This baked stuffed shrimp recipe is not only simple but also loaded with flavor, perfect for seafood lovers and special occasions. This is my parent's recipe, adapted from their Clams Casino recipe. This filling is so amazingly delicious.
One of the best things about the stuffed shrimp is you just lie the shrimp on their side and pile the stuffing on top. OK, so technically, maybe they're not "stuffed," but they're really, really easy to make and mouthwateringly good. I find myself scraping every little morsel off the pan before doing the dishes.
We try to enjoy this for an at-home date night, but it’s become such a hit with the kids that they will not leave us alone if this is on the menu- so it's become a family dinner favorite they all like.
Ingredient Notes:
- Shrimp: I prefer large shrimp for this recipe—about 1 pound of jumbo or large shrimp, peeled and deveined. If you're using frozen shrimp, defrost them overnight in the refrigerator or use the quick thaw method by placing them in a sealed bag under cold water. (We usually pick up a few bags of deveined shrimp, 31-40 per 2 lb bag, from the freezer section at Costo. Frozen shrimp is the base of a few of our last minute I'm too tired to think of Friday night dinners. This stuffed shrimp is one of those life-saver recipes.)
- Bacon: Just two strips of bacon add a smoky richness to the shrimp and breadcrumb mixture. I cook mine in the microwave for ease.
- Panko Breadcrumbs: I use 1 cup of Panko breadcrumbs. These add a perfect crunch to the topping. My dad swears by them, and I totally agree—they’re the best for getting that crispy texture.
- Fresh Herbs: You'll need 2 tablespoons of fresh parsley for the filling, but feel free to throw in chives, green onion or thyme if you have them. Fresh herbs really elevate the flavors here.
- Red Bell Pepper: Adds sweetness and color to the stuffing. Use 1 chopped red bell pepper.
- Garlic: Don’t skimp on the garlic—3 cloves of garlic (about 1½ teaspoons minced) really bring the flavor.
- Lemon Zest: The zest of one lemon brightens up the shrimp, while fresh lemon juice adds a tangy finish at the end.
Instructions:
Prepare the shrimp: If your shrimp are frozen, thaw them first. Preheat your oven to 350°F (175°C).
Cook the bacon: Place two strips of bacon between paper towels on a microwave-safe plate. Microwave for about 2 minutes until slightly crispy but not overcooked. Set aside.
Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 chopped onion and 1 chopped red bell pepper. Sauté for about 5 minutes, then add 3 minced garlic cloves, cooking for another 3-4 minutes until everything is soft and fragrant.
Prepare the stuffing: Remove the skillet from the heat and stir in 1 cup of Panko breadcrumbs, the crumbled bacon, 2 tablespoons of chopped fresh parsley, 1 teaspoon of red pepper flakes, the zest of one lemon, and salt and black pepper to taste. Mix until combined.
Arrange the shrimp: Line a baking pan with parchment paper or aluminum foil. Butterfly the shrimp by slicing down the back and arranging them in pairs curled together. This helps them cook evenly while holding the stuffing on top.
Stuff the shrimp: Pile a spoonful of the stuffing mixture onto each shrimp pair, pressing it gently on top.
Bake: Bake for 15-20 minutes until the shrimp are pink and the breadcrumb topping is golden brown.
Finish and serve: Once done, squeeze fresh lemon juice over the shrimp and sprinkle with more chopped parsley.
How to Serve:
- Serve with a side of lemon wedges for an extra burst of flavor.
- Pair with angel hair topped with freshly grated Parmesan cheese.
- Pair with garlic butter, green beans, or roasted asparagus.
- Great alongside rice pilaf or a light salad for a complete meal.
- For a special touch, drizzle a bit of remoulade sauce on the side.
Tips, Tricks, and Alterations:
- Shrimp Size: You can use smaller shrimp if that’s what you have on hand, but be mindful to adjust cooking time.
- Leftover Stuffing: Got extra stuffing? Use it to top baked fish or as a crunchy topping for pasta dishes.
- Make-Ahead Tip: Prep the shrimp ahead of time and refrigerate them in an airtight container until ready to bake.
- Cajun Twist: For a spicier version, replace the red pepper flakes with Cajun seasoning.
- Reheating: Store leftovers in an airtight container in the fridge and reheat in a 350°F oven until warmed through.
- Make a seafood bake: my parents have also used this delicious seafood stuffing to create a mixed seafood bake. Combining jumbo shrimp, cod, and a few scallops, they'll add it all to a prepared baking dish in a single layer with the same delicious filling covering all the fish. It makes for an easy and impressive main course to serve to company.
If you’ve tried this Baked Stuffed Shrimp recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Baked Stuffed Shrimp
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 strips of bacon
- 1 tablespoon olive oil
- 1 onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 1 cup Panko breadcrumbs
- 2 tablespoons fresh parsley chopped
- 1 teaspoon red pepper flakes
- Zest of 1 lemon
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- Lemon juice for finishing
Instructions
- Preheat oven to 350°F.
- Cook bacon until crispy and set aside.
- Heat olive oil in a large skillet, sauté onion and bell pepper for 5 minutes. Add garlic and cook 3-4 more minutes.
- Remove from heat and mix in Panko breadcrumbs, crumbled bacon, parsley, red pepper flakes, lemon zest, salt, and pepper.
- Butterfly shrimp and arrange on a parchment-lined baking sheet.
- Top each shrimp pair with breadcrumb mixture.
- Bake for 15-20 minutes until shrimp are pink and breadcrumbs are golden brown.
- Finish with a squeeze of fresh lemon juice and serve.
Did you make this recipe? Let me know!