Baked Stuffed Shrimp

Baked Stuffed Shrimp

Serves 8 to 10 as an appetizer

A quick and tasty appetizer ideal for preparing ahead of time and popping in the oven when guests arrive. Toasted stuffing with garlic, mushrooms, fresh chives and parsley makes an attractive topping for tender, juicy shrimp.

Ingredients: 
  • 3 tablespoons extra virgin olive oil, divided
  • 2 pounds jumbo raw shrimp, shelled, tail left on
  • 3 cloves garlic, finely minced
  • 1 cup fresh mushrooms, finely minced
  • 1 cup bread crumbs or cracker crumbs
  • 1/4 cup chopped parsley
  • 1/4 cup chopped chives
  • 1/2 cup butter, melted
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon cayenne (optional)
  • Paprika to garnish
  • Lemon wedges
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Method: 

Ingredient Option: Use gluten-free bread crumbs or cracker crumbs, if desired.

Preheat oven to 350°F.

Oil a 9x13-inch baking dish with 2 tablespoons of the oil. Set aside. Make a cut along the length of the back of each shrimp. Remove vein while doing this. Don't cut all the way through the shrimp but just deep enough to open the shrimp to lay flat.

Sauté garlic and mushrooms in the remaining 1 tablespoon of olive oil over medium-high heat for 5 to 10 minutes, stirring frequently, until mushrooms have given up their liquid. Remove from heat.

Add bread crumbs or cracker crumbs to the mushrooms in the pan along with parsley, chives, melted butter, salt, pepper and cayenne, if using.

Set shrimp backs down in the prepared baking dish and spread them flat. Pile even amounts of the crumb mixture on top of each.

Bake shrimp 15 to 20 minutes or until they are pink. Transfer to a serving platter. Lightly sprinkle with paprika and serve with lemon wedges.

Nutritional Info: 
Per Serving:260 calories (140 from fat), 15g total fat, 7g saturated fat, 160mg cholesterol, 570mg sodium, 10g carbohydrate (0g dietary fiber, 0g sugar), 21g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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