How to Make Perfect Baked Stuffed Shrimp at Home

Baked stuffed shrimp is a restaurant favorite that looks elegant but is surprisingly easy to make at home. Succulent shrimp are butterflied, topped with a flavorful breadcrumb stuffing, and baked until golden brown. This impressive starter or entrée takes little effort but looks like you fussed. Read on to learn how to prepare baked stuffed shrimp to perfection.

Overview of Baked Stuffed Shrimp

Baked stuffed shrimp is a retro American dish that was popular on steakhouse menus in the 1960s and 70s It is less common today but still makes periodic comebacks,

To make baked stuffed shrimp, large shrimp are peeled, deveined, and butterflied. A breadcrumb-based stuffing flavored with lemon, garlic, herbs, butter, and Parmesan is pressed onto the split shrimp. They are arranged in a baking dish, drizzled with butter, and baked until the shrimp are opaque and cooked through and the topping is lightly browned.

The stuffing adds great texture and flavor contrast to the sweet, succulent shrimp. The dish has a fancy appearance but comes together quickly. It makes an elegant starter for a dinner party or special meal.

Benefits of Making Your Own

There are several good reasons to make baked stuffed shrimp rather than ordering it at a restaurant

• It’s cheaper. Quality shrimp and basic pantry ingredients are all you need. The homemade version costs far less per serving.

• You control the flavor. Adjust the stuffing ingredients to suit your tastes. Play with different herb combos cheese varietieswine options, etc.

• It’s versatile. Baked stuffed shrimp works as an appetizer, entrée, or buffet dish. Adjust serving sizes as needed.

• You can tweak it. Try adding crabmeat, chorizo, or other mix-ins to the stuffing. Stuff larger seafood like lobster tails.

• You can ensure quality. Use the freshest shrimp and real ingredients like homemade breadcrumbs.

Step-By-Step Guide

Follow these simple steps to prepare perfect baked stuffed shrimp:

1. Buy ingredients

• Shrimp – Get the largest size available like U10 (under 10 per pound). Look for fresh, wild caught shrimp if possible.
• Butter – Use unsalted for the best flavor.
• Olive oil – Opt for a fruity extra virgin variety.
• Garlic – 2 large cloves should suffice.
• White wine – A crisp, dry white like Pinot Grigio works well.
• Bread – Choose a loaf with a tight, chewy crumb like Italian or French.
• Parmesan – Grab a wedge of the good stuff. Pre-grated doesn’t work as well.

2. Prep the shrimp

• Peel, leaving the tails on.
• Devein by making a shallow cut down the back and removing the digestive tract.
• Butterfly by cutting almost through the center without separating.
• Spread out flat on a baking sheet, cut side up.

3. Make fresh breadcrumbs

• Tear bread into small pieces and process in a food processor into coarse crumbs.
• No need to remove crusts first.

4. Prepare the stuffing

• Melt the butter in a skillet over medium heat.
• Add the olive oil and garlic. Cook for 1-2 minutes until fragrant but not browned.
• Add the wine and simmer briefly to cook off the alcohol.
• Remove from heat and let cool slightly.
• Transfer to a bowl. Mix in breadcrumbs, Parmesan, herbs, salt, and pepper.

5. Stuff the shrimp

• Mound even portions of stuffing onto each butterfly shrimp.
• Gently press to adhere the stuffing to the shrimp.

6. Bake the shrimp

• Arrange stuffed shrimp in a baking dish.
• Drizzle with additional melted butter.
• Bake at 375°F for 12-15 minutes until shrimp are opaque and topping is browned.
• Squeeze lemon juice over the shrimp when done.

And that’s it! With just a few simple steps, you can make this impressive appetizer to wow guests. The stuffed shrimp also reheats nicely, so you can prep it ahead for hassle-free entertaining.

