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Baked Stuffed Shrimp

Baked Stuffed Shrimp

  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes
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  • 12 Colossal shrimp
  • 4 tbsp Butter, melted
  • 2 tbsp Olive oil
  • 2 tsp Garlic, minced
  • 1/3 cup Dry white wine
  • 2 cups Plain breadcrumbs
  • 3 tbsp Parmesan cheese, grated
  • 1 1/2 tbsp Parsley, chopped
  • 1 tsp Dried oregano
  • 1/4 tsp Crushed red pepper, or to taste
  • 1/2 tsp Salt
  • 1/2 tsp Ground black pepper
  • 1 tbsp Lemon juice


  1. Preheat oven to 375°F.
  2. Line a baking tray with aluminum foil and spray with cooking oil.
  3. Peel and devein the shrimp, leaving the tail attached. Butterfly the shrimp by making a slit along the back side, being careful not to cut all the way through. Arrange shrimp on the prepared baking sheet, cut-side down.
  4. Heat the butter and oil in a pan over medium heat. Add the garlic and sauté until fragrant and just starting to color, but not browned.
  5. Stir in the wine and cook for 2 minutes. Then remove pan from the heat and allow to cool for 5 minutes.
  6. Mix in the breadcrumbs, parmesan cheese, parsley, oregano, crushed red pepper, salt and black pepper and stir well to evenly combine. Allow to sit for a couple minutes until the liquid is absorbed, then stir again.
  7. Spoon equal portions of the breadcrumb mixture over each of the butterflied shrimp. Use your hands to gently press and mold the breadcrumbs over the shrimp.
  8. Bake the shrimp for 12 -15 minutes. They are cooked through when they turn pink and opaque.
  9. Place shrimp on a serving platter, drizzle with lemon juice and serve immediately.


Recipe adapted from