Baked Stuffed Shrimp with Garlic Herb Butter
Baked Stuffed Shrimp with Garlic Herb Butter
Ingredients
For the Stuffed Shrimp
- 1 pound jumbo shrimp, peeled, deveined, tail on, butterflied
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon lemon juice
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- as needed lemon wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a baking dish large enough to hold the shrimp in a single layer.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, combine the melted butter, minced garlic, chopped fresh parsley, chopped fresh chives, and lemon juice. Mix well.
⏱️ 5 min
- 3
Add the panko breadcrumbs, grated Parmesan cheese, salt, and black pepper to the butter mixture. Stir until thoroughly combined. This is your stuffing.
⏱️ 5 min
- 4
Take each butterflied shrimp and gently open it flat. Spoon about 1 to 1 1/2 tablespoons of the stuffing mixture onto the open side of each shrimp. Gently press the stuffing to adhere.
⏱️ 10 min
- 5
Arrange the stuffed shrimp in the prepared baking dish in a single layer, with the stuffing facing up.
⏱️ 2 min
- 6
Bake for 12 to 15 minutes, or until the shrimp are pink and opaque and the stuffing is golden brown and slightly crispy. Be careful not to overcook the shrimp, as they can become tough.
⏱️ 15 min•🌡️ 400
- 7
Remove from the oven and serve immediately with fresh lemon wedges.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Stuffed Shrimp with Garlic Herb Butter
For the Stuffed Shrimp
- 1 pound jumbo shrimp, peeled, deveined, tail on, butterflied
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon lemon juice
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- as needed lemon wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a baking dish large enough to hold the shrimp in a single layer.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, combine the melted butter, minced garlic, chopped fresh parsley, chopped fresh chives, and lemon juice. Mix well.
⏱️ 5 min - 3
Add the panko breadcrumbs, grated Parmesan cheese, salt, and black pepper to the butter mixture. Stir until thoroughly combined. This is your stuffing.
⏱️ 5 min - 4
Take each butterflied shrimp and gently open it flat. Spoon about 1 to 1 1/2 tablespoons of the stuffing mixture onto the open side of each shrimp. Gently press the stuffing to adhere.
⏱️ 10 min - 5
Arrange the stuffed shrimp in the prepared baking dish in a single layer, with the stuffing facing up.
⏱️ 2 min - 6
Bake for 12 to 15 minutes, or until the shrimp are pink and opaque and the stuffing is golden brown and slightly crispy. Be careful not to overcook the shrimp, as they can become tough.
⏱️ 15 min•🌡️ 400 - 7
Remove from the oven and serve immediately with fresh lemon wedges.
⏱️ 3 min