Dive into a world where succulent shrimp meet savory fillings in these 25 irresistible baked stuffed creations. Perfect for everything from elegant dinner parties to cozy weeknight meals, this roundup is your ticket to impressive yet approachable seafood dishes. Whether you’re a seasoned chef or just starting out, get ready to discover recipes that will make your taste buds dance—let’s explore these delicious possibilities together!
Classic New England Baked Stuffed Shrimp
Mmm, let’s talk about a dish that’s basically a seafood party in a shell—Classic New England Baked Stuffed Shrimp. This recipe is so good, it’ll make you want to trade in your flip-flops for a lobster bib, and trust me, it’s easier to whip up than you might think. Get ready to impress your guests with a taste of the coast, no fishing boat required!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined but tails left on (I like them jumbo for that wow factor)
– 1 cup Ritz cracker crumbs, crushed finely (they add a buttery crunch that’s pure magic)
– 1/4 cup unsalted butter, melted (go for the good stuff—it makes all the difference)
– 1/4 cup mayonnaise (full-fat is my go-to for creaminess)
– 1 tablespoon fresh lemon juice (squeezed right before using to keep it zesty)
– 1 teaspoon Old Bay seasoning (a New England staple that packs a punch)
– 1/4 teaspoon garlic powder (for a subtle kick without overpowering)
– 1/4 cup grated Parmesan cheese (the salty, nutty kind elevates everything)
– 2 tablespoons chopped fresh parsley (adds a pop of color and freshness)
– Cooking spray (to prevent sticking—I always give the pan a good spritz)
Instructions
1. Preheat your oven to 400°F and lightly coat a baking dish with cooking spray to avoid any shrimp sticking drama.
2. In a medium bowl, combine the Ritz cracker crumbs, melted butter, mayonnaise, lemon juice, Old Bay seasoning, garlic powder, Parmesan cheese, and chopped parsley; mix until it forms a cohesive stuffing—it should hold together when pressed.
3. Hold each shrimp by the tail and use a small spoon to generously stuff the cavity with the cracker mixture, pressing gently to adhere; arrange them in the prepared baking dish in a single layer.
4. Bake the stuffed shrimp in the preheated oven for 12–15 minutes, or until the shrimp turn opaque and pink and the topping is golden brown and crispy.
5. Remove the baking dish from the oven and let the shrimp rest for 2–3 minutes before serving to allow the flavors to meld and avoid burning your mouth—patience is a virtue here!
Oh, the result is pure bliss: each bite offers tender, juicy shrimp with a crunchy, savory topping that’s buttery and slightly tangy from the lemon. Serve these beauties over a bed of lemon rice or with a side of crisp salad for a meal that screams coastal comfort without the sand in your shoes!
Garlic Herb Butter Baked Stuffed Shrimp
Brace yourselves, seafood lovers—this Garlic Herb Butter Baked Stuffed Shrimp is about to become the star of your dinner table, delivering restaurant-quality flavor with minimal fuss and maximum deliciousness. It’s the kind of dish that makes you feel fancy without requiring a culinary degree, perfect for impressing guests or treating yourself on a cozy night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I leave the tails on for a pretty presentation, but you do you!)
– 4 tbsp unsalted butter, softened (room temp is key here for easy mixing)
– 2 cloves garlic, minced (fresh is best—trust me, it makes a difference)
– 1 tbsp fresh parsley, finely chopped (dried works in a pinch, but fresh adds a vibrant pop)
– 1/4 cup breadcrumbs (I use panko for extra crunch)
– 1/4 cup grated Parmesan cheese (the good stuff, please—none of that shaky-can nonsense)
– 1 tbsp lemon juice (freshly squeezed, because bottled just doesn’t cut it)
– 1/2 tsp salt (I prefer sea salt for a clean flavor)
– 1/4 tsp black pepper (freshly ground adds a nice kick)
– 1 tbsp extra virgin olive oil (my go-to for a light drizzle)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, lemon juice, salt, and black pepper, mixing until smooth and fragrant—this is your flavor-packed herb butter.
