Baked Stuffed Shrimp is an easy seafood recipe that brings restaurant-quality flavor to your own kitchen. Tender jumbo shrimp are filled with a buttery, herb-seasoned stuffing and baked until golden, making this dish a wonderful choice for holiday dinners, special occasions, or an elevated weeknight meal.

The combination of juicy shrimp and crisp, savory stuffing creates a satisfying balance of textures in every bite. Fresh herbs, garlic, and Parmesan add richness without overpowering the delicate flavor of the seafood, while a squeeze of lemon keeps everything bright and fresh.

Although it looks impressive on the table, this recipe comes together with simple ingredients and straightforward steps. Serve it with roasted vegetables, rice, or a fresh salad for a complete meal that’s elegant enough for guests and easy enough to enjoy any time.

Reasons This Recipe Deserves a Spot on Your Table

Quick to Prepare: Comes together with minimal prep for an impressive meal.
Simple Process: Straightforward steps make it approachable for home cooks.

Perfect for Entertaining: Elegant enough for holidays, dinner parties, or date nights.
Easy to Customize: Adjust the stuffing with herbs, cheeses, or seafood to suit your taste.

Budget-Friendly Upgrade: Turns a handful of ingredients into a restaurant-style dish.
Works for Any Occasion: Great as a main course or a special appetizer.

Ingredient Insights and Swaps

Large Shrimp: Choose jumbo shrimp that are peeled and deveined but leave the tails on for an attractive presentation. Frozen shrimp work well once fully thawed.
Panko Breadcrumbs: They create a lighter, crispier topping than regular breadcrumbs. Crushed buttery crackers are another great option.
Butter: Melted butter keeps the stuffing moist and helps the topping brown beautifully. Olive oil can be substituted if preferred.

Parmesan Cheese: Adds a savory, nutty finish. Pecorino Romano offers a slightly sharper flavor.
Fresh Herbs: Parsley brightens the stuffing, while fresh chives or dill can be used for a different herb profile.

Chef’s Tip: Butterfly the shrimp deeply without cutting all the way through so the stuffing stays securely nestled while baking.

Baked Stuffed Shrimp Recipe

Tender jumbo shrimp filled with a buttery, herb-seasoned seafood stuffing and baked until lightly golden make this Baked Stuffed Shrimp an elegant dish that's surprisingly easy to prepare. Whether you're hosting a holiday dinner, celebrating a special occasion, or simply craving a restaurant-quality meal at home, this recipe delivers impressive results with minimal effort.

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Prep Time 20

Cook Time 18

Total Time 36

Servings: 6 servings

Course: Main Course, sea food

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Shrimp

12 large jumbo shrimp peeled and deveined with tails on
1 tablespoon olive oil
Salt and black pepper to taste

For the Stuffing

1½ cups seasoned breadcrumbs
¼ cup grated Parmesan cheese
2 tablespoons unsalted butter
2 garlic cloves minced
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons fresh parsley chopped
1 teaspoon Old Bay seasoning
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
¼ cup chicken or seafood broth

For Finishing

2 tablespoons melted butter
Chopped fresh parsley
Lemon wedges

Equipment

Large baking dish
Mixing bowl
Chef’s knife
Cutting board
Small skillet
Measuring cups and spoons
Spoon or small cookie scoop
Pastry brush
Aluminum foil (optional)

Method

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

Butterfly the shrimp by slicing along the back without cutting all the way through. Arrange them in the baking dish with the cut side facing up.
Cook the butter, onion, celery, and garlic in a small skillet until softened. Transfer to a bowl and mix with the breadcrumbs, Parmesan, parsley, Old Bay seasoning, lemon zest, lemon juice, and broth until the stuffing is moist.
Divide the stuffing evenly among the shrimp, gently pressing it into each butterflied shrimp.

Brush the tops with melted butter and bake until the shrimp are pink and the stuffing is lightly browned.
Finish with fresh parsley and serve immediately with lemon wedge

Notes

Use the largest shrimp available for easier stuffing.
The stuffing should be moist but not wet.
Avoid overbaking to keep the shrimp tender.
Fresh lemon zest brightens the filling.
Serve immediately for the best texture.

Nutrient	Per Serving
Calories	365 kcal
Carbohydrates	16g
Protein	34g
Fat	18g
Saturated Fat	8g
Cholesterol	245mg
Fiber	1g
Sugar	2g
Sodium	645mg
Potassium	365mg
Calcium	140mg
Iron	2mg

Small Mistakes That Affect Results

Overbaking: Shrimp cook quickly and become rubbery if left in the oven too long.
Wet Stuffing: Too much butter or liquid prevents the topping from crisping.
Skipping the Butterfly Cut: A shallow cut makes it difficult for the stuffing to stay in place.

Uneven Shrimp Sizes: Different sizes cook at different rates.
Packing the Stuffing Too Tightly: Lightly mound it for a crisp, airy texture.
Using Cold Shrimp: Let refrigerated shrimp sit briefly at room temperature for more even cooking.

Flavor Twists Worth Trying

Crab-Stuffed Version: Fold lump crab meat into the breadcrumb mixture.
Spicy Cajun Style: Add Cajun seasoning and a pinch of cayenne.
Garlic Herb Upgrade: Increase the garlic and fresh herbs for extra aroma.

Lemon Parmesan Style: Mix fresh lemon zest into the stuffing.
Mediterranean Version: Add chopped sun-dried tomatoes and crumbled feta.
Bacon Finish: Sprinkle cooked crispy bacon over the baked shrimp.
Seafood Blend: Add finely chopped scallops to the stuffing.

More Seafood Recipes You’ll Enjoy

Keep It Fresh Longer

Make Ahead: Prepare the stuffing several hours in advance and refrigerate separately.
Refrigerator Storage: Store baked shrimp in an airtight container for up to 2 days.

Freezer Storage: Freeze the prepared stuffing only for up to 1 month for best quality.
Reheating: Warm in a 325°F oven until heated through to maintain texture.
Freshness Tip: Add fresh parsley and lemon juice just before serving for the brightest flavor.

Reader Questions Answered

How do I know when the shrimp are fully cooked?
The shrimp should turn opaque with pink edges and feel firm without becoming tough.
Should I leave the shrimp tails on?
Yes. The tails make the finished dish easier to serve and create a more attractive presentation.

Can I use frozen shrimp?
Absolutely. Thaw them completely and pat them dry before stuffing.
What size shrimp works best?
Jumbo shrimp, around 16–20 count per pound, provide enough space for a generous amount of stuffing.
Why isn’t my topping crispy?
The stuffing may contain too much moisture, or the shrimp may have released excess liquid during baking.

Can I prepare this in individual ramekins instead?
Yes. Arrange the stuffed shrimp in small oven-safe dishes for an elegant single-serving presentation.
Is it better to bake or broil stuffed shrimp?
Baking cooks the shrimp evenly, while a brief broil at the end adds extra color to the topping without overcooking the seafood.
Can I serve this as an appetizer?
Yes. Simply use slightly smaller shrimp and serve two or three pieces per person as a starter.

Anjali Arora

Hi, I’m Anjali Arora — the curious heart behind Feast Chase.

To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.