Baked Jumbo Shrimp Stuffed with Crabmeat

Want to know the easiest way to impress literally everyone at your dinner party?

Make these.

I’m not even exaggerating when I say people will think you went to culinary school when you serve baked jumbo shrimp stuffed with crabmeat.

They look fancy. They taste expensive. And they come together in about 40 minutes with ingredients you can grab at any grocery store.

I made these for the first time when my in-laws were visiting and I needed something that felt special without requiring me to stress in the kitchen all day.

The reaction? My mother-in-law asked for the recipe before she even finished her first bite.

These shrimp are butterflied, stuffed with a creamy crab mixture that’s loaded with flavor, topped with buttery breadcrumbs, and baked until golden and bubbly.

They’re the kind of dish that makes a regular Tuesday night feel like a celebration.

Quick Look: What Makes This Shrimp Special

Feature	Why It Matters
Prep Time	20 minutes (butterflying takes practice)
Cook Time	15-18 minutes
Total Time	About 40 minutes
Servings	4-6 people (2-3 shrimp each)
Make Ahead?	Yes! Stuff them hours before baking
Freezer Friendly?	Not recommended (texture suffers)

What You’ll Need

The Main Players

For the shrimp:

12 jumbo shrimp (16-20 count per pound, peeled and deveined)
2 tablespoons olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

For the crab stuffing:

8 oz lump crabmeat (fresh or canned, picked over for shells)
1/4 cup mayonnaise
2 tablespoons cream cheese (softened)
1/4 cup panko breadcrumbs
2 tablespoons fresh parsley (chopped)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce

For the topping:

1/3 cup panko breadcrumbs
2 tablespoons butter (melted)
1 tablespoon fresh parsley (chopped)
1/4 teaspoon paprika

For serving:

Lemon wedges
Fresh parsley for garnish

Your Kitchen Arsenal

Large baking sheet
Parchment paper or silicone mat
Medium mixing bowl
Small mixing bowl
Sharp knife
Kitchen shears (optional, for butterflying)
Small spoon or piping bag

The Secret to Perfect Stuffed Shrimp

Here’s what most recipes don’t tell you.

The butterflying technique makes or breaks this dish.

I’ve seen people try to stuff shrimp that aren’t butterflied deep enough. The stuffing falls off. The shrimp doesn’t cook evenly. It’s a mess.

The Perfect Butterflying Method:

Cut deep: Go almost all the way through, but not completely

Remove the vein: Clean it out completely

Press flat: The shrimp should open like a book

Create a pocket: This is where the stuffing sits securely

When you butterfly correctly, the shrimp creates its own natural bowl for the stuffing.

Also Read: Bacon Egg And Tater Tot Casserole

5 Pro Tips That Change Everything

1. Buy the Biggest Shrimp You Can Find

This is not the time to go budget-friendly with small shrimp.

You need jumbo shrimp (16-20 count per pound) because they’re large enough to hold a good amount of stuffing. Smaller shrimp won’t work well for this recipe.

The test: Each shrimp should be about the length of your palm.

2. Don’t Skimp on the Crabmeat Quality

The crab is the star of the stuffing.

I always use lump crabmeat because those big, beautiful chunks make this dish feel luxurious. Claw meat works too, but lump is worth the extra few dollars.

Pro move: Pick through the crabmeat even if the package says it’s cleaned. You’d be surprised how many shells sneak through.

3. Keep the Stuffing Slightly Loose

You want the stuffing to hold together, but not be dry and crumbly.

If your mixture feels too thick, add a tiny bit more mayo or a splash of cream. If it’s too loose, add more breadcrumbs.

The rule: It should be spreadable but not runny.

4. Don’t Overbake

Shrimp goes from perfectly cooked to rubbery in about 2 minutes.

Start checking at 12 minutes. The shrimp should be pink and opaque, and the topping should be golden brown.

Watch for this: When the shrimp curl up and the stuffing is bubbling, they’re done.

5. Let Them Rest Before Serving

This sounds weird for seafood, but trust me.

Give them 2-3 minutes out of the oven. The stuffing sets up slightly and won’t fall apart when you plate them.

How to Make Them (The Easy Way)

Phase 1: Prep the Shrimp (10 minutes)

Step 1: Preheat your oven to 400°F.

Line a large baking sheet with parchment paper or a silicone mat.

Step 2: Pat the shrimp completely dry with paper towels.

This is important. Wet shrimp won’t brown properly.

Step 3: Butterfly each shrimp by cutting along the back where the vein was.

Cut deep, almost all the way through, but leave the bottom connected. Open them up like a book and press them flat.

Step 4: Arrange the butterflied shrimp on your prepared baking sheet.

They should lie flat with the cut side facing up.

Step 5: Brush each shrimp lightly with olive oil.

