Baked Stuffed Shrimp Recipe

Prep shrimp

Preheat oven to 400°F (200°C). Rinse shrimp, pat dry with paper towels. Make a shallow slit along the top (back) of each shrimp to create a pocket for stuffing, being careful not to cut through. Lightly brush the outside of each shrimp with 1 tsp olive oil and season lightly with a pinch of salt and pepper.

Make crab stuffing

In a medium bowl, gently combine 1 cup lump crab meat, 1 tbsp panko, 2 tsp mayonnaise, 1 tsp Dijon mustard, 1 tbsp finely minced shallot, 1 tbsp chopped parsley, 1 tsp lemon zest, 1/2 tsp Old Bay seasoning, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Fold the ingredients carefully to keep crab lumps intact but ensure even distribution. If mixture feels too loose, add up to 1 tsp additional panko.

Assemble

Using a small spoon, mound about 1 to 1.5 tablespoons of the crab mixture into the pocket of each shrimp, pressing gently to adhere but not overpacking. Place stuffed shrimp in a shallow baking dish large enough to hold them in one layer. Drizzle or brush the melted 1 tbsp butter over the tops of the stuffed crab and shrimp to promote browning.

Bake

Bake in the preheated 400°F oven for 10–12 minutes, or until shrimp are opaque and firm and the stuffing is lightly golden on top. If you want a more toasted top, place under a hot broiler for 1–2 minutes—watch carefully to prevent burning.

Reduce aromatics

While shrimp bake, make the beurre blanc. In a small saucepan over medium heat, combine 1/4 cup dry white wine, 1 tbsp white wine vinegar and 1 tbsp finely minced shallot. Bring to a gentle simmer and reduce until about 1 to 2 tablespoons of liquid remain (about 6–8 minutes).

Finish sauce

Lower heat to very low. Whisk in 2 tsp heavy cream. Then, very gradually and whisking constantly, add the cold cubed butter (6 tbsp) a few cubes at a time, allowing each addition to emulsify before adding more. Maintain the sauce at a gentle warm temperature—do not boil—to keep the emulsion stable. Once all butter is incorporated, whisk in 1 tsp fresh lemon juice, 1/4 tsp Creole/Cajun seasoning, 1/8 tsp cayenne, 1/4 tsp salt and 1/8 tsp white pepper. Taste and adjust seasoning. Keep the beurre blanc warm (off heat or over the lowest possible heat) until ready to serve.

Plate and garnish. Arrange 3 stuffed shrimp per serving (for 4 servings total, 12 shrimp). Spoon warm Louisiana beurre blanc over each shrimp or pool the sauce on the plate and place shrimp on top. Sprinkle chopped chives or parsley over the dish and serve with lemon wedges on the side. Offer your choice of one side (e.g., rice pilaf, roasted potatoes, or steamed seasonal vegetables) alongside.

Timing & notes. Ensure the beurre blanc stays warm but not boiling; if it separates, whisk in a teaspoon of cold water and warm gently to re-emulsify. Leftover beurre blanc can be refrigerated and gently reheated while whisking to re-emulsify; better to make fresh when possible.