18 Savory Stuffed Shrimp Recipes Delicious

Looking to impress at your next dinner party or simply spice up weeknight meals? These 18 Savory Stuffed Shrimp Recipes are here to save the day! Packed with bold flavors, easy prep, and endless creativity, stuffed shrimp turn humble seafood into a showstopper. Whether you crave cheesy indulgence, zesty herbs, or a touch of heat, there’s a bite-sized masterpiece waiting for you. Let’s dive in!

Garlic Butter Stuffed Shrimp

Wow, you’re in for a treat with this Garlic Butter Stuffed Shrimp recipe. It’s the perfect blend of juicy shrimp and rich, garlicky butter that’ll have everyone asking for seconds.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1/2 cup unsalted butter, softened (or use salted and adjust seasoning)
• 4 cloves garlic, minced (more if you love garlic)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, mix the softened butter, minced garlic, breadcrumbs, lemon juice, salt, and pepper until well combined. Tip: Let the butter sit at room temperature for easier mixing.
3. Using a small knife, make a deep slit along the back of each shrimp to create a pocket for the stuffing.
4. Stuff each shrimp with a generous amount of the garlic butter mixture. Tip: Don’t overstuff to prevent the mixture from oozing out during baking.
5. Arrange the stuffed shrimp in a single layer on a baking sheet. Tip: Line the sheet with parchment paper for easy cleanup.
6. Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque, and the butter is bubbly.
7. Garnish with chopped parsley before serving for a fresh, colorful touch.

Out of the oven, these shrimp are irresistibly juicy with a crispy, golden topping. Serve them over a bed of rice or with a side of crusty bread to soak up all that delicious garlic butter.

Crab Stuffed Shrimp with Lemon Butter Sauce

Ever find yourself craving something that feels a bit fancy but is surprisingly simple to whip up? This crab stuffed shrimp with lemon butter sauce is just that—a showstopper that’s easier than it looks.

Ingredients

• 12 large shrimp, peeled and deveined (leave tails on for presentation)
• 1 cup crab meat, finely chopped (fresh or canned works)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 2 tbsp mayonnaise (helps bind the stuffing)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp garlic powder (or minced fresh garlic for more punch)
• Salt and pepper to taste (start with 1/4 tsp each)
• 4 tbsp unsalted butter (for the sauce)
• 2 tbsp lemon juice (additional for the sauce)
• 1 tbsp chopped parsley (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix crab meat, breadcrumbs, mayonnaise, 1 tbsp lemon juice, garlic powder, salt, and pepper until well combined.
3. Carefully make a deep slit along the back of each shrimp to create a pocket for the stuffing.
4. Stuff each shrimp with about 1 tbsp of the crab mixture, pressing gently to secure.
5. Arrange the stuffed shrimp on the prepared baking sheet and bake for 12-15 minutes, or until the shrimp are pink and opaque.
6. While the shrimp bake, melt butter in a small saucepan over low heat. Stir in 2 tbsp lemon juice and keep warm.
7. Once the shrimp are done, drizzle with the lemon butter sauce and garnish with parsley if desired.

Flaky crab and juicy shrimp come together in every bite, with the lemon butter sauce adding a bright finish. Serve these over a bed of greens or with crusty bread to soak up all that delicious sauce.

Spinach and Cheese Stuffed Shrimp

Spinach and cheese stuffed shrimp is the kind of dish that turns a regular dinner into something special. You get juicy shrimp, creamy cheese, and a hint of garlic in every bite—it’s a win-win.

Ingredients

• 12 large shrimp, peeled and deveined (leave tails on for presentation)
• 1 cup fresh spinach, finely chopped (pack it down when measuring)
• 1/2 cup cream cheese, softened (low-fat works too)
• 1/4 cup grated Parmesan cheese (the real stuff melts better)
• 1 clove garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste (start with 1/4 tsp each)
• 1/2 tsp paprika (for a smoky hint, optional)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the spinach, cream cheese, Parmesan, garlic, salt, pepper, and paprika until well combined.
3. Carefully slice each shrimp down the back to create a pocket, being careful not to cut all the way through.
4. Stuff each shrimp with about 1 tbsp of the spinach-cheese mixture, pressing gently to close.
5. Place the stuffed shrimp on the prepared baking sheet and drizzle lightly with olive oil.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque and the filling is slightly golden.
7. Let them rest for 2 minutes before serving to allow the cheese to set a bit.

