Baked Stuffed Shrimp with Crabmeat Stuffing
Elevate your seafood game with this irresistible recipe for Baked Stuffed Shrimp with Crabmeat Stuffing. Juicy jumbo shrimp are butterflied and generously filled with a luscious mixture of lump crabmeat, panko breadcrumbs, and a medley of flavorful ingredients like garlic, lemon juice, and Old Bay seasoning. Baked to golden perfection, these shrimp boast a tender, succulent bite with a crispy, savory topping. Perfect for dinner parties or a sophisticated weeknight treat, this dish takes just 35 minutes to prepare and pairs beautifully with a fresh garden salad or steamed vegetables. Don’t forget the extra lemon wedges for a zesty finish! Whether you're a seafood connoisseur or looking to impress guests, this recipe is a true showstopper.
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Recipe Information
Ingredients
- 12 pieces Jumbo shrimp (peeled and deveined, tails intact)
- 8 ounces Lump crabmeat
- 0.5 cups Panko breadcrumbs
- 2 tablespoons Butter (melted)
- 2 tablespoons Mayonnaise
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
- 2 cloves Garlic (minced)
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil (for greasing the baking dish)
- 4 pieces Extra lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil and set it aside.
Butterfly the shrimp by cutting along the back from head to tail, being careful not to cut all the way through. Flatten them gently and arrange in the prepared baking dish with the tails pointing up.
In a medium bowl, combine the lump crabmeat, panko breadcrumbs, melted butter, mayonnaise, parsley, lemon juice, garlic, Old Bay seasoning, paprika, salt, and black pepper. Mix gently to avoid breaking the crabmeat too much.
Take a small portion of the crab stuffing mixture and form it into a ball or mound. Place it on the back of each butterflied shrimp, pressing gently to secure it.
Once all the shrimp are stuffed, sprinkle a pinch of additional paprika over the top for color, if desired.
Bake in the preheated oven for 12-15 minutes, or until the shrimp turn pink and opaque, and the stuffing is golden brown on top.
Remove from the oven and let cool slightly. Serve warm with extra lemon wedges on the side for squeezing over the shrimp.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.5 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 390 mg | 30% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1626 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
