Seafood Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Baked Stuffed Shrimp
Jumbo shrimp butterflied and topped with a buttery seasoned breadcrumb and crabmeat stuffing, then baked until golden.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Preheat oven to 400°F and arrange butterflied shrimp on a greased baking sheet, tails curled up.
- 2
In a bowl, combine crabmeat, panko, melted butter, garlic, parsley, mayonnaise, Old Bay seasoning, and lemon juice.
- 3
Season with salt and pepper and mix gently to combine.
- 4
Mound a spoonful of the stuffing onto each shrimp.
- 5
Drizzle with a little extra melted butter.
- 6
Bake 12-15 minutes until shrimp are pink and stuffing is golden.
- 7
Serve with lemon wedges.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
53/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving150
Calories
8 g
Protein
5 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Stuffed shrimp is a New England seafood-shack classic, built on the region's easy access to both shrimp and crab and its love of a buttery breadcrumb topping. Butterflying the shrimp before stuffing turns each one into its own single-bite entree rather than a garnish.
Listahan note
This version keeps the stuffing loose and lets the crab stay the dominant flavor rather than burying it under too much breadcrumb.
Technique cues
- Butterfly the shrimp deeply enough that they lie flat — a shallow cut just curls back up in the oven and pushes the stuffing off.
- Do not overstuff; a heaping tablespoon per shrimp is enough to crown it without the filling sliding off during baking.
- Watch the shrimp closely in the final minutes — jumbo shrimp go from perfectly pink to rubbery within a minute or two of overcooking.
Kitchen flow
- Parallel prep
- Butterfly and arrange the shrimp on the baking sheet while the oven preheats.
- Make-ahead
- Stuff the shrimp up to several hours ahead, cover, and refrigerate; bake just before serving.
- Leftover move
- Chop leftovers into a rich seafood salad with a squeeze of lemon and a spoon of mayonnaise.
- Cleanup rhythm
- One baking sheet and one mixing bowl — line the sheet for the easiest cleanup.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Jumbo shrimp
Main protein and vessel
Purpose: Their large size gives enough surface area to hold a real portion of stuffing.
Handling: Butterfly by cutting nearly through along the deveined back so they open flat, tails left on for presentation.
Adaptation: Large shrimp work if jumbo are unavailable; reduce bake time by a couple of minutes.
Lump crabmeat
Stuffing protein
Purpose: Adds sweetness and a second layer of seafood flavor that turns this into a special-occasion dish.
Handling: Pick over gently for shell before mixing in.
Adaptation: Chopped cooked shrimp or a bit more panko can stretch the stuffing if crab is expensive or unavailable.
Panko breadcrumbs
Binder and texture
Purpose: Absorbs the butter and mayonnaise to hold the stuffing together while staying light rather than dense.
Handling: Mix with melted butter before combining with the rest of the stuffing.
Adaptation: Crushed round crackers work in a pinch, though the texture is slightly denser.
Old Bay seasoning
Seasoning
Purpose: Ties the shrimp and crab together with the classic Atlantic seafood spice profile.
Handling: Mix into the stuffing rather than the shrimp itself so every bite gets seasoned.
Adaptation: A mix of paprika, celery salt, and a pinch of cayenne approximates it.
Technique notes
- Curl the tails up and prop them against the stuffing when arranging shrimp on the pan; it keeps the presentation neat and stops the tails from burning.
- Bake just until the shrimp turns pink and opaque — carryover heat finishes the job in the few minutes it takes to plate.
- A final drizzle of melted butter right before baking is what makes the stuffing golden instead of pale.
Ingredient swaps
- Shellfish-free direction
- This dish depends on both shrimp and crab and cannot be adapted for a shellfish allergy; choose a different stuffed-seafood recipe using a fin fish instead.
- Lighter direction
- Cut the mayonnaise in half and add an extra squeeze of lemon juice for brightness without the same richness.
- Dinner-party direction
- Double the recipe and serve on a platter with lemon wedges for an easy make-ahead appetizer course.
Serve alongside
- Garlic butter rice pilaf
- Steamed asparagus
- Simple green salad with lemon vinaigrette
- Chilled Chardonnay
- Sparkling water with lemon
- Light pilsner
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooled shrimp in a sealed container for up to 2 days.
- Reheat gently in a 325 F oven for about 8 minutes; microwaving toughens the shrimp.
- Freezing is not recommended — both the shrimp and the crab stuffing lose texture on thawing.
Equipment
- Baking sheet
- Sharp paring knife for butterflying
- Mixing bowl
Make this household-aware
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