Baked Stuffed Shrimp Recipe

Shrimp: Large, peeled, and deveined, these are the stars of the dish, providing a juicy and tender base for the stuffing.

Breadcrumbs: These add a crunchy texture to the stuffing, absorbing the flavors of the other ingredients.

Butter: Melted butter adds richness and helps bind the stuffing together.

Garlic: Minced garlic infuses the stuffing with a robust, aromatic flavor.

Parsley: Chopped parsley adds a fresh, herbaceous note to the stuffing.

Lemon juice: Freshly squeezed lemon juice brightens the flavors and adds a zesty kick.

Salt: Enhances the overall flavor of the dish.

Black pepper: Freshly ground black pepper adds a hint of spice and depth to the stuffing.

When preparing the shrimp, make sure to butterfly them evenly by cutting along the back and opening them up slightly. This technique not only helps the breadcrumb mixture adhere better but also ensures that the shrimp cook evenly. Additionally, using freshly squeezed lemon juice in the stuffing mixture enhances the flavor, giving the dish a bright, zesty note.

• Shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for stuffing.

• Breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar crunchy texture and can be seasoned to taste.

• Melted butter - Substitute with olive oil: Olive oil can provide a similar richness and moisture to the stuffing mixture.

• Minced garlic - Substitute with garlic powder: Garlic powder can offer a similar flavor profile and is easier to mix into the stuffing.

• Chopped parsley - Substitute with chopped cilantro: Cilantro can provide a fresh, herbaceous flavor similar to parsley.

• Freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor that complements seafood well.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the stuffing.

• Freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile that can add a unique twist.

• Allow the baked stuffed shrimp to cool completely before storing. This helps prevent condensation, which can make the breadcrumb mixture soggy.
• Transfer the cooled shrimp to an airtight container. If stacking is necessary, place a layer of parchment paper between each layer to prevent sticking.
• Store the container in the refrigerator for up to 2 days. For optimal freshness, consume within this timeframe.
• To reheat, preheat your oven to 350°F (175°C). Arrange the shrimp on a baking sheet and cover loosely with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.
• For freezing, place the cooled shrimp on a baking sheet lined with parchment paper, ensuring they are not touching. Freeze for about 1-2 hours or until solid.
• Once frozen, transfer the shrimp to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label with the date and store for up to 3 months.
• When ready to enjoy, thaw the shrimp in the refrigerator overnight. Reheat as described above, ensuring the shrimp are heated through and the stuffing is crisp.
• For an extra burst of flavor, consider squeezing fresh lemon juice over the reheated shrimp before serving.

• Preheat your oven to 350°F (175°C). Place the leftover baked stuffed shrimp in a baking dish. Cover the dish with aluminum foil to prevent the shrimp from drying out. Bake for about 10-15 minutes, or until the shrimp are heated through.

• For a quicker method, use a microwave. Place the shrimp on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the stuffed shrimp in a single layer in the air fryer basket. Heat for 3-5 minutes, or until warmed through and slightly crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the shrimp in the skillet and cover with a lid. Cook for 3-4 minutes, turning once, until the shrimp are heated through.

• To retain moisture, you can also steam the shrimp. Place them in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until heated through.

• Oven: To bake the stuffed shrimp at the required temperature of 375°F (190°C).

• Mixing bowl: To combine the breadcrumbs, melted butter, minced garlic, chopped parsley, lemon juice, salt, and black pepper.

• Knife: To butterfly the shrimp by cutting along the back and opening them up slightly.

• Cutting board: To provide a stable surface for butterflying the shrimp and chopping the parsley.

• Spoon: To place a spoonful of the breadcrumb mixture onto each shrimp.

• Baking dish: To arrange the stuffed shrimp for baking.

• Measuring cups: To measure out the breadcrumbs accurately.

• Measuring spoons: To measure the melted butter, minced garlic, chopped parsley, and lemon juice.

• Garlic press: To mince the garlic efficiently.

• Lemon squeezer: To extract freshly squeezed lemon juice.

• Tongs: To handle the hot shrimp safely after baking.

• Serving platter: To serve the hot stuffed shrimp with lemon wedges on the side.

Prepare ingredients in advance: Measure and chop all ingredients ahead of time to streamline the cooking process.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing fresh garlic.

Opt for pre-made breadcrumbs: Purchase pre-made breadcrumbs to avoid the extra step of making them from scratch.

Butterfly shrimp quickly: Use a sharp knife to butterfly the shrimp efficiently, ensuring even cooking.

Melt butter in microwave: Quickly melt butter in the microwave instead of using a stovetop.

Preheat oven early: Start preheating the oven before you begin preparing the stuffing mixture to save time.