baked stuffed shrimp recipe
The Best baked stuffed shrimp recipe
I’m so excited to share my baked stuffed shrimp recipe with you all. This dish is a staple in our household, and I’m sure it will become one in yours as well.
I first discovered this recipe while on vacation in the Caribbean, where seafood is a big part of the local cuisine. The combination of succulent shrimp, flavorful stuffing, and a crispy breadcrumb topping is simply irresistible.
Over the years, I’ve tweaked the recipe to suit our family’s tastes, and now I’m happy to share it with you. One of the things I love about this recipe is how easy it is to make – just prep the ingredients, fill and stuff the shrimp, and pop them in the oven.
It’s a great option for a quick weeknight dinner or a special occasion meal. Plus, it’s packed with protein and flavor from the shrimp, as well as fiber and nutrients from the breadcrumbs and herbs.
And let’s not forget about the health benefits of baking instead of frying – we all know that’s a healthier choice for our families. My kids love helping me prep the ingredients, especially when they get to pick out their favorite seasonings and toppings.
It’s such a fun activity for them, and they always get excited when they see the finished dish. We like to serve this with a side of roasted vegetables or a green salad for a well-rounded meal that everyone will enjoy.
Baked Stuffed Shrimp
Large shrimp are butterflied and filled with a savory stuffing of seasoned breadcrumbs, garlic, and herbs. They are baked until the shrimp are pink and the topping is golden and crisp.
🥘Ingredients
For the Shrimp
For the Stuffing
For Serving
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Baked Stuffed Shrimp Works
To store leftovers, place the shrimp in an airtight container and keep them in the fridge for up to two days. Reheat them in a 350 degree oven for about 5 to 7 minutes to bring back the crunch.
Avoid the microwave because it will make the stuffing soft and the shrimp rubbery. For serving, I like to arrange the shrimp on a platter with lemon slices and a sprinkle of fresh parsley.
They work great as a main dish for family dinners or as an appetizer for parties. This recipe is always a good idea because it is simple, impressive, and everyone loves it.
❓ Frequently Asked Questions About Baked Stuffed Shrimp
1. Can I use frozen shrimp for baked stuffed shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry with paper towels before butterflying. Excess water will make the stuffing soggy and the shrimp will not brown properly.
2. What is the best type of breadcrumb to use?
I recommend using plain dry breadcrumbs or panko. Panko gives a lighter, crunchier topping. If you only have fresh breadcrumbs, toast them in a dry pan for a few minutes first so they do not get too soft in the oven.
3. How do I butterfly shrimp for stuffing?
Peel and devein the shrimp, leaving the tail on. Using a sharp knife, cut along the back of the shrimp from the top to the tail, but do not cut all the way through. Open the shrimp flat like a book. That creates a pocket for the stuffing.
4. Can I make baked stuffed shrimp ahead of time?
You can prepare the shrimp and stuffing separately a few hours ahead. Keep the shrimp in the fridge and the stuffing in a sealed container. Assemble just before baking. Do not assemble too early or the breadcrumbs will get wet.
5. What should I serve with baked stuffed shrimp?
I like to serve it with a simple green salad and lemon wedges. Rice or roasted vegetables also work well. The stuffing is already rich, so keep sides light. A squeeze of fresh lemon right before eating brightens everything up.
