|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 3g||10%|
|*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.|
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 and 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.
- 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)
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
Gather the ingredients.
To shell the shrimp, use a small sharp knife to slice through the shell of each shrimp along the length of the outside curve.
Peel off the entire shell except for the tail portion of each shrimp.
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.
Place the shrimp on a cutting board and make another cut along the inside curve of the shrimp, cutting almost all the way through.
Rinse the shrimp under cold running water and drain.
In a small bowl, combine the lemon juice, parsley, and ginger.
Pour half of the mixture into a shallow dish, add the shrimp, and toss to coat.
Cover and let the shrimp marinate at room temperature for 20 minutes. Reserve the remaining lemon juice mixture.
Make the Stuffing
Gather the ingredients.
In a medium skillet, heat the oil and butter over medium heat.
Add the garlic and cook, stirring often, until it just begins to turn golden brown, about 2 to 3 minutes.
Add the breadcrumbs and cook, stirring often, until lightly browned, about 3 minutes more.
Transfer the mixture to a small bowl. Add the lemon juice and half of the parsley, and stir until blended.
Heat the oven to 350 F. Coat a shallow baking dish with cooking spray.
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.
Arrange the stuffed shrimp in the prepared baking dish and drizzle the reserved marinade over the shrimp.
Bake until the shrimp are opaque, about 10 minutes, and then remove the shrimp from the oven.
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.
Garnish with the remaining parsley and serve immediately.
- 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.
- To dress up this stuffed shrimp dish, add some shredded crab meat, lobster meat, or tiny bay scallops to the stuffing.