Sprinkle with paprika, salt, and pepper.

Also Read: Easy Southwest Crock Pot Chicken and Rice Recipe

Phase 2: Make the Crab Stuffing (5 minutes)

Step 6: In a medium bowl, combine the crabmeat, mayonnaise, cream cheese, panko breadcrumbs, parsley, lemon juice, Dijon mustard, Old Bay, garlic powder, and Worcestershire sauce.

Step 7: Gently fold everything together.

Don’t overmix or you’ll break up those beautiful crab lumps. You want it combined but still chunky.

Step 8: Taste the mixture and adjust seasoning if needed.

It should be flavorful because this is what makes the dish special.

Phase 3: Stuff the Shrimp (5 minutes)

Step 9: Take about 2 tablespoons of the crab mixture and mound it on top of each butterflied shrimp.

Press it down gently so it adheres, but don’t compact it too much.

Step 10: Make sure the stuffing covers the shrimp generously.

You want a nice tall mound that looks impressive.

Phase 4: Add the Topping (2 minutes)

Step 11: In a small bowl, mix the panko breadcrumbs, melted butter, parsley, and paprika.

Step 12: Sprinkle this mixture evenly over each stuffed shrimp.

This creates that golden, crispy top layer that everyone loves.

Phase 5: Baking (18 minutes)

Step 13: Bake for 15-18 minutes until the shrimp are pink and cooked through and the topping is golden brown.

Step 14: Watch closely after 12 minutes.

Different ovens vary, and you don’t want to overcook the shrimp.

Step 15: Remove from oven and let rest for 2-3 minutes.

Garnish with fresh parsley and serve with lemon wedges.

Substitution Station

Shrimp Alternatives

Instead of Jumbo Shrimp	Try This
Can’t find jumbo	Use colossal (but adjust cooking time)
Budget-conscious	Large shrimp (use less stuffing per piece)
Different protein	Large sea scallops work beautifully

Crab Options

Crab Type	What It Brings
Lump Crabmeat	Big chunks, most impressive
Claw Meat	More affordable, great flavor
Imitation Crab	Budget option (not authentic but works)
Lobster	Ultra-luxurious upgrade

Flavor Variations

Make it spicy:

Add 1/4 teaspoon cayenne to stuffing
Use hot paprika instead of sweet
Add diced jalapeños to the mix

Make it cheesy:

Add 1/4 cup shredded Gruyere to stuffing
Mix in some Parmesan
Top with mozzarella before breadcrumbs

Make it herbier:

Add fresh dill or tarragon
Mix in chives
Use Italian seasoning

Breadcrumb Swaps

Instead of panko:

Regular breadcrumbs (less crispy)
Crushed Ritz crackers (buttery flavor)
Almond flour (low-carb option)
Crushed cornflakes (extra crispy)

Make Ahead Magic

These are perfect for prepping ahead when you’re entertaining.

Option 1: Stuff and Refrigerate

Butterfly and stuff the shrimp completely
Cover tightly with plastic wrap
Refrigerate up to 6 hours
Add breadcrumb topping right before baking
Bake as directed (might need 2-3 extra minutes if cold)

Perfect for: Dinner parties where you want to socialize, not cook.

Option 2: Prep Components Separately

Hours before serving:

Butterfly the shrimp (store covered in fridge)
Make the crab stuffing (store in sealed container)
Make the breadcrumb topping (store at room temp)

30 minutes before serving:

Stuff the shrimp
Add topping
Bake

Perfect for: When you want everything ready but prefer to assemble fresh.

Also Read: Smoked Brisket Beer Cheese Bombs

What NOT to Do

❌ Don’t freeze these. Shrimp and crab both suffer in texture when frozen after cooking.

❌ Don’t stuff them more than 8 hours ahead. The shrimp will start breaking down.

❌ Don’t add the breadcrumb topping until right before baking or it gets soggy.

What to Serve With Them

The Perfect Seafood Dinner

Side Dish	Why It Works
Garlic butter rice	Soaks up all the flavors
Roasted asparagus	Classic elegant pairing
Caesar salad	Light, fresh contrast
Garlic bread	For soaking up juices
Lemon herb pasta	Makes it a full meal

Wine Pairings

White wines work best:

Chardonnay (buttery, rich)
Sauvignon Blanc (crisp, citrusy)
Pinot Grigio (light, refreshing)
Champagne (celebration vibes)

Not a wine person?

Crisp lager or pilsner
Sparkling water with lemon
Iced tea with mint

Storage Game Plan

Refrigerator

How long: Up to 2 days in an airtight container

Reheating:

Oven at 350°F for 8-10 minutes (best method)
Toaster oven for 6-8 minutes
Microwave for 45-60 seconds (topping won’t be crispy)

Pro tip: Add a tiny drizzle of melted butter before reheating to keep them moist.

