Ingredients
**For the Shrimp**
1 lb jumbo shrimp, peeled and deveined, tails on
1 tbsp olive oil
Salt and black pepper to taste
**For the Crab Stuffing**
6 oz lump crabmeat (pick out shells)
1/4 cup breadcrumbs (panko or regular)
1 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp melted butter
1 tbsp chopped parsley
1 tsp Old Bay seasoning
1 garlic clove, minced
Juice of 1/2 lemon
Optional: pinch of cayenne pepper
**To Finish**
2 tbsp melted butter (for brushing)
Lemon wedges, chopped parsley (for serving)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking dish with foil or parchment.
2. Butterfly shrimp by slicing along the back and opening slightly. Lay flat on the baking dish.
3. In a bowl, mix all crab stuffing ingredients until well combined.
4. Scoop 1–2 tablespoons of stuffing onto each butterflied shrimp, pressing gently to mound.
5. Brush each shrimp with melted butter and sprinkle with extra breadcrumbs if desired.
6. Bake for 12–15 minutes or until shrimp are pink and stuffing is golden.
7. Garnish with parsley and lemon wedges. Serve hot.
Notes
Use jumbo shrimp for best results — they hold the stuffing well.
You can prep these a few hours ahead and refrigerate before baking.
Serve with rice, salad, or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Seafood, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 shrimp
- Calories: 260
- Sugar: 1g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 125mg
Keywords: crab stuffed shrimp, seafood appetizer, baked stuffed shrimp, shrimp and crab recipe