Stuffed Shrimp looks impressive but is surprisingly simple to make. The combination of sweet, succulent shrimp and rich stuffing delivers bold flavor in every bite. Whether you serve it as an appetizer at a dinner party or as a centerpiece for a seafood meal, this dish is a guaranteed crowd-pleaser. It’s easy to customize, can be made ahead, and bakes in under 20 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Large or jumbo shrimp (peeled and deveined, tails on)
Lump crab meat (optional for richer stuffing)
Breadcrumbs (preferably seasoned or panko)
Garlic (minced)
Onion (finely chopped)
Butter (melted)
Fresh parsley (chopped)
Lemon juice
Old Bay seasoning or paprika
Salt and black pepper
Olive oil or cooking spray (for baking)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or sheet with olive oil or cooking spray.
Butterfly the shrimp by slicing along the back and gently opening them flat, being careful not to cut all the way through.
In a bowl, combine breadcrumbs, lump crab meat (if using), minced garlic, chopped onion, parsley, melted butter, lemon juice, and seasonings. Mix until evenly combined.
Take a spoonful of the stuffing and press it gently into each butterflied shrimp.
Arrange the stuffed shrimp in the prepared baking dish, stuffing side up.
Drizzle lightly with olive oil or melted butter for extra browning.
Bake for 15–18 minutes, or until the shrimp are pink and the stuffing is golden brown.
Serve warm with lemon wedges or a light dipping sauce.
Servings and timing
This recipe makes about 4 servings (approximately 12 stuffed shrimp). Prep time: 20 minutes Cook time: 15–18 minutes Total time: approximately 35–40 minutes
Variations
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the stuffing.
Cheesy Option: Mix in a bit of grated Parmesan for a cheesy flavor boost.
Gluten-Free: Use gluten-free breadcrumbs for a celiac-friendly version.
No Crab: Skip the crab and make a simple breadcrumb and herb stuffing.
Air Fryer: Cook at 375°F for 8–10 minutes in an air fryer for a quicker, crispier version.
Storage/Reheating
Store leftover stuffed shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving, as it can make the shrimp rubbery and the stuffing soggy. Freezing is not recommended once cooked, but you can freeze uncooked, assembled stuffed shrimp for up to 1 month.
FAQs
What size shrimp should I use?
Large or jumbo shrimp (16/20 count) are ideal for stuffing and hold the filling well.
Can I prepare stuffed shrimp ahead of time?
Yes, you can assemble them in advance and refrigerate up to 24 hours before baking.
Do I have to use crab meat?
No, the stuffing is delicious with just breadcrumbs, herbs, and seasonings, though crab adds richness.
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before butterflying and stuffing.
What dipping sauces go well with stuffed shrimp?
Garlic butter, lemon aioli, cocktail sauce, or remoulade are all great options.
How do I keep the stuffing from falling off?
Make sure the shrimp are dry, and press the stuffing firmly into the butterflied section.
Can I grill stuffed shrimp?
Yes, place them on foil or a grill-safe tray and cook over medium heat for 10–12 minutes.
How do I butterfly shrimp properly?
Cut a slit along the back, not cutting all the way through, then gently open the shrimp to lay flat.
Is this recipe good for holidays?
Absolutely. Stuffed shrimp is a popular dish for Christmas Eve, New Year’s, and special dinners.
Can I add vegetables to the stuffing?
Yes, finely chopped spinach, celery, or red bell pepper can add color and flavor.
Conclusion
Stuffed Shrimp is a delicious and elegant dish that’s simple to prepare yet feels gourmet. With its rich stuffing and perfectly baked shrimp, it’s sure to impress guests and satisfy seafood lovers alike. Whether you’re making it for a festive dinner or an everyday indulgence, this flavorful recipe delivers every time.
Stuffed Shrimp is a decadent and elegant seafood dish featuring large shrimp filled with a savory breadcrumb mixture, often including crab meat, herbs, and butter. Baked until golden and tender, it’s perfect as an appetizer or main course for any special occasion.
Ingredients
12 large or jumbo shrimp (peeled and deveined, tails on)
1/2 cup lump crab meat (optional)
1/2 cup seasoned or panko breadcrumbs
2 cloves garlic, minced
2 tablespoons onion, finely chopped
3 tablespoons butter, melted
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
1/2 teaspoon Old Bay seasoning or paprika
Salt and black pepper, to taste
Olive oil or cooking spray (for baking)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
Butterfly the shrimp by slicing along the back and gently opening them flat without cutting all the way through.
In a bowl, combine breadcrumbs, crab meat (if using), garlic, onion, parsley, melted butter, lemon juice, Old Bay seasoning or paprika, salt, and pepper. Mix until well combined.
Stuff each butterflied shrimp with a spoonful of the breadcrumb mixture, pressing gently into place.
Arrange stuffed shrimp in the baking dish, stuffing side up.
Drizzle lightly with olive oil or melted butter.
Bake for 15–18 minutes, or until shrimp are pink and stuffing is golden brown.
Serve warm with lemon wedges or dipping sauce.
Notes
Use large or jumbo shrimp (16/20 count) for best results.To make ahead, assemble stuffed shrimp and refrigerate up to 24 hours before baking.Crab meat is optional—omit for a more budget-friendly version.For a spicy twist, add cayenne pepper or hot sauce to the stuffing.Reheat leftovers in the oven to maintain texture; avoid microwaving.
