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
Okay, so you’re staring at a bag of shrimp thinking, ‘How do I make these little guys the star of the show?’ Well, buckle up, because we’re about to stuff them with garlic butter goodness that’ll have everyone asking for seconds before they’ve even finished firsts.
Ingredients
- 1 lb large shrimp, peeled and deveined with tails on
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 tbsp olive oil
- 1/2 lemon, juiced
Instructions
- Prep the shrimp: Make a deep slit along the back of each shrimp, being careful not to cut all the way through, to create a pocket for the butter.
- Mix the butter: In a bowl, combine the softened butter, minced garlic, parsley, salt, pepper, and paprika until well blended.
- Stuff the shrimp: Take a small spoonful of the garlic butter mixture and stuff it into the pocket of each shrimp. Don’t be shy—pack it in there!
- Chill to set: Place the stuffed shrimp on a plate and refrigerate for 15 minutes to let the butter firm up a bit.
- Heat the pan: Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Cook the shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, until they’re pink and opaque. Tip: Don’t overcrowd the pan, or you’ll steam them instead of searing.
- Finish with lemon: Squeeze lemon juice over the shrimp right before removing them from the heat for a bright pop of flavor.
These shrimp come out juicy with a crispy edge, and that garlic butter? It’s like a flavor bomb went off in the best way possible. Serve them over a bed of rice to soak up all that buttery goodness, or just grab a fork and go to town—no judgment here.
Crab Stuffed Shrimp with Lemon Butter Sauce
Look, I know what you’re thinking — crab stuffed shrimp sounds fancy, but trust me, it’s just shrimp wearing a tiny crab hat, and who doesn’t love a good hat? Plus, that lemon butter sauce? It’s like the shrimp’s personal rain cloud, but in a good way.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 1 cup crab meat, finely chopped
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
- 2 tbsp unsalted butter, melted
- 1 tbsp lemon juice
- 1 tsp parsley, chopped
Instructions
- Prep the shrimp: Make a deep cut along the back of each shrimp to create a pocket for the crab stuffing.
- Mix the stuffing: In a bowl, combine crab meat, mayonnaise, Dijon mustard, garlic powder, paprika, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Stuff the shrimp: Carefully spoon the crab mixture into each shrimp’s pocket. Don’t overstuff, or the shrimp will burst during cooking — and we’re not making shrimp confetti here.
- Bake to perfection: Preheat your oven to 375°F. Place the stuffed shrimp on a baking sheet and bake for 12-15 minutes, or until the shrimp are pink and opaque.
- Make the sauce: While the shrimp bake, whisk together melted butter, lemon juice, and parsley in a small bowl. This sauce is the shrimp’s best friend, so don’t skip it.
- Serve immediately: Drizzle the lemon butter sauce over the baked shrimp right before serving. The contrast between the creamy crab and the zesty sauce is what dreams are made of.
The shrimp come out juicy with a little crunch from the crab, and that sauce? It’s like a bright, buttery hug for your taste buds. Try serving these over a bed of greens for a fancy-looking but easy dinner.
Spinach and Cheese Stuffed Shrimp
First off, let me tell you, these Spinach and Cheese Stuffed Shrimp are like little pockets of joy that explode with flavor in your mouth. Perfect for when you want to impress but don’t want to spend all day in the kitchen.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 1 cup fresh spinach, finely chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp lemon juice
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to get it ready for baking.
- Prepare shrimp: Make a deep slit along the back of each shrimp to create a pocket for stuffing.
- Mix filling: In a bowl, combine the spinach, cream cheese, Parmesan, garlic powder, salt, black pepper, and red pepper flakes until well blended.
- Stuff shrimp: Carefully spoon the spinach and cheese mixture into each shrimp’s pocket. Don’t overfill; just enough to peek out.
- Arrange and drizzle: Place the stuffed shrimp on a baking sheet. Drizzle with olive oil and lemon juice for extra flavor.
- Bake to perfection: Bake for 12-15 minutes, or until the shrimp are pink and opaque and the filling is slightly golden.
The result? Juicy shrimp with a creamy, cheesy center that’s got just the right kick from the red pepper flakes. Serve these beauties over a bed of rice or with a side of crusty bread to soak up all the delicious juices.
Bacon Wrapped Stuffed Shrimp
Picture this: you’re about to bite into the most decadent shrimp you’ve ever had, wrapped in crispy bacon and stuffed with a creamy, cheesy filling that’s just begging to be devoured. Yeah, we’re talking about Bacon Wrapped Stuffed Shrimp, and trust me, it’s as good as it sounds.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 6 slices bacon, cut in half
- 4 oz cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1 tbsp chopped chives
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- Toothpicks, for securing
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix filling: In a bowl, combine the cream cheese, cheddar cheese, chives, garlic powder, and smoked paprika until well blended.
- Stuff shrimp: Carefully make a slit along the back of each shrimp and stuff with about 1 tsp of the cheese mixture.
- Wrap bacon: Wrap each stuffed shrimp with a half slice of bacon and secure with a toothpick.
- Brush with oil: Lightly brush each shrimp with olive oil to help the bacon crisp up.
