These super easy Stuffed Shrimp are seriously the best! Butterflied shrimp are stuffed with a savory homemade stuffing mixture and baked in the oven.
This recipe makes a great lunch, dinner or romantic date night meal for two but also works great as an appetizer for a small dinner party.
We serve ours with a nice garden salad on the side.
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How to make baked Stuffed Shrimp:
Preheat the oven to 450 degrees F (230 C).
Cut the bread into tiny cubes.
Peel the shrimp leaving the tail on.
How to butterfly shrimp:
Butterfly the shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp’s back to the tail, leaving the front of the shrimp intact.
Remove the vein with the tip of the knife.
Using your hands, open the cut shrimp until it lies flat.
Place the shrimp butterflied side down on a baking sheet sprayed with non-stick spray.
Press the flat part of the shrimp gently down to make it even flatter.
For the stuffing:
In a frying pan over medium heat, cook the butter, olive oil, dried minced onion, minced garlic, chicken broth, salt and pepper. Cook and stir for about 3 minutes.
Stir in the bread cubes and chopped parsley until combined.
Use a melon baller to scoop the stuffing mixture into the butterflied shrimp.
Curl the shrimp tails over top of the stuffing mixture.
Bake the stuffed shrimp for 5 – 8 minutes. (Bake longer for shrimp larger than 16-20 size)
Remove the pan from the oven and sprinkle the stuffed shrimp with more parsley if desired. Serve immediately.
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Best Stuffed Shrimp
These stuffed shrimp are seriously the best! Butterflied shrimp are stuffed with a savory homemade stuffing mixture and baked in the oven.
Ingredients
- 12 large shrimp (size 16 – 20 per lb)
- 3 Tbsp butter
- 1 Tbsp olive oil
- 1 Tbsp dried minced onion
- 1 tsp jarred minced garlic
- 1/2 cup chicken broth
- Salt and freshly ground black pepper (to taste)
- 2 slices white bread
- 2 tsp chopped fresh parsley (plus more for garnish)
Instructions
- Preheat oven to 450 degrees F (230 C).
- Cut bread into tiny cubes.
- Peel shrimp leaving tail on.
- Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail, leaving the front of the shrimp intact.
- Remove vein with tip of the knife.
- Open cut shrimp until it lies flat.
- Place shrimp butterflied side down on a baking sheet
sprayed with non-stick spray. - Press flat part of shrimp gently down to make it even flatter.
- In a frying pan over medium heat, cook the butter, olive oil, dried minced onion, minced garlic, chicken broth, salt and pepper. Cook and stir 3 minutes.
- Stir in bread cubes and chopped parsley until combined.
- Use a melon baller to scoop stuffing mixture into butterflied shrimp.
- Curl the shrimp tails over top of the stuffing mixture.
- Bake 5 - 8 minutes.
- Remove pan from oven and sprinkle stuffed shrimp with more parsley if desired. Serve immediately.
Notes
Bake longer for shrimp larger than 16-20 size.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 57Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 164mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 2g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Shirley
Friday 5th of June 2020
I can’t wait to try this! I’m wondering if you could do this with scallops as well? Thoughts?
Zona
Friday 5th of June 2020
Hi Shirley, I have never tried stuffing scallops but that sure sounds like a delicious idea to me! Let me know if you try it and how it turns out :)
Bernadette
Wednesday 3rd of June 2020
Would love to add crabmeat.. your thoughts?
Zona
Thursday 4th of June 2020
Hi Bernadette, I have a separate recipe for Crab Stuffed Shrimp that you might like. You can find it using the search feature on this website. Adding crab to this recipe might be possible but I think it would make too much stuffing for this amount of shrimp.
Tracey
Tuesday 28th of April 2020
Should use a low sodium broth ended up being too salty.
Zona
Tuesday 28th of April 2020
Hi Tracey, low sodium broth is definitely a great option for anyone who prefers less salt. Thank you :)
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