Baked Stuffed Shrimp Recipe
A classic New England dish featuring jumbo shrimp butterflied and topped with a savory, buttery breadcrumb stuffing, perfect for special occasions or a seafood feast.
Ingredients
- 1 lb 450g jumbo shrimp (16-20 count per pound), peeled, deveined, tails on
- 1 cup 100g fresh breadcrumbs (preferably from Italian or French bread)
- 4 tbsp 60g unsalted butter, melted
- 2 tbsp olive oil
- 2 cloves garlic minced
- ¼ cup 60ml dry white wine (or low-sodium chicken broth with 1 tbsp lemon juice)
- ¼ cup 25g grated Parmesan cheese
- 2 tbsp fresh parsley finely chopped
- 1 tsp dried oregano
- ¼ tsp crushed red pepper flakes optional
- ½ tsp kosher salt
- ¼ tsp black pepper
- Lemon wedges for serving
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Prepare Shrimp: Peel and devein shrimp, leaving tails intact. Butterfly each shrimp by making a deep slit along the outer curve, without cutting through. Gently flatten shrimp, cut-side down, on the prepared baking sheet.
- Make Stuffing: In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant (do not brown). Add white wine and simmer for 1 minute to reduce slightly. Remove from heat and cool slightly. In a bowl, combine breadcrumbs, melted butter, Parmesan, parsley, oregano, red pepper flakes (if using), salt, and pepper. Stir in the garlic-wine mixture until just moistened.
- Stuff Shrimp: Spoon about 1 tbsp of stuffing onto each butterflied shrimp, pressing gently to mold it around the shrimp.
- Bake: Bake for 12-15 minutes, until shrimp are pink and opaque and the stuffing is lightly golden. Optionally, broil for 1-2 minutes to crisp the topping.
- Serve: Drizzle with fresh lemon juice, garnish with additional parsley, and serve immediately with lemon wedges.
Notes
- Shrimp Size: Use jumbo shrimp (16-20 per pound) for best results, as they hold more stuffing. Smaller shrimp may require reduced cooking time.
- Breadcrumb Substitute: If fresh breadcrumbs are unavailable, use crushed Ritz crackers or panko for a different texture.
- Make Ahead: Prepare shrimp and stuffing up to 8 hours ahead, refrigerate, and assemble just before baking. Alternatively, freeze unbaked stuffed shrimp on a tray, then transfer to a freezer-safe bag for up to 1 month. Thaw before baking.
- Additions: For extra richness, mix 1/2 cup lump crabmeat into the stuffing. Adjust seasoning to taste.
- Serving Suggestions: Pair with simple sides like steamed green beans, rice pilaf, or a Caesar salad. Pinot Grigio or Sauvignon Blanc complements the dish well.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to avoid overcooking shrimp.