- Bake: Place the shrimp on the prepared baking sheet and bake for 12-15 minutes, or until the bacon is crispy and the shrimp are cooked through.
- Broil for crispiness: For extra crispy bacon, broil for an additional 1-2 minutes, watching closely to prevent burning.
- Rest before serving: Let the shrimp rest for a couple of minutes before serving to allow the filling to set.
The contrast between the crispy bacon and the tender, juicy shrimp is unreal, and that creamy filling? Absolute perfection. Serve these bad boys on a platter with a side of spicy mayo for dipping, and watch them disappear before your eyes.
Jalapeño and Cream Cheese Stuffed Shrimp
Venture into the world of bold flavors with these Jalapeño and Cream Cheese Stuffed Shrimp, a dish that’s as fun to make as it is to eat. Imagine succulent shrimp stuffed with a spicy, creamy filling, then wrapped in crispy bacon – it’s a party in your mouth waiting to happen.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 4 oz cream cheese, softened
- 1 jalapeño, finely diced (seeds removed for less heat)
- 6 slices bacon, cut in half
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Prep the shrimp: Make a deep slit along the back of each shrimp to create a pocket for stuffing.
- Mix the filling: In a bowl, combine the softened cream cheese, diced jalapeño, garlic powder, smoked paprika, salt, and pepper until well blended.
- Stuff the shrimp: Spoon about 1 tsp of the cream cheese mixture into each shrimp’s pocket. Press gently to close.
- Wrap with bacon: Carefully wrap each stuffed shrimp with a half slice of bacon, securing it with a toothpick if necessary.
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
- Bake to perfection: Place the shrimp on the baking sheet, drizzle with olive oil, and bake for 12-15 minutes, or until the bacon is crispy and the shrimp are pink and opaque.
- Serve hot: Let them cool for a minute before serving – the cream cheese will be molten hot!
The contrast between the crispy bacon, tender shrimp, and the spicy, creamy filling is nothing short of magical. Serve these beauties on a platter with lime wedges for a zesty kick, or atop a bed of greens for a fancy appetizer that’s sure to impress.
Cajun Stuffed Shrimp with Remoulade Sauce
Today’s the day we jazz up your dinner routine with something that’s as fun to make as it is to eat. Think plump shrimp stuffed with a spicy, herby filling, all dunked in a tangy remoulade sauce that’ll have you licking your fingers.
Ingredients
- 1 lb large shrimp, peeled and deveined with tails on
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped bell pepper
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt to taste
Instructions
- Prep the shrimp: Make a deep slit along the back of each shrimp to create a pocket for stuffing.
- Mix the filling: In a bowl, combine breadcrumbs, celery, bell pepper, garlic, Cajun seasoning, and smoked paprika. Tip: The finer you chop the veggies, the easier it’ll be to stuff the shrimp.
- Stuff ’em: Gently press the filling into each shrimp’s pocket. Don’t overstuff, or they’ll burst open while cooking.
- Make the sauce: Whisk together mayonnaise, Dijon mustard, and lemon juice in a small bowl. Set aside. Tip: Letting the sauce sit for a bit helps the flavors meld.
- Cook the shrimp: Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they’re pink and the filling is golden. Tip: Don’t crowd the pan, or you’ll steam instead of sear.
These shrimp come out juicy with a crispy, flavorful crust, and that remoulade sauce? It’s the perfect creamy, zesty dip. Serve them over a bed of greens for a light meal or as the star of your next appetizer spread.
Herb and Breadcrumb Stuffed Shrimp
Look, I know stuffed shrimp might sound fancy, but trust me, this Herb and Breadcrumb Stuffed Shrimp is as easy as it is delicious. Perfect for when you want to impress without the stress.
Ingredients
- 1 lb large shrimp, peeled and deveined with tails on
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 garlic clove, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven: Heat your oven to 375°F and line a baking sheet with parchment paper.
- Mix stuffing: In a bowl, combine breadcrumbs, Parmesan, parsley, basil, garlic, olive oil, salt, black pepper, and red pepper flakes until well mixed.
- Prepare shrimp: Make a deep slit along the back of each shrimp to create a pocket for the stuffing.
- Stuff shrimp: Spoon about a teaspoon of the breadcrumb mixture into each shrimp, pressing gently to secure.
- Bake: Arrange the stuffed shrimp on the prepared baking sheet and bake for 12-15 minutes, or until the shrimp are pink and the stuffing is golden.
- Serve: Let them cool for a minute, then serve hot with a squeeze of lemon for an extra zing.
The shrimp come out juicy with a crispy, herby topping that’s downright addictive. Try serving them over a bed of greens for a light meal or as the star of your next appetizer spread.
Parmesan and Panko Stuffed Shrimp
Tonight, let’s jazz up your dinner routine with these Parmesan and Panko Stuffed Shrimp that are as fun to make as they are to eat. Trust me, your taste buds will thank you for this crispy, cheesy adventure.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp melted butter
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt to taste
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
- Prepare shrimp: Make a deep slit along the back of each shrimp to create a pocket for stuffing.
