Baked Stuffed Jumbo Shrimp Recipe

Butterfly and clean

Preheat the oven to 400°F (200°C). Rinse shrimp and pat dry with paper towels. Using a sharp paring knife, make a shallow cut along the back of each shrimp without cutting all the way through to create a pocket (butterfly). Remove any remaining vein. Lay shrimp flat, open side up, on a tray.

Place the butter (3 tbs melted) and olive oil (1 tsp) in a small bowl and stir in lemon juice (1 tbsp) and paprika (1/2 tsp). Brush or lightly toss the exterior of each butterflied shrimp with this mixture. Season lightly with a pinch of salt and pepper.

In a medium bowl, gently break up the jumbo lump crab meat with a fork, taking care to keep some lumps for texture. Add 1/2 cup breadcrumbs, 2 tbs chopped parsley, 2 tbsp chopped green onion, 1 tsp minced garlic, 2 tbs mayonnaise, 1 tsp Dijon, 1 tsp lemon zest, 1/2 tsp Worcestershire sauce, 1/2 tsp Old Bay, 1/4 tsp salt, 1/4 tsp black pepper, and the lightly beaten egg. Stir gently until combined. If mixture seems too wet, add up to 1 additional tablespoon of breadcrumbs; if too dry, add 1 tsp mayonnaise.

Taste a small pinch (if safe/crab is cooked) and adjust seasoning: more Old Bay or lemon for brightness, more salt sparingly. The stuffing should hold together when pressed but remain slightly loose.

Line a baking dish (an 11x7-inch or similar) with parchment or lightly grease. Place shrimp in the dish, opened side up. Using a small spoon, mound about 1 to 1 1/2 tablespoons of the crab stuffing onto each shrimp, pressing gently to adhere. Do not overpack — about 1 Tbsp yields a domed top that bakes evenly.

In a small bowl combine the extra 2 tbs breadcrumbs and 2 tbs grated Parmesan. Sprinkle a light dusting over each stuffed shrimp for a golden crust.

Bake in the preheated 400°F (200°C) oven for 10–12 minutes, until the stuffing is golden and set and shrimp are opaque and just cooked through (internal temperature about 120–125°F / 49–52°C for tender shrimp). If you want extra browning, place the dish under the broiler for 1–2 minutes while watching carefully to avoid burning.

If using, spoon any juices from the baking dish into a small skillet and add 1/4 cup dry white wine or chicken broth. Bring to a simmer over medium heat, reduce slightly for 1–2 minutes, then whisk in 1 tbsp cold butter off the heat to make a quick pan sauce. Drizzle lightly over shrimp when serving.

Remove shrimp from oven and let rest 2 minutes. Sprinkle with 1 tbsp chopped fresh parsley and a light squeeze of lemon. Serve immediately with lemon wedges.

Suggested accompaniments: steamed rice, simple green salad, or crusty bread to soak up sauce.