Stuffed Shrimp Recipe (with Video)

Stuffed Shrimp Recipe: Stuffed shrimp is a show-stopping seafood dish that turns ordinary shrimp into a decadent, flavor-packed entrée. These aren’t your average shrimp cocktails. We’re talking about jumbo shrimp butterflied and filled with a savory stuffing—usually made with breadcrumbs, herbs, spices, garlic, butter, and sometimes crab meat or cheese—then baked or broiled until golden. It’s fancy enough for date night, yet simple enough for a weeknight dinner.

Stuffed shrimp recipes are incredibly versatile. Whether you want to impress your guests with a restaurant-style appetizer or simply treat your family to something special, stuffed shrimp checks all the boxes. They look elegant on a plate, smell like gourmet heaven when cooking, and burst with flavor in every bite. They’ve been a staple in Southern and seafood-heavy cuisines, especially in Louisiana, where stuffed shrimp often include spicy Cajun notes and rich, buttery sauces.

This recipe takes the intimidation out of preparing stuffed shrimp at home. You don’t need to be a professional chef. You just need the right ingredients, a bit of technique, and a hunger for something delicious.

Why This Recipe Stands Out

Why make this particular stuffed shrimp recipe? Because it delivers restaurant-quality results with easy-to-follow steps. We’ve dialed in the perfect ratio of shrimp to stuffing, and each bite gives you that juicy seafood essence combined with crispy, flavorful filling.

Here’s what makes this recipe unique:

Flavor-packed stuffing with garlic, herbs, buttery breadcrumbs, and optional crab meat or cheese.
Step-by-step simplicity, so even first-timers won’t feel lost.
Options for baking, broiling, or even grilling, depending on your mood and equipment.
Make-ahead friendly, so you can prep earlier and cook when ready.
Presentation points, because these shrimp look gorgeous when served with a lemon wedge and fresh herbs.

This guide isn’t just a list of steps. It’s the full picture—from picking the shrimp to serving it with a mouthwatering sauce. Let’s dive in.

Ingredients You’ll Need

For the Shrimp

You can’t have stuffed shrimp without shrimp, right? The right kind makes all the difference. Here’s what you’ll need for the shrimp itself:

Jumbo or colossal shrimp (12-16 count) – You need big, meaty shrimp that can be butterflied and hold the stuffing.
Salt and pepper – For seasoning.
Olive oil or melted butter – To brush on the shrimp before cooking.
Lemon juice – Adds brightness and balances the richness of the stuffing.

Try to buy deveined, shell-on shrimp. You’ll remove the shell while keeping the tail on for presentation. If they’re not deveined, no worries—we’ll show you how to do that too.

For the Stuffing

This is where the magic happens. The stuffing should be moist but not soggy, flavorful but not overpowering. Here’s a breakdown of what goes into our signature stuffing:

1 cup breadcrumbs (Panko or Italian-style) – These form the base of your stuffing and give it structure.
2 tablespoons butter – For richness and moisture.
2 cloves garlic, minced – Brings that essential savory note.
1/4 cup finely chopped onion – Adds sweetness and depth.
1/4 cup chopped parsley – For freshness and color.
1 teaspoon paprika – Adds a smoky flavor and beautiful color.
1 egg (optional) – Helps bind the stuffing.
1/2 cup crab meat or shredded mozzarella (optional) – For an extra-rich version.
Salt and pepper to taste

If you want to make it spicier, a pinch of cayenne or red pepper flakes does the trick.

Optional Add-Ons and Substitutes

Want to put your own twist on it? Here are a few options:

Cajun seasoning – Swap for paprika for a Southern flair.
Lemon zest – Brightens the stuffing beautifully.
Chopped bell pepper or celery – Adds crunch and color.
Gluten-free breadcrumbs – For those avoiding gluten.

No crab meat? No problem. Just double up on cheese or keep it simple with the herbed breadcrumb mixture. Vegetarian? Stuff portobello mushrooms instead of shrimp using the same stuffing.

