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:
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12 jumbo shrimp
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1/3 cup fresh lemon juice
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1 tablespoon chopped parsley
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2 teaspoons grated fresh ginger
For the Stuffing:
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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12 cloves garlic, minced
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1 cup dried breadcrumbs, or cracker crumbs
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2 tablespoons fresh lemon juice
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3 tablespoons chopped parsley
Steps to Make It
Prepare the Shrimp
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Gather the ingredients.
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To shell the shrimp, use a small sharp knife to slice through the shell of each shrimp along the length of the outside curve.
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Peel off the entire shell except for the tail portion of each shrimp.
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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.
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Place the shrimp on a cutting board and make another cut along the inside curve of the shrimp, cutting almost all the way through.
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Rinse the shrimp under cold running water and drain.
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In a small bowl, combine the lemon juice, parsley, and ginger.
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Pour half of the mixture into a shallow dish, add the shrimp, and toss to coat.
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Cover and let the shrimp marinate at room temperature for 20 minutes. Reserve the remaining lemon juice mixture.
Make the Stuffing
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Gather the ingredients.
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In a medium skillet, heat the oil and butter over medium heat.
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Add the garlic and cook, stirring often, until it just begins to turn golden brown, about 2 to 3 minutes.
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Add the breadcrumbs and cook, stirring often, until lightly browned, about 3 minutes more.
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Transfer the mixture to a small bowl. Add the lemon juice and half of the parsley, and stir until blended.
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Heat the oven to 350 F. Coat a shallow baking dish with cooking spray.
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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.
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Arrange the stuffed shrimp in the prepared baking dish and drizzle the reserved marinade over the shrimp.
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Bake until the shrimp are opaque, about 10 minutes, and then remove the shrimp from the oven.
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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.
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Garnish with the remaining parsley and serve immediately.
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.
Nutrition Facts (per serving) | |
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218 | Calories |
8g | Fat |
25g | Carbs |
11g | Protein |
Nutrition Facts | |
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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. |
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