Low Sodium Delicious Stuffed Shrimp
Elevate your next seafood dinner with this irresistible recipe for Low Sodium Delicious Stuffed Shrimp! Perfectly buttery and tender shrimp are delicately seasoned and stuffed with a savory mixture of fresh garlic, red bell pepper, celery, and green onions, all brought together with zesty lemon and fragrant parsley. This low-sodium recipe skips the salt and relies on natural flavors, with a sprinkle of paprika and black pepper adding the perfect touch of warmth. The stuffing is made light and flavorful with unsalted breadcrumbs and a drizzle of olive oil, while the shrimp bake to perfection in just under 15 minutes. Ideal for a healthy, heart-friendly meal, these stuffed shrimp are simple yet sophisticated—perfect as an appetizer or a light main dish. Garnish with fresh parsley and serve with a wedge of lemon for a fresh and vibrant finish!
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Recipe Information
Ingredients
- 16 pieces Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 3 cloves Fresh garlic, minced
- 0.5 pieces Red bell pepper, finely chopped
- 0.5 stalks Celery, finely chopped
- 2 pieces Green onions, thinly sliced
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Unsalted breadcrumbs
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
Prepare the shrimp by making a shallow cut along the back to butterfly them, allowing space for the stuffing.
In a medium skillet over medium heat, add 1 tablespoon of olive oil. Add minced garlic and sauté until fragrant, about 1 minute.
Add the chopped red bell pepper and celery to the skillet. Cook for 3-4 minutes until vegetables are softened.
Stir in sliced green onions, lemon zest, and parsley. Cook for an additional minute before removing from heat.
In a mixing bowl, combine the cooked vegetable mixture, unsalted breadcrumbs, lemon juice, black pepper, and paprika. Stir well to combine.
Drizzle the remaining 1 tablespoon of olive oil over the butterflied shrimp and toss gently to coat.
Arrange the shrimp on the prepared baking sheet, cut side up, and spoon the stuffing mixture onto each shrimp.
Bake in the preheated oven for 10-12 minutes, or until the shrimp are pink and opaque, and the stuffing is lightly golden brown.
Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.6 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1211 mg | 26% | |
*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.
