Stuffed Shrimp Recipe

Stuffed Shrimp Recipe packs juicy, buttery shrimp around a savory crab stuffing that tastes rich, garlicky, and just a little bit fancy without much effort. It works perfectly for date night, holidays, or a weeknight splurge, and you can get it on the table in about 45 minutes. I first made this on a tiny apartment stove in college, so if that setup handled it, your kitchen absolutely can too.

Why Make This Stuffed Shrimp Recipe at Home

Restaurant stuffed shrimp usually costs a lot, and you often get three shrimp and a lemon wedge. At home, you load up the tray, season everything properly, and use real butter without anyone judging.

You also control the texture and spice level. If you like more crunch, more garlic, or extra lemon, you adjust the stuffing and make it your own.

"This Stuffed Shrimp Recipe tastes like a steakhouse appetizer that moved into my kitchen and never left, in the best way possible. ★★★★★"

Ingredients You Need

Shrimp

• 1 pound large shrimp, 16 to 20 count, peeled and deveined, tails on
  • Bigger shrimp hold the stuffing better and look nicer on the plate.
  • Frozen shrimp work great; just thaw them in the fridge or under cold water.

Crab Stuffing

• 8 ounces lump crab meat or claw meat
  • Use refrigerated crab if possible; canned crab works in a pinch, just drain it very well.
• 1 cup fresh breadcrumbs or panko
  • Panko gives a lighter, crispier texture.
• 3 tablespoons unsalted butter, melted
• 2 tablespoons mayonnaise
  • Any good quality mayo works; I usually grab Duke’s or Hellmann’s.
• 1 large egg, lightly beaten
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped green onion or chives
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Old Bay seasoning or similar seafood seasoning
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste

For Baking

• 2 tablespoons melted butter, for drizzling
• 1 tablespoon lemon juice
• Extra smoked paprika or Old Bay for sprinkling
• Lemon wedges, for serving
• Extra chopped parsley, for garnish

Pantry shortcuts and swaps

• Use garlic powder and onion powder if you do not have fresh garlic or green onion.
• Swap celery and bell pepper with a couple tablespoons of finely chopped dill pickle or jarred pimentos.
• Use Italian seasoned breadcrumbs and skip extra salt, then taste the stuffing before you add more seasoning.

Equipment

• Sharp paring knife or small utility knife
• Cutting board
• Mixing bowl
• Small bowl for butter and lemon
• Baking sheet or shallow baking dish
• Parchment paper or light cooking spray
• Measuring cups and spoons
• Small spoon for stuffing
• Oven

Tips & Mistakes

• Pat shrimp very dry so the stuffing sticks and the shrimp roast instead of steam.
• Butterfly the shrimp deeply enough to hold stuffing, but do not cut all the way through the belly.
• Taste the stuffing before you add the egg so you adjust salt and seasoning easily.
• Use chilled stuffing; it holds together better and sits neatly on the shrimp.
• Do not overbake; pull the shrimp as soon as they turn opaque and the stuffing browns lightly.
• Space shrimp out on the baking sheet so they cook evenly and do not stew in their own juices.
• Use real butter, not margarine, for the best flavor and browning.
• If you use canned crab, squeeze out extra moisture so the stuffing does not turn soggy.

How to Make Stuffed Shrimp Recipe

Prep the shrimp

1. Peel and devein the shrimp, but leave the tails on for easier handling and nicer presentation.
2. Lay each shrimp on its side and use a small knife to slice along the back from the head end to the tail, then open it like a book.
3. Press gently to flatten the shrimp so it forms a little platform for the stuffing.
4. Pat the shrimp dry with paper towels and set them on a parchment lined baking sheet.

Mix the crab stuffing

1. Add crab meat to a mixing bowl and gently break up large lumps with your fingers.
2. Add breadcrumbs or panko, melted butter, mayonnaise, egg, celery, bell pepper, green onion, garlic, parsley, Old Bay, Dijon, lemon zest, lemon juice, smoked paprika, salt, and pepper.
3. Stir until the mixture looks moist and holds together when you squeeze a small amount in your hand.
4. Taste a tiny bit and adjust seasoning with more Old Bay, lemon, or salt as needed.

Chill the stuffing

1. Place the bowl of stuffing in the fridge for 10 to 15 minutes.
2. This short chill time helps the breadcrumbs hydrate and the mixture firm up.
3. During this time, preheat your oven to 400°F.

