Loading...
A New England classic! Juicy, jumbo shrimp are butterflied and topped with a rich, buttery garlic and breadcrumb stuffing, then baked to golden perfection. A perfect appetizer or main course that's surprisingly easy to make.
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a large baking sheet with butter or cooking spray.
Prepare the shrimp by butterflying them. Make a deep slit down the back of each shrimp, from the head end to the tail, without cutting all the way through. Gently open the shrimp and lay them flat, cut-side up, in a single layer in the prepared baking dish.
In a medium bowl, prepare the stuffing. Combine the panko breadcrumbs, melted butter, minced garlic, chopped shallot, chopped parsley, and grated Parmesan cheese. Add the lemon juice, salt, black pepper, and paprika. Mix with a fork until the ingredients are evenly moistened and the mixture is crumbly.
Carefully mound about a tablespoon of the stuffing mixture onto the butterflied portion of each shrimp. Press down gently to help it adhere.
Bake for 12-15 minutes, or until the shrimp are pink and opaque and the stuffing is golden brown and crisp on top. Be careful not to overcook.
Remove the dish from the oven. Garnish with additional fresh parsley and serve immediately with fresh lemon wedges on the side for squeezing over the shrimp.
Tender, briny clams steamed in a fragrant broth of white wine, garlic, and butter. This classic New England dish is perfect for sharing and ready in under 30 minutes. Don't forget the crusty bread for dipping!
A savory classic from New England, this pie features tender clams and potatoes in a rich, creamy sauce, all baked inside a flaky, golden-brown crust. The ultimate comfort food for a chilly day.
A classic American dish from New England, featuring tender lobster meat bathed in a luxurious, creamy sherry-infused sauce. It's a sophisticated and decadent meal, perfect for special occasions and ready in under 30 minutes.
Warm, bubbling apples seasoned with cinnamon, under a crunchy, buttery oat topping. This classic American dessert is the ultimate comfort food, perfect with a scoop of vanilla ice cream. A simple, rustic treat that's easy to love.
A New England classic! Juicy, jumbo shrimp are butterflied and topped with a rich, buttery garlic and breadcrumb stuffing, then baked to golden perfection. A perfect appetizer or main course that's surprisingly easy to make.
This new_england recipe takes 30 minutes to prepare and yields 4 servings. At 437.32 calories per serving with 29.06g of protein, it's a beginner-friendly recipe perfect for dinner or lunch or appetizer.
Add 1/4 to 1/2 teaspoon of red pepper flakes to the stuffing mixture for a bit of heat.
Incorporate other fresh herbs like dill, chives, or tarragon into the stuffing for a different flavor profile.
Substitute the panko breadcrumbs with gluten-free panko or crushed rice crackers.
Mix in 1/4 cup of finely chopped cooked bacon or pancetta for a savory, smoky flavor.
Shrimp is packed with high-quality protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
This dish provides a significant amount of selenium, a powerful antioxidant that helps protect cells from damage, supports thyroid function, and boosts the immune system.
Baked Stuffed Shrimp can be part of a balanced diet. Shrimp is a great source of lean protein and selenium. However, this recipe is high in butter and breadcrumbs, making it rich in calories and fat. It's best enjoyed in moderation as a special treat.
A serving of 4 stuffed shrimp contains approximately 450-550 calories, depending on the exact size of the shrimp and amount of stuffing used. This estimate includes calories from the butter, breadcrumbs, and cheese.
Yes, you can assemble the stuffed shrimp up to 4 hours before baking. Arrange them in the baking dish, cover tightly with plastic wrap, and refrigerate. You may need to add 1-2 minutes to the baking time.
Jumbo or colossal shrimp (U15, 16-20, or 21-25 count per pound) are ideal. Their larger size makes them easier to butterfly and stuff, and they remain juicy after baking.
The shrimp are done when they turn from translucent grey to opaque pinkish-white. The tails will also become bright pink/red. The stuffing should be golden brown and crisp. Overcooked shrimp will be tough and rubbery.
As a main course, it pairs well with a light salad, roasted asparagus, or rice pilaf. As an appetizer, it's perfect on its own with lemon wedges.