Crab-Stuffed Shrimp

by elyn_ryn

I always thought that I had to go to a restaurant to get stuffed shrimp because I thought the recipe must be too hard to try at home. But with fresh frozen shrimp that is already peeled and deveined, this recipe is surprisingly quick and easy. You can even get the shrimp ready for baking ahead of time and leave it in the refrigerator until you are ready to bake. If you do prepare it ahead of time, remove it from the refrigerator about 30 minutes ahead of time so that it’s not so cold that it affects the baking time.

Shrimp have a natural curve which is helpful when making this appetizer.

Following the natural curl of the shrimp, cut a line down the back of the shrimp to the tail. Do not cut all the way through.

I find that a small not-so-sharp paring knife works well because the shrimp are slippery.

Once the shrimp are cut, pull apart the sides from where the cut was made, taking care not to completely separate the two sides. Then you can “sit” the shrimp and flip the tail over the seat (see above). Next, you place the crabmeat stuffing on the shrimp “seat” and adjust the tail so that it curls over the crabmeat.

The stuffed shrimp bake for 15 minutes until the shrimp tails turn pink. They might need an extra minute of baking, but usually no more.

You have to be careful not to overbake this dish. Sometimes there is a tendency to cook the shrimp a little longer to make sure it is completely cooked but resist the temptation! Shrimp can easily overcook and this appetizer is just not good when overcooked!

This shrimp appetizer can also be served as a meal. This recipe will make (4) 6-piece servings.

It also makes a perfect appetizer for an awards show party.

For the best taste, serve these shrimp as soon as you get them out of the oven.

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Crab Stuffed Shrimp
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Prep Time 20 minutes
Cook Time 15 minutes
Servings
shrimp
Ingredients
Prep Time 20 minutes
Cook Time 15 minutes
Servings
shrimp
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt butter in a saucepan and add the shallot and garlic. Cook until the shallot is wilted. Remove from heat and cool.
  2. While the shallot and garlic cool, prepare the shrimp. If the shrimp have not been shelled and deveined, do so now. Then use a paring knife to cut a line down the back of the shrimp to the tail. Do not cut all the way through the shrimp.
  3. Pull each shrimp apart from where the cut was made, taking care not to completely separate the two sides. Then you can "sit" the shrimp and flip the tail over the seat. Place the shrimp 2 inches apart on a baking seat. Use a sheet of parchment paper to keep the shrimp from sticking to the pan.
  4. Preheat the oven to 350 degrees F.
  5. In a mixing bowl, add the mayonnaise, lemon juice, cayenne pepper, egg, Worcestershire, mustard, salt, and pepper. Stir well to combine. Then add the cooked shallot and garlic and stir.
  6. Add the Chex Mix crumbs and stir well. Finally, fold in the crabmeat being careful not to break up the crab too much.
  7. Next, place about a tablespoon of crabmeat stuffing on the shrimp "seat" and adjust the tail so that it curls over the crabmeat. It helps to roll the crabmeat into balls so that it doesn't fall off the shrimp.
  8. Bake for 15 minutes or until the shrimp are cooked and pink. Do not overbake.

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