Baked Jumbo Shrimp Stuffed with Crabmeat
Ever had one of those days where you want to make something fancy but don’t want to spend hours in the kitchen? You want that restaurant-quality dish that makes everyone think you’re a secret chef. Well, this is that recipe.
This Baked Jumbo Shrimp Stuffed with Crabmeat sounds complicated, but it’s not. It’s one of my go-to recipes when I want to impress guests without breaking a sweat. It’s simple, delicious, and looks amazing on a plate.
We’re going to walk through this step-by-step. By the end, you’ll be pulling a masterpiece out of your oven.
What You’ll Need
Getting your ingredients ready first makes everything go smoother. It’s what we do in professional kitchens, and it works just as well at home. Here’s the simple list of what you’ll need for this dish.
- 1 lb jumbo shrimp, peeled and deveined
- 8 oz lump crabmeat, picked for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp Old Bay seasoning
- Salt and black pepper to taste
- 4 tbsp unsalted butter, melted
Tools You’ll Use
You don’t need any fancy gadgets for this recipe. Just the basics will do the job perfectly.
| Tool | Purpose |
|---|---|
| Baking Sheet | For baking the shrimp evenly. |
| Mixing Bowls | One for the crab stuffing, one for butter. |
| Sharp Knife | For butterflying the shrimp. |
| Cutting Board | A safe surface for prepping ingredients. |
| Measuring Cups & Spoons | For accurate ingredient amounts. |
Pro Tips
After making this dish hundreds of times, I’ve learned a few things. These little tricks make a big difference.
- Be Gentle with the Crab: When you mix the crab filling, do it gently. You want to keep those nice lumps of crabmeat, not turn it into a paste.
- Don’t Overcook the Shrimp: Shrimp cook fast. They’re done when they turn pink and opaque. Overcooking makes them tough and rubbery. Keep an eye on them in the oven.
- Butterfly Correctly: When you butterfly the shrimp, cut deep enough to create a pocket for the stuffing, but not all the way through. This creates the perfect little boat for the crabmeat.
How to Make Baked Jumbo Shrimp Stuffed with Crabmeat
Here are the simple steps to put it all together. Just follow along, and you’ll be fine.
Step 1: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
Step 2: Prepare the shrimp. Make sure they are peeled and deveined. Butterfly each shrimp by cutting down the back, from the thick end to the tail, without cutting all the way through. Fan them open.
Step 3: In a medium bowl, gently mix the lump crabmeat, panko breadcrumbs, mayonnaise, chopped parsley, lemon juice, minced garlic, and Old Bay seasoning. Season with a little salt and pepper.
Step 4: Arrange the butterflied shrimp on the prepared baking sheet.
Step 5: Spoon a small amount of the crabmeat mixture onto each shrimp, pressing it gently into the opening you created.
Step 6: Drizzle the melted butter over the stuffed shrimp.
Step 7: Bake for 12-15 minutes, or until the shrimp are pink and cooked through and the stuffing is golden brown on top.
Substitutions and Variations
Don’t have something on the list? No problem. Cooking is all about making things work for you.
- Crabmeat: If you can’t find lump crabmeat, claw meat works too. In a pinch, you could use finely chopped cooked scallops or even imitation crab.
- Breadcrumbs: Regular breadcrumbs or crushed crackers (like Ritz) can be used instead of panko. Gluten-free breadcrumbs work great too.
- Seasoning: Feel free to add a pinch of cayenne pepper for some heat or switch up the herbs with chives or dill.
Make-Ahead Tips
You can get a head start on this recipe to make dinner time even easier.
The crabmeat stuffing can be made up to one day in advance. Just cover it and keep it in the fridge.
You can also stuff the shrimp a few hours ahead of time. Arrange them on the baking sheet, cover with plastic wrap, and refrigerate until you’re ready to bake.
Nutrition and Pairing
Knowing what’s in your food is always a good idea. Here’s a rough idea of the nutritional information per serving.
| Nutrition Facts (Approximate) | Per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
Diet-Friendly Swaps
- Gluten-Free: Use gluten-free panko breadcrumbs.
- Dairy-Free: Use a dairy-free butter substitute or olive oil.
- Lower Fat: Use a light mayonnaise and reduce the amount of butter.
Meal Pairing Suggestions
This dish is pretty versatile. Serve it as an appetizer or a main course.
It goes really well with a simple side salad, roasted asparagus, or rice pilaf. A glass of crisp white wine like Sauvignon Blanc is a perfect match.
Leftovers and Storage
If you have any leftovers, they are easy to store.
Place the cooled shrimp in an airtight container. They will keep in the refrigerator for up to 2 days.
To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 5-7 minutes, until warmed through. Avoid the microwave, as it can make the shrimp rubbery.
Frequently Asked Questions
Q1. Can I use frozen shrimp?
Ans: Yes, you can. Just make sure they are completely thawed before you start. Pat them very dry with a paper towel to remove any excess water.
Q2. What is the best kind of crabmeat to use?
Ans: Lump crabmeat is best because it gives you nice, big pieces of crab in the stuffing. However, any type will work. Just be sure to pick through it for any bits of shell.
Q3. Can I make this on the grill?
Ans: You can! Place the stuffed shrimp on a piece of foil or in a grill basket. Grill over medium heat for about 10-12 minutes, until the shrimp are cooked through.
Wrapping Up
See? That wasn’t so hard. You just made a dish that looks and tastes like it came from a high-end restaurant, right in your own kitchen.
Now it’s your turn to give it a try. I promise you’ll be amazed at how easy and delicious it is.
When you make it, come back and leave a comment below. Let me know how it turned out or if you have any questions
