Baked Stuffed Shrimp Recipe

Shrimp: Large, peeled, and deveined shrimp are the star of this dish, providing a succulent and tender base for the stuffing.

Breadcrumbs: These provide a crunchy texture and help bind the stuffing mixture together.

Butter: Melted butter adds richness and helps the breadcrumbs brown beautifully in the oven.

Garlic: Minced garlic infuses the stuffing with a robust, aromatic flavor.

Lemon juice: Freshly squeezed lemon juice adds a bright, tangy note that complements the seafood perfectly.

Parsley: Chopped parsley adds a fresh, herbaceous element to the stuffing.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and balances the flavors.

When preparing the shrimp, make sure to butterfly them evenly. This not only helps the breadcrumb mixture adhere better but also ensures even cooking. To butterfly, use a sharp knife to cut along the back of the shrimp, being careful not to cut all the way through. Gently spread them open and press them flat in the baking dish. This technique allows the stuffing to stay in place and creates a beautiful presentation.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for stuffing.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crunchier texture compared to regular breadcrumbs.

• butter - Substitute with olive oil: Olive oil is a healthier fat and adds a slightly different but pleasant flavor.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• parsley - Substitute with cilantro: Cilantro offers a fresh, slightly citrusy flavor that can enhance the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor that can deepen the taste of the stuffing.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the dish an extra kick.

• Allow the baked stuffed shrimp to cool to room temperature before storing. This helps prevent condensation, which can make the breadcrumb topping soggy.

• Transfer the shrimp to an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator if you plan to consume the shrimp within 2-3 days. For longer storage, place the container in the freezer.

• To freeze, ensure the shrimp are arranged in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents the shrimp from sticking together.

• Label the container with the date to keep track of freshness. Frozen baked stuffed shrimp can be stored for up to 2 months.

• When ready to reheat, thaw the shrimp in the refrigerator overnight if frozen. Preheat your oven to 350°F (175°C).

• Place the shrimp on a baking sheet and cover loosely with aluminum foil to prevent the breadcrumb topping from burning. Heat for 10-15 minutes or until warmed through.

• For a crispier topping, remove the foil during the last few minutes of reheating. Serve immediately with fresh lemon wedges for an added burst of flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the baked stuffed shrimp on a baking sheet lined with parchment paper.
  3. Cover the shrimp loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until the shrimp are warmed through and the topping is crispy again.
  5. Serve immediately with fresh lemon wedges.

• Microwave Method:

  1. Place the shrimp on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they do not overcook.
  4. Let them sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Place the stuffed shrimp in the skillet and cover with a lid.
  4. Heat for about 3-5 minutes, turning once, until the shrimp are warmed through and the topping is slightly crispy.
  5. Serve hot with a squeeze of lemon juice.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the shrimp in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure they do not overcook.
  4. Serve immediately with lemon wedges on the side.

• Oven: Used to bake the stuffed shrimp at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the breadcrumbs, melted butter, minced garlic, lemon juice, chopped parsley, salt, and pepper.

• Knife: Used to butterfly the shrimp by cutting along the back.

• Cutting board: Provides a safe surface to butterfly the shrimp.

• Baking dish: Holds the butterflied shrimp in place while they bake.

• Spoon: Used to spoon the breadcrumb mixture onto each shrimp.

• Measuring cups: Used to measure out the breadcrumbs.

• Measuring spoons: Used to measure the butter, lemon juice, and other seasonings.

• Garlic press: Used to mince the garlic.

• Lemon squeezer: Used to extract the lemon juice.

• Tongs: Useful for handling the shrimp without damaging them.

• Serving platter: Used to serve the baked stuffed shrimp hot with lemon wedges on the side.

Prepare the breadcrumb mixture ahead: Mix the breadcrumbs, butter, garlic, lemon juice, and parsley in advance and store in the fridge.

Use pre-peeled shrimp: Buy shrimp that are already peeled and deveined to save prep time.

Line the baking dish: Use parchment paper or foil to line the baking dish for easy cleanup.

Preheat the oven early: Turn on the oven while you prepare the ingredients to save waiting time.

Batch process the shrimp: Butterfly all the shrimp at once before adding the filling.