Welcome to a recipe that transforms simple seafood into an impressive main course. With jumbo shrimp stuffed with savory crabmeat filling, this dish delivers restaurant-quality results in your own kitchen. Whether for special occasions or elevating weeknight dinners, the combination creates a memorable dining experience.
Why This Recipe Works
- The shrimp butterflying technique creates perfect pockets for the crab stuffing while allowing even cooking throughout both components
- Using a combination of fresh lump crabmeat and breadcrumbs provides textural contrast between the delicate crab and crisp topping
- Baking at 400°F ensures the shrimp cook through while the stuffing develops a golden-brown crust without drying out
- The lemon juice and Old Bay seasoning balance enhances the natural sweetness of both seafood elements
- Preparing the stuffing separately allows for proper seasoning adjustment before assembly
Ingredients
- 12 jumbo shrimp (16-20 count), peeled and deveined with tails intact
- 8 ounces fresh lump crabmeat, picked through for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- Lemon wedges for serving
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowls
- Sharp knife
- Measuring cups and spoons
- Small brush for butter application
Instructions
Prepare the Shrimp for Stuffing
Butterfly each shrimp by making a deep incision along the back curve, stopping just before cutting through completely. Use your fingers to gently press the shrimp flat, creating a wide surface area for stuffing. Ensure the tail remains attached for presentation. Pat the butterflied shrimp dry with paper towels to remove excess moisture. This drying step is crucial as it helps the stuffing adhere better and promotes even browning during baking. Arrange the prepared shrimp in a single layer on your work surface with the cut sides facing upward. Proper butterflying creates a stable base that will hold the crab mixture securely throughout the cooking process.
Make the Crab Stuffing Mixture
Combine the lump crabmeat, panko breadcrumbs, mayonnaise, beaten egg, chopped parsley, lemon juice, Old Bay seasoning, and black pepper in a medium bowl. Gently fold the ingredients together using a spatula or your hands, being careful not to break up the crab lumps excessively. The mixture should hold together when pressed but maintain some texture. Test the seasoning by cooking a small portion in a skillet for one minute, then adjust if needed. The stuffing should be moist enough to hold its shape but not wet or runny. If the mixture seems too dry, add another tablespoon of mayonnaise. If too wet, incorporate additional breadcrumbs one tablespoon at a time.
Stuff and Assemble the Shrimp
Divide the crab mixture into 12 equal portions, using approximately two tablespoons per shrimp. Place one portion of stuffing onto each butterflied shrimp, pressing gently to adhere and mounding it slightly. Use your fingers to shape the stuffing into an oval mound that follows the curve of the shrimp. Ensure the stuffing extends to the edges but doesn’t overflow the sides. Arrange the stuffed shrimp in a single layer on a parchment-lined baking sheet, leaving about one inch between each piece for proper air circulation. Lightly brush the exposed shrimp surfaces with melted butter to promote browning and prevent drying during baking.
Bake to Perfection
Place the baking sheet in a preheated 400°F oven on the center rack. Bake for 12-15 minutes until the shrimp turn pink and opaque while the stuffing develops a golden-brown crust. The internal temperature should reach 145°F when measured with an instant-read thermometer inserted into the thickest part of the stuffing. The shrimp should feel firm to the touch and the crab stuffing should be hot throughout. For extra browning during the final minutes, you can switch the oven to broil for 1-2 minutes while watching carefully to prevent burning. Remove from the oven when the edges of the stuffing show slight crisping and the shrimp have curled into a C-shape.
Serve Immediately
Transfer the baked stuffed shrimp to a serving platter using a thin spatula to maintain structural integrity. Arrange the shrimp with the stuffed sides facing upward to showcase the golden crab mixture. Serve immediately with lemon wedges for squeezing over the top. The contrast between the hot seafood and fresh lemon juice enhances the overall flavor profile. These are best enjoyed straight from the oven when the textures are at their peak—tender shrimp contrasting with the crisp stuffing. Serve as a main course with simple sides or as an appetizer for special occasions.