3. Pat the shrimp dry with paper towels to ensure they bake evenly and don’t steam.
4. Using a sharp knife, make a deep slit along the back of each shrimp, being careful not to cut all the way through, to create a pocket for stuffing.
5. Stuff each shrimp pocket with about 1 teaspoon of the garlic herb butter mixture, pressing gently to secure it inside.
6. In another bowl, mix the breadcrumbs and grated Parmesan cheese for the crispy topping.
7. Dip the top of each stuffed shrimp into the breadcrumb-Parmesan mixture, pressing lightly to coat evenly.
8. Arrange the shrimp in a single layer on the prepared baking sheet, leaving a little space between each for even cooking.
9. Drizzle the shrimp lightly with extra virgin olive oil to help them brown and crisp up in the oven.
10. Bake at 400°F for 10–12 minutes, or until the shrimp are opaque and the topping is golden brown—keep an eye out to avoid overcooking, as shrimp can turn rubbery fast.
11. Remove from the oven and let them rest for 2–3 minutes before serving to allow the flavors to meld.
Elegantly plated, these shrimp boast a buttery, garlicky interior with a satisfyingly crispy crust that’s pure perfection. Serve them over a bed of lemon-herb rice or alongside a crisp salad for a complete meal that’s sure to earn rave reviews—just be prepared for requests for seconds!
Cheesy Spinach and Artichoke Baked Stuffed Shrimp
Brace yourselves, seafood lovers, because we’re about to take jumbo shrimp on a flavor vacation they’ll never forget—stuffed with a cheesy, creamy spinach and artichoke filling that’s basically a party in every bite. Think of it as your favorite dip decided to get fancy and hitch a ride on a plump shrimp, baked to golden perfection. It’s the appetizer that’ll have your guests hovering by the oven, shamelessly asking, “Is it ready yet?”
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound jumbo shrimp, peeled and deveined but tails left on (trust me, those tails make for perfect handles)
– 1 cup frozen chopped spinach, thawed and squeezed very dry (I wring it out in a clean kitchen towel—no one wants a soggy filling!)
– 1 cup canned artichoke hearts, drained and finely chopped (the kind packed in water, not oil, for better texture)
– 4 ounces cream cheese, softened to room temperature (this makes blending a breeze)
– 1/2 cup shredded mozzarella cheese (the melty, stringy kind is my go-to)
– 1/4 cup grated Parmesan cheese (the real stuff from the refrigerated section, please)
– 2 cloves garlic, minced (fresh is best here for that punchy flavor)
– 1 tablespoon olive oil (extra virgin adds a nice fruity note)
– 1/2 teaspoon paprika (for a subtle smoky kick)
– Salt and black pepper, to taste (I’m generous with both)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a medium mixing bowl, combine the thawed and squeezed-dry spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, paprika, salt, and black pepper. Mix until fully blended and creamy.
3. Using a sharp knife, carefully butterfly each shrimp by cutting along the back vein from head to tail, being sure not to cut all the way through—this creates a pocket for the filling. Tip: Pat the shrimp dry with paper towels first to help the filling stick better.
4. Spoon about 1 tablespoon of the spinach-artichoke mixture into each shrimp pocket, pressing gently to pack it in and mounding it slightly on top.
5. Arrange the stuffed shrimp in a single layer on the prepared baking sheet, leaving a little space between each one.
6. Drizzle the olive oil evenly over the top of each stuffed shrimp. Tip: A light brush of oil helps them crisp up beautifully without drying out.
7. Bake in the preheated oven for 12–15 minutes, or until the shrimp are opaque and pink, and the filling is bubbly and golden brown on top. Tip: Check at the 12-minute mark to avoid overcooking—shrimp can go from perfect to rubbery fast!
8. Remove from the oven and let cool for 2–3 minutes before serving. The result is a delightful contrast: tender, juicy shrimp hugging a rich, cheesy filling with pops of artichoke and spinach. Serve these warm with a squeeze of lemon or alongside a crisp salad for a light meal that feels indulgent.
