How to cook Stuffed Shrimp Recipe in 15 Minutes
Bake our best Stuffed Shrimp Recipe! Learn this easy method with a savory crabmeat filling for a fast seafood dinner. Discover how
Ingredients
- 1.5 lbs Large Shrimp 21/25 count, peeled, deveined, tails on
- 8 oz Lump Crabmeat drained and picked through for shells
- ½ cup Panko Breadcrumbs
- ¼ cup Mayonnaise full-fat for best results
- 1 tbsp Dijon Mustard
- 1 tbsp Fresh Lemon Juice
- ½ tsp Worcestershire Sauce
- ½ tsp Old Bay Seasoning or similar seafood seasoning
- ¼ cup Fresh Parsley finely chopped
- ¼ tsp Garlic Powder
- ¼ tsp Black Pepper freshly ground
- ¼ tsp Salt or to taste
- 2 tbsp Unsalted Butter melted
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or line it with parchment paper for easy cleanup.
- Prepare Shrimp: Butterfly each shrimp by cutting along the back of the shrimp, from the head end almost to the tail, but not all the way through. This creates a pocket for the stuffing. Gently open and flatten each shrimp, then arrange them in the prepared baking dish with the cut side facing up.
- Make Crab Filling: In a large mixing bowl, combine the drained lump crabmeat, Panko breadcrumbs, mayonnaise, Dijon mustard, fresh lemon juice, Worcestershire sauce, Old Bay seasoning, chopped fresh parsley, garlic powder, black pepper, and salt. Gently mix until just combined, being careful not to break up the crab lumps too much.
- Stuff Shrimp: Spoon a generous amount (about 1-2 tablespoons) of the crabmeat mixture into the butterflied opening of each shrimp. Press gently to form a mound. Continue until all shrimp are stuffed.
- Bake: Melt the unsalted butter and drizzle it evenly over the stuffed shrimp in the baking dish. Place the dish in the preheated oven and bake for 12-15 minutes, or until the shrimp are opaque and pink, and the crab stuffing is lightly golden brown and heated through. Be careful not to overcook the shrimp, as they can become rubbery quickly.
- Serve: Garnish with extra fresh parsley or a lemon wedge, if desired. Serve immediately as a quick and elegant main course or appetizer.
Notes
For an extra kick, add a pinch of cayenne pepper to the crab filling. If you don't have fresh lemon, a teaspoon of bottled lemon juice can be used. These stuffed shrimp are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day and reheated gently in the oven or air fryer. Serve with a side of rice pilaf, steamed asparagus, or a simple green salad for a complete meal.
