Listen up seafood lovers! I’ve been cooking stuffed shrimp for over 10 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 favorite methods and tips for making absolutely delicious stuffed shrimp that’ll have everyone asking for seconds.
What You’ll Need
For the Shrimp:
- Large/Colossal shrimp (U-10 or U-15 size)
- Fresh lemons
- Salt and black pepper
- Olive oil
- Butter (unsalted)
For the Classic Stuffing:
- Fresh breadcrumbs or Ritz crackers
- Garlic (minced)
- Fresh parsley
- Parmesan cheese
- White wine (or chicken broth)
- Butter
- Seasonings (salt, pepper, oregano)
Step-by-Step Instructions
1. Prep Your Shrimp
First things first ya gotta prep those beautiful shrimp properly
- Peel the shrimp, leaving the tail intact
- Devein carefully
- Butterfly them by cutting along the outer curve
- Pat dry with paper towels
- Season with salt and pepper
Pro tip Don’t throw away those shells! Save ’em for making seafood stock later
2. Make the Stuffing
We’ve got three amazing stuffing variations for you:
Classic Italian-Style Stuffing
- Mix fresh breadcrumbs with:
- Melted butter
- Olive oil
- Minced garlic
- Chopped parsley
- Grated Parmesan
- White wine
- Seasonings
Ritz Cracker Stuffing
- Crush Ritz crackers and combine with:
- Melted butter
- Minced garlic
- Chopped parsley
- White wine
- Optional: chopped scallops or crabmeat
Seafood Deluxe Stuffing
- Combine breadcrumbs with:
- Lump crabmeat
- Chopped scallops
- Minced celery
- Minced onion
- Minced bell pepper
- Mayonnaise
- Seasonings
3. Stuffing and Cooking Process
- Preheat oven to 375°F
- Line a baking sheet with parchment paper
- Place butterflied shrimp on the sheet
- Mound stuffing on each shrimp
- Drizzle with melted butter
- Bake for 12-15 minutes
Tips for Success
-
Choose the Right Shrimp: Bigger is better! Go for U-10 or U-15 size shrimp. Trust me, they’re worth the extra bucks.
-
Don’t Overcook: Nobody likes rubbery shrimp! Watch ’em carefully – they’re done when they turn pink and opaque.
-
Moisture Balance: If your stuffing seems dry, add a little more butter or olive oil. If it’s too wet, throw in some extra breadcrumbs.
Common Mistakes to Avoid
- Don’t cut the shrimp all the way through when butterflying
- Avoid overcrowding the baking sheet
- Don’t skimp on the butter (seriously!)
- Don’t use bread that’s too fresh for breadcrumbs
Serving Suggestions
I love serving stuffed shrimp with:
- Lemon wedges
- Fresh parsley garnish
- Rice pilaf or pasta
- Roasted vegetables
- Light garden salad
Make-Ahead Tips
Wanna prep ahead? Here’s what you can do:
- Make the stuffing up to 24 hours ahead
- Clean and butterfly shrimp up to 8 hours before cooking
- Store separately in the fridge
- Stuff and bake just before serving
Variations to Try
Spicy Version
Add some heat with:
- Crushed red pepper
- Cajun seasoning
- Hot sauce
Mediterranean Style
Include:
- Feta cheese
- Diced tomatoes
- Oregano
- Kalamata olives
Wine Pairing Suggestions
For the perfect meal, try serving with:
- Pinot Grigio
- Unoaked Chardonnay
- Sauvignon Blanc
Storage and Leftovers
Got leftovers? (Though I doubt it!) Here’s what to do:
- Store in airtight container
- Keep refrigerated up to 2 days
- Reheat in oven at 350°F for 5-7 minutes
Y’all, I gotta tell ya – making stuffed shrimp might seem fancy-pants, but it’s totally doable! Just follow these steps, and you’ll be serving up restaurant-quality stuffed shrimp in no time.
Remember, cooking should be fun! Don’t stress too much about making everything perfect. Even if your first batch isn’t Instagram-worthy, I betcha it’ll still taste amazing.
