Description
A comforting Baked Stuffed Shrimp Dish perfect for fall gatherings, combining tender shrimp with a herby breadcrumb filling and a golden, baked topping.
Ingredients
- 1 lb large shrimp, peeled and deveined (tails optional)
- 3/4 cup breadcrumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup finely chopped onion or shallot
- 2 green onions, thinly sliced
- 1/4 cup finely chopped parsley
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan or halal hard cheese alternative
- Salt and black pepper to taste
- Lemon wedges and fresh herbs for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking dish with a little olive oil or use a shallow ovenproof skillet.
- Combine breadcrumbs, melted butter, minced garlic, chopped onion, green onions, parsley, paprika, lemon zest and juice, grated cheese, salt, and pepper in a bowl. Toss until the mixture is evenly moistened.
- Pat shrimp dry with paper towels. Make a shallow slit along the back or belly to create a pocket for the stuffing.
- Spoon about 1–2 teaspoons of the breadcrumb mixture into each shrimp pocket, pressing gently so the filling stays put.
- Place the stuffed shrimp in a single layer in the prepared baking dish. Drizzle a little olive oil on top and sprinkle any remaining filling over the shrimp for extra crunch.
- Bake for 10–12 minutes, or until shrimp are opaque and the topping is golden. Broil for the last 1–2 minutes for a crispier top—watch closely to avoid burning.
- Remove from oven, squeeze fresh lemon over the shrimp, and garnish with extra parsley. Serve warm with crusty bread or roasted seasonal vegetables.
Notes
Perfect for fall gatherings, this dish is versatile; consider variations like gluten-free or spicy Cajun. Prepare and refrigerate the filling ahead for easy prep.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood