Baked Stuffed Shrimp
This elegant baked stuffed shrimp recipe features colossal shrimp butterflied and topped with a savory mix of fresh breadcrumbs, garlic, parsley, lemon, and Parmesan. Perfect for entertaining, this dish is easy to prepare ahead and bakes in just 15 minutes.
Servings: 4 servings
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
ABOUT FRESH BREADCRUMBS: Fresh (or soft) breadcrumbs are easy to make in the food processor and can be prepared in advance for convenience. You'll find full instructions in our How to Make Fresh Breadcrumbs recipe post.
FOR A WINE-FREE VERSION: You can replace the wine with 1/4 cup of low-sodium chicken broth combined with 1 tablespoon of lemon juice. You might also want to cut the salt to a scant 1/2 teaspoon to compensate for the salt in the broth.
Nutrition
Calories: 514 | Total Fat: 24g | Cholesterol: 212mg | Sodium: 1648mg | Carbohydrates: 42g | Fiber: 3g | Sugar: 4g | Protein: 28g