Mozzarella and Asparagus Stuffed Shrimp
Elevate your seafood experience with Mozzarella and Asparagus Stuffed Shrimp—a showstopping dish that’s as elegant as it is easy to make. Juicy jumbo shrimp are beautifully stuffed with tender, blanched asparagus and creamy mozzarella cheese, then topped with a golden, garlicky panko breadcrumb crust for the perfect crunch. This recipe combines fresh, wholesome ingredients with simple techniques, like roasting to perfection, ensuring a restaurant-quality meal in just 35 minutes. Serve these irresistible shrimp with a squeeze of lemon for a zesty finish, making it an ideal appetizer or light dinner that pairs well with a crisp white wine or summer salad. Perfect for seafood lovers and fans of creative, deliciously stuffed dishes!
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Recipe Information
Ingredients
- 12 pieces Jumbo shrimp (peeled and deveined, tails on)
- 6 pieces Fresh asparagus spears (trimmed)
- 6 ounces Mozzarella cheese (cut into strips)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Lemon (sliced into wedges, for serving)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil.
Blanch the asparagus by boiling them in salted water for 2-3 minutes, then transferring them to an ice-water bath to stop cooking. Cut each spear into halves to create 12 pieces.
Using a sharp knife, carefully cut a slit along the back of each shrimp to create a pocket for stuffing. Be careful not to cut all the way through.
Stuff each shrimp with one piece of asparagus and a strip of mozzarella cheese. Gently press the shrimp closed around the stuffing.
In a small bowl, combine olive oil, minced garlic, panko breadcrumbs, chopped parsley, salt, and black pepper. Mix until the breadcrumbs are evenly coated with oil.
Sprinkle the breadcrumb mixture evenly over each stuffed shrimp, pressing lightly to adhere.
Arrange the stuffed shrimp in the prepared baking dish and bake for 12-15 minutes, or until the shrimp are pink and opaque and the breadcrumbs are golden brown.
Remove from the oven and let cool for 2 minutes. Serve with lemon wedges on the side for squeezing over the shrimp.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 4127 mg | 179% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 15.1 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1410 mg | 108% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1258 mg | 27% | |
*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.
