Stuffed Shrimp Recipe with sweet jumbo shrimp, a buttery crab filling, bright lemon, and a crisp panko crown that stays crunchy. If you want a showy seafood dinner for date night or holidays, this one takes about 35 minutes from start to finish. I first cooked a version of this on a tiny line in Cape Cod and still make it when I want big reactions with low stress.
Why You Should Try This Stuffed Shrimp Recipe
Stuffed Shrimp Recipe fans love how the juicy shrimp carry a rich, herby crab stuffing without feeling heavy. The lemon zest keeps each bite lively, and the quick bake gives you a golden top with tender centers. You can serve it as a main dish or a party appetizer and watch plates clear.
You can prep the stuffing ahead, which makes entertaining feel calm. The recipe uses simple pantry helpers like Old Bay and panko, so you skip specialty shopping. It also scales up easily for a crowd.
Ingredients You’ll Need
- 1 pound jumbo shrimp, 16 to 20 count, peeled and deveined, tails on
- 8 ounces lump crab meat, picked over for shells
- Budget swap: claw meat works and still tastes great
- 1/2 cup panko breadcrumbs, plus 2 tablespoons for topping
- Shortcut: crushed butter crackers work as a swap for panko
- 1/4 cup mayonnaise
- I like Duke’s or Hellmann’s for a clean finish
- 1 large egg, beaten
- 2 tablespoons unsalted butter, melted, plus a little for the pan
- 2 tablespoons fresh parsley, chopped
- 1 scallion, thinly sliced
- 1 small celery rib, minced
- 1 garlic clove, minced
- 1 teaspoon Old Bay or any seafood seasoning
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Zest of 1/2 lemon and 2 teaspoons lemon juice, plus wedges for serving
- 1/4 teaspoon paprika
- Kosher salt and black pepper to taste
- Optional heat: a few dashes of hot sauce or a pinch of cayenne
Equipment
- Rimmed sheet pan and parchment or foil
- Mixing bowls and a fork or spatula
- Small skillet for toasting topping, optional
- Paring knife or kitchen shears for butterflying
- Measuring spoons and cup
- Small scoop or tablespoon for portioning
How to Make Stuffed Shrimp
Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes
- Heat the oven to 375°F. Line a rimmed sheet pan with parchment and brush it lightly with melted butter.
- Butterfly the shrimp. Slice along the back almost to the belly to open them like a book, remove the vein, and press gently to flatten. Pat dry, then season both sides with a pinch of salt and pepper. Arrange the shrimp on the pan, cut side up, tails pointing out.
- Mix the stuffing. In a bowl, combine crab, 1/2 cup panko, mayonnaise, egg, 1 tablespoon melted butter, parsley, scallion, celery, garlic, Old Bay, Dijon, Worcestershire, lemon zest, lemon juice, a pinch of salt, and a few grinds of pepper. Fold gently so you keep some crab lumps.
- Make the topping. Stir the remaining 2 tablespoons panko with 1 tablespoon melted butter and the paprika until the crumbs look evenly moistened.
- Stuff the shrimp. Scoop about 1 heaping tablespoon of stuffing onto the center of each butterflied shrimp and press to secure. Sprinkle each mound with the buttery panko topping.
- Bake for 12 to 14 minutes until the shrimp look opaque and the stuffing feels set. If you want deeper color, switch to broil and brown the tops for 1 to 2 minutes while you watch closely.
- Finish and serve. Squeeze a little lemon over the pan, shower with extra parsley, and serve hot with lemon wedges, cocktail sauce, or a quick garlic butter.
Tips & Tricks
- Buy 16 to 20 count shrimp so the stuffing sits neatly and cooks evenly.
- Dry the shrimp well so they roast instead of steaming.
- Fold the crab gently to keep the texture plump.
- Chill stuffed shrimp for 15 minutes before baking if you want perfectly tidy domes.
- Toast the topping in a dry skillet for 2 minutes for extra crunch.
- Air fryer option: 360°F for 8 to 10 minutes, then 1 extra minute if you want more browning.
- Citrus swap: use orange zest for a sweeter vibe with the crab.
What to Serve with Stuffed Shrimp
I like a simple plate: buttered rice or lemony orzo, roasted asparagus, and a crisp salad. Crusty bread soaks up all the buttery juices, and no one complains about that. Pair with a bright Sauvignon Blanc, dry Riesling, or a chilled pilsner. For sauces, offer cocktail sauce, remoulade, or a quick lemon-garlic butter.
Make-Ahead and Storage
You can mix the crab stuffing up to 24 hours ahead and keep it covered in the fridge. Assemble the stuffed shrimp up to 12 hours ahead, cover, and refrigerate. For freezing, place stuffed but unbaked shrimp on a tray to freeze solid, then store in a freezer bag for up to 2 months. Bake from frozen at 375°F for 18 to 22 minutes, or thaw overnight and follow the standard timing.
Store cooked leftovers in an airtight container in the fridge for up to 2 days. Reheat on a sheet pan at 325°F, tented with foil, for 10 to 12 minutes until hot. An air fryer at 320°F for 5 to 6 minutes works well too. Microwave only if you must and use 50 percent power so the shrimp stay tender.
Nutrition Information
Per serving, about 4 stuffed shrimp: 320 calories, 18g fat, 12g carbohydrates, 28g protein, 1g fiber, 2g sugar, 930mg sodium.
Numbers vary by brands and the size of your shrimp.
Stuffed Shrimp Recipe
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, and black pepper.
- Butterfly the shrimp by slicing them almost through the middle and opening them like a book.
- Stuff each shrimp with the breadcrumb mixture and place them in a baking dish.
- Drizzle lemon juice and melted butter over the stuffed shrimp.
- Bake for 12-15 minutes or until shrimp are opaque and the stuffing is golden brown.
- Serve hot and enjoy your savory stuffed shrimp.