Stuffed Shrimp Recipe

Butterfly and season shrimp

Pat the shrimp dry with paper towels. Using a small sharp knife, make a shallow cut along the back of each shrimp from the head end toward the tail to butterfly it, leaving the tail intact. Remove any remaining vein. Lightly brush or toss shrimp with 1 tablespoon olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest. Arrange shrimp on a rimmed baking sheet or plate, open side up, and chill while you make the stuffing (about 10–15 minutes).

Sauté aromatics

Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add the finely diced onion (1/4 cup) and diced celery (1/4 cup) and cook, stirring occasionally, until softened and translucent, 4–5 minutes. Add the minced garlic (2 cloves) and cook 30–45 seconds until fragrant; do not brown.

Combine stuffing ingredients

Remove the skillet from heat and let cool 1–2 minutes. Stir in 3/4 cup panko breadcrumbs, 1/4 cup grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon Dijon mustard, 2 tablespoons mayonnaise, 1/2 teaspoon hot sauce (optional), 1/2 teaspoon Old Bay seasoning, 1/4 teaspoon ground black pepper, and 1 tablespoon lemon juice. Mix thoroughly until the mixture holds together; if too dry, add an additional teaspoon of melted butter or a few drops of water. Taste and adjust seasoning.

Fill shrimp

Preheat the oven to 425°F (220°C). Place the butterflied shrimp on a baking sheet lined with parchment or lightly oiled. Using a small spoon, mound about 1 to 1 1/2 tablespoons of the stuffing onto the open side of each shrimp, pressing gently so it adheres but does not fall off. You should have enough stuffing for all shrimp; adjust amount per shrimp as needed.

Brush and bake

Brush the tops of the stuffing with the remaining 1 tablespoon olive oil or 2 tablespoons melted butter to promote browning. Bake at 425°F (220°C) for 8–10 minutes, until the shrimp are opaque and the stuffing is golden. For extra color, switch the oven to broil for the last 1–2 minutes—watch closely to avoid burning.

Alternative: pan-roast

If you prefer stovetop, heat 1 tablespoon butter in a large skillet over medium-high heat. Add the stuffed shrimp, stuffing-side up, cover loosely with a lid, and cook 3–4 minutes until shrimp are mostly cooked. Remove lid and spoon any accumulated butter over the stuffing; cook uncovered 1–2 minutes to brown the top.

Rest and garnish

Transfer cooked shrimp to a platter. Sprinkle with 1 tablespoon chopped fresh parsley and brush with any remaining melted butter or olive oil. Serve immediately with lemon wedges for squeezing over the shrimp.