Baked Stuffed Jumbo Shrimp

Baked stuffed jumbo shrimp recipe

The Spruce 

Prep: 15 mins
Cook: 15 mins
Marinate: 20 mins
Total: 50 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
275 Calories
8g Fat
34g Carbs
18g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 275
% Daily Value*
Total Fat 8g 11%
Saturated Fat 3g 14%
Cholesterol 105mg 35%
Sodium 334mg 15%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 10%
Protein 18g
Calcium 167mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baked stuffed shrimp is a classic American dish. It's a common sight on restaurant menus and a favorite dish in New England. You'll be surprised at how easy it is to make at home, and this recipe may very well become a new family favorite. Pair the shrimp with your favorite sides to make a meal or serve as-is for an impressive appetizer.

You'll need to use jumbo shrimp because they're the largest among the standard sizes of shrimp and will hold a decent amount of stuffing. The filling is made of breadcrumbs seasoned with garlic, lemon juice, and parsley. If you like, use gluten-free breadcrumbs or cracker crumbs instead. Once stuffed, the shrimp are baked, then finished with a few minutes under the broiler.

Ingredients

  • For the Shrimp:
  • 12 jumbo shrimp
  • 1/3 cup lemon juice (fresh)
  • 1 tablespoon parsley (chopped)
  • 2 teaspoons ginger (fresh, grated)
  • For the Stuffing:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 12 cloves garlic (minced)
  • 1 cup breadcrumbs (dried; or cracker crumbs)
  • 2 tablespoons lemon juice (fresh)
  • 3 tablespoons parsley (chopped)

Steps to Make It

Note: while there are multiple steps to this recipe, this stuffed shrimp dish is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Shrimp

  1. Gather the ingredients.

    Shrimp ingredients
    The Spruce 
  2. To shell the shrimp, use a small sharp knife to slice through the shell of each shrimp along the length of the outside curve.

    Shell the shrimp
    The Spruce
  3. Peel off the entire shell except for the tail portion of each shrimp.

    Peel off entire shell
    ​The Spruce
  4. To devein the shrimp, use the tip of the knife to pull out the dark vein that runs down the outside of the shrimp. Discard the veins and shells.

    Devein the shrimp
    ​The Spruce
  5. Place the shrimp on a cutting board and make another cut along the inside curve of the shrimp, cutting almost all the way through.

    Put shrimp on cutting board
     ​The Spruce
  6. Rinse the shrimp under cold running water and drain.

    Rinse the shrimp
    ​The Spruce 
  7. In a small bowl, combine the lemon juice, parsley, and ginger.

    Combine with lemon juice and ginger
    ​The Spruce 
  8. Pour half of the mixture into a shallow dish, add the shrimp, and toss to coat.

    Pour half mixture in shallow dish
    ​The Spruce
  9. Cover and let the shrimp marinate at room temperature for 20 minutes. Reserve the remaining lemon juice mixture.

Make the Stuffing

  1. Gather the ingredients.

    Ingredients for stuffing
    ​The Spruce 
  2. In a medium skillet, heat the oil and butter over medium heat.

    Heat oil and butter in skillet
    ​The Spruce 
  3. Add the garlic and cook, stirring often, until it just begins to turn golden brown, about 2 to 3 minutes.

    Add garlic
    ​The Spruce 
  4. Add the breadcrumbs and cook, stirring often, until lightly browned, about 3 minutes more.

  5. Transfer the mixture to a small bowl. Add the lemon juice and half of the parsley, and stir until blended.

    Transfer mixture to small bowl
    ​The Spruce
  6. Heat the oven to 350 F. Coat a shallow baking dish with cooking spray.

    Coat a shallow baking dish
    ​The Spruce
  7. Remove the shrimp from the marinade. Press open the shrimp to flatten and place a generous tablespoon of the stuffing onto the belly of each shrimp.

    Remove shrimp from marinade
    ​The Spruce 
  8. Arrange the stuffed shrimp in the prepared baking dish and drizzle the reserved marinade over the shrimp.

    Arrange shrimp in baking dish
    ​The Spruce 
  9. Bake until the shrimp are opaque, about 10 minutes, and then remove the shrimp from the oven.

    Bake until shrimp are opaque
    ​The Spruce
  10. Heat the broiler.

  11. Broil the shrimp, 4 to 6 inches from the heat source, until the stuffing is lightly browned, about 2 to 3 minutes.

    Broil shrimp
    ​The Spruce
  12. Garnish with the remaining parsley and serve immediately.

    Garnish
    ​The Spruce
  13. Enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

  • When buying shrimp, look for those that have shiny, firm shells with a faint sea smell. They should not smell like ammonia.
  • To store uncooked shrimp, rinse well under cold water and pat them dry. Tightly cover and refrigerate for up to 2 days. Cooked shrimp can be refrigerated, tightly covered, for up to 3 days.

Recipe Variation

  • To dress up this stuffed shrimp dish, add some shredded crab meat, lobster meat, or tiny bay scallops to the stuffing.