Stuffed Shrimp Recipe

Prepare shrimp

Rinse the shrimp and pat them dry with paper towels. Using a small paring knife, butterfly each shrimp: make a shallow cut along the back from the head end toward the tail, stopping before cutting through. Open slightly to make a pocket for the stuffing. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper. Set on a tray and brush lightly with 1 tablespoon olive oil to prevent sticking.

Sauté aromatics and seafood

In a medium skillet, melt 2 tablespoons unsalted butter over medium heat. Add 1 minced shallot and 1 minced garlic clove and cook, stirring, until translucent and fragrant, about 1–2 minutes (do not brown). Add the chopped bay scallops and cook until opaque, about 2 minutes, stirring.

Add the cooked scallop mixture to a mixing bowl along with 1 cup crab meat (drain any excess liquid and pick over for shells).

Combine stuffing

To the bowl with the seafood, add 1 cup panko breadcrumbs, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Old Bay seasoning, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons chopped fresh parsley, and 1 lightly beaten egg. Gently fold ingredients together until combined but not mushy. Taste and adjust seasoning with a pinch of salt and pepper. If the mixture seems too wet, add an additional 2 tablespoons panko; if too dry, add 1 tablespoon mayonnaise.

Portion stuffing

Using a small spoon, portion roughly 1 tablespoon of stuffing into the butterflied cavity of each shrimp, pressing gently so it holds. This recipe should fill about 24 large shrimp. Set stuffed shrimp on a baking sheet lined with parchment.

Sear or bake

Two options: (1) To sear: heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil. Place shrimp stuffed-side up and sear 1–1½ minutes just to start browning the stuffing. Transfer skillet to a preheated 400°F (200°C) oven and bake 6–8 minutes until shrimp are opaque and stuffing is golden and cooked through. (2) To bake only: preheat oven to 425°F (220°C) and bake stuffed shrimp on the prepared sheet for 10–12 minutes until shrimp are opaque and stuffing tops are golden. Cooking time will vary slightly by shrimp size—do not overcook shrimp to avoid toughness.

If using the optional breadcrumb topping, mix 1/4 cup panko with 1 tablespoon melted butter and sprinkle over stuffing before baking; this will create a crisper top.

Make sauce base

While shrimp cooks, melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Add 1 minced shallot and cook until softened, about 1–2 minutes. Pour in 3 fl oz dry white wine and bring to a gentle simmer, scraping up any browned bits if using the searing method. Reduce the wine by about half, 2–3 minutes.

Add 1 cup fish or seafood stock and continue simmering 3–4 minutes. Stir in 2 tablespoons fresh lemon juice and 2 tablespoons heavy cream (optional) and simmer 1–2 minutes until the sauce slightly thickens. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper and stir in 1 tablespoon chopped fresh parsley. Keep warm; do not boil vigorously after adding the cream.

Finish sauce

Taste and adjust acidity with additional lemon juice if desired. For a silkier finish, whisk in 1 tablespoon cold unsalted butter off heat right before serving to emulsify the sauce.

Arrange the cooked stuffed shrimp on a warm platter. Spoon the lemon white wine sauce over and around the shrimp, or serve the sauce in a warmed gravy boat alongside. Garnish with the remaining chopped parsley and lemon wedges. Serve immediately.