Expect a creamy, garlicky center with perfectly cooked shrimp that’s just firm enough. Serve these beauties over a bed of lemon rice or with a crisp salad to round out the meal.

Bacon Wrapped Stuffed Shrimp

Ready to impress your friends with a dish that looks fancy but is surprisingly simple to make? Bacon Wrapped Stuffed Shrimp is your go-to. It’s a perfect blend of juicy shrimp, creamy filling, and crispy bacon.

Ingredients

• 12 large shrimp, peeled and deveined (leave tails on for presentation)
• 4 oz cream cheese, softened (easier to mix)
• 1/4 cup shredded cheddar cheese (sharp for more flavor)
• 2 tbsp green onions, finely chopped (adds a fresh crunch)
• 6 slices bacon, cut in half (thin slices work best)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp smoked paprika (for a hint of smokiness)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, cheddar cheese, green onions, garlic powder, and smoked paprika until well combined.
3. Carefully make a slit along the back of each shrimp to create a pocket for the filling.
4. Spoon about 1 tsp of the cheese mixture into each shrimp’s pocket.
5. Wrap each stuffed shrimp with a half slice of bacon, securing it with a toothpick if necessary.
6. Brush each shrimp lightly with olive oil to help the bacon crisp up.
7. Arrange the shrimp on the prepared baking sheet, ensuring they’re not touching.
8. Bake for 15-20 minutes, or until the bacon is crispy and the shrimp are pink and opaque.
9. Let them rest for 2 minutes before serving to allow the cheese to set slightly.

What you’ll love about this dish is the contrast between the crispy bacon and the tender, flavorful shrimp inside. Serve them on a platter with lemon wedges for a bright finish, or over a bed of greens for a lighter option.

Jalapeño and Cream Cheese Stuffed Shrimp

Unbelievably easy and irresistibly tasty, this dish is a game-changer for your next gathering. You’ll love the spicy kick paired with the creamy filling, making every bite a perfect balance.

Ingredients

• 12 large shrimp, peeled and deveined (leave tails on for presentation)
• 4 oz cream cheese, softened (easier to mix)
• 2 jalapeños, finely diced (remove seeds for less heat)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the softened cream cheese, diced jalapeños, garlic powder, smoked paprika, and salt until well combined.
3. Carefully make a deep slit along the back of each shrimp, creating a pocket for the filling.
4. Stuff each shrimp with about 1 tsp of the cream cheese mixture, pressing gently to close.
5. Place the stuffed shrimp on the prepared baking sheet and drizzle lightly with olive oil.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque, and the filling is slightly golden.
7. Let them cool for a couple of minutes before serving to avoid burning your mouth.

Zesty and creamy, these shrimp are a crowd-pleaser with their contrasting textures and flavors. Serve them atop a bed of greens for a light meal or as an appetizer with a side of mango salsa for an extra tropical twist.

Cajun Stuffed Shrimp with Remoulade Sauce

You’re in for a treat with this Cajun Stuffed Shrimp with Remoulade Sauce. It’s a dish that brings the heat and the flavor, perfect for spicing up your dinner routine.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1/2 cup cream cheese, softened (for easier mixing)
• 1/4 cup breadcrumbs (panko works great for extra crunch)
• 1 tbsp Cajun seasoning (adjust to spice preference)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup mayonnaise (for the remoulade sauce)
• 1 tbsp Dijon mustard (adds a tangy kick)
• 1 tsp paprika (for color and mild heat)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/4 cup chopped green onions (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, mix the cream cheese, breadcrumbs, and Cajun seasoning until well combined. This will be your stuffing.
3. Carefully make a slit along the back of each shrimp to create a pocket for the stuffing.
4. Stuff each shrimp with about a teaspoon of the cream cheese mixture. Don’t overstuff to prevent bursting.
5. Heat olive oil in a large skillet over medium-high heat. Once hot, add the stuffed shrimp and cook for 2 minutes per side until lightly browned.
6. Transfer the shrimp to a baking sheet and bake in the preheated oven for 5-7 minutes, until the shrimp are cooked through and the stuffing is bubbly.
7. While the shrimp bake, whisk together mayonnaise, Dijon mustard, paprika, and lemon juice in a small bowl to make the remoulade sauce.
8. Serve the shrimp hot, drizzled with remoulade sauce and garnished with chopped green onions.