Now get in that kitchen and start cooking! And hey, if you try this recipe, drop me a comment below – I’d love to hear how it turned out for you!
Happy cooking, friends!
Note: This recipe serves 4-6 people as a main course or 8-10 as an appetizer.
For stuffing1 cup chopped mushrooms (about 1/4 pound)3 tablespoons minced onion2 tablespoons minced celery ribs1 tablespoon minced garlic (about 3 cloves)3 tablespoons finely chopped fresh parsley leaves3 tablespoons unsalted butter1/2 pound scallops, chopped, or lump crabmeat, picked over1/2 cup chicken broth32 Ritz crackers (about two thirds of a 12-ounce package), crushed into coarse crumbs18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment intact2 tablespoons unsalted butter1/4 teaspoon paprikaGarnish: chopped fresh parsley leavesAccompaniment: lemon wedges
-
Step 1
Preheat oven to 375°F. and butter a large baking dish.
-
Make stuffing:
Step 2
In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.
-
Step 3
Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.
-
Step 4
Garnish shrimp with parsley and serve with lemon wedges.
The Best Crab Stuffed Shrimp Recipe
FAQ
What is in stuffed shrimp?
Stuffed shrimp typically consists of jumbo or extra large shrimp filled with a flavorful mixture. A common stuffing includes crabmeat, breadcrumbs, herbs, and seasonings like garlic, parsley, and Old Bay. Other variations might include cream cheese, jalapenos, or parmesan cheese in the stuffing.
What goes with stuffed shrimp?
- Meat. • 1 Brussels sprouts & bacon.
- Produce. • 1 Blackened broccoli. …
- Canned Goods. • 1 Clam chowder.
- Condiments. • 1 Green salad with red wine vinaigrette.
- Pasta & Grains. • 1 Feta pasta, Baked. …
- Bread & Baked Goods. • 1 Root vegetable tart tatin.
- Frozen. …
- Deli.
What temperature do you bake shrimp at in the oven?
- Heat the oven to 400°F. With a rack placed in the middle of the oven.
- If frozen, thaw the shrimp. …
- The shrimp will bend easily when thawed. …
- Toss the shrimp with olive oil. …
- Season with salt and pepper. …
- Toss to coat with oil and seasonings. …
- Spread on a baking sheet. …
- Bake.
How do you make stuffed shrimp?
To make baked stuffed shrimp, large shrimp are peeled, deveined, and butterflied. A breadcrumb-based stuffing flavored with lemon, garlic, herbs, butter, and Parmesan is pressed onto the split shrimp.
What is baked stuffed shrimp?
Baked stuffed shrimp is a restaurant favorite that looks elegant but is surprisingly easy to make at home. Succulent shrimp are butterflied, topped with a flavorful breadcrumb stuffing, and baked until golden brown. This impressive starter or entrée takes little effort but looks like you fussed.
How do you make baked stuffed shrimp taste better?
Peeled shrimp lack flavor and texture. The stuffing is what really makes baked stuffed shrimp shine. Avoid commercial dried stuffing mixes and make your own for the best flavor. The classic combo is breadcrumbs, butter, garlic, lemon, and herbs, but you can riff on it in lots of ways:
How long do you cook shrimp stuffed with stuffing?
Curl the shrimp tails over top of the stuffing mixture. Bake for 5 – 8 minutes until the stuffing is golden brown and the shrimp are cooked through. Remove pan from oven and sprinkle stuffed shrimp with more parsley if desired. Serve immediately. Bake longer for jumbo shrimp larger than 16-20 size.
What is stuffed shrimp?
Stuffed shrimp is a seafood dish where large shrimp that are butterflied and filled with a flavorful stuffing. The stuffing can vary widely and often includes a combination of breadcrumbs, herbs, garlic, and sometimes crabmeat or cheese.
How do you cook stuffed shrimp in a crock pot?
Bake the shrimp Arrange stuffed shrimp in a baking dish. Drizzle with additional melted butter. Bake at 375°F for 12-15 minutes until shrimp are opaque and topping is browned. Squeeze lemon juice over the shrimp when done.