Baked Stuffed Shrimp

1. 1
   prep · ~10 min

   Preheat the oven and prep the baking sheet.

   1.Preheat oven to 400°F (200°C).

   2.Line a large baking sheet with parchment paper.

   3.Rinse shrimp under cold water and pat completely dry with paper towels.

   4.Butterfly each shrimp by slicing along the back, not all the way through, and open it flat.
2. 2
   saute · ~7 min

   Sauté the vegetables for the stuffing.

   1.Melt 2 tablespoons of butter in a skillet over medium heat.

   2.Add the diced onion, celery, and bell pepper. Cook until soft and translucent, about 4 to 5 minutes.

   3.Add the minced garlic and cook for 30 seconds until fragrant.

   4.Remove from heat and let cool slightly.
3. 3
   mix · ~5 min

   Make the crab stuffing.

   1.In a mixing bowl, combine the sautéed vegetables, lump crab meat, breadcrumbs, chopped parsley, lemon juice, paprika, black pepper, and salt.

   2.Gently fold everything together until just combined, trying not to break up the crab meat too much.

   3.Melt the remaining 2 tablespoons of butter and drizzle half of it into the mixture; fold gently again.
4. 4
   assemble · ~8 min

   Stuff the shrimp.

   1.Arrange the butterflied shrimp on the prepared baking sheet, cut side up and tails pointing in.

   2.Spoon a generous mound of the crab stuffing onto each shrimp, pressing gently so it holds its shape.

   3.Drizzle the remaining melted butter over the stuffed shrimp.
5. 5
   bake · ~18 min

   Bake until golden and cooked through.

   Bake in the preheated oven for 16 to 18 minutes, until the shrimp are pink and opaque and the stuffing is golden brown and crisp on top.

   TIPDon't overbake — the shrimp will turn rubbery. Remove the moment the stuffing is golden and the shrimp is opaque.
6. 6
   serve

   Serve immediately with lemon wedges.

   Transfer to a serving platter, garnish with any remaining fresh parsley, and serve with lemon wedges on the side for squeezing over the top.

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