Crab-Stuffed Panko Crusted Shrimp
Naturally, we’ve all faced the eternal dinner-party dilemma: serve something impressive that doesn’t chain you to the stove all night. Enter these glorious, golden bites—a surf-and-turf party in your mouth where sweet shrimp gets a luxurious crab filling and a shatteringly crisp panko hug. Consider this your secret weapon for looking like a kitchen rockstar with minimal fuss.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (keep those tails on for easy dipping!)
– 8 oz lump crabmeat, picked over for shells (the good stuff from the refrigerated section, please)
– 1/4 cup mayonnaise (Duke’s is my Southern heart’s choice for its tang)
– 1 tbsp Dijon mustard
– 1 tsp Old Bay seasoning (a Chesapeake Bay must-have)
– 1/2 cup all-purpose flour
– 2 large eggs, lightly beaten (I let them sit out for 10 minutes to lose the chill)
– 1 1/2 cups panko breadcrumbs
– 1/2 cup vegetable oil for frying (a neutral oil like canola works perfectly)
– Lemon wedges for serving
Instructions
1. Pat the shrimp completely dry with paper towels, then use a sharp paring knife to cut a deep pocket along the inner curve of each shrimp, being careful not to cut all the way through.
2. In a medium bowl, gently combine the crabmeat, mayonnaise, Dijon mustard, and Old Bay seasoning until just mixed—overworking will break down those lovely crab lumps.
3. Spoon about 1 teaspoon of the crab mixture into the pocket of each shrimp, pressing gently to seal.
4. Set up a breading station with three shallow dishes: place the flour in the first, the beaten eggs in the second, and the panko breadcrumbs in the third.
5. Dredge each stuffed shrimp first in the flour, tapping off any excess.
6. Dip the floured shrimp into the beaten egg, letting any extra drip back into the bowl.
7. Press the shrimp firmly into the panko breadcrumbs, coating all sides evenly. For an extra-crispy crust, I sometimes press the crumbs on a second time.
8. In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F on a deep-fry thermometer (a breadcrumb dropped in should sizzle immediately).
9. Working in batches to avoid crowding, carefully place the breaded shrimp in the hot oil and fry for 2–3 minutes per side, until the panko coating is a deep, golden brown and the shrimp is opaque.
10. Transfer the cooked shrimp to a wire rack set over a baking sheet to drain—this keeps the bottom from getting soggy.
11. Repeat with the remaining shrimp, allowing the oil to return to 350°F between batches.
12. Serve immediately with lemon wedges for squeezing.
Every bite delivers a fantastic contrast: the shatteringly crisp, golden panko shell gives way to the tender, briny shrimp and the rich, savory crab filling. The lemon cut through the richness beautifully. For a next-level move, serve them atop a simple arugula salad with a creamy remoulade for dipping—it’s a guaranteed crowd-pleaser that disappears faster than you can say “seconds, please!”
Cajun-Style Baked Stuffed Shrimp
Oh, you thought shrimp cocktail was fancy? Wait until you meet its Cajun cousin that’s been stuffed, baked, and basically dressed for a flavor party. This Cajun-Style Baked Stuffed Shrimp is the kind of dish that makes you feel like a culinary rockstar with minimal effort—perfect for impressing guests or just treating yourself on a Tuesday night.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I leave the tails on for easy handling—and because they look fancy)
– 1 cup breadcrumbs (panko is my go-to for extra crunch)
– 1/2 cup grated Parmesan cheese (the good stuff, not the green can)
– 1/4 cup unsalted butter, melted (extra virgin olive oil works too, but butter adds richness)
– 2 tbsp Cajun seasoning (store-bought is fine, but I love mixing my own for a kick)
– 2 cloves garlic, minced (fresh is best—no jarred nonsense here)
– 1/4 cup fresh parsley, chopped (dried can sub in a pinch, but fresh adds brightness)
– 1 lemon, juiced (room temp lemons yield more juice, just saying)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, combine the breadcrumbs, Parmesan cheese, melted butter, Cajun seasoning, minced garlic, and chopped parsley. Mix until everything is evenly coated and crumbly.
3. Take each shrimp and make a deep slit along the back (where you deveined it) to create a pocket for stuffing, being careful not to cut all the way through.
4. Stuff each shrimp pocket generously with the breadcrumb mixture, pressing lightly to adhere. Tip: Use a small spoon or your fingers—it’s messy but fun!
