Jumbo Thai Stuffed Shrimp
Elevate your appetizer game with these irresistibly flavorful Jumbo Thai Stuffed Shrimp! This recipe combines succulent jumbo shrimp, butterflied and filled with a fragrant mixture of ground chicken (or pork), jasmine rice, Thai red curry paste, and zesty lime juice. A touch of fish sauce, fresh cilantro, scallions, and minced garlic infuse the filling with authentic Thai-inspired depth, while a crispy coating of panko breadcrumbs adds texture to every bite. Pan-seared to perfection and served alongside sweet chili sauce for dipping, these stuffed shrimp are a bold and elegant choice for dinner parties or weeknight indulgence. Ready in just 40 minutes, this crowd-pleasing dish is as easy to make as it is impressive to serve! Key tags: jumbo shrimp recipes, Thai stuffed shrimp, seafood appetizers, quick and easy Thai recipes.
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Recipe Information
Ingredients
- 12 pieces Jumbo shrimp (peeled, deveined, with tail on)
- 200 grams Ground chicken (or pork)
- 0.5 cup Cooked jasmine rice
- 1 tablespoon Thai red curry paste
- 1 tablespoon Fish sauce
- 1 teaspoon Lime juice
- 2 tablespoons Fresh cilantro (finely chopped)
- 2 tablespoons Scallions (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Vegetable oil
- 0.5 cup Panko breadcrumbs
- 0.25 cup Sweet chili sauce (for serving)
Instructions
Start by preparing the shrimp. Using a sharp knife, make a slit along the back of each jumbo shrimp to butterfly them. Be careful not to cut all the way through. Set aside.
In a medium mixing bowl, combine the ground chicken (or pork), cooked jasmine rice, Thai red curry paste, fish sauce, lime juice, chopped cilantro, scallions, and minced garlic. Mix well until all ingredients are fully incorporated.
Gently stuff each shrimp with a small amount of the filling mixture, pressing it into the slit created while butterflying. Make sure not to overstuff to prevent spillage during cooking.
Once all the shrimp are stuffed, coat the exposed filling lightly with panko breadcrumbs for added texture.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, place the stuffed shrimp in the skillet, stuffed side down, and cook for 3-4 minutes. Flip the shrimp carefully and cook the other side for an additional 3-4 minutes, or until the shrimp turn pink and the filling is cooked through.
Remove the shrimp from the skillet and place them on a serving plate. Serve immediately with sweet chili sauce on the side for dipping.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 9.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 400 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.
