood cholesterol and triglycerides (fats found in blood).

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 270mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 12g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.