Delicious Stuffed Shrimp
Elevate your seafood menu with this show-stopping recipe for Delicious Stuffed Shrimp, a perfect blend of succulent shrimp and indulgent crab meat filling. Featuring butterflied shrimp generously packed with a savory stuffing made from lump crab meat, Panko breadcrumbs, Parmesan cheese, and aromatic hints of garlic, onion, and bell pepper, this dish is as flavorful as it is stunning. Finished with a drizzle of butter and olive oil, plus a sprinkle of paprika for a vibrant touch, these baked shrimp are tender, juicy, and golden perfection. Ready in under an hour, this recipe is ideal for impressing guests or indulging in a luxurious dinner at home. Serve with fresh parsley and lemon wedges for a bright, zesty finish. Make tonight a seafood celebration with this unforgettable stuffed shrimp recipe!
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Recipe Information
Ingredients
- 12 pieces large shrimp
- 4 tablespoons butter
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 0.5 small, finely chopped green bell pepper
- 1 cup Panko breadcrumbs
- 8 ounces crab meat
- 0.5 cup, grated Parmesan cheese
- 1 juiced lemon
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Peel and devein the shrimp, leaving the tails on. Cut a deep slit along the back of each shrimp to butterfly them. Rinse under cold water and pat dry with paper towels.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion becomes translucent, about 3 minutes.
Add the chopped green bell pepper to the skillet and cook for an additional 2 minutes, or until softened.
Stir in the Panko breadcrumbs and cook for another 1 minute, until the breadcrumbs have absorbed the butter.
Remove the skillet from heat and let it cool slightly. Then, mix in the crab meat, grated Parmesan cheese, lemon juice, chopped parsley, salt, and black pepper. Stir until well combined.
Place a spoonful of the stuffing into the slit of each shrimp, pressing gently to secure.
Arrange the stuffed shrimp in a baking dish, in a single layer.
Melt remaining 2 tablespoons of butter and mix it with the olive oil. Drizzle this mixture over the shrimp.
Sprinkle the shrimp with paprika for added color and flavor.
Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and opaque, and the stuffing is golden brown on top.
Serve the stuffed shrimp hot, garnished with additional parsley and lemon wedges if desired.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.4 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 231 mg | 18% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 434 mg | 9% | |
*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.