5. Arrange the stuffed shrimp in a single layer on the prepared baking sheet, leaving a little space between each one so they cook evenly.
6. Bake in the preheated oven for 12-15 minutes, or until the shrimp are opaque and the stuffing is golden brown. Tip: Check at 12 minutes to avoid overcooking—shrimp can go from perfect to rubbery fast!
7. Remove from the oven and immediately drizzle with fresh lemon juice. Tip: Let them rest for 2-3 minutes before serving to allow flavors to meld.
Heavenly crispy on the outside and tender inside, these shrimp pack a spicy-savory punch that’s balanced by the zesty lemon. Serve them over a bed of creamy grits for a Southern twist, or skewer them as appetizers with a cool remoulade dip—either way, they’ll disappear faster than you can say “laissez les bon temps rouler!”
Bacon-Wrapped Baked Stuffed Shrimp
Picture this: you’re hosting a last-minute gathering, and you need an impressive appetizer that screams “I planned this for weeks” but secretly took under an hour. Enter these bacon-wrapped baked stuffed shrimp—they’re like little flavor torpedoes wrapped in crispy, savory goodness, guaranteed to make your guests forget you served store-bought dip five minutes ago.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 1 pound large shrimp, peeled and deveined (I always buy wild-caught for that sweet, briny punch)
- 8 slices thick-cut bacon (go for applewood-smoked—it adds a subtle sweetness that’s chef’s kiss)
- 4 ounces cream cheese, softened to room temp (this makes stuffing a breeze, trust me)
- 1/4 cup shredded sharp cheddar cheese (extra sharp is my go-to for maximum tang)
- 2 cloves garlic, minced (freshly minced, please—none of that jarred stuff here)
- 1 tablespoon chopped fresh parsley (it brightens everything up, like a flavor highlighter)
- 1/2 teaspoon smoked paprika (for that smoky depth without overdoing it)
- 1/4 teaspoon black pepper (freshly ground if you’re feeling fancy)
- 1 tablespoon olive oil (extra virgin is my kitchen staple—it just tastes better)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, minced garlic, chopped parsley, smoked paprika, and black pepper until smooth. Tip: Use a fork to mix—it’s easier than a spoon and gets everything evenly blended.
- Pat the shrimp dry with paper towels to remove excess moisture, which helps the stuffing adhere better.
- Using a small spoon or your fingers, stuff each shrimp with about 1 teaspoon of the cheese mixture, pressing it gently into the cavity where the vein was removed.
- Wrap each stuffed shrimp with one slice of bacon, starting at the tail and spiraling toward the head, overlapping slightly to secure it. Tip: Stretch the bacon slightly as you wrap—it’ll crisp up more evenly in the oven.
- Place the wrapped shrimp on the prepared baking sheet, seam-side down, and drizzle lightly with olive oil.
- Bake in the preheated oven for 12-15 minutes, or until the bacon is crispy and the shrimp are opaque and firm to the touch. Tip: Flip the shrimp halfway through cooking for that all-around golden crispiness.
- Remove from the oven and let cool for 2-3 minutes before serving—they’re molten lava hot right out of the oven!
Verdict: these shrimp emerge with a perfect contrast—crispy, salty bacon hugging tender, juicy shrimp, all oozing with a creamy, garlicky filling that’s downright addictive. Serve them skewered on toothpicks for easy grabbing, or pile them high on a platter with a zesty lemon aioli for dipping; either way, they’ll vanish faster than you can say “seconds, please!”
Mediterranean Feta-Stuffed Baked Shrimp
Crisp, juicy shrimp meet creamy, tangy feta in this Mediterranean Feta-Stuffed Baked Shrimp—a dish so delicious, it’ll make you forget you ever settled for boring seafood. Imagine plump shrimp cradling a savory filling, baked until golden and bubbly, ready to transport your taste buds straight to the Greek coast. Trust me, this is the showstopper your dinner table has been craving.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined (I leave the tails on for a pretty presentation)
– 4 ounces feta cheese, crumbled (go for the block and crumble it yourself—it’s creamier!)