Kitchen Tools and Equipment

Must-Have Utensils

To make the process smooth, gather the following tools:

Cutting board and sharp knife – For deveining and prepping shrimp.
Mixing bowls – For making the stuffing.
Baking sheet or casserole dish – Depending on your cooking method.
Small spoon or piping bag – To stuff the shrimp.
Basting brush – To coat the shrimp with butter or oil.
Oven or broiler – Essential for cooking.
Tongs or spatula – For removing the shrimp safely.

Trust us, having everything laid out before you start makes the whole process easier. No one wants to dig through kitchen drawers mid-cook.

Prep Tips for Efficiency

Want to avoid the chaos of cooking? Here’s how to prep smart:

Chop everything first – Dice garlic, onion, and herbs before touching the shrimp.
Make stuffing in advance – It can be stored in the fridge for up to 24 hours.
Butterfly and clean shrimp ahead – Once cleaned, refrigerate until you’re ready to stuff.
Preheat your oven or broiler early – So you’re not waiting around while the shrimp are ready to go.

Organization isn’t just for aesthetics—it genuinely makes your cooking experience better and faster.

How to Choose the Best Shrimp

Fresh vs. Frozen

When it comes to seafood, freshness is key—but frozen can be just as good if handled right.

Fresh shrimp are great if you live near the coast or have access to a reliable fish market. Look for shrimp that smell like the ocean—not fishy.
Frozen shrimp are perfectly acceptable (and often more sustainable). Buy them raw, deveined, and shell-on for the best flavor and texture.

Pro tip: Never buy pre-cooked shrimp for stuffing. They’ll overcook and turn rubbery when baked again.

Size Matters: What to Pick

This isn’t the time for baby shrimp. You want large, firm shrimp that can hold a decent amount of stuffing.

Jumbo (21–25 per pound)
Colossal (16–20 per pound)

The larger the shrimp, the easier they are to butterfly and stuff. Plus, they make for a more impressive presentation.

Step-by-Step Guide to Making Stuffed Shrimp

Step 1: Prepping the Shrimp

Start by peeling and deveining large shrimp, leaving the tails on for presentation. Make a shallow slit along the back to create a small pocket for stuffing. Rinse and pat dry with paper towels.

Step 2: Making the Stuffing Mixture

In a bowl, combine ½ cup breadcrumbs, 2 tablespoons melted butter, 1 minced garlic clove, 2 tablespoons chopped parsley, a squeeze of lemon juice, and a pinch of salt and pepper. Mix until the texture is moist and crumbly.

Step 3: Stuffing the Shrimp Properly

Spoon a small mound of the stuffing mixture into each shrimp’s slit, pressing gently so it stays in place.

Step 4: Baking or Broiling the Shrimp

Arrange on a greased baking sheet. Bake at 375°F (190°C) for 12–15 minutes or broil for 5–6 minutes until golden and cooked through.

Step 5: Plating and Garnishing

Serve hot with a drizzle of melted butter or a sprinkle of fresh herbs. A wedge of lemon on the side completes your elegant stuffed shrimp — crisp, juicy, and full of flavor!

Best Sauces and Dips for Stuffed Shrimp

Classic Garlic Butter Sauce

When it comes to seafood, you can never go wrong with a rich, velvety garlic butter sauce. It’s simple to make and adds the perfect finish to stuffed shrimp.

Ingredients:

1/2 cup unsalted butter
3 garlic cloves, finely minced
1 tablespoon lemon juice
1 tablespoon chopped parsley
Salt and pepper to taste

Instructions:

Melt butter in a small saucepan over low heat.
Add garlic and cook for 1 minute (don’t burn it!).
Stir in lemon juice and parsley.
Simmer for 2–3 minutes until aromatic.

This sauce is fantastic for spooning over hot shrimp or as a dipping sauce on the side. It balances the richness of the stuffing with a bright, citrusy lift.

