Baked stuffed shrimp is one of those fancy-looking dishes that’s actually pretty easy to make at home. As someone who’s cooked this dish countless times, I’ll tell you exactly how long to cook it and share some pro tips for getting it just right.
Quick Answer
You should cook baked stuffed shrimp for 12-15 minutes in a preheated 375°F oven The exact time depends on your shrimp size and stuffing amount, but the shrimp should be opaque and stuffing golden brown when done
Perfect Cooking Time Based on Shrimp Size
Here’s a handy guide for cooking times based on shrimp size:
- Extra Large (U/15): 12-15 minutes
- Large (U/15-20): 10-12 minutes
- Medium (U/20-30): 8-10 minutes
- Small (U/30-40): 6-8 minutes
My Tested Recipe
Let me share my go-to recipe that always gets rave reviews
Ingredients
- 8 oz extra-large shrimp, deveined
- 1/2 cup buttery cracker crumbs
- 1/3 cup diced carrots
- 1/4 cup each diced red pepper and onion
- 2 cloves minced garlic
- 1/2 cup cottage cheese
- Fresh parsley
- Lemon juice, Worcestershire sauce
- Salt and pepper to taste
Step-by-Step Instructions
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Preheat oven to 375°F
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Prep the stuffing:
- Sauté veggies in butter until soft (about 5 mins)
- Mix with crumbs, cottage cheese, seasonings
- Let cool slightly
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Prepare shrimp:
- Butterfly shrimp from back (don’t cut through)
- Pat dry with paper towels
- Season lightly
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Stuff and bake:
- Fill each shrimp with stuffing mixture
- Place in single layer on baking sheet
- Bake 12-15 minutes until shrimp are pink and stuffing golden
Pro Tips for Perfect Results
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Don’t Overcrowd: Leave space between shrimp for even cooking
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Check Temperature: Shrimp should reach 145°F internally
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Watch for Doneness Signs:
- Shrimp turn pink and opaque
- Stuffing gets golden brown
- Shrimp feel firm but still slightly springy
-
Common Mistakes to Avoid:
- Overcooking (makes shrimp rubbery)
- Understuffing (stuffing falls out)
- Not preheating oven
- Using tiny shrimp (hard to stuff)
Helpful Variations
We’ve tested several tasty variations:
- Cheesy: Add shredded parmesan to stuffing
- Spicy: Mix in cayenne or red pepper flakes
- Herb-y: Use fresh herbs like dill or basil
- Seafood: Add crab or scallop pieces to stuffing
Storage Tips
- Make Ahead: Stuff shrimp up to 24 hours ahead, cover and refrigerate
- Leftovers: Store in fridge up to 2 days
- Reheating: Warm in 350°F oven for 5-7 minutes
FAQs
Can I use frozen shrimp?
Yep! Just thaw completely first under cold running water.
Should I remove tails?
Your choice! Tails on looks fancier but tails off is easier to eat.
Can I prep ahead?
Sure can! Prepare up to 24 hours ahead and refrigerate covered.
How do I know they’re done?
Shrimp should be pink and opaque, stuffing golden brown, internal temp 145°F.
Remember, practice makes perfect with stuffed shrimp. Don’t worry if your first batch isn’t magazine-worthy – they’ll still taste amazing! And hey, if you’re not sure, it’s better to slightly undercook (you can always pop them back in) than overcook and end up with rubber shrimp.
Got any other questions about cooking stuffed shrimp? Drop them in the comments below – I’m always happy to help fellow seafood lovers!
Would you like me to explain or break down any part of this article?
Why This Recipe Works
If you can’t find clam juice, chicken stock will work in a pinch. Any sturdy rimmed baking sheet can be used in place of the broiler pan bottom.
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse bread in food processor to coarse crumbs. Transfer crumbs to broiler pan bottom and bake until golden and dry, 8 to 10 minutes, stirring halfway through cooking time. Remove crumbs from oven and reduce temperature to 275 degrees.
Combine toasted bread crumbs, mayonnaise, clam juice, parsley, scallions, garlic, lemon zest and juice, mustard, cayenne, and ¼ teaspoon salt in large bowl.
Pat shrimp dry with paper towels and season with salt. Grease empty broiler pan bottom. Following steps 1 to 4 at left, butterfly and cut hole through center of each shrimp and arrange cut-side down on prepared pan. Divide bread crumb mixture among shrimp, pressing to adhere. Bake until shrimp are opaque, 20 to 25 minutes.
Remove shrimp from oven and heat broiler. Broil shrimp until crumbs are deep golden brown and crispy, 1 to 3 minutes. Serve.