Baked Stuffed Shrimp

Tender shrimp, filled with buttery crab stuffing, then baked to perfection in the oven. An easy and impressive appetizer or main course!

Prep: 15

Cook: 25

Total: 40

Yield:4 servings

Equipment

neutral spray oil
Baking dish
Cutting board
Sharp knife
Medium skillet
Large wooden spoon
Spoon

Ingredients

For the Baked Stuffed Shrimp

1 pound jumbo shrimp shelled, deveined
1 tablespoon neutral oil olive oil, avocado oil, etc.
1 tablespoon unsalted butter
6 cloves garlic minced
½ pound lump crabmeat
1 sleeve buttery crackers crushed; approximately 14 Ritz crackers
3 tablespoons lemon juice
2 tablespoons fresh chopped parsley

Serving Suggestions (Optional)

melted salted butter

Instructions

Preheat oven to 350° Fahrenheit. Lightly grease baking dish with neutral spray oil.
Prepare sh1 pound jumbo shrimp by placing each shrimp on cutting board. Make a horizontal cut along the inside curve of each shrimp, almost all the way through. Open the 2 sides of the shrimp like a book. Set aside.
Heat 1 tablespoon neutral oil, 1 tablespoon unsalted butter in medium skillet over medium heat. Add 6 cloves garlic , cooking until fragrant, 1 to 2 minutes.
Add ½ pound lump crabmeat, 1 sleeve buttery crackers, 3 tablespoons lemon juice, 2 tablespoons fresh chopped parsley. Cook 2 to 3 minutes, stirring to combine.
Remove filling from heat. Stuff each butterflied shrimp with 1 tablespoon filling. Place stuffed shrimp in prepared baking dish. Bake 10 to 12 minutes, until shrimp are opaque in color and fully cooked through.
Serve baked stuffed shrimp with melted salted butter for dipping.

Notes

Make it Dairy-Free: Use dairy free butter.
Make it Gluten-Free: Use gluten free breadcrumbs.

To Freeze: Prepare shrimp according to recipe instructions, stopping before baking in oven. Store uncooked shrimp in airtight container in freezer for up to 2 months. When ready to serve, thaw completely in fridge before baking.

Nutrition

Recipe By:Cheryl Malik