Tips and Tricks
For optimal results, start with chilled ingredients when making the crab stuffing. Cold crabmeat and refrigerated mayonnaise help the mixture hold its shape better during assembly and initial baking. If your crabmeat contains excess liquid, place it in a fine-mesh strainer and press gently with paper towels before mixing. This prevents the stuffing from becoming watery during baking. When butterflying shrimp, use a sharp paring knife and make confident, single-stroke cuts rather than sawing motions. This creates cleaner edges that better contain the stuffing. For extra flavor infusion, consider adding one minced garlic clove or one tablespoon of finely chopped shallot to the crab mixture. If preparing ahead, you can assemble the stuffed shrimp up to four hours in advance and refrigerate them covered until ready to bake. The baking time may need extending by 2-3 minutes if starting from refrigerator temperature. For a richer crust, brush the stuffed shrimp with additional melted butter halfway through baking. If your shrimp vary significantly in size, sort them before stuffing and adjust the amount of filling accordingly to ensure even cooking. When testing for doneness, look for the shrimp to form a tight C-shape rather than a loose curl or tight O-shape, which indicates overcooking. For easier cleanup, line your baking sheet with parchment paper rather than aluminum foil, as the paper prevents sticking without affecting browning. If serving as appetizers, consider using smaller shrimp (21-25 count) and reducing the baking time to 10-12 minutes. For food safety, never leave cooked stuffed shrimp at room temperature for more than two hours.
Recipe Variations
- Swap the crabmeat for cooked lobster meat, chopped scallops, or imitation crab for different seafood profiles while maintaining the same preparation method
- Add 1/4 cup finely grated Parmesan cheese to the stuffing mixture for a richer, more complex flavor with enhanced browning
- Incorporate 2 tablespoons of finely diced roasted red peppers or 1 tablespoon of chopped fresh herbs like dill or chives for color and flavor variation
- Create a spicy version by adding 1 teaspoon of Cajun seasoning or 1/2 teaspoon of cayenne pepper to the crab mixture
- For a gluten-free option, replace panko breadcrumbs with crushed gluten-free crackers or almond flour, adjusting moisture as needed
- Transform into an appetizer by using smaller shrimp and reducing baking time to 8-10 minutes, serving with cocktail sauce or remoulade
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well when properly thawed. Place frozen shrimp in a colander and run cold water over them for 5-10 minutes until completely thawed. Pat them thoroughly dry with paper towels before butterflying to remove excess moisture that could make the stuffing soggy. Avoid thawing shrimp at room temperature or in warm water, as this can affect texture. For best results, purchase raw frozen shrimp that are individually quick frozen rather than block frozen.
What’s the best way to store leftovers?
Store leftover stuffed shrimp in an airtight container in the refrigerator for up to two days. Reheat in a 350°F oven for 8-10 minutes until warmed through, avoiding the microwave which can make the stuffing soggy. The texture will be best when freshly made, but reheated leftovers still maintain good flavor. For longer storage, you can freeze unbaked stuffed shrimp on a parchment-lined baking sheet until firm, then transfer to freezer bags for up to one month.
Can I prepare these ahead of time for a party?
Yes, you can assemble the stuffed shrimp up to 4 hours in advance and refrigerate them covered until ready to bake. Add 2-3 minutes to the baking time if starting from refrigerator temperature. For longer advance preparation, freeze the assembled unbaked shrimp as mentioned above, then bake directly from frozen, adding 5-7 minutes to the cooking time. The stuffing mixture can also be prepared separately up to one day ahead and stored covered in the refrigerator.
What sides pair well with stuffed shrimp?
Simple sides that complement without overpowering the seafood work best. Consider steamed asparagus, roasted vegetables, rice pilaf, or a fresh green salad. For heartier meals, roasted potatoes or creamy polenta provide satisfying contrasts. Lighter options include quinoa salad or sautéed spinach. The key is choosing sides that can be prepared alongside the shrimp’s relatively short baking time or made in advance.
How do I know when the shrimp are fully cooked?
The shrimp are done when they turn pink and opaque throughout and reach an internal temperature of 145°F. They should feel firm to the touch and form a C-shape when properly cooked. An O-shape indicates overcooking, while a straight shrimp needs more time. The stuffing should be hot with a golden-brown crust. Using an instant-read thermometer provides the most accurate doneness measurement, especially for beginners.
Summary
This stuffed shrimp recipe combines butterflied jumbo shrimp with savory crabmeat stuffing for an impressive seafood dish. Simple preparation yields elegant results perfect for special occasions or elevated weeknight dinners. The method ensures proper cooking of both components with complementary textures and flavors.