Zesty and creamy, these shrimp are a hit with their bold Cajun flavors and the cool contrast of the remoulade sauce. Try serving them over a bed of crisp greens for a light meal or alongside grilled corn for a summer feast.

Herb and Breadcrumb Stuffed Shrimp

Very few dishes can impress at a dinner party like Herb and Breadcrumb Stuffed Shrimp. It’s elegant, flavorful, and surprisingly simple to make. You’ll love how the crispy breadcrumbs and fresh herbs complement the succulent shrimp.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1/2 cup breadcrumbs (panko works great for extra crunch)
• 2 tbsp melted butter (or olive oil for a lighter version)
• 2 cloves garlic, minced (fresh is best for maximum flavor)
• 2 tbsp fresh parsley, chopped (dried can work in a pinch)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (optional for extra umami)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, mix together breadcrumbs, melted butter, garlic, parsley, thyme, salt, pepper, and Parmesan cheese until well combined.
3. Using a small knife, make a deep slit along the back of each shrimp to create a pocket for the stuffing. Be careful not to cut all the way through.
4. Generously stuff each shrimp with the breadcrumb mixture, pressing gently to adhere. Place them on the prepared baking sheet.
5. Bake for 12-15 minutes, or until the shrimp are pink and opaque, and the breadcrumbs are golden brown. For extra crispiness, broil for the last 1-2 minutes, watching closely to prevent burning.
6. Serve immediately, garnished with additional fresh herbs if desired. The shrimp are best enjoyed hot, with the stuffing crispy on the outside and tender inside.

Now you’ve got a dish that’s as fun to eat as it is to make. The contrast between the juicy shrimp and the herby, crunchy stuffing is irresistible. Try serving these over a bed of greens or with a squeeze of lemon for a bright finish.

Parmesan and Panko Stuffed Shrimp

Today’s the perfect day to whip up something that feels fancy but is surprisingly simple to make. You’re going to love these Parmesan and Panko Stuffed Shrimp—they’re crispy, cheesy, and packed with flavor.

Ingredients

• 12 large shrimp, peeled and deveined (leave tails on for presentation)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 2 tbsp melted butter (or olive oil for a lighter version)
• 1 tbsp minced garlic (adjust to taste)
• 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
• Salt and pepper to taste (start with 1/4 tsp each)
• 1 tbsp chopped parsley (for garnish, optional)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the Parmesan, panko, melted butter, garlic, Italian seasoning, salt, and pepper until well combined.
3. Carefully make a deep slit along the back of each shrimp to create a pocket for the stuffing. Tip: Don’t cut all the way through.
4. Stuff each shrimp with the Parmesan-panko mixture, pressing gently to adhere. Tip: Overstuffing can make them hard to close, so aim for a heaping teaspoon per shrimp.
5. Arrange the stuffed shrimp on the prepared baking sheet, ensuring they’re not touching. Bake for 12-15 minutes, or until the shrimp are pink and opaque and the topping is golden brown. Tip: Broil for the last 1-2 minutes for extra crispiness.
6. Garnish with chopped parsley before serving, if desired.

Here’s the deal: these shrimp come out with a perfect contrast of textures—crispy on top, tender inside. Serve them over a bed of greens or with a side of marinara for dipping, and watch them disappear.

Cornbread Stuffed Shrimp with Spicy Aioli

Picture this: you’re hosting a casual get-together, and you want to serve something that’s a bit fancy but still easy to whip up. That’s where this dish comes in—it’s a crowd-pleaser with just the right amount of kick.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1 cup cornbread crumbs (store-bought or homemade, slightly stale works best)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp cayenne pepper (or less if you’re sensitive to heat)
• 1/4 cup melted butter (unsalted, to control the saltiness)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the cornbread crumbs, melted butter, salt, and pepper until well combined. Tip: The mixture should stick together when pressed.
3. Carefully stuff each shrimp with the cornbread mixture, pressing gently to adhere. Tip: Use a small spoon or your fingers for easier stuffing.
4. Place the stuffed shrimp on the prepared baking sheet and bake for 12-15 minutes, or until the shrimp are pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
5. While the shrimp bake, whisk together the mayonnaise, lemon juice, smoked paprika, and cayenne pepper in a small bowl to make the spicy aioli.
6. Serve the shrimp hot with the spicy aioli on the side for dipping.

