Seafood

Dec 24, 2016

Baked Stuffed Shrimp

Prep Time: 10

Cook Time: 30

5 from 5 votes

Colossal shrimp are stuffed with cracker and crab filling, then drizzled with butter and baked until cooked through but still moist.

baked stuffed shrimp with lemon and parsley.

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Baked stuffed shrimp is a classic holiday dish in my family. My dad grew up with the Catholic tradition of serving seafood on Christmas Eve instead of meat, and while we’re not Catholic ourselves, he still insists on keeping the tradition alive—mostly because he loves this recipe. Every year, I make baked stuffed shrimp for him, just like his family enjoyed on Christmas Eve. It makes a perfect addition to the feast of seven fishes.

In this recipe, extra-large colossal shrimp are butterflied and stuffed with a savory crab and cracker filling, then drizzled with butter and baked until tender and juicy. The filling can be prepared ahead of time, making this an easy yet impressive dish to serve for Christmas Eve, New Year’s Eve, or any special occasion. It’s one of those recipes that pairs perfectly with things like roasted broccolini with red wine vinegar or blanched and sautéed garlic green beans if you’re building a full spread, especially for a holiday dinner!

baked stuffed shrimp recipe with crab meat filling.

	Why You’ll Love This Baked Stuffed Shrimp Recipe
	Impressive Yet Easy – The crab stuffing tastes gourmet but comes together with simple pantry staples.
Make-Ahead Friendly – Prep the filling in advance and assemble the shrimp just before baking for easy holiday dinner or dinner party prep.
Juicy and Flavorful – Colossal shrimp stay tender while soaking up the buttery, savory crab stuffing.

Key Ingredients in This Recipe

Shrimp – Shrimp sizing terms like “jumbo,” “extra jumbo,” and “colossal” aren’t standardized, so it’s best to check the count per pound instead. For example, U/15 means you’ll get 15 or fewer shrimp per pound, which is ideal for stuffing. Be sure to peel and devein the shrimp before starting the recipe.
Crab – Lump crab meat is made up of broken jumbo lump pieces and large chunks of body meat. It’s slightly more affordable than jumbo lump but still offers a sweet flavor and a bright white color. I like using it in recipes like crab cakes or stuffed shrimp because you still get those nice big pieces without the higher price tag.
Crackers – This recipe has been tested using Ritz crackers. 30 crackers is about 1 sleeve of crackers. Using crackers instead of plain breadcrumbs will create a rich, buttery flavor.
Mushrooms – I typically use cremini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before cutting the mushrooms.
Chicken stock – Chicken stock is made by simmering chicken bones with vegetables and aromatics, which gives it a rich, full flavor thanks to the collagen in the bones. Chicken broth, made from the meat, is lighter and more mellow. I usually cook with stock for deeper flavor, but you can substitute vegetable stock or water if needed—it just won’t be as flavorful.

A full ingredient list with exact amounts can be found in the recipe card below.

baked stuffed shrimp labeled ingredient photo.

Swaps and Substitutions

Shrimp: You can use other size shrimp but keep in mind that the stuffing-to-shrimp ratio will change if you are not using the U/15 size. Large or jumbo shrimp (16–25 per pound) also work, though they may bake a little faster.
Crab meat: If lump crab isn’t available, jumbo lump can be used for an even more luxurious stuffing, while claw meat offers a more budget-friendly option with stronger flavor.
Breadcrumbs: Panko gives a crispier texture, while regular Italian-style breadcrumbs add more seasoning. Gluten-free breadcrumbs can also be used.
Fresh herbs: If you don’t have parsley, fresh chives or tarragon make a nice swap. Dried herbs can be used in a pinch, just reduce the amount by half.
Butter: Olive oil can be used for sautéing the aromatics if you want a lighter option.

How to Prep in Advance

The stuffing can be prepared up to a day in advance and stored in the refrigerator. When ready to bake, just stuff the shrimp and pop them in the oven. You can also assemble the stuffed shrimp, arrange them on a baking sheet, and refrigerate for up to 6 hours before baking for dinner party prep!

pro tip

I like to leave the tails on for presentation, but you can remove them for easier eating if you prefer.

How to Make Baked Stuffed Shrimp (Step-by-step)

sautéed mushrooms, celery and onion for filling. — **Step 1: Cook the vegetables.**
Preheat the oven to 375°F (190ºC). Heat a large sauté pan over medium heat, add 3 tablespoons of butter and allow to melt. Add the mushrooms, onions, celery, and garlic and cook, stirring occasionally, until the vegetables have softened and the liquid the mushrooms give off is evaporated, about 6 minutes.

sautéed vegetables with crabmeat and parsley. — Step 2: **Add the crab.**
Add the crabmeat and half of the parsley, and stir gently on medium heat until combined but the crab remains in large pieces, about 1 minute.

crabmeat and ritz cracker filling for baked stuffed shrimp. — **Step 3: Stir in chicken broth and crackers.**
Stir in the chicken broth and crushed cracker crumbs and remove from heat. Season with salt and pepper to taste.

butterflied shrimp on cutting board. — **Step 4: Butterfly shrimp.**
Cut the shrimp from head to tail along the backside to butterfly the shrimp. Open each butterflied shrimp, so they are flat with the cut side facing up.

assembled baked stuffed shrimp on baking sheet. — **Step 5: Assemble shrimp.**
Scoop about 2 tablespoons of crab stuffing and shape into a ball. Place on a rimmed baking sheet and top with a butterflied shrimp, pressing gently to adhere. Melt the remaining 2 tablespoons of butter in a small bowl and brush or drizzle it on the shrimp and sprinkle the paprika over the top (if using).

How to Store and Reheat Leftovers

Store any cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (180ºC) oven until warmed through to avoid overcooking the shrimp. Reheating tip: Add a drizzle of melted butter or squeeze of fresh lemon juice before serving to refresh the flavor.

FAQ – Frequently Asked Questions

Can I use smaller shrimp instead of colossal shrimp?

Yes, but keep in mind that the stuffing-to-shrimp ratio will change. Large or jumbo shrimp (16–25 per pound) also work, though they may bake a little faster.

Can the stuffing be made ahead of time?

Yes! The stuffing can be prepared up to a day in advance and stored in the refrigerator. When ready to bake, just stuff the shrimp and pop them in the oven.

Can these be prepped in advance for a party?

Yes! Assemble the stuffed shrimp, arrange them on a baking sheet, and refrigerate for up to 6 hours before baking.

How do I know when the shrimp are done?

Bake until the shrimp are opaque and pink, and the stuffing is golden brown – typically about 18 to 20 minutes depending on size. Be careful not to over-bake, or the shrimp may turn rubbery.

Can I freeze baked stuffed shrimp?

It’s best fresh, but you can freeze them after baking. Reheat gently in the oven at 350°F (180ºC) until warmed through.

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