Baked Stuffed Shrimp (Just 20 minutes!) • Zona Cooks

Name: Baked Stuffed Shrimp Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 12 large shrimp (size 16 – 20 per lb); 3 Tablespoons unsalted butter; 1 Tablespoon olive oil; 1 Tablespoon dried minced onion; 1 teaspoon jarred minced garlic; 1/2 cup chicken broth; Salt and freshly ground black pepper (to taste); 2 slices white bread

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These Baked Stuffed Shrimp are seriously the best! Butterflied shrimp are stuffed with a savory homemade stuffing mixture and baked in the oven. Ready in just 20 minutes!

Why I love this recipe
Substitutions and additions
How to make Shrimp Stuffing appetizers
- How to butterfly shrimp
- For the stuffing
Pro Tips
Recipe FAQs
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Why I love this recipe

Are you a seafood lover? This recipe makes a great lunch, dinner, or romantic date night meal for two but also works great as a shrimp appetizer for small dinner parties or special occasions. You can serve it as a main course with your favorite sides.

Stuffed Shrimp on a platter. — Best Stuffed Shrimp Recipe for Two

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Substitutions and additions

Try sprinkling on some Cajun seasoning, Old Bay seasoning, or hot sauce for a bit of spicy heat.

How to make Shrimp Stuffing appetizers

Step 1 – Preheat oven to 450 degrees F.

Step 2 – On a cutting board, cut bread into tiny cubes.

Step 3 – Peel the shrimp leaving the tail on.

How to butterfly shrimp

Step 4 – Butterfly shrimp by inserting a paring knife about three-quarters of the way into the shrimp near the head and cutting nearly all the way down the center of the back of the shrimp to the tail, leaving the front of the shrimp intact.

Step 5 – Remove the vein with the tip of the knife.

Step 6 – Spray a shallow baking dish or baking sheet with non-stick spray.

Step 7 – Open the cut shrimp until it lies flat. Place shrimp cut side down on the prepared baking dish.

Step 8 – Press the flat part of the shrimp gently down to make it even flatter.

For the stuffing

Step 9 – 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 3 minutes.

stuffing broth mixture cooking in a pan.

Step 10 – Stir in bread cubes and chopped parsley until combined.

Stuffing for Baked Stuffed Shrimp in a frying pan. — Stuffing for Baked Stuffed Shrimp

Step 11 – Use a melon baller to scoop the stuffing mixture into butterflied shrimp.

Step 12 – Curl the shrimp tails over top of the stuffing mixture.

Step 13 – Bake for 5 – 8 minutes until the stuffing is golden brown and the shrimp are cooked through.

Step 14 – Remove pan from oven and sprinkle stuffed shrimp with more parsley if desired. Serve immediately.

12 easy butterflied and baked stuffed prawns on a platter. — Baked Shrimp with Stuffing

Pro Tips

Bake longer for jumbo shrimp larger than 16-20 size.

Recipe FAQs

Do you take shrimp out of the freezer the night before?

Thawing shrimp is easy. Move the frozen package of shrimp from the freezer to the fridge the night before you want to use it. Allow it to thaw overnight or for up to 24 hours. To prevent drips, put the package in a bowl or lay it flat in a baking dish.

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Baked Stuffed Shrimp Recipe

Zona House

These Baked Stuffed Shrimp are seriously the best! Butterflied shrimp are stuffed with a savory homemade stuffing mixture and baked in the oven. Ready in 20 minutes!

4.49 from 50 votes

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Prep Time 15

Cook Time 5

Total Time 20

Course Seafood

Cuisine American

Servings stuffed shrimp

Calories 57 kcal

Equipment

Ingredients

▢ 12 large shrimp (size 16 – 20 per lb)
▢ 3 Tablespoons unsalted butter
▢ 1 Tablespoon olive oil
▢ 1 Tablespoon dried minced onion
▢ 1 teaspoon jarred minced garlic
▢ ½ cup chicken broth
▢ Salt and freshly ground black pepper (to taste)
▢ 2 slices white bread

Instructions

Preheat oven to 450 degrees F.
On a cutting board, cut bread into tiny cubes.
Peel the shrimp leaving the tail on.
Butterfly shrimp by inserting a paring knife about three-quarters of the way into the shrimp near the head and cutting nearly all the way down the center of the back of the shrimp to the tail, leaving the front of the shrimp intact.
Remove the vein with the tip of the knife.
Spray a shallow baking dish or baking sheet with non-stick spray.
Open the cut shrimp until it lies flat. Place shrimp cut side down on the prepared baking dish.
Press the flat part of the 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 for 3 minutes.
Stir in bread cubes and chopped parsley until combined.
Use a melon baller to scoop the stuffing mixture into butterflied shrimp.
Curl the shrimp tails over top of the stuffing mixture.
Bake for 5 – 8 minutes until the stuffing is golden brown and the shrimp are cooked through.
Remove pan from oven and sprinkle stuffed shrimp with more parsley if desired. Serve immediately.

Notes

Bake longer for jumbo shrimp larger than 16-20 size.

Nutrition

Serving: 1Calories: 57kcalCarbohydrates: 3gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 20mgSodium: 80mgPotassium: 34mgFiber: 0.1gSugar: 0.4gVitamin A: 106IUVitamin C: 0.4mgCalcium: 17mgIron: 0.2mg

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Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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