Stuff the shrimp

1. Take a shrimp and open the butterflied back.
2. Scoop about 1 to 1½ tablespoons of stuffing and press it onto the back of the shrimp, forming a small mound.
3. Stand the shrimp up on the baking sheet so the tail curves over the stuffing like a little handle.
4. Repeat with all shrimp and use any extra stuffing to top off smaller pieces.

Add butter and seasoning

1. Stir 2 tablespoons melted butter with 1 tablespoon lemon juice in a small bowl.
2. Drizzle or brush this mixture lightly over the stuffed shrimp.
3. Sprinkle a pinch of smoked paprika or Old Bay over the tops for color and flavor.

Bake the stuffed shrimp

1. Place the baking sheet in the preheated 400°F oven.
2. Bake 10 to 14 minutes, depending on shrimp size, until the shrimp turn pink and opaque and the stuffing looks golden on the edges.
3. If you want a deeper golden top, switch the oven to broil for 1 to 2 minutes and watch closely so nothing burns.

Finish and serve

1. Remove the shrimp from the oven and let them rest 3 minutes so the juices settle.
2. Sprinkle with extra chopped parsley.
3. Serve hot with lemon wedges and your favorite sides.

Variations I've Tried

• Spicy stuffed shrimp
  Add minced jalapeño or a pinch of cayenne to the stuffing and finish with a drizzle of your favorite hot sauce.
  I also swap smoked paprika with regular paprika to keep the spice front and center.

• Cheesy stuffed shrimp
  Mix in 1/4 cup finely grated Parmesan or Pecorino with the breadcrumbs.
  The cheese adds a salty, nutty crust that tastes amazing with the crab.

• Bacon stuffed shrimp
  Stir in 2 to 3 tablespoons finely chopped cooked bacon into the stuffing.
  The smoky flavor pairs nicely with the sweetness of the shrimp.

• Herb and lemon stuffed shrimp
  Double the fresh parsley and add a little fresh thyme or dill.
  Use extra lemon zest and juice for a brighter, lighter flavor.

• Gluten free stuffed shrimp
  Swap breadcrumbs with crushed gluten free crackers or gluten free panko.
  Check your seafood seasoning to make sure it stays gluten free as well.

How to Serve Stuffed Shrimp Recipe

Serve this Stuffed Shrimp Recipe with fluffy white rice, buttered noodles, or roasted potatoes to catch all the buttery juices. Add a simple green salad or steamed broccoli for freshness and color. Garlic bread or a warm baguette works perfectly if you want a more indulgent plate. I also like a cold sparkling water with lemon or a citrusy mocktail to cut through the richness.

How to store

• Fridge
  Store leftover stuffed shrimp in an airtight container in the fridge for up to 2 days.

• Freezer
  Freeze uncooked stuffed shrimp on a baking sheet until solid, then move them to a freezer bag and keep up to 2 months.
  Bake from frozen at 375°F until hot and cooked through, adding a few extra minutes.

• Reheating
  Reheat cooked stuffed shrimp in a 325°F oven for 8 to 10 minutes until warm, so the shrimp stay tender.
  Avoid the microwave if possible, since it can turn the shrimp rubbery.

Stuffed Shrimp Recipe

Stuffed Shrimp Recipe features large shrimp filled with a savory, buttery breadcrumb mixture for an elegant seafood main course or appetizer.

Pin This Recipe Share on Facebook

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Appetizer

Cuisine: American

Ingredients

  

• 12 large shrimp, peeled and deveined, tails on, butterflied
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/3 cup fine dry breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon melted butter, for drizzling
• 4 wedges lemon, for serving

Instructions

 

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the shrimp in a single layer.
2. Pat the butterflied shrimp dry with paper towels and arrange them cut-side up in the prepared baking dish.
3. In a small skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and cook, stirring, for 30–60 seconds until fragrant but not browned.
4. Remove the skillet from the heat and stir in the breadcrumbs, Parmesan, parsley, lemon juice, paprika, salt, and black pepper until the mixture is moistened and crumbly.
5. Spoon a heaping tablespoon of the stuffing mixture onto each shrimp, pressing gently so it adheres and mounds slightly on top.
6. Drizzle the stuffed shrimp lightly with melted butter.
7. Bake for 10–12 minutes, or until the shrimp are opaque and just cooked through and the stuffing is lightly golden.
8. Remove from the oven and let rest for 2 minutes. Serve warm with lemon wedges on the side, if desired.

Notes

Nutrition Information
Approximate per serving (3 stuffed shrimp): 260 calories; fat 15 g; saturated fat 7 g; carbohydrates 10 g; fiber 0 g; sugars 1 g; protein 22 g; sodium 540 mg. Values will vary based on shrimp size, brands, add-ins, and portion size.