Every bite of these shrimp offers a delightful crunch from the cornbread stuffing, perfectly complemented by the creamy, spicy aioli. Try serving them over a bed of greens for a light meal or as an appetizer with a squeeze of extra lemon for brightness.

Artichoke and Feta Stuffed Shrimp

Zesty and flavorful, this dish is a surefire way to impress at your next dinner party. You’ll love how the creamy feta and tender artichokes complement the succulent shrimp.

Ingredients

• 12 large shrimp, peeled and deveined (leave tails on for presentation)
• 1/2 cup crumbled feta cheese (go for the block and crumble yourself for best texture)
• 1/4 cup chopped artichoke hearts (canned or marinated, drained well)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp paprika (smoked paprika adds a nice depth)
• Salt and pepper to taste (start with a pinch of each)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix together the feta cheese, chopped artichoke hearts, garlic powder, paprika, salt, and pepper until well combined.
3. Carefully make a deep slit along the back of each shrimp to create a pocket for stuffing. Be careful not to cut all the way through.
4. Stuff each shrimp with about a teaspoon of the feta and artichoke mixture, pressing gently to close the slit as much as possible.
5. Place the stuffed shrimp on the prepared baking sheet and drizzle lightly with olive oil to help them brown in the oven.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque and the stuffing is lightly golden. Tip: For extra browning, broil for the last 1-2 minutes, watching closely to prevent burning.
7. Let the shrimp rest for a couple of minutes before serving to allow the flavors to meld together beautifully.

Out of the oven, these shrimp are a delightful mix of juicy and creamy, with a slight crunch from the artichokes. Serve them over a bed of lemon-infused quinoa or alongside a crisp green salad for a complete meal.

Cheesy Lobster Stuffed Shrimp

Feeling fancy but want to keep it simple? This Cheesy Lobster Stuffed Shrimp is your ticket to impressing without the stress. It’s all about that luxurious combo of lobster and cheese, stuffed into juicy shrimp for a bite that’s as fun to make as it is to eat.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1 cup cooked lobster meat, chopped (fresh or thawed frozen works)
• 1/2 cup cream cheese, softened (for easier mixing)
• 1/4 cup shredded mozzarella cheese (for that perfect melt)
• 1 tbsp garlic, minced (or adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste (start with a pinch, adjust as needed)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, mix the chopped lobster meat, cream cheese, mozzarella, and minced garlic until well combined. Tip: Let the cream cheese sit out for a bit to soften for easier mixing.
3. Carefully make a deep slit along the back of each shrimp to create a pocket for stuffing. Tip: Use a sharp knife and steady hand to avoid cutting through the shrimp.
4. Stuff each shrimp with about a tablespoon of the lobster and cheese mixture, pressing gently to close.
5. Arrange the stuffed shrimp on a baking sheet lined with parchment paper, drizzle with olive oil, and season lightly with salt and pepper.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque, and the cheese is bubbly. Tip: Keep an eye on them to avoid overcooking.

Delight in every bite of these stuffed shrimp, where the creamy, cheesy lobster filling contrasts beautifully with the tender shrimp. Serve them over a bed of crisp greens or with a side of garlic butter pasta for a meal that feels gourmet but is totally doable on a weeknight.

Sun-Dried Tomato and Basil Stuffed Shrimp

Kick off your summer dinners with this irresistible dish that’s as easy to make as it is delicious. You’ll love the combination of juicy shrimp, tangy sun-dried tomatoes, and fresh basil.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1/4 cup sun-dried tomatoes, finely chopped (packed in oil, drained)
• 2 tbsp fresh basil, chopped (or 1 tbsp dried basil)
• 1/4 cup cream cheese, softened (low-fat works too)
• 1/4 cup grated Parmesan cheese (freshly grated tastes best)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the sun-dried tomatoes, basil, cream cheese, Parmesan cheese, and garlic powder until well combined. Tip: Let the cream cheese soften at room temperature for easier mixing.
3. Carefully make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Be careful not to cut all the way through.
4. Stuff each shrimp with about 1 tsp of the sun-dried tomato and basil mixture, pressing gently to close. Tip: Use a small spoon or your fingers to stuff the shrimp neatly.
5. Place the stuffed shrimp on the prepared baking sheet, drizzle with olive oil, and season lightly with salt and pepper.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque. Tip: For a golden top, broil for the last 2 minutes of cooking.

