Stuffed Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Using a small paring knife, make a shallow slit along the belly side of each shrimp (do not cut all the way through) and gently open to create a pocket for filling. Keep shrimp cold while preparing filling.

Make filling

In a medium bowl, combine softened cream cheese, shredded pepper jack, diced jalapeño, sliced green onion, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Mix until homogenous and smooth. Taste and adjust heat/salt if needed.

Stuff shrimp

Using a small spoon or piping bag, spoon about 1 to 1 1/2 teaspoons of the cheese mixture into each shrimp pocket. Press gently to seal the edges over the filling. Place stuffed shrimp on a parchment-lined tray and refrigerate for 15–20 minutes to firm up (this helps filling stay inside during breading and frying).

Set up breading station

Place flour and cornmeal (if using) in a shallow bowl and season with 1/2 tsp salt, 1/4 tsp black pepper, garlic powder and onion powder; whisk to combine. In a second shallow bowl, whisk eggs with milk until smooth. In a third shallow bowl, place panko breadcrumbs.

Bread the shrimp

Working in batches, dredge each stuffed shrimp first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into panko breadcrumbs to coat evenly. For an extra-crisp double coat, repeat the egg wash and panko step once more. Place breaded shrimp on a wire rack while heating oil.

Heat oil and fry

Pour about 1" of vegetable oil into a heavy skillet or Dutch oven and heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds. Fry shrimp in batches (do not overcrowd) for 2 to 3 minutes per side, or until golden brown and crispy and the shrimp turn opaque. Use a slotted spoon to transfer to a paper towel-lined plate or wire rack. Let rest 1–2 minutes before serving.

Finish

If needed, keep cooked shrimp warm in a 200°F (95°C) oven on a baking sheet while frying remaining batches. Taste one and adjust salt if necessary.

Blend sauce

In a blender or food processor, combine avocado, buttermilk, mayonnaise, sour cream, chopped cilantro (or dill), lime juice, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until smooth and creamy. If sauce is too thick, add additional buttermilk 1 tablespoon at a time to reach desired consistency. Taste and adjust seasoning and lime as needed.

Chill

Transfer sauce to a small bowl and chill at least 10 minutes to let flavors meld. Stir before serving.

Arrange warm stuffed shrimp on a platter. Sprinkle with chopped cilantro and serve with lime wedges and the chilled avocado ranch dipping sauce on the side.