Baked Stuffed Jumbo Shrimp Recipe

Recipe By The Spruce Eats

Baked stuffed shrimp is a classic american dish. It's a common sight on restaurant menus and a favorite dish in new england. You'll be surprised at how easy it is to make at home, and this recipe may very well become a new family favorite. Pair the shrimp with your favorite sides to make a meal or serve as-is for an impressive appetizer. You'll need to use jumbo shrimp because they're the largest among the standard sizes of shrimp and will hold a decent amount of stuffing. The filling is made of breadcrumbs seasoned with garlic, lemon juice, and parsley. If you like, use gluten-free breadcrumbs or cracker crumbs instead. Once stuffed, the shrimp are baked, then finished with a few minutes under the broiler.

4.4
22 Rating -
Rate
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Baked Stuffed Jumbo Shrimp
plan
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ingredients serve

Ingredients for Baked Stuffed Jumbo Shrimp Recipe

  • 3 Jumbo Shrimp
  • 0.08 cup Lemon juice
  • 1/4 tablespoon Parsley
  • 1/2 teaspoon Ginger
  • 1/4 tablespoon Olive oil
  • 1/4 tablespoon Butter
  • 3 Cloves Garlic
  • 1/4 cup Breadcrumbs
  • 1/2 tablespoon Lemon juice
Nutrition
value
877
calories per serving
38 g Fat62 g Protein70 g Carbs7 g FiberOther

Current Totals

  • Fat
    38g
  • Protein
    62g
  • Carbs
    70g
  • Fiber
    7g

MacroNutrients

  • Carbs
    70g
  • Protein
    62g
  • Fiber
    7g

Fats

  • Fat
    38g

Vitamins & Minerals

  • Calcium
    360mg
  • Iron
    7mg
  • Vitamin A
    520mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    105mcg
  • Vitamin B12
    5mcg
  • Vitamin C
    36mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    164mg
  • Manganese
    7mg
  • Phosphorus
    656mg
  • Selenium
    120mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats