Easy Baked Stuffed Shrimp

These Easy 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

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

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

Ingredients

(amounts are listed in the recipe card at the bottom of the post)

large shrimp (size 16 – 20 per lb)

unsalted butter

olive oil

dried minced onion

jarred minced garlic

chicken broth

Salt and black pepper

white bread

fresh parsley

Substitutions and additions

Try sprinkling on some cajun seasoning, old bay seasoning, or hot sauce for a bit of spicy heat.

Equipment used for this recipe

• cutting board
• paring knife
• shallow baking dish or cookie sheet
• large skillet
• melon baller

How to make easy stuffed shrimp

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.

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

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.

Pro Tips

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

Recipe FAQs

You may also enjoy

Shrimp Stuffed Baked Potatoes

Crab Stuffed Shrimp

Cream Cheese Stuffed Shells

Shrimp Chimichanga

Continue to Content

Yield: 12 stuffed shrimp

Easy Baked Stuffed Shrimp

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

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

Print

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

Instructions

1. Preheat oven to 450 degrees F.
2. On a cutting board, cut bread into tiny cubes.
3. Peel the shrimp leaving the tail on.
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.
5. Remove the vein with the tip of the knife.
6. Spray a shallow baking dish or baking sheet with non-stick spray.
7. Open the cut shrimp until it lies flat. Place shrimp cut side down on the prepared baking dish.
8. Press the flat part of the shrimp gently down to make it even flatter.
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.
10. Stir in bread cubes and chopped parsley until combined.
11. Use a melon baller to scoop the stuffing mixture into butterflied shrimp.
12. Curl the shrimp tails over top of the stuffing mixture.
13. Bake for 5 - 8 minutes until the stuffing is golden brown and the shrimp are cooked through.
14. 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.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Progressive Prep Solutions Cutting Board, Juice Grooves, Dishwasher Safe, Measures 17.38" X 11.25"
• 
  HENCKELS Solution Razor-Sharp 4-inch Paring Knife, German Engineered Informed by 100+ Years of Mastery
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
• 
  Nordic Ware Professional Weight 12 Inch Texas Skillet With Helper Handle
• 
  Farberware Classic Double Melon Baller

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 57Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 141mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 2g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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I’m Zona. My husband and I are empty-nesters and parents of 1 adult son.  I have a passion for recipes and I share all the tips, tricks, and resources I can find (or create) to help you cook for two.