Shrimp Stuffed with Shrimp
Indulge in the ultimate seafood delight with this exquisite "Shrimp Stuffed with Shrimp" recipe—a creative twist on classic stuffed shrimp that doubles the shrimp flavor for an irresistible appetizer or main dish. Large, butterflied shrimp are generously filled with a luxurious shrimp mousse made from finely minced raw shrimp, sautéed garlic and shallots, cream, breadcrumbs, and a hint of fresh lemon zest and parsley. Baked to perfection and lightly drizzled with olive oil for a golden finish, each bite delivers a succulent, buttery texture with a burst of bright, zesty flavor. Ready in just 40 minutes, this elegant dish is perfect for entertaining or elevating weeknight dinners. Serve warm with lemon wedges for a tangy finish that complements every morsel. Keywords: stuffed shrimp recipe, shrimp mousse filling, lemon garlic shrimp, seafood appetizers.
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Recipe Information
Ingredients
- 12 pieces Large shrimp (16-20 count, peeled and deveined, tails on)
- 6 ounces Raw shrimp (peeled and deveined, chopped)
- 2 cloves Garlic, minced
- 1 small Shallot, minced
- 2 tablespoons Unsalted butter
- 3 tablespoons Heavy cream
- 3 tablespoons Breadcrumbs (panko recommended)
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh lemon zest
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil (for drizzling)
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the shrimp by butterflying each of the large shrimp. Make a shallow cut along the back of the shrimp (where they were deveined), stopping just before cutting all the way through. Lay them flat and press gently to open them up. Set aside.
To prepare the shrimp mousse stuffing, add the chopped raw shrimp to a food processor. Pulse until finely minced. Scrape down the sides of the bowl as needed.
In a small skillet, melt the butter over medium heat. Add the minced garlic and shallot, and sauté until fragrant and translucent, about 2 minutes. Remove from heat and let cool slightly.
Add the sautéed garlic and shallot to the food processor with the shrimp. Add the heavy cream, breadcrumbs, parsley, lemon zest, salt, and black pepper. Pulse the mixture until it forms a smooth, sticky paste.
Lay the butterflied shrimp flat on the prepared baking sheet, cut side up. Using a small spoon or your fingers, place about 1 to 1.5 teaspoons of the shrimp mousse in the center of each butterflied shrimp and gently press to mound it.
Drizzle olive oil lightly over the stuffed shrimp to help them brown in the oven.
Bake the shrimp for 12-15 minutes, or until the shrimp turn pink and opaque, and the stuffing is cooked through.
Optional: Broil the shrimp for an additional 1 minute at the end to achieve a golden color on top.
Remove the shrimp from the oven and let them rest for a couple of minutes, then transfer to a serving platter.
Serve warm with lemon wedges on the side for squeezing over the shrimp.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 548 mg | 12% | |
*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.