Zesty Lemon Cream Sauce

If you want something more indulgent, this sauce takes it up a notch.

Ingredients:

1/2 cup heavy cream
1 tablespoon butter
Zest of one lemon
1 tablespoon lemon juice
Salt and white pepper to taste

Instructions:

In a small pot, heat butter and cream over medium-low heat.
Add lemon zest, juice, and seasoning.
Simmer for 5 minutes until slightly thickened.

Drizzle over your plated shrimp or serve in a ramekin. The lemon cream cuts through the richness of the stuffing while adding a silky mouthfeel.

What to Serve with Stuffed Shrimp

Side Dishes that Complement

Pairing your stuffed shrimp with the right sides is like finding the perfect accessories for an outfit—it makes everything better. Because the shrimp are rich and flavorful, sides should either lighten the plate or enhance the indulgence.

Here are some excellent choices:

Garlic butter rice or wild rice pilaf: These absorb any sauce or juices from the shrimp and add a hearty touch.
Roasted or grilled vegetables: Think asparagus, zucchini, bell peppers, or cherry tomatoes. They bring color and freshness.
Caesar salad or mixed greens: Something crisp and tangy balances the richness.
Creamy mashed potatoes or baked sweet potatoes: A more comforting, filling option.
Pasta aglio e olio or lemon-butter noodles: Light, simple pasta dishes that let the shrimp shine.

Balance is key. Don’t overload the plate with heavy sides. Instead, pick one starch and one veg for a well-rounded meal that feels gourmet but grounded.

Wine and Beverage Pairings

A great meal deserves a great drink. Here are some go-to wine and drink pairings for stuffed shrimp:

White Wines:

Chardonnay (buttery, oaky): Perfect if your stuffing is rich with crab or cheese.
Sauvignon Blanc (citrusy, acidic): Great with lemony or herby versions.
Pinot Grigio (crisp, refreshing): A light, no-fail option.

Sparkling Wines:

Prosecco or Champagne adds elegance and pairs well with seafood.

Non-Alcoholic Options:

Sparkling water with lemon or cucumber slices.
Iced herbal teas (like mint or citrus-infused).
A tangy homemade lemonade for bright contrast.

Whether you’re going casual or fancy, the right drink elevates your dish—and your whole dinner experience.

Tips and Tricks for the Perfect Stuffed Shrimp

Common Mistakes to Avoid

Even the best cooks can stumble. Here’s how to sidestep the most common pitfalls:

Overcooking the shrimp – This is #1. Shrimp cooks fast. Bake just until pink and firm. Overcooked shrimp = rubbery shrimp.
Dry stuffing – If your stuffing crumbles or falls apart, it’s probably too dry. Add melted butter or broth.
Undersized shrimp – Using shrimp that are too small makes stuffing tricky and results in a poor shrimp-to-filling ratio.
Forgetting to season – Don’t just season the stuffing. Season the shrimp lightly too for full flavor.
Skipping the garnish – Looks matter! A sprinkle of parsley and a lemon wedge go a long way in presentation.

Learning from these missteps means every batch turns out better than the last.

Make-Ahead and Storage Tips

Want to prep ahead? Here’s how to do it without sacrificing quality:

Make-Ahead Tips:

Prepare the stuffing up to 24 hours ahead. Keep it refrigerated in an airtight container.
Butterfly and clean the shrimp in advance and refrigerate.
Assemble but don’t bake until ready. Stuffed shrimp can be refrigerated uncooked for up to 6 hours before baking.

Storing Leftovers:

Store cooked stuffed shrimp in an airtight container in the fridge for up to 3 days.
Reheat in a 300°F oven for 10–12 minutes. Avoid the microwave—it makes shrimp rubbery.

Freezing:

You can freeze uncooked, stuffed shrimp for up to a month. Flash-freeze on a tray, then transfer to a freezer bag.
Bake from frozen at 375°F for 25–30 minutes, or until hot throughout.

