Baked Stuffed Jumbo Shrimp

Baked Stuffed Jumbo Shrimp

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 15 mins
Marinate: 20 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
218 Calories
8g Fat
25g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 218
% Daily Value*
Total Fat 8g 11%
Saturated Fat 3g 14%
Cholesterol 71mg 24%
Sodium 515mg 22%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 11g
Vitamin C 12mg 59%
Calcium 102mg 8%
Iron 2mg 10%
Potassium 197mg 4%
*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 fresh lemon juice

  • 1 tablespoon chopped parsley

  • 2 teaspoons grated fresh ginger

For the Stuffing:

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 12 cloves garlic, minced

  • 1 cup dried breadcrumbs, or cracker crumbs

  • 2 tablespoons fresh lemon juice

  • 3 tablespoons chopped parsley

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 / Julia Hartbeck

  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 / Julia Hartbeck

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

    Peel off entire shell

    The Spruce / Julia Hartbeck

  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 / Julia Hartbeck

  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.

    Place the shrimp on a cutting board and make another cut along the inside curve of the shrimp

    The Spruce / Julia Hartbeck

  6. Rinse the shrimp under cold running water and drain.

    Rinse the shrimp under cold running water and drain

    The Spruce / Julia Hartbeck

  7. In a small bowl, combine the lemon juice, parsley, and ginger.

    In a small bowl, combine the lemon juice, parsley, and ginger

    The Spruce / Julia Hartbeck

  8. Pour half of the mixture into a shallow dish, add the shrimp, and toss to coat.

    Pour half of the mixture into a shallow dish, add the shrimp, and toss to coat

    The Spruce / Julia Hartbeck

  9. Cover and let the shrimp marinate at room temperature for 20 minutes. Reserve the remaining lemon juice mixture.

    Cover and let the shrimp marinate at room temperature

    The Spruce / Julia Hartbeck

Make the Stuffing

  1. Gather the ingredients.

    Ingredients for shrimp stuffing

    The Spruce / Julia Hartbeck

  2. In a medium skillet, heat the oil and butter over medium heat.

    butter in a pan

    The Spruce / Julia Hartbeck

  3. Add the garlic and cook, stirring often, until it just begins to turn golden brown, about 2 to 3 minutes.

    garlic cooking in a pan

    The Spruce / Julia Hartbeck

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

    add breadcrumbs to the garlic in the pan

    The Spruce / Julia Hartbeck

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

    Transfer the breadcrumb mixture to a small bowl

    The Spruce / Julia Hartbeck

  6. Heat the oven to 350 F. Coat a shallow baking dish with cooking spray.

    Coat a shallow baking dish with cooking spray

    The Spruce / Julia Hartbeck

  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 the shrimp from the marinade and put the breadcrumb mixture on top

    The Spruce / Julia Hartbeck

  8. Arrange the stuffed shrimp in the prepared baking dish and drizzle the reserved marinade over the shrimp.

    Arrange the stuffed shrimp in the prepared baking dish and drizzle the reserved marinade over the shrimp

    The Spruce / Julia Hartbeck

  9. Bake until the shrimp are opaque, about 10 minutes, and then remove the shrimp from the oven.

    bake the shrimp

    The Spruce / Julia Hartbeck

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

    broil the shrimp

    The Spruce / Julia Hartbeck

  11. Garnish with the remaining parsley and serve immediately.

    Baked Stuffed Jumbo Shrimp in a baking dish

    The Spruce / Julia Hartbeck

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.