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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 minutes
Cook Time 18 minutes
Total Time 36 minutes
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
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
    Preheat the oven to 375°F (190°C) and lightly grease a baking dish
  2. 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.
    Butterfly the shrimp by slicing along the back without cutting all the way through
  3. 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.
    Cook the butter, onion, celery, and garlic in a small skillet until softened.
  4. Divide the stuffing evenly among the shrimp, gently pressing it into each butterflied shrimp.
    Divide the stuffing evenly among the shrimp
  5. Brush the tops with melted butter and bake until the shrimp are pink and the stuffing is lightly browned.
    Brush the tops with melted butter and bake until the shrimp
  6. Finish with fresh parsley and serve immediately with lemon wedge
    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.