Planning ahead makes this a practical dish for busy weeknights or dinner parties alike.

Variations of Stuffed Shrimp

Cajun-Style Stuffed Shrimp

Love spice? Bring the bold flavors of Louisiana to your kitchen with a Cajun twist.

How to do it:

Add 1–2 teaspoons Cajun seasoning to your stuffing mixture.
Include chopped andouille sausage or smoked paprika for extra heat and smokiness.
Serve with remoulade sauce or spicy aioli on the side.

This version is perfect for fans of bold, zesty, Southern flavors.

Italian-Inspired Stuffed Shrimp

Go Mediterranean with an Italian spin on your stuffed shrimp.

What to add:

Use Italian-style breadcrumbs and add grated Parmesan or Pecorino Romano to the stuffing.
Fold in sun-dried tomatoes, fresh basil, or a bit of pesto.
Serve over a bed of angel hair pasta tossed with olive oil and garlic.

Pair it with a chilled glass of Pinot Grigio or even a light red like Chianti. It’s a flavor match made in seafood heaven.

Nutritional Information

Calories, Protein, and Fats

Stuffed shrimp can be both indulgent and reasonably healthy, depending on how you make it. Let’s break down the basic nutritional profile for one serving (about 4 stuffed shrimp), based on a typical recipe using crab meat and buttered breadcrumbs:

Nutrient	Amount per Serving
Calories	320–400 kcal
Protein	25–30g
Carbohydrates	10–15g
Fat	18–24g
Saturated Fat	6–8g
Cholesterol	150–180mg
Sodium	600–750mg

Shrimp themselves are lean and packed with protein, but the stuffing (especially with butter, cheese, or crab) adds fat and calories. However, these fats aren’t all bad—especially if you’re using real butter and healthy oils like olive oil.

Gluten-Free and Low-Carb Options

Watching your carbs or avoiding gluten? No problem.

For Gluten-Free:

Use gluten-free breadcrumbs or crushed rice crackers.
Check that any added seasonings or sauces are gluten-free.

For Low-Carb or Keto:

Replace breadcrumbs with almond flour, crushed pork rinds, or Parmesan cheese.
Skip the optional crab if you’re looking to cut down on additives or sodium.

These tweaks keep the flavor but make the dish accessible for a wider range of diets and preferences. And the best part? The shrimp still shine, regardless of the variation.

FAQs about Stuffed Shrimp Recipe

Can I make stuffed shrimp ahead of time?

Yes! Assemble your stuffed shrimp up to 24 hours in advance and store covered in the refrigerator. When ready, just pop them in the oven and bake.

What kind of shrimp is best for stuffing?

Large or jumbo shrimp (16/20 count) work best. They’re big enough to hold the stuffing and maintain shape during cooking.

Can I freeze stuffed shrimp?

Absolutely. Freeze them raw on a baking sheet, then transfer to a freezer bag. Cook from frozen—just add 5–7 extra minutes of bake time.

How do I keep the stuffing from falling out?

Don’t overfill the shrimp. Press the stuffing gently into the butterfly cut and refrigerate before cooking to help it hold its shape.

What sauces go well with stuffed shrimp?

Garlic butter, lemon cream sauce, cocktail sauce, or even remoulade are great pairings depending on your stuffing style.

Conclusion

Stuffed shrimp is one of those dishes that feels like it came straight from a high-end seafood restaurant—but you made it yourself. That’s the magic. With this step-by-step guide, you now know how to prep, stuff, bake, and serve shrimp that’ll wow anyone who tries them.

The best part? You can make it your own. Try the Cajun version for spice, the Italian variation for herbaceous comfort, or keep it classic with buttery garlic and a spritz of lemon.

Next time you’re at the store and see those jumbo shrimp, you’ll know exactly what to do.

Now go make your kitchen smell like the coast—and enjoy every bite.