Morton’s Steakhouse Shrimp Alexander is one of their most popular appetizers. At home, you can turn this dish into a main dish if you like. Amaze your family by making one of the most requested shrimp appetizers at this famous steakhouse.
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What Makes Shrimp Alexander So Special
- It scales easily for entertaining.
- The aromatic breadcrumb coating delivers big flavor in every bite.
- Baking at very high heat gives you a crisp, browned exterior without frying.
- Beurre blanc adds richness and a bright, lemony balance.
- It feels restaurant-worthy, but it is very approachable at home.
Ingredients
This easy oven-baked shrimp recipe is unique because many aromatic ingredients are added to the breading. This makes the shrimp taste even better. Many recipes for breaded shrimp don’t have these extras. I know with one bite, you will fall in love with this tasty shrimp dish!
For the Shrimp
- Butter: Helps the coating adhere and adds steakhouse-style richness
- Jumbo shrimp: The centerpiece, large shrimp stay juicy under high heat
- Plain Breadcrumbs: Creates the crisp, golden coating
- Shallots: Adds mild sweetness and savory depth
- Fresh parsley: Brightens the coating and balances the butter
- Garlic: Delivers the signature bold aroma and flavor
- Salt: Enhances shrimp and seasons the coating
- Black pepper: Adds gentle heat and savory finish
For the Beurre Blanc Sauce
- Dry white wine: Provides acidity and structure for the reduction
- Fresh lemon juice: Brightens the sauce and cuts richness
- Shallots: Add flavor to the reduction base
- Butter: Emulsifies into a smooth, glossy sauce
How to Make Shrimp Alexander
- Combine breadcrumbs, shallots, parsley, and garlic. Add salt and pepper to taste.
- Peel, devein, and butterfly shrimp.
- Dip shrimp in melted butter then in breadcrumb mixture.
- Place shrimp in a baking dish or oven-safe pan. Pour remaining butter into the pan.
- Bake shrimp at 500 degrees for 5 minutes or until done and breading is lightly browned.
- Place wine, lemon juice, and shallots into a small pan. Heat over medium heat.
- Cook until reduced to 1 tablespoon.
- Reduce the heat to low.
- Add a small nob of butter, stirring constantly until the butter melts.
- Continue to add more butter only after the last addition has melted and the sauce has thickened.
- Serve shrimp with the beurre blanc sauce.
Recipe Tips
- You can use smaller shrimp if desired. Just reduce the baking time.
- You can skip the beurre blanc sauce and serve it with a homemade tartar sauce or shrimp cocktail sauce.
- This recipe can be prepared in your air fryer. Cook at 400 degrees for 5 minutes, turn shrimp over, and cook for an additional 5 minutes, or until done.
How to Make Homemade Breadcrumbs
Nothing is more frustrating than needing just a quarter cup of breadcrumbs for a whole recipe (especially when making meatballs – most recipes call for less than a cup).
Do you often find yourself in a minor dilemma over breadcrumbs? Do you rush out to the store to buy them? Do you skip them altogether?
Did you know that instead of having a carton of store-bought breadcrumbs taking up room in your pantry, you can make just enough breadcrumbs at home in a flash? Or you can choose to make a big batch and store them. Check out my easy homemade breadcrumbs recipe.
Do you love shrimp? Try these recipes!
- Bang Bang Shrimp Air Fryer
- Chicken and Shrimp Pasta
- Honey Walnut Shrimp
- Killer Shrimp
- Shrimp Alfredo
- Red Lobster Coconut Shrimp
- Shrimp Parmesan
- Shrimp Tempura
- Shrimp with Basil-Garlic Butter
And here’s a link to thirty shrimp appetizers – why not try every one?
Favorite Fine Dining Recipes
Check out my easy seafood recipes and the best fine dining appetizers here on CopyKat!
Before you go, be sure to drop me a comment below on your favorite shrimp appetizer!
Morton’s Steakhouse Shrimp Alexander
Ingredients
Breaded Shrimp
- 4 ounces melted butter
- 1 pound jumbo shrimp (8-12) to the pound
- 1 cup plain breadcrumbs
- 3 teaspoons finely minced shallots
- 2 teaspoons finely chopped parsley
- 1 1/2 tablespoons finely chopped fresh garlic
- salt and pepper to taste
Buerre Blanc Sauce
- 3 tablespoons finely minced shallots
- 1/2 cup dry white wine inexpensive chardonnay is fine
- 8 ounces unsalted butter
- 1 – 2 tablespoons lemon juice
- 1/4 teaspoon salt
Instructions
Breaded Shrimp
- 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, and
- 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.
Buerre Blanc
- 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
- You can use smaller shrimp if desiredÂ
- You can skip the beurre blanc sauce, and serve with a homemade tartar sauce if desired.Â
- This recipe can be prepared in your air fryer.Â
On the video the chef adds heavy cream to the Buerre Blanc sauce but it doesn’t mention any cream in the recipe
Can you make it either way
Yes, you can make it either way.
Easily one of the best shrimp dishes I’ve had in my 66 years of life
Love this. Thank you mm
How do we re-create the white wine butter sauce or the light cream sauce??
This is good you can make
It as you showed in pic as an appetizer or use your own imagination for a complete meal. No need for sarcasium . Love your response a class act. Love the recipes keep blogging????
This is very good and easy to make. We really enjoyed this. I served it with a side of pasta and a salad very good.
I am so glad you enjoyed this one.