Choosing the Best Shrimp Size

The key to great baked stuffed shrimp is selecting large shrimp. You want plenty of surface area to adhere the stuffing. Here are some common shrimp sizes to look for:

• Colossal (U10) – The largest size, with under 10 shrimp per pound. Best choice.
• Extra Jumbo (U12) – Still a great pick with 12 or less per pound.
• Jumbo (16-20) – Works in a pinch but small for stuffing.
• Large (21-25) – Too little surface area for stuffing. Avoid.

Both wild caught and farmed shrimp work well. Look for fresh, shell-on shrimp. Frozen is okay too – just thaw first. Peeled shrimp lack flavor and texture.

Stuffing Options and Ideas

The stuffing is what really makes baked stuffed shrimp shine. Avoid commercial dried stuffing mixes and make your own for the best flavor. The classic combo is breadcrumbs, butter, garlic, lemon, and herbs, but you can riff on it in lots of ways:

• Substitute crackers, potato flakes, or cornbread for the breadcrumbs.

• Use different fresh herbs like dill, basil, cilantro, or chives.

• Add chopped ham, bacon, chorizo, crabmeat, cheese, roasted peppers, or artichoke hearts.

• Use wines like Sherry, white wine vinegar, vermouth, clam juice, or chicken broth for the liquid.

• Swap in cheeses like Asiago, Romano, feta, or cheddar for the Parmesan.

• Season with smoked paprika, cayenne, saffron, curry powder, or citrus zest.

• Drizzle with flavored olive oils, compound butters, or aiolis before serving.

Cooking Tips

Follow these tips for perfect baked stuffed shrimp every time:

• Work carefully when butterflying to keep shrimp intact.

• Don’t over-stuff. Use just enough to adhere to the surface.

• Arrange shrimp so they don’t touch in the baking dish.

• Bake at 375°F. Higher temps overcook the exterior before the shrimp cooks through.

• Test doneness by looking for opaque, pink shrimp. Time varies based on size.

• Add any seafood to the stuffing pre-cooked or it may not finish in time.

• Add a savory drizzle after baking – herb oil, lemon butter, or quick aioli.

Serving Suggestions

Baked stuffed shrimp works well:

• As a passed appetizer at cocktail parties. Provide toothpicks.

• Plated with dressed greens, roasted veggies, or pasta salad.

• Speared on frilly toothpicks as an hors d’oeuvre.

• For a surf and turf meal with steak and roasted potatoes.

• On a buffet table or tiered platter at big events.

• As a starter for Valentine’s Day or anniversary dinners.

No matter how you serve them, baked stuffed shrimp always makes an impression!

Storing and Reheating Leftovers

Baked stuffed shrimp holds up well for leftovers. Follow these guidelines:

• Let baked stuffed shrimp cool completely before refrigerating.

• Store leftovers in an airtight container for 1-2 days.

• Reheat gently either in a low oven or microwave just until warmed through.

• Don’t reheat the shrimp directly from the fridge or the butter in the stuffing may separate.

• Bring to room temperature first, then reheat.

• Squeeze fresh lemon juice over just before serving.

With proper storage, you can make baked stuffed shrimp ahead of time and simply reheat to serve. It’s perfect for stress-free entertaining!

Common Questions

Here are answers to some frequently asked questions about making baked stuffed shrimp at home:

What size baking dish should I use?

Choose a shallow ceramic or glass baking dish just large enough to hold the shrimp in a single layer. Metal pans conduct too much heat. Avoid overcrowding.

Can I prepare stuffed shrimp in advance?

Yes, prepare the stuffing and stuff the shrimp up to a day ahead. Cover and refrigerate until ready to bake.

What’s the best way to devein shrimp?

Use a paring knife to make a shallow cut down the back. Remove the grayish vein with the tip of the knife.

Can I freeze baked stuffed shrimp?

You can freeze uncooked stuffed shrimp, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before baking.

What wine pairs well with it?

Opt for a bright, citrusy white like Sauvignon Blanc, unoaked Chardonnay, Vinho Verde, or Pinot Grigio.

Final Thoughts