– 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced in a pinch)
– 1/4 cup fresh parsley, chopped (dried just doesn’t cut it here)
– 2 tablespoons extra virgin olive oil (my go-to for that fruity kick)
– 1/2 teaspoon dried oregano
– 1/4 teaspoon black pepper
– 1 lemon, cut into wedges (for squeezing over the top at the end)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the crumbled feta, minced garlic, chopped parsley, dried oregano, and black pepper, mixing until well blended.
3. Use a sharp knife to make a deep slit along the back of each shrimp, creating a pocket for stuffing—be careful not to cut all the way through.
4. Stuff each shrimp pocket with about 1 teaspoon of the feta mixture, pressing gently to secure it inside.
5. Arrange the stuffed shrimp in a single layer on the prepared baking sheet, leaving a little space between them.
6. Drizzle the extra virgin olive oil evenly over the shrimp, coating them lightly for a golden finish.
7. Bake in the preheated oven for 12–15 minutes, until the shrimp turn pink and opaque and the feta is lightly browned.
8. Remove from the oven and let the shrimp rest for 2 minutes—this helps the filling set without oozing out.
9. Serve immediately with lemon wedges on the side for a bright, zesty squeeze.
The shrimp emerge tender and juicy, with the feta melting into a savory, slightly tangy center that pairs perfectly with the garlic and herbs. For a creative twist, serve these over a bed of couscous or with crusty bread to soak up every last drop of flavor—they’re so good, you might just skip the main course!
Spicy Chorizo and Cheese Baked Stuffed Shrimp
Zesty, zippy, and downright zany—these Spicy Chorizo and Cheese Baked Stuffed Shrimp are the flavor-packed party starters you didn’t know you needed. Imagine plump shrimp playing host to a fiesta of spicy chorizo and melty cheese, all baked to golden perfection. It’s the kind of dish that makes you want to do a little happy dance while preheating the oven.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 12 large shrimp, peeled and deveined (I leave the tails on for easy grabbing—and dramatic flair!)
- 1/2 cup spicy chorizo, casings removed (the spicier, the better for a real kick!)
- 1/2 cup shredded Monterey Jack cheese (I always grab the pre-shredded kind to save time, but fresh is fab too)
- 1/4 cup panko breadcrumbs (for that irresistible crunch)
- 2 tbsp unsalted butter, melted (extra virgin olive oil is my go-to, but butter adds richness here)
- 1 tbsp fresh cilantro, chopped (a little green confetti to brighten things up)
- 1/2 tsp garlic powder (because everything’s better with garlic)
- 1/4 tsp smoked paprika (for a smoky whisper in every bite)
- Salt, to taste (I prefer a light sprinkle to let the chorizo shine)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
- Pat the shrimp dry with paper towels, then use a sharp knife to butterfly each one by cutting along the back, being careful not to slice all the way through.
- In a skillet over medium heat, cook the chorizo for 5–7 minutes, breaking it into small crumbles with a spoon until browned and no longer pink; drain any excess grease and let it cool slightly.
- In a bowl, mix the cooked chorizo, shredded Monterey Jack cheese, panko breadcrumbs, melted butter, chopped cilantro, garlic powder, smoked paprika, and a pinch of salt until well combined.
- Stuff each butterflied shrimp with about 1 tablespoon of the chorizo-cheese mixture, pressing gently to pack it in—don’t overfill, or it might spill out during baking.
- Arrange the stuffed shrimp on the prepared baking sheet in a single layer, leaving a little space between each for even cooking.
- Bake in the preheated oven for 10–12 minutes, until the shrimp turn opaque and pink and the topping is golden brown and bubbly.
- Remove from the oven and let cool for 2–3 minutes before serving—this helps the filling set and prevents burnt tongues (a pro tip from experience!).
Kick back and savor the crispy, cheesy exterior giving way to juicy shrimp and a spicy chorizo surprise. The texture is a delightful crunch-meets-creamy affair, with flavors that sing in harmony—serve these beauties on a platter with a squeeze of lime or alongside a cool avocado dip for a fiesta-worthy spread.
