The Ultimate Guide to Making Perfect Baked Stuffed Shrimp at Home

Hey there, fellow seafood lovers! I’ve been cooking baked stuffed shrimp for over 15 years, and lemme tell you – this dish is a total game-changer for special occasions or when you wanna impress your guests. Today, I’m gonna share my tried-and-true recipe plus some pro tips I’ve learned along the way.

Why You’ll Love This Recipe

• Ready in just 45 minutes
• Perfect for special occasions
• Customizable stuffing options
• Restaurant-quality results at home
• Surprisingly easy to make!

What You’ll Need

For the Shrimp:

• 12-20 jumbo shrimp (U-10 or U-12 size)
• Butter
• Extra virgin olive oil
• Fresh garlic
• White wine (or chicken broth + lemon juice)
• Fresh parsley
• Salt and pepper

For the Stuffing:

• Fresh breadcrumbs or Ritz crackers
• Parmesan cheese
• Dried oregano
• Crushed red pepper
• Optional: scallops or crabmeat

Step-by-Step Instructions

1. Prep Work (10 mins)

• Preheat oven to 375°F
• Line a baking sheet with parchment paper
• Peel and devein shrimp, leaving tails on
• Butterfly shrimp by cutting along the outer curve (don’t cut all the way through!)

2. Make the Stuffing (15 mins)

Pro Tip: The stuffing should be moist but not too wet. If it seems dry, add a bit more melted butter!

1. Melt butter with olive oil in a pan
2. Sauté minced garlic until fragrant (about 2 mins)
3. Add white wine and simmer for 2-3 mins
4. Mix in:
   • Breadcrumbs or crushed crackers
   • Grated Parmesan
   • Chopped parsley
   • Seasonings

3. Stuff and Bake (20 mins)

1. Arrange butterflied shrimp on baking sheet
2. Spoon stuffing mixture onto each shrimp
3. Gently mold stuffing around shrimp
4. Bake for 12-15 mins until:
   • Shrimp turn pink
   • Stuffing is golden brown
   • Shrimp are opaque

My Personal Tips

Listen up! Here’s what I’ve learned from making this dish countless times:

1. Size Matters: Always go for the biggest shrimp you can find. Trust me, it makes stuffing way easier!

2. Wine Choice I usually use Pinot Grigio but any dry white wine works. No wine? No problem! Mix chicken broth with lemon juice instead.

3. Breadcrumb Options

   • Traditional: Ritz crackers for rich, buttery flavor
   • Lighter: Fresh Italian breadcrumbs
   • Fancy: Mix in some chopped seafood (scallops or crab)

Common Mistakes to Avoid

• Don’t overcook! Shrimp get tough and rubbery
• Avoid over-stuffing – less is more
• Don’t skip butterflying the shrimp properly
• Never use tiny shrimp – go big or go home!

Serving Suggestions

Here’s what I love serving with my baked stuffed shrimp

Side Dishes:

• Garlic butter pasta
• Roasted vegetables
• Fresh garden salad
• Rice pilaf

Wine Pairings:

• Pinot Grigio
• Unoaked Chardonnay
• Sauvignon Blanc

Make-Ahead Tips

Wanna prep ahead? Here’s what works:

1. Make stuffing up to 24 hours ahead
2. Store in airtight container in fridge
3. Prep shrimp few hours before cooking
4. Stuff and bake just before serving

Variations to Try

Classic New England Style:

• Use Ritz crackers
• Add more butter
• Skip the wine

Italian-Style:

• Use Italian breadcrumbs
• Add extra Parmesan
• Include more herbs

Seafood Deluxe:

• Add chopped scallops
• Mix in lump crabmeat
• Include bits of lobster

Frequently Asked Questions

Q: Can I use smaller shrimp?
A: I wouldn’t recommend it. Stick to U-10 or U-12 size for best results.

Q: How do I store leftovers?
A: Store in fridge up to 2 days. Reheat in oven at 350°F until warm.

Q: Can I freeze this?
A: Honestly, I wouldn’t. Fresh is best for this dish!

Final Thoughts

Y’know what’s crazy? This fancy-looking dish is actually pretty simple to make! Just remember: good quality shrimp, don’t overcook, and have fun with the stuffing. Before you know it, you’ll be making restaurant-quality baked stuffed shrimp that’ll have everyone begging for seconds!

Would you like me to explain or break down any part of this guide in more detail? Drop your questions in the comments below! And don’t forget to tag us if you try this recipe – we’d love to see how it turned out! ‍