Baked Stuffed Shrimp
Baked stuffed shrimp is a time-tested New England restaurant dish that's easy to make at home. It's a great choice for a special occasion, easy to prepare, and once the stuffing is made, only takes about 15 minutes to cook.
How to make baked stuffed shrimp
The stuffing for these shrimp is a simple combination of fresh breadcrumbs, butter, minced garlic, white wine, parsley, parmesan cheese and a pinch of crushed red pepper.
To make it we sauté the garlic lightly in butter, then simmer it for a minute or two in white wine before adding in the fresh breadcrumbs and remaining seasonings.
That little bit of wine makes the breadcrumb mixture moist enough to be easily formed on top of the butterflied shrimp before baking.
The great thing about this dish is that it can be made ahead to this point and refrigerated. That makes baked stuffed shrimp a favorite for a company dinner because you can get all that preparation out of the way long before your guests arrive, and just pop the shrimp in to bake a few minutes before serving.
Baked stuffed shrimp is also the perfect substitute for lobster tails in a classic Surf and Turf dinner, and the make-ahead option leaves you free to concentrate on cooking your filet mignon to absolute perfection.
Wine pairing ideas
A garlicky dish like baked stuffed shrimp pairs best with a bright, refreshing white wine.
Look for varieties that are described as crisp with flavors lemon, citrus, and apple. Pinot Grigio, unoaked Chardonnay, and Sauvignon Blanc are all good possibilities.
Shopping for shrimp
You'll want to buy the biggest shrimp you can find for this dish. We used “extra colossal” or U/10 shrimp, a sizing term that refers to shrimp that come 10 or fewer to the pound.
Our Baked Stuffed Shrimp recipe is part of our Italian Christmas Eve menu.
Baked Stuffed Shrimp
Baked stuffed shrimp is a popular restaurant dish that's easy to make at home and makes a great choice for a special occasion meal.
Ingredients
- 12 colossal or extra-colossal shrimp (under 10 per pound)
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 1/3 cup dry white wine
- 2 cups of fresh breadcrumbs
- 3 tablespoons freshly grated parmesan cheese
- 1-1/2 tablespoons parsley, chopped
- 1 teaspoon dried oregano
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375°F.
- Peel and devein the shrimp, leaving the tail intact. To butterfly them, make a slit along the back side, taking care not to slice all the way through the body.
- Line a baking pan with aluminum foil, spray with nonstick spray and arrange the shrimp in a single layer.
- Melt the butter over medium heat and add the olive oil. Add the garlic and sauté until fragrant, soft and just beginning to turn golden – do not brown.
- Stir in the wine and cook for 2 minutes. Remove from the heat, and allow to cool for 5 minutes.
- Add the breadcrumbs, parmesan cheese, parsley, oregano, crushed red pepper, salt and black pepper to the garlic and butter mixture and combine thoroughly.
- Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp.
- Using your fingers, gently mold each portion of stuffing around the shrimp.
Note: This recipe can be made ahead to this point and refrigerated until ready to bake. - Bake the shrimp for 12 to 15 minutes, or until they turn pink and opaque. Remove from the oven, sprinkle with lemon juice and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 415Total Fat: 22gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 37mgSodium: 842mgCarbohydrates: 41gFiber: 3gSugar: 4gProtein: 9g
13 Comments on “Baked Stuffed Shrimp”
Going to prepare these stuffed shrimp for our gourmet club dinner this Saturday 3/7/20 There will be eight of us …Will give you a heads up next week..
Is it best to use fresh shrimp or can I used frozen shrimp for this?
Hi Etienne,
You can use frozen shrimp. Just defrost them in the refrigerator and blot them dry with paper towels before stuffing them.
Made these shrimp exactly the way the recipe called for on New Years Eve… Everyone loved them also used the same topping for scallops & they were a hit also..
So glad I found my gourmet connection… It will be my go to page from now on when searching for ideas & recipes
Hi Drew,
I’m happy to hear the shrimp were a hit. I never thought to use the same stuffing for baked scallops but that’s a great idea. Thanks for sharing it with us!
Wish you could add pictures in the comments. It turnt out great. I had stuffed shrimp on an evening starlite cruise . It was so delicious so I wanted to try some at home. Thanks gourmet connections.
Glad you enjoyed the shrimp Courtney – thanks for letting us know!
Does anyone know how far ahead this recipe could be prepped? Wondering if it can be done two days ahead? Or one?
Hi Judy,
You can definitely prep Baked Stuffed Shrimp one day in advance. If you want to do two days in advance, perhaps you could prepare the stuffing and keep it separate, then “assemble” the shrimp early on the day that you want to serve them.
Loved the recipe for shrimp !!
Hi Elaine,
Glad to hear you enjoyed the shrimp! Thanks for letting us know.
Even though I’m normally not a huge fan of shrimp, these are amazing. The shrimp turns out really moist and delicious, and the flavors are simple but absolutely perfect when you’re craving seafood.
Hi Lexie,
Glad you gave our recipe a try even though shrimp aren’t your favorite variety of seafood. And thanks for letting us know you liked them!