Lemon Herb Quinoa Stuffed Baked Shrimp
Just when you thought shrimp couldn’t get any fancier, we’re stuffing them with a lemony quinoa party that’ll make your taste buds do a happy dance. This dish is basically shrimp wearing tiny edible hats—and who doesn’t love a good hat?
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup quinoa (rinsed well—trust me, it gets rid of that bitter coating)
– 1 ¾ cups water (for perfectly fluffy quinoa)
– 1 lb large shrimp (peeled and deveined, but tails on for that elegant look)
– 2 lemons (zested and juiced—fresh is non-negotiable here)
– 3 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 2 cloves garlic (minced finely, because nobody wants a garlic chunk surprise)
– ¼ cup fresh parsley (chopped, dried just won’t cut it)
– 1 tsp dried oregano (rubbed between your palms to wake up the flavor)
– Salt and black pepper (to season everything generously)
Instructions
1. Preheat your oven to 400°F—get it nice and toasty for baking.
2. In a medium saucepan, combine the rinsed quinoa and water, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and quinoa is fluffy.
3. While the quinoa cooks, pat the shrimp dry with paper towels to ensure they crisp up nicely in the oven.
4. In a large bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, parsley, oregano, salt, and black pepper to make the herb mixture.
5. Fluff the cooked quinoa with a fork and fold it into the herb mixture until evenly coated—this is your stuffing.
6. Carefully stuff each shrimp with about 1 tablespoon of the quinoa mixture, pressing gently to secure it.
7. Arrange the stuffed shrimp in a single layer on a baking sheet lined with parchment paper.
8. Bake at 400°F for 8-10 minutes, until the shrimp turn pink and opaque and the stuffing is lightly golden.
9. Remove from the oven and let rest for 2 minutes before serving to allow the flavors to meld.
Oh, the result is pure magic—tender shrimp with a zesty, herby quinoa filling that’s both fluffy and satisfying. Serve these beauties over a bed of greens for a light meal or as a show-stopping appetizer at your next dinner party; either way, they’re sure to disappear faster than you can say ‘seconds, please!’
Herbed Cream Cheese Baked Stuffed Shrimp
Unexpectedly elegant yet secretly simple, this dish transforms humble shrimp into a show-stopping centerpiece that’ll have your guests thinking you trained under a Michelin-starred chef. Imagine plump shrimp stuffed with a creamy, herby filling that bakes into golden perfection—it’s the kind of recipe that looks fancy but is actually foolproof fun. Let’s turn those shrimp into the star of your next dinner party or cozy weeknight feast!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined but tails left on (I look for the jumbo ones—they make the best edible handles!)
– 8 oz cream cheese, softened to room temperature (this is non-negotiable for smooth mixing)
– ¼ cup grated Parmesan cheese (the freshly grated kind makes all the difference)
– 2 tbsp chopped fresh parsley, plus extra for garnish (trust me, fresh beats dried here)
– 1 tbsp chopped fresh dill (don’t skip this—it adds that bright, herby punch)
– 1 tsp garlic powder (my secret for consistent flavor without chopping)
– ½ tsp onion powder
– ¼ tsp smoked paprika (for a subtle smoky depth)
– ¼ tsp black pepper
– 2 tbsp melted unsalted butter (I always use unsalted to control the saltiness)
– ½ cup panko breadcrumbs (for that irresistible crispy topping)
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or lightly grease it.
2. Pat the shrimp completely dry with paper towels—this helps the filling stick better and prevents sogginess.
3. In a medium bowl, combine the softened cream cheese, Parmesan, parsley, dill, garlic powder, onion powder, smoked paprika, and black pepper until smooth.
4. Using a small spoon or your hands, stuff each shrimp with about 1 tablespoon of the cream cheese mixture, pressing it gently into the cavity where the vein was removed.
5. Arrange the stuffed shrimp in a single layer on the prepared baking sheet, leaving a little space between each one.
6. In a small bowl, mix the melted butter and panko breadcrumbs until the crumbs are evenly coated.
7. Sprinkle the buttered panko mixture evenly over the top of each stuffed shrimp, pressing lightly so it adheres.
8. Bake at 400°F for 10–12 minutes, or until the shrimp are opaque and pink, the filling is bubbly, and the topping is golden brown. Tip: Watch closely after 10 minutes to avoid overbaking—shrimp cook fast!
