Cape Cod Baked Stuffed Shrimp
Bring the flavors of the Northeast to your table with this Cape Cod Baked Stuffed Shrimp recipe—a perfect blend of succulent seafood and buttery, herb-infused stuffing. Jumbo shrimp are butterflied and filled with a luxurious mixture of lump crab meat, crushed Ritz crackers, aromatic garlic, and zesty lemon, all enhanced with a touch of Old Bay seasoning for that signature coastal flair. Drizzled with melted butter and sprinkled with paprika, these shrimp are baked to golden perfection in just 15 minutes. Ideal as an impressive appetizer or the star of a seafood dinner, serve these stuffed shrimp with fresh lemon wedges for a bright burst of flavor. Simple and elegant, this dish is a must-try for seafood lovers looking to elevate their dining experience.
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Recipe Information
Ingredients
- 12 pieces Jumbo shrimp (peeled and deveined, with tails left on)
- 4 tablespoons Unsalted butter
- 1 medium Shallot (finely minced)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Lemon zest
- 1 cup Crushed Ritz crackers (or breadcrumbs)
- 1 cup Cooked lump crab meat
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 teaspoon Paprika
- 2 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Butterfly the shrimp by slicing them along the back (where they were deveined) deep enough to open them like a book, but not cutting all the way through. Set aside.
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallot and garlic, and sauté until fragrant and soft, about 2-3 minutes.
Remove the skillet from the heat and stir in the chopped parsley, lemon zest, crushed Ritz crackers (or breadcrumbs), lump crab meat, fresh lemon juice, Old Bay seasoning, salt, and black pepper. Mix until well combined.
Take a spoonful of the stuffing mixture and press it gently onto the butterflied part of each shrimp, forming a small mound of stuffing. Arrange the stuffed shrimp in the prepared baking dish, stuffing side up.
Melt the remaining 2 tablespoons of butter and drizzle it evenly over the stuffed shrimp. Sprinkle the tops with paprika for added color.
Bake the shrimp in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque and the stuffing is golden brown.
Remove from the oven and let rest for 2 minutes. Serve warm with lemon wedges on the side for squeezing over the shrimp.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 3822 mg | 166% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 11.6 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1554 mg | 33% | |
*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.
