Jumbo shrimp filled with a savory crab and breadcrumb stuffing
Stuffed Baked Shrimp
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
4
12 stuffed shrimp
Difficulty
Medium
Cost
Premium
$$$
Stuffed Baked Shrimp
Jumbo shrimp filled with a savory crab and breadcrumb stuffing
★4.5(22)
Butterflied jumbo shrimp stuffed with a rich crabmeat, breadcrumb, and herb filling, baked until golden and served with lemon butter.
15m
Prep Time
12m
Cook Time
27m
Total Time
4
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Stuffed baked shrimp is a classic steakhouse side that steals the show every time. Jumbo shrimp are butterflied and loaded with a rich, savory stuffing of crab meat, buttery breadcrumbs, and fresh herbs, then baked until the shrimp are perfectly pink and the topping is golden and crispy. It is pure seafood indulgence.
This is the kind of dish that looks incredibly impressive on the plate but takes less than 30 minutes to prepare. The combination of sweet shrimp and delicate crab in every bite is luxurious, and the buttery breadcrumb topping adds the perfect crunch. Serve as an appetizer, a side dish alongside steak, or as a main course with a salad for a memorable dinner.
Ingredients
- 12 jumbo shrimp (U-12 or U-15), peeled and deveined with tails on
- 6 oz lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 4 tablespoons melted butter
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1/2 teaspoon Old Bay seasoning
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
Butterfly the shrimp: make a deep cut along the back of each shrimp without cutting all the way through. Press gently to flatten and open them up.
- 3
In a bowl, combine crab meat, panko, 2 tablespoons melted butter, mayonnaise, mustard, parsley, garlic, and Old Bay. Mix gently, keeping the crab in chunks.
- 4
Arrange butterflied shrimp on the baking sheet, cut-side up. Mound the crab stuffing on top of each shrimp, pressing gently to adhere.
- 5
Drizzle remaining melted butter over the tops of the stuffed shrimp.
- 6
Bake for 10-12 minutes until the shrimp are pink and the stuffing is golden brown. Serve with lemon wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Crab meatChopped cooked lobster
Even more luxurious with a similar sweet flavor
Panko breadcrumbsCrushed Ritz crackers
Adds a buttery, rich flavor to the stuffing
MayonnaiseCream cheese, softened
Adds richness with a slightly different flavor
Tips & Storage
Pro Tips
Use the largest shrimp you can find — U-12 means under 12 shrimp per pound, which gives you plenty of surface area for stuffing.
Be gentle when mixing the stuffing. You want visible chunks of crab, not a homogeneous paste.
The stuffing can be made up to a day ahead and refrigerated. Stuff the shrimp just before baking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 6-8 minutes until warmed through and crispy on top.
Nutrition Facts
Per serving (3 stuffed shrimp) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates10g
Fat18g
Fiber0g
Sugar1g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What size shrimp should I use?
- Use U-12 or U-15 (under 12 or 15 per pound) jumbo or colossal shrimp. They need to be large enough to butterfly and hold a generous mound of stuffing.
- Can I use imitation crab?
- You can, though the flavor will not be as refined. Real crab meat makes a noticeable difference in this recipe.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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