9. Remove from the oven and let rest for 2–3 minutes before serving. Tip: This rest time allows the filling to set slightly so it doesn’t ooze out when you bite in.
10. Garnish with extra chopped parsley if desired. Tip: Serve immediately while hot for the best texture contrast between the crispy topping and creamy interior.
What emerges from the oven is a textural dream: the shrimp stay juicy and tender, while the herbed cream cheese melts into a luscious, savory pool, all crowned by that crunchy panko crust. The flavors sing with freshness from the dill and parsley, balanced by the smoky paprika and rich Parmesan. Try serving these over a bed of lemon-dressed arugula for a light meal, or alongside roasted asparagus to make it a full feast—either way, prepare for empty plates and recipe requests!
Sun-Dried Tomato and Mozzarella Stuffed Shrimp
Kick your weeknight dinner up a notch with this flavor-packed, surprisingly simple stuffed shrimp that’s basically a party in your mouth. Imagine plump, juicy shrimp hugging a gooey, savory filling—it’s the kind of dish that makes you feel fancy without the fuss. Trust me, your taste buds will thank you (and probably ask for seconds).
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound large shrimp (16–20 count), peeled and deveined, with tails on—I find leaving the tails makes them easier to handle and prettier to serve.
– 1/2 cup sun-dried tomatoes packed in oil, finely chopped (drain them first, but save that flavorful oil for later!).
– 1 cup shredded whole-milk mozzarella cheese (the good, melty stuff—none of that pre-shredded nonsense with anti-caking agents).
– 2 cloves garlic, minced (fresh is best here for that punchy aroma).
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes.
– 1/4 cup fresh basil leaves, chopped (dried just won’t cut it for this vibrant dish).
– 1/2 teaspoon salt (I use fine sea salt for even distribution).
– 1/4 teaspoon black pepper, freshly ground if you can swing it.
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the shrimp completely dry with paper towels—this is key to help the filling stick and ensure they get a nice sear.
3. In a medium bowl, combine the chopped sun-dried tomatoes, shredded mozzarella, minced garlic, chopped basil, salt, and black pepper.
4. Use a small knife to make a deep slit along the back of each shrimp, cutting almost through to the other side to create a pocket.
5. Stuff each shrimp pocket generously with about 1 tablespoon of the sun-dried tomato and mozzarella mixture, pressing it in firmly.
6. Arrange the stuffed shrimp in a single layer on the prepared baking sheet.
7. Drizzle the shrimp evenly with the 2 tablespoons of extra virgin olive oil.
8. Bake at 400°F for 12–15 minutes, until the shrimp turn opaque and pink and the cheese is melted and bubbly with golden edges.
9. Let the shrimp rest on the baking sheet for 2–3 minutes before serving—this allows the juices to redistribute so they stay juicy.
Heavenly bites await! The shrimp are tender with a slight snap, while the filling oozes with tangy, cheesy goodness. Serve them over a bed of lemony orzo or alongside a crisp green salad for a meal that’s as impressive as it is delicious.
Mushroom and Parmesan Baked Stuffed Shrimp
Let’s be real—sometimes you want to impress your dinner guests without spending hours in the kitchen. This Mushroom and Parmesan Baked Stuffed Shrimp is your secret weapon: fancy enough for a dinner party, easy enough for a Tuesday night, and guaranteed to make you look like a culinary rockstar.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I always ask the fishmonger to do this—it saves so much time!)
– 1 cup finely chopped cremini mushrooms (baby bellas work great too)
– 1/2 cup grated Parmesan cheese (the good stuff from the refrigerated section, not the shelf-stable powder)
– 1/4 cup panko breadcrumbs (they stay extra crispy)
– 2 tbsp unsalted butter (I prefer European-style for its richer flavor)
– 2 cloves garlic, minced (fresh is best—no jarred stuff here!)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tbsp fresh lemon juice (bottled just won’t give you that bright zing)
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp paprika (smoked paprika adds a fun twist)
– Fresh parsley for garnish (it’s worth the extra trip to the herb aisle)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the shrimp completely dry with paper towels—this helps the stuffing stick better.