Why Not Freeze?

Shrimp and crab both have high water content.

When you freeze and thaw them, ice crystals form and break down the protein structure. You end up with mushy, watery seafood that’s lost all its texture.

My advice: Make only what you’ll eat within 2 days.

Troubleshooting Guide

Problem: Stuffing Falls Off During Baking

Likely causes:

Didn’t butterfly deep enough
Stuffing too loose
Shrimp not pressed flat

The fix: Butterfly deeper to create a better pocket. Make sure stuffing is thick enough to hold shape. Press shrimp completely flat.

Problem: Shrimp Are Rubbery

What happened: Overbaked. Shrimp cook fast.

The fix: Set a timer for 12 minutes and check. Pull them as soon as they’re pink and opaque.

Problem: Topping Isn’t Browning

What happened: Not enough butter in the topping or oven temp too low.

The fix: Make sure you mix enough melted butter into breadcrumbs. Verify oven temp with thermometer.

Problem: Stuffing Tastes Bland

What happened: Not enough seasoning or low-quality crabmeat.

The fix: Always taste the stuffing before using it. Add more Old Bay, lemon juice, or salt. Use quality crabmeat.

Problem: Shrimp Won’t Butterfly Properly

What happened: Knife not sharp enough or cutting too shallow.

The fix: Use a very sharp knife or kitchen shears. Cut almost all the way through, leaving just a thin connection at the bottom.

Also Read: Healthy Egg Bites Muffin Tins Cottage Cheese

Common Questions Answered

Q: Can I use frozen shrimp?

Yes, but thaw them completely first and pat them very dry. Frozen shrimp have more moisture, so getting them dry is crucial.

Q: What size shrimp works best?

Jumbo (16-20 count per pound). They’re large enough to hold plenty of stuffing without falling apart.

Q: Can I make this with all breadcrumbs instead of crab?

You’d basically have breaded shrimp at that point. The crab is what makes this special, so I’d skip this recipe and find a different one.

Q: Do I need to devein the shrimp myself?

Most stores sell shrimp already peeled and deveined. If yours aren’t, you’ll need to remove the dark vein along the back.

Q: Can I grill these instead of baking?

Yes! Use a grill basket and cook over medium heat for about 10-12 minutes. Watch carefully so they don’t fall through the grates.

Q: How do I know when the shrimp are done?

They’ll be pink and opaque, curled into a C-shape, and the stuffing will be bubbling.

Q: Can I use imitation crab?

Technically yes, but it won’t taste nearly as good. Real crabmeat is what makes this dish special.

Q: What’s Old Bay seasoning?

A classic seafood seasoning blend. If you don’t have it, mix paprika, celery salt, and a pinch of cayenne.

Q: Can I make mini versions for appetizers?

Use large shrimp (26-30 count) and use about 1 tablespoon of stuffing per shrimp. Perfect for parties!

Nutritional Snapshot

Per Stuffed Shrimp (based on 12 shrimp)

Nutrient	Amount
Calories	~145
Protein	14g
Carbs	6g
Fat	7g
Fiber	0.5g

Want to Make Them Lighter?

Swap This	For This	Save
Full-fat mayo	Light mayo or Greek yogurt	~40 calories
Cream cheese	Neufchâtel cheese	~15 calories
Butter topping	Olive oil spray	~50 calories
Panko	Almond flour	Makes it low-carb

Real talk: These are a special occasion dish. The full-fat version tastes way better, so I’d just enjoy them as-is.

The Real Talk

I’ve made these stuffed shrimp probably 15 times now.

Sometimes for date nights when I want to feel fancy without leaving the house. Sometimes for dinner parties where I need to impress. Sometimes just because I’m craving good seafood.

They work every single time.

The combination of sweet shrimp, creamy crab stuffing, and crispy breadcrumb topping is absolutely perfect. Every element complements the others.

I love that these look way more complicated than they actually are.

People see them and think you spent hours in the kitchen. But the reality? You’re looking at maybe 20 minutes of actual work, and most of that is just butterflying shrimp.

They’re the kind of dish that makes you feel like a professional chef.

And when you bring them to the table, garnished with fresh parsley and lemon wedges, they look like something you’d order at a high-end seafood restaurant.

But you made them yourself. In your own kitchen. For a fraction of the cost.

Your Turn

Go ahead and make these stuffed shrimp.

Try them exactly as written first, then experiment. Add more spice. Try different herbs. Make them your own.

And when you do make them, come back and drop a comment below. I want to know what you thought. Did they impress your dinner guests? Did you make any changes? Do you have questions about butterflying?

Seriously, your feedback helps other people who are thinking about making these. And I genuinely love hearing about your kitchen adventures.

Now go grab some jumbo shrimp and get ready to blow some minds. ✨