Name: Stuffed Shrimp Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 12 large raw shrimp, peeled and deveined, tails on; 2 tablespoons butter; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/3 cup finely chopped onion; 1/3 cup finely chopped celery; 1 cup seasoned breadcrumbs; 1/4 cup grated Parmesan cheese; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh lemon juice; 1/4 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons dry white wine; 1 tablespoon melted butter, for drizzling; 4 wedges lemon, for serving

Stuffed Shrimp Recipe tastes rich, buttery, and a little fancy, but it comes together in under an hour, which works perfectly for busy weeknights or at-home date nights. This stuffed shrimp recipe fits seafood lovers who want restaurant-style flavor without restaurant prices or stress. I first made a version of this in a tiny apartment kitchen with a wobbly stove, so you can absolutely pull it off in a regular home kitchen.

Why Choose This Stuffed Shrimp Recipe

This stuffed shrimp recipe brings juicy, tender shrimp with a golden, slightly crisp stuffing that tastes like garlic butter met your favorite crab cake. The filling stays moist, the shrimp cook quickly, and the whole dish looks impressive on the plate.

You can prep the stuffing ahead, stuff the shrimp later, and still serve dinner in under 45 minutes. The recipe uses simple pantry ingredients, but the flavor tastes like a special-occasion meal.

“I made this stuffed shrimp recipe for a family birthday, and everyone thought I ordered catering. The shrimp stayed juicy, the stuffing tasted buttery and full of flavor, and the leftovers disappeared before breakfast. This dish now lives in our ‘company coming over’ folder.”

Ingredients You’ll Need

Shrimp

1 ½ pounds large shrimp, 16–20 count, peeled and deveined, tails on
- Choose large or extra-large so they hold the stuffing well.
- Frozen shrimp work great; thaw them in the fridge overnight or under cold water.

Stuffing mixture

6 tablespoons unsalted butter, melted
1 tablespoon olive oil
1 small onion, very finely minced
1 small celery stalk, very finely minced
2 cloves garlic, minced
1 cup panko breadcrumbs
- Regular breadcrumbs also work; panko gives more crunch.
½ cup grated Parmesan cheese
- Use a good-quality wedge and grate it yourself if possible.
¼ cup mayonnaise
- I usually use Duke’s or Hellmann’s; any thick, tangy mayo works.
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives or green onion
1 teaspoon Old Bay seasoning or similar seafood seasoning
½ teaspoon paprika
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
Juice of ½ lemon
Optional: 4–6 ounces lump crab meat for a stuffed shrimp and crab combo
- Use refrigerated lump crab; drain it well so the stuffing does not turn soggy.

For baking and finishing

1–2 tablespoons melted butter, for brushing
Extra paprika or Old Bay, for sprinkling
Lemon wedges, for serving
Extra chopped parsley, for garnish

Pantry shortcuts and substitutions

Use garlic powder and onion powder if you run out of fresh aromatics; start with ½ teaspoon each and adjust.
Use dried parsley if needed; use 1 teaspoon dried in place of 2 tablespoons fresh.
Gluten free breadcrumbs work well; just check the texture and add a splash more mayo if they feel dry.
Skip the crab meat if you want a simpler stuffed shrimp recipe; the stuffing still tastes rich and flavorful.

Equipment

Large skillet
Mixing bowls
Baking sheet or shallow baking dish
Parchment paper or light cooking spray
Small spoon or cookie scoop for stuffing
Instant-read thermometer, helpful but optional

Tips & Tricks

Pat the shrimp very dry so the stuffing sticks and the shrimp roast instead of steam.
Butterfly the shrimp deeply enough to hold stuffing, but keep the flesh attached so they do not fall apart.
Use cold stuffing; chill it 15–20 minutes so it holds shape and does not slide off the shrimp.
Taste a tiny bit of stuffing before adding the egg so you can adjust salt and seasoning.
Do not overbake; pull the shrimp when they turn opaque and the stuffing turns golden, usually 10–14 minutes.
Line the pan with parchment so cleanup stays easy and the stuffing does not stick.
Add a spoonful of crab meat only at the end and fold gently so the lumps stay intact.
If the stuffing looks dry, add a teaspoon of mayo or melted butter at a time until it clumps easily.
If it looks too wet, sprinkle in more breadcrumbs a tablespoon at a time.
Serve the stuffed shrimp hot; the texture and flavor shine right out of the oven.

How to Make Stuffed Shrimp Recipe

Step 1: Prep and butterfly the shrimp

Peel and devein the shrimp, but keep the tails on for a nicer look and easier handling. Lay each shrimp on its side and use a small sharp knife to slice along the back, almost to the other side, to butterfly it. Open the shrimp like a book so it sits flat, then pat dry with paper towels and set aside in the fridge while you make the stuffing.

Step 2: Sauté veggies and aromatics

Heat oil in a large skillet over medium heat. Once hot, add onions and celery; cook until soft, about 6 to 8 minutes, and stir often so they do not brown too much. Stir in garlic; cook 1 to 2 minutes, until fragrant, and season lightly with salt, then remove from heat.

Step 3: Mix the stuffing

In a large bowl, combine the melted butter, mayonnaise, and egg and whisk until smooth. Add the sautéed onion, celery, and garlic, then stir in panko, Parmesan, parsley, chives, Old Bay, paprika, salt, pepper, and lemon juice. Fold everything together until the mixture clumps easily when you squeeze it; adjust with a bit more breadcrumbs or mayo as needed.

If you use crab meat, gently fold it in at the end so the pieces stay chunky. Chill the stuffing in the fridge for 15 to 20 minutes so it firms up and scoops easily.

Step 4: Stuff the shrimp

Preheat your oven to 400°F and line a baking sheet with parchment or lightly grease a shallow baking dish. Arrange the butterflied shrimp cut side up so they look like little open boats. Use a small spoon or cookie scoop to place a mound of stuffing on the back of each shrimp, pressing gently so it sticks and sits securely.

Leave the tails sticking out so they look pretty and stay easy to grab. Brush the tops lightly with melted butter and sprinkle with a pinch of paprika or Old Bay for color.

Step 5: Bake until golden and juicy

Place the stuffed shrimp in the oven and bake at 400°F for about 10 to 14 minutes, depending on shrimp size. The shrimp should turn opaque and pink, and the stuffing should look set and lightly golden on top. If you want a deeper golden top, switch the oven to broil for 1 to 2 minutes, but watch closely so the stuffing does not burn.

Check one shrimp in the center; it should feel firm but still juicy. Squeeze a little fresh lemon over the pan and sprinkle with extra parsley before serving.

What to Serve with Stuffed Shrimp Recipe

Stuffed shrimp pairs nicely with simple sides that let the seafood shine. Serve it with garlic butter rice, fluffy mashed potatoes, or a light lemony pasta for a filling meal. Add a crisp green salad or steamed asparagus with a squeeze of lemon to keep the plate bright and fresh. A cold sparkling water with citrus slices or iced tea rounds out the meal without overpowering the shrimp.

Storage Options

Store leftover stuffed shrimp in an airtight container in the fridge for up to 2 days.
Reheat in a 325°F oven for 8 to 10 minutes until warm; this keeps the stuffing from turning soggy and the shrimp from overcooking.
Avoid microwaving if possible, since it can turn the shrimp rubbery; if you must, use 50% power and short bursts.
Freeze cooked stuffed shrimp on a baking sheet until firm, then move them to a freezer bag and keep up to 2 months; reheat from frozen in a 325°F oven until hot in the center.