3. Using a small knife, carefully cut a deep slit along the back of each shrimp to create a pocket for stuffing.
4. In a medium skillet, melt the butter over medium heat until it just starts to foam.
5. Add the mushrooms and cook for 5-7 minutes until they release their liquid and turn golden brown.
6. Stir in the minced garlic and cook for 1 more minute until fragrant (tip: don’t let it burn or it’ll turn bitter!).
7. Remove the skillet from heat and mix in the Parmesan, panko, lemon juice, salt, pepper, and paprika until well combined.
8. Spoon about 1 tablespoon of the mushroom mixture into each shrimp pocket, pressing gently to pack it in.
9. Arrange the stuffed shrimp on the prepared baking sheet and drizzle with olive oil (tip: this helps them get beautifully golden).
10. Bake for 12-15 minutes until the shrimp turn pink and opaque and the topping is crispy.
11. Let rest for 2 minutes before serving—this allows the juices to redistribute so they stay juicy.
12. Garnish with fresh parsley.
What emerges from your oven is pure magic: plump, juicy shrimp with a crispy, savory mushroom filling that’s packed with umami from the Parmesan. Serve these beauties over creamy polenta for a cozy meal, or alongside a simple green salad for something lighter—either way, prepare for empty plates and recipe requests!
Zesty Lime Cilantro Baked Stuffed Shrimp
Kick your weeknight dinner rut to the curb with these flavor-packed shrimp! They’re like little edible party boats, stuffed with a bright, zesty filling that’s guaranteed to make your taste buds do a happy dance. Trust me, this dish is the perfect way to impress without the stress.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (look for the 16/20 count size—they’re the perfect stuffing vessels)
– 1 cup panko breadcrumbs (they give the best crispy crunch)
– 1/2 cup finely chopped fresh cilantro (don’t skimp—this is the star herb!)
– 1/4 cup freshly squeezed lime juice (about 2 juicy limes, none of that bottled stuff)
– 2 tbsp extra virgin olive oil, my go-to for its fruity flavor
– 2 cloves garlic, minced (fresh is best, but I won’t tell if you use the jarred kind in a pinch)
– 1 tsp lime zest (use a microplane for super-fine zest that won’t be bitter)
– 1/2 tsp salt (I prefer fine sea salt for even distribution)
– 1/4 tsp black pepper, freshly ground if you can
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the shrimp completely dry with paper towels—this helps the filling stick better.
3. In a medium bowl, combine the panko breadcrumbs, chopped cilantro, lime juice, olive oil, minced garlic, lime zest, salt, and black pepper. Mix until everything is evenly coated and the mixture holds together when pressed.
4. Using a small spoon, stuff about 1 tablespoon of the cilantro-lime mixture into the cavity of each shrimp where it was deveined, pressing gently to secure it.
5. Arrange the stuffed shrimp in a single layer on the prepared baking sheet, leaving a little space between each one.
6. Bake at 400°F for 10–12 minutes, until the shrimp are opaque and pink and the topping is golden brown. Tip: For extra crispiness, broil for the last 1–2 minutes, but watch closely to avoid burning!
7. Let the shrimp rest on the baking sheet for 2–3 minutes before serving—this allows the juices to redistribute. Tip: Use a thin metal spatula to lift them off the parchment easily without losing the filling.
8. Serve immediately while hot and crispy. Tip: Squeeze a little extra lime juice over the top right before eating for a burst of freshness.
Every bite delivers a fantastic contrast: the shrimp are tender and juicy, while the baked stuffing is wonderfully crisp and bursting with citrusy, herby flavor. Try serving them over a bed of cilantro-lime rice or alongside a simple avocado salad for a complete meal that feels restaurant-worthy.
Conclusion
Ready to elevate your seafood game? These 25 irresistible baked stuffed shrimp recipes offer endless inspiration for impressive yet approachable meals. Whether you’re craving classic flavors or bold new twists, there’s a creation here to delight every palate. Pick your favorite, give it a try, and let us know how it turns out in the comments below! Don’t forget to share your culinary triumphs by pinning this article on Pinterest.