Now that your shrimp are ready, notice how the creamy filling pairs perfectly with the tender shrimp. Serve them over a bed of greens or alongside a crisp white wine for a meal that feels gourmet but is surprisingly simple to pull off.

Chipotle and Cheddar Stuffed Shrimp

Think about the last time you had shrimp that truly wowed you. This Chipotle and Cheddar Stuffed Shrimp is about to be that dish. It’s spicy, cheesy, and surprisingly easy to make at home.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1/2 cup shredded sharp cheddar cheese (for best melt, shred your own)
• 2 tbsp chipotle peppers in adobo sauce, finely chopped (adjust for less heat)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Toothpicks, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the shredded cheddar, chopped chipotle peppers, garlic powder, salt, and black pepper until well combined.
3. Carefully make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Be careful not to cut all the way through.
4. Stuff each shrimp with about 1 tsp of the cheese mixture, then secure the opening with a toothpick.
5. Place the stuffed shrimp on the prepared baking sheet, drizzle lightly with olive oil, and bake for 12-15 minutes, or until the shrimp are pink and opaque and the cheese is bubbly.
6. Let the shrimp rest for 2 minutes before serving to allow the cheese to set slightly.

Look at that gooey cheese and the smoky chipotle flavor peeking through. Serve these beauties over a bed of cilantro lime rice or alongside a crisp salad for a meal that’s as vibrant as it is delicious.

Shrimp and Chorizo Stuffed Shrimp

Ready to impress your friends with a dish that’s as fun to make as it is to eat? This Shrimp and Chorizo Stuffed Shrimp combines juicy shrimp with spicy chorizo for a flavor-packed bite.

Ingredients

• 12 large shrimp, peeled and deveined with tails on (for easy handling)
• 1/2 cup chorizo, finely chopped (remove casing if needed)
• 1/4 cup breadcrumbs (panko works great for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp garlic, minced (adjust to taste)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• Salt to taste (start with a pinch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, heat 1 tbsp olive oil and sauté garlic until fragrant, about 30 seconds.
3. Add chorizo to the skillet, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Remove skillet from heat and stir in breadcrumbs and smoked paprika. Let the mixture cool slightly.
5. Carefully slit each shrimp along the back to create a pocket, being careful not to cut all the way through.
6. Stuff each shrimp with about 1 tsp of the chorizo mixture, pressing gently to close.
7. Arrange stuffed shrimp on the prepared baking sheet, drizzle with remaining olive oil, and sprinkle lightly with salt.
8. Bake for 10-12 minutes, or until shrimp are pink and opaque.

Now you’ve got a dish that’s bursting with flavors and textures—spicy, smoky chorizo paired with sweet, tender shrimp. Serve these beauties on a bed of saffron rice or with a side of garlic aioli for dipping, and watch them disappear.

Pesto and Mozzarella Stuffed Shrimp

Craving something fancy yet easy to whip up? These pesto and mozzarella stuffed shrimp are your ticket to impressing anyone at the dinner table without spending hours in the kitchen.

Ingredients

• 12 large shrimp, peeled and deveined (leave tails on for presentation)
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese (low-moisture works best)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Make a deep slit along the back of each shrimp, creating a pocket for stuffing. Be careful not to cut all the way through.
3. In a small bowl, mix the pesto and mozzarella cheese until well combined. Tip: If the mixture is too thick, a splash of olive oil can loosen it up.
4. Stuff each shrimp with about 1 tsp of the pesto mixture, pressing the edges to seal as much as possible.
5. Arrange the stuffed shrimp on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque, and the cheese is bubbly. Tip: For a golden top, broil for the last 2 minutes.
7. Let them rest for 2 minutes before serving. Tip: This helps the cheese set slightly, making them easier to pick up.

You’ll love the juicy shrimp paired with the gooey, flavorful filling. Serve them over a bed of greens or with a side of crusty bread to soak up all the delicious juices.

