5.0 (5 reviews)
Morton's Steakhouse Shrimp Alexander
Shrimp Alexander with Beurre Blanc sauce is an extraordinary appetizer. What makes this crispy oven fried shrimp so good is the unique breading. You can make it at home with this easy Morton's Steakhouse copycat recipe.
Morton's Steakhouse Shrimp Alexander has earned its spot as one of the most requested appetizers at the famous steakhouse. The combination of oven baked jumbo shrimp with a fragrant breadcrumb coating and a silky beurre blanc sauce is hard to beat. At home, you can easily turn this steakhouse appetizer into a main course for your family.
Why You’ll Love Morton’s Steakhouse Shrimp Alexander
- The high-heat baking gives you a crispy, golden crust without the mess of deep frying.
- The aromatic breadcrumb mixture, with shallots, garlic, and parsley, packs flavor into every bite.
- The beurre blanc sauce adds a bright, lemony richness that balances the savory shrimp.
Key Ingredients for Morton’s Steakhouse Shrimp Alexander
- Jumbo shrimp: These large shrimp stay juicy under the high heat. Look for 16 to 20 count per pound. If you can only find extra-large, they'll work too, just reduce the baking time by a minute.
- Unsalted butter: Use unsalted for the beurre blanc so you can control the salt level. For dipping the shrimp, salted butter is fine. High-quality butter makes a noticeable difference in the sauce.
- Plain breadcrumbs: These give a fine, crisp coating. Panko will give a crunchier texture, but you'll want to add a little extra seasoning since panko is more neutral.
Kitchen Tools for Making Shrimp Alexander
- A baking dish with sides, like a 9x13-inch pan, to hold the butter and shrimp.
- A small saucepan for the beurre blanc sauce.
- A whisk for stirring the sauce constantly.
- A sharp knife for butterflying the shrimp.
- A shallow dish for the breadcrumb mixture.
Tips for Making Morton’s Steakhouse Shrimp Alexander
- Use a baking dish with sides so the butter pools around the shrimp, helping the coating crisp up.
- Keep the butter warm but not hot when dipping the shrimp; hot butter will melt the breading off.
- Bake at 500°F for just 5 minutes; the shrimp cook quickly and the breading browns without burning.
- For the beurre blanc, reduce the wine and lemon juice to about 1 tablespoon before adding the butter, and keep the heat low to prevent the sauce from breaking.
- The sauce is ready when it's thickened and pale yellow; don't let it get too hot or it will separate.
Expert Tips for Perfect Beurre Blanc and Crispy Shrimp
- To butterfly the shrimp, cut along the back and open them like a book, but don't cut all the way through. This helps them cook evenly and gives more surface area for the breading.
- When making the beurre blanc, add the butter in small pieces and whisk constantly. If the sauce starts to get too warm, lift the pan off the heat for a few seconds.
- Check for doneness by looking for pink, opaque shrimp that have just curled. Overcooked shrimp turn rubbery, so pull them out as soon as they're firm.
- If the breading isn't sticking, pat the shrimp dry with paper towels before dipping them in the butter.
Shrimp Alexander Recipe Variations
- Use panko breadcrumbs for a crunchier, lighter coating.
- Add a pinch of cayenne or smoked paprika to the breadcrumb mixture for a little heat.
- Swap the shrimp for chicken tenders; increase the baking time to 10 to 12 minutes.
- Make it gluten-free by using gluten-free breadcrumbs.
What to Serve with Morton’s Steakhouse Shrimp Alexander
Toppings and garnishes
- Fresh lemon wedges for squeezing over the shrimp.
- Chopped parsley or chives for a fresh finish.
- A sprinkle of paprika for color.
Side dishes that pair well
- A crisp green salad with a light vinaigrette.
- Roasted asparagus or green beans.
- Garlic bread or crusty rolls to soak up the beurre blanc.
How to Store Leftover Morton’s Steakhouse Shrimp Alexander
Leftover cooked shrimp will keep in an airtight container in the refrigerator for up to 3 days. Store the beurre blanc separately in its own container. When you're ready to eat, reheat the shrimp in the oven to bring back the crispness.
Can You Freeze Morton’s Steakhouse Shrimp Alexander?
You can freeze the breaded raw shrimp before baking. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. When you're ready to bake, add a few extra minutes to the cooking time since the shrimp start out frozen. The sauce doesn't freeze well, so make it fresh.
Best Ways to Reheat Morton’s Steakhouse Shrimp Alexander
To reheat leftover shrimp, place them on a baking sheet and warm in a 350°F oven for 5 to 7 minutes, until heated through. The microwave will make the coating soggy, so avoid it. Reheat the beurre blanc gently over low heat, stirring constantly, and don't let it boil or it will break.
Source recipe: Morton’s Steakhouse Shrimp Alexander (SnapChef ID 315d1c59-563a-44ef-a397-94c297127e09). Nutrition is estimated per serving.
Recipe
Morton's Steakhouse Shrimp Alexander
Ingredients
Instructions
- Preheat oven to 500.
- Combine breadcrumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to taste.
- Peel, devein, and butterfly shrimp.
- Dip shrimp in butter (butter should be warm, not hot) then in breadcrumb mixture.
- Place shrimp in a baking dish or oven-proof pan with sides. Pour remaining butter into the pan so the shrimp can cook in the butter.
- Bake shrimp at 500 degrees for 5 minutes or until done and the breading is lightly browned.
- Place wine, lemon juice, and shallots into a small pan. Heat over medium heat.
- When the wine has reduced to only a tablespoon, reduce the heat to the lowest setting on your stove. Start to add in small nobs of butter, stirring constantly until the butter melts.
- Stir the sauce continually, adding in more butter only after the last addition has melted and the sauce has thickened.
- The sauce will be done when the sauce has thickened and is a pale yellow. Do not allow the sauce to get too hot or it will break.
Notes
- Toppings and garnishes Fresh lemon wedges for squeezing over the shrimp. Chopped parsley or chives for a fresh finish. A sprinkle of paprika for color. Side dishes that pair well A crisp green salad with a light vinaigrette. Roasted asparagus or green beans. Garlic bread or crust
- Leftover cooked shrimp will keep in an airtight container in the refrigerator for up to 3 days. Store the beurre blanc separately in its own container. When you're ready to eat, reheat the shrimp in the oven to bring back the crispness.
Nutrition per serving, estimated
| Calories | 864 kcal | 43% DV |
|---|---|---|
| Protein | 28 g | 56% DV |
| Fat | 72 g | 92% DV |
| Carbs | 23 g | 8% DV |
| Fiber | 1 g | 4% DV |
| Sugar | 3 g | — |
| Sodium | 1435 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use smaller shrimp for this recipe?
Yes, you can use extra-large or large shrimp, but adjust the baking time. Smaller shrimp will cook faster, so check for doneness at 4 minutes instead of 5. The key is to look for pink, opaque shrimp that have just curled.
Why did my beurre blanc sauce break?
The sauce breaks when it gets too hot. If that happens, remove it from the heat immediately and whisk in a tablespoon of cold butter. Keep the heat on the lowest setting and add the butter in small pieces, whisking constantly, to prevent it from separating.
Can I prepare the breaded shrimp ahead of time?
Yes, you can bread the shrimp and keep them in the refrigerator for up to a few hours before baking. Place them in a single layer on a plate or tray, cover with plastic wrap, and bake when ready. Don't let them sit too long or the breading may get soggy.
What kind of wine should I use for the beurre blanc?
Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. The wine should be dry, not sweet, because the sauce needs acidity to balance the butter. If you prefer not to use wine, you can substitute an equal amount of dry vermouth or white wine vinegar diluted with water.
