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Baked stuffed shrimp is a timeless restaurant favorite that’s surprisingly easy to make at home. A popular choice in upscale steak and seafood houses in the 1960s and 70s, and sometimes offered in place of lobster in a classic surf and turf dinner, the dish is considered to be a little bit retro these days, but it never fails to make a hit with friends and family.
Notes From the MGC Kitchen
Having spent a lot of years dining out in Rhode Island, the New England version of baked stuffed shrimp I was most familiar with was topped with a Ritz cracker-based stuffing. While delicious, it’s a pretty rich dish, so when we worked on this recipe, we wanted something a bit lighter and fresher. Our recipe has a bit of an Italian flair, too, as the stuffing is made with fresh breadcrumbs from Italian bread, butter, extra-virgin olive oil, grated Parmesan, garlic, and parsley, which is why we always include it in our Italian-style Christmas Eve dinner.
Key Ingredients
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- SHRIMP: You’ll want to buy the biggest shrimp you can find for this dish. We try to find U/10 shrimp, a sizing term that refers to shrimp that come 10 or fewer to the pound. You can get away with slightly smaller ones, but bear in mind that smaller shrimp can get overcooked in the time it takes to cook the stuffing.
- BUTTER AND OLIVE OIL: We use a combination of unsalted butter and extra-virgin olive oil to sauté the garlic for the stuffing and serve as the binder for the breadcrumbs.
- GARLIC: How much garlic you want to use in the stuffing is really up to you. We call for 1-1/2 teaspoons, but you could add an extra 1/2 teaspoon if you like. For a more subtle garlic flavor, thinly slice a couple of cloves, sauté them until fragrant to scent the butter-oil combination, then remove them and discard.
- WHITE WINE: We call for a dry white wine and generally use an Italian variety like Pinot Grigio or Soave. If you prefer a non-alcoholic version, you can replace the wine with a combination of low-sodium chicken broth and lemon juice (instructions in recipe notes).
- FRESH BREADCRUMBS: We buy a loaf of Italian bread to make fresh breadcrumbs (instructions below) for this recipe. It has a relatively light, but not too airy texture that absorbs the butter and olive oil well. It’s also fairly easy to mold to the top of the shrimp.
- PARMESAN CHEESE: A small amount of grated Parmesan cheese adds subtle flavor and helps to bind the breadcrumb mixture. If you would like a slightly more predominant taste, add an extra tablespoon.
- SEASONINGS: Along with salt and pepper, we use a combination of fresh parsley (adds both color and flavor), dried oregano, and a pinch of crushed red pepper to season the stuffing.
How to Make Baked Stuffed Shrimp
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
PREHEAT THE OVEN: Heat the oven to 375°F and line a baking sheet with parchment paper.
PREP THE SHRIMP: Peel and devein the shrimp, leaving the tail intact. To butterfly them, make a slit along the outer side of the body, taking care not to slice all the way through. Arrange the shrimp in a single layer, split side down on the prepared baking sheet, and gently flatten them out to form a base for the stuffing.
MAKE THE STUFFING: Melt the butter over medium heat and add the olive oil. Add the garlic and sauté until fragrant, soft, and barely golden. Be careful not to let it brown. Stir in the wine and simmer long enough to eliminate the alcohol flavor. Remove from the heat, and let cool, then add the breadcrumbs, Parmesan cheese, chopped parsley, oregano, crushed red pepper, salt, and black pepper. Combine thoroughly.
TOP AND BAKE THE SHRIMP: Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp and using your fingers, gently mold each portion of stuffing around the shrimp. Bake the shrimp for 12 to 15 minutes, or until they turn pink and opaque, and the crumbs are lightly toasted. Remove from the oven, drizzle with freshly squeezed lemon juice, and garnish with additional parsley before serving.
Serving Suggestions
SIDE DISHES: Simple vegetables like steamed green beans with butter, roasted cauliflower or zucchini, and roasted potatoes go well with baked stuffed shrimp. Or, try a pasta side dish like our Garlic Butter Shells or a simple Caesar salad.
WINE: As for wine pairings, look for varieties that are described as crisp with flavors of lemon, citrus, and apple. Pinot Grigio, unoaked Chardonnay, and Sauvignon Blanc are all good possibilities.
Baked Stuffed Shrimp
Ingredients
- 12 U-10 shrimp, (under 10 per pound, colossal or extra-colossal)
- 4 tablespoons melted butter, unsalted
- 2 tablespoons extra-virgin olive oil
- 1-1/2 teaspoons minced garlic, about 2 medium cloves
- 1/3 cup dry white wine, (see notes for substitutions)
- 2 cups fresh breadcrumbs, (see notes)
- 3 tablespoons grated Parmesan cheese
- 1-1/2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon lemon juice, freshly squeezed if possible
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Peel and devein the shrimp, leaving the tails intact. To butterfly, cut a shallow slit along the back (outer curve) of each shrimp, being careful not to cut all the way through.
- Place the shrimp split side down in a single layer on the prepared baking sheet. Gently press to flatten and create a stable base for the stuffing.
- Melt the butter over medium heat and add the olive oil. Add the garlic and sauté for 1-1/2 to 2 minutes, until fragrant, soft, and barely golden. Be careful not to let it brown.
- Stir in the wine and let it simmer for 2 to 3 minutes to cook off the alcohol. Remove from the heat and let cool for about 5 minutes.
- Add the breadcrumbs, Parmesan cheese, chopped parsley, oregano, crushed red pepper, salt, and black pepper. Combine thoroughly. Taste the mixture and adjust seasoning if needed. If it seems dry, add a little more olive oil or melted butter.
- Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp and using your fingers, gently mold each portion of stuffing around the shrimp.
- Bake the shrimp for 12 to 15 minutes, or until they turn pink and opaque, and the crumbs are lightly toasted.
- Remove from the oven, drizzle with freshly squeezed lemon juice, and garnish with additional parsley before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this recipe! I did change a few steps and pan fried the shrimps in the butter garlic wine mixture for a minute before baking them, and the result was divine! My whole family loved it, and will definitely make it again.
Hi Tara,
I’m glad you enjoyed the recipe. I’m sure that extra “dip” in the garlic butter lent the shrimp some extra flavor.
how long do you bake it and on what temp
Hi Deborah,
Preheat the oven to 375°F and bake for 12 to 15 minutes.
I made this dish last night for dinner and it was really good. We like it better than Ina’s. It isn’t as rich and more flavorful. Will be making it again instead of Ina’s recipe. I like the fresh breadcrumbs instead of the hard breadcrumbs or panko. I also added a little mor garlic, but then again I love garlic.
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!