Avocado and Lime Stuffed Shrimp

Ready to whip up something that’s both refreshing and indulgent? You’re in for a treat with this Avocado and Lime Stuffed Shrimp recipe—it’s perfect for those days when you want to impress without the stress.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1 ripe avocado, mashed (choose one that’s slightly soft to the touch)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1/4 cup cilantro, finely chopped (or substitute with parsley if you’re not a fan)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the mashed avocado, lime juice, cilantro, salt, and pepper. Mix well until smooth.
3. Carefully slice each shrimp down the back to create a pocket, being careful not to cut all the way through.
4. Stuff each shrimp with about 1 tsp of the avocado mixture, pressing gently to close.
5. Place the stuffed shrimp on the prepared baking sheet, drizzle with olive oil, and bake for 12-15 minutes, or until the shrimp are pink and opaque.
6. Tip: For an extra crunch, broil the shrimp for the last 2 minutes of cooking. Just keep an eye on them to prevent burning.
7. Tip: If you’re short on time, you can also grill the shrimp over medium heat for about 3-4 minutes per side.
8. Tip: Serve immediately to enjoy the contrast between the warm shrimp and the cool, creamy avocado filling.

Mmm, the creamy avocado and zesty lime filling pairs perfectly with the succulent shrimp. Try serving these on a bed of mixed greens for a light meal or as an elegant appetizer at your next dinner party.

Curried Coconut Stuffed Shrimp

Believe it or not, these curried coconut stuffed shrimp are easier to make than you’d think, and they’re packed with flavors that’ll transport you straight to the tropics. Perfect for when you’re craving something a little different but still want to keep it simple.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1 cup shredded coconut (toasted for extra flavor)
• 2 tbsp curry powder (adjust to taste)
• 1/2 cup coconut milk (full-fat for creaminess)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup breadcrumbs (for binding)
• 1 egg, beaten (helps the stuffing stick)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the shredded coconut, curry powder, coconut milk, breadcrumbs, and salt until well combined. Tip: Toast the coconut beforehand for a deeper flavor.
3. Carefully make a slit along the back of each shrimp to create a pocket for the stuffing.
4. Dip each shrimp into the beaten egg, then stuff with the coconut mixture. Press gently to seal. Tip: Use a small spoon or your fingers to stuff the shrimp easily.
5. Place the stuffed shrimp on the prepared baking sheet and drizzle with olive oil.
6. Bake for 12-15 minutes, or until the shrimp are pink and the stuffing is golden. Tip: Keep an eye on them after 10 minutes to avoid overcooking.

Golden and crispy on the outside, tender and flavorful on the inside, these shrimp are a surefire hit. Serve them over a bed of rice or with a side of mango salsa for an extra tropical twist.

Sweet Chili Glazed Stuffed Shrimp

Hey, have you ever wanted to impress your guests with something that looks fancy but is surprisingly easy to make? Sweet Chili Glazed Stuffed Shrimp is your go-to dish for those moments, combining sweet, spicy, and savory flavors in every bite.

Ingredients

• 12 large shrimp, peeled and deveined (leave tails on for presentation)
• 1/4 cup cream cheese, softened (for easier mixing)
• 2 tbsp sweet chili sauce (adjust to taste)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp garlic, minced (fresh is best)
• 1/2 cup panko breadcrumbs (for that extra crunch)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix together the cream cheese, sweet chili sauce, soy sauce, and minced garlic until well combined. Tip: Taste the mixture and adjust the sweetness or saltiness to your liking.
3. Carefully make a deep slit along the back of each shrimp to create a pocket for the stuffing. Be careful not to cut all the way through.
4. Stuff each shrimp with about 1 tsp of the cream cheese mixture. Tip: Use a small spoon or piping bag for neat stuffing.
5. In another bowl, combine the panko breadcrumbs, olive oil, salt, and pepper. Press each stuffed shrimp into the breadcrumb mixture to coat evenly.
6. Arrange the coated shrimp on the prepared baking sheet. Bake for 12-15 minutes, or until the shrimp are pink and opaque, and the breadcrumbs are golden brown. Tip: For extra crispiness, broil for the last 2 minutes, watching closely to prevent burning.

Kick back and watch as these Sweet Chili Glazed Stuffed Shrimp come out perfectly juicy inside with a crispy, flavorful crust. Serve them over a bed of greens for a light meal or as an appetizer that’ll steal the show at any gathering.

Conclusion

With 18 mouthwatering stuffed shrimp recipes, there’s something here for every home cook to love! Whether you’re craving cheesy, spicy, or herb-packed flavors, these dishes are sure to impress. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest for fellow seafood lovers. Happy cooking!