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Stuffed Shrimp
5 from 14 votes

Stuffed Shrimp

Stuffed Shrimp features large shrimp butterflied and filled with a crab stuffing made from lump crabmeat, sautéed shallot and red pepper, mayonnaise, egg, Dijon mustard, Creole seasoning, Worcestershire sauce, panko breadcrumbs, and parsley. The assembled shrimp are baked until the crab stuffing sets and the shrimp are cooked through, resulting in a seafood dish that combines tender shrimp with a flavorful, moist crab filling, accented by seasonings and herbs.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 313 kcal
Course: Main Course, Appetizer
Cuisine: American

Ingredients

FOR THE SHRIMP:
  • 2 pounds Shrimp U-10 to U-12, jumbo
FOR THE CRAB STUFFING:
  • 1 pound crabmeat drained (not jumbo lump, lump
  • 1 teaspoon olive oil
  • ½ red pepper minced
  • 1 large shallot minced
  • ¾ cup mayonnaise
  • 1 large egg lightly beaten
  • 1 teaspoon Dijon mustard
  • 1½ teaspoons creole seasoning or Old Bay
  • 1 teaspoon Worcestershire sauce
  • ¾ cup panko breadcrumbs or fresh bread crumbs made from Italian bread or sourdough.
  • 1 tablespoon flat leaf parsley chopped
TO SERVE STUFFED SHRIMP:
  • parsley chopped
  • chives chopped
  • lemon wedges
  • creole seasoning or Old Bay, extra; for sprinkling

Instructions

    Cup of Yum
  1. Preheat the oven to 375°. Line a rimmed baking sheet with parchment paper and set aside.
BUTTERFLY THE SHRIMP:
  1. Remove the shells from the shrimp leaving the last segment of the abdomen (closest to the tail) and the tail still attached.
  2. Use a sharp paring knife to cut along the spine of the shrimp, about ¼" into the body. Remove the dark vein. Cut a little deeper into the shrimp (about ½ to ⅔ through the body, so that the shrimp can sit up straight and the tail will fold over onto itself. Cover and refrigerate while preparing the crab stuffing.
FOR THE CRAB STUFFING:
  1. Heat the olive oil in a small skillet over medium heat. Add the shallot and bell pepper and cook 3-5 minutes until softened but not browned. Set aside to cool.
  2. Drain the crab and gently separate the crab meat, but leaving it mostly whole.
  3. In a large bowl, combine the sauteed vegetables, mayonnaise, egg, Dijon mustard, Creole seasoning (or Old Bay), worcestershire, and parsley. Mix to combine. Stir in the lump crab meat and panko breadcrumbs. Gently stir until just blended together.
ASSEMBLING THE CRAB STUFFED SHRIMP:
  1. Arrange the butterflied shrimp about 2" apart on the prepared baking sheet. Scoop about 1½ heaping tablespoons onto each shrimp (I used a cookie scoop for even measuring).
  2. Press the crab stuffing onto the shrimp to help it hold together and fold the shrimp tail over the stuffing. Lightly press the tail into the crab stuffing until it stays.
  3. Bake for 18-20 minutes or until the shrimp are cooked through and the crab stuffing is golden brown.
TO SERVE STUFFED SHRIMP:
  1. Serve the shrimp hot with a sprinkle of fresh parsley and chives, a squeeze of lemon and an extra dusting of Creole or Old Bay seasoning.

Nutrition Information

Calories 313kcal (16%) Carbohydrates 7g (2%) Protein 28g (56%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 10g (59%) Monounsaturated Fat 4g (20%) Trans Fat 0.1g (5%) Cholesterol 199mg (66%) Sodium 1317mg (55%) Potassium 311mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 697IU (14%) Vitamin C 15mg (17%) Calcium 107mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 313

% Daily Value*

Calories 313kcal 16%
Carbohydrates 7g 2%
Protein 28g 56%
Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 199mg 66%
Sodium 1317mg 55%
Potassium 311mg 7%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 697IU 14%
Vitamin C 15mg 17%
Calcium 107mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.