Description
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.
Nutrition
- Serving Size: 3 stuffed shrimp
- Calories: 230
- Sugar: 1g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 140mg
