Zest up your holiday dinner table with this delightfully easy baked stuffed shrimp recipe. Fast to prepare, elegant to serve, and wonderfully flavorful.
Easy Baked Stuffed Shrimp with Crabmeat & Ritz Crackers is an impressive appetizer or light entrée for gatherings and holiday meals. The combination of crabmeat, buttery filling, and jumbo shrimp creates a rich, memorable bite that’s surprisingly simple to make.
This recipe shines because the stuffing can be prepared ahead of time and stored in the refrigerator, cutting active assembly time to about ten minutes. Whether you’re hosting a party or treating yourself on a weekend evening, these stuffed shrimp are a reliable crowd-pleaser.
What is baked stuffed shrimp?
Baked stuffed shrimp are jumbo shrimp that have been butterflied and filled with a seasoned crabmeat mixture, then baked until golden and cooked through. The presentation is elegant, and the texture—succulent shrimp with a crisp-topped stuffing—is delightful.
How to make the crab stuffing
This crab stuffing is quick to assemble and yields a flavorful, slightly crisp topping when baked. Here’s a straightforward method:
- Finely chop onion and garlic.
- Sauté them in butter over medium-high heat for about 5 minutes, until soft and fragrant.
- Roughly chop crab meat, celery, white fish (optional), and bread; set aside.
- In a bowl, combine roughly crushed Ritz crackers, the sautéed onion and garlic, mayonnaise, breadcrumbs, chopped ingredients, and a beaten egg. Add salt and freshly ground pepper to taste and mix until cohesive but not overly wet.
This mixture comes together in about 15 minutes and can be made a day or two ahead. Stored in an airtight container, the stuffing keeps well in the refrigerator for up to five days.
How to butterfly and prepare the shrimp
Keeping the shell on the shrimp helps them hold their shape while baking and looks attractive when served. To butterfly:
- Use jumbo or colossal shrimp, shell on and deveined. If frozen, thaw completely and pat dry.
- Lay a shrimp on a cutting surface and use a paring knife to make a lengthwise slit along the back toward the tail, stopping at the tail tip so the shrimp stays intact.
- Gently pull the shell slightly outward to expose the flesh and press the slit side with your fingers to create a butterfly shape.
Assemble and bake
- Preheat the oven to 350°F (177°C). Line a baking sheet with aluminum foil and lightly oil or spray it to prevent sticking.
- Place butterflied shrimp on the sheet with the shell side down and the slit side up.
- Spoon about 1 tablespoon of stuffing per shrimp, roll it into a small ball if desired, and place it on the cut side. Press gently with a spoon so the stuffing adheres and does not roll off.
- Brush the stuffing with any leftover melted butter from the pan for extra flavor and browning.
- Bake for 15–20 minutes at 350°F, or until the stuffing turns light golden, the shrimp flesh becomes opaque and white, and the tails turn pink and curl slightly.
Cooking time and doneness
Bake time is typically 15–20 minutes at 350°F, depending on your oven and the size of the shrimp. Check after 10–12 minutes to avoid overcooking. You’ll know the dish is ready when the stuffing is lightly golden, the shrimp are opaque, and the tails have turned pink.
Serving suggestions
Serve the stuffed shrimp warm as an appetizer with cocktail sauce and celery sticks, or pair them with a crisp Greek salad, mixed greens, or a simple tomato-cucumber salad for a light supper. They also work well alongside steamed vegetables or a fragrant pilaf for a fuller meal.
Ingredients
- 1 dozen (12) colossal or jumbo shrimp, shell on and deveined
- 1/3 cup finely chopped white onion
- 1 tablespoon finely chopped garlic
- 5 tablespoons butter
- 1/4 cup roughly chopped crab meat (fresh or canned)
- 1/4 cup roughly chopped white fish (optional)
- 1/4 cup roughly chopped white bread (ciabatta or similar)
- 2 tablespoons roughly chopped celery
- About 14 Ritz crackers, roughly crushed (not powdered)
- 3 tablespoons mayonnaise
- 3 tablespoons breadcrumbs
- 1 large egg, beaten
- Salt and crushed pepper to taste
Instructions (condensed)
- Melt butter and sauté onion and garlic for about 5 minutes.
- In a bowl, combine crushed crackers, sautéed onion and garlic, mayonnaise, breadcrumbs, chopped crab, fish, bread, and celery.
- Add the beaten egg, salt, and pepper; mix to a cohesive stuffing.
- Butterfly the shrimp, fill each with about 1 tablespoon stuffing, press gently, brush with melted butter, and bake at 350°F for 15–20 minutes until golden and cooked through.
Notes
- Prepare the stuffing up to five days in advance and keep it refrigerated in an airtight container.
- You can butterfly and freeze the shrimp; assemble and bake directly from thawed or partially thawed for convenience.
- Keeping shells on helps the shrimp retain shape while baking; shells can be removed before eating if preferred.
If you try this recipe, please leave a comment or rating—feedback makes my day!