- Mix stuffing: In a bowl, combine panko, Parmesan, melted butter, garlic powder, paprika, and a pinch of salt. Mix until everything is well incorporated.
- Stuff shrimp: Carefully stuff each shrimp with the panko mixture, pressing lightly to ensure it stays in place.
- Arrange and drizzle: Place the stuffed shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil for extra crispiness.
- Bake to perfection: Bake for 12-15 minutes, or until the shrimp are pink and the stuffing is golden brown.
These shrimp come out with a delightful crunch from the panko, a savory depth from the Parmesan, and just the right amount of garlicky goodness. Serve them over a bed of greens for a light meal or alongside some pasta for a more indulgent treat.
Cornbread Stuffed Shrimp with Spicy Aioli
Dive into this mouthwatering combo of crispy shrimp and fluffy cornbread, all jazzed up with a kick of spicy aioli. It’s the kind of dish that’ll have your taste buds throwing a party, and guess what? You’re the VIP guest.
Ingredients
- 1 lb large shrimp, peeled and deveined with tails on
- 1 cup cornbread, crumbled
- 1/4 cup mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- Salt to taste
Instructions
- Preheat oven: Heat your oven to 375°F to get it ready for baking the shrimp.
- Mix aioli: In a small bowl, whisk together mayonnaise, sriracha, lemon juice, garlic powder, and smoked paprika until smooth. Set aside for the flavors to meld.
- Prepare shrimp: Pat the shrimp dry with paper towels to ensure the cornbread sticks better. Lightly salt each shrimp.
- Stuff shrimp: Gently press a small amount of crumbled cornbread into each shrimp, where you’ve made a slit for deveining.
- Bake shrimp: Place the stuffed shrimp on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 12-15 minutes, or until the shrimp are pink and the cornbread is golden.
- Serve: Arrange the shrimp on a platter, drizzle with the spicy aioli, or serve it on the side for dipping.
The contrast between the crunchy cornbread and the tender shrimp is unreal, and that spicy aioli? It’s the cherry on top. Try serving these bad boys on a bed of greens for a pop of color, or just eat them straight off the tray—no judgment here.
Artichoke and Feta Stuffed Shrimp
Dive into this mouthwatering Artichoke and Feta Stuffed Shrimp recipe that’s perfect for impressing your friends or treating yourself to something special. It’s a breeze to make, and the flavors? Absolutely unreal.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 1 cup artichoke hearts, finely chopped
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup breadcrumbs
Instructions
- Preheat oven: Heat your oven to 375°F and line a baking sheet with parchment paper.
- Prepare shrimp: Make a deep slit along the back of each shrimp to create a pocket for stuffing.
- Mix stuffing: In a bowl, combine artichoke hearts, feta cheese, olive oil, lemon juice, garlic powder, salt, and black pepper. Tip: The feta adds a salty punch, so taste before adding extra salt.
- Stuff shrimp: Generously fill each shrimp pocket with the artichoke and feta mixture. Tip: Use a small spoon or your fingers to pack the stuffing in tightly.
- Add breadcrumbs: Sprinkle breadcrumbs over the top of each stuffed shrimp for a crispy finish.
- Bake: Place 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 on the baking sheet to ensure even cooking.
The shrimp come out juicy with a delightful crunch from the breadcrumbs, and the artichoke and feta stuffing is creamy with a tangy kick. Serve these beauties over a bed of greens or with a side of lemon aioli for dipping, and watch them disappear.
Cheesy Lobster Stuffed Shrimp
Oh my goodness, have I got a treat for you today! Imagine succulent shrimp stuffed with a rich, cheesy lobster filling—sounds like a dream, right? Well, buckle up, because we’re making that dream a delicious reality.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 1 cup cooked lobster meat, finely chopped
- 1/2 cup cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1 tbsp mayonnaise
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1 tbsp olive oil
- Salt to taste
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to get it ready for baking our stuffed shrimp.
- Prepare filling: In a bowl, mix together the lobster meat, cream cheese, cheddar cheese, mayonnaise, Old Bay seasoning, garlic powder, and paprika until well combined. Tip: Letting the cream cheese soften at room temperature makes mixing a breeze.
- Stuff shrimp: Carefully make a deep slit along the back of each shrimp, being careful not to cut all the way through. Stuff each shrimp with a generous amount of the lobster mixture. Tip: Use a small spoon or your fingers to pack the filling in tightly.
- Arrange and oil: Place the stuffed shrimp on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and sprinkle a pinch of salt over the top. Tip: The olive oil helps the shrimp get that beautiful golden color as they bake.
- Bake to perfection: Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque and the filling is bubbly and slightly golden on top.
The result? Juicy shrimp with a creamy, cheesy lobster center that’s bursting with flavor. Serve these beauties on a bed of greens for a fancy appetizer or alongside some garlic bread to soak up all that goodness. Trust me, your taste buds will thank you.
Sun-Dried Tomato and Basil Stuffed Shrimp
Look, I know what you’re thinking — stuffed shrimp sounds fancy, but trust me, this Sun-Dried Tomato and Basil Stuffed Shrimp is as easy as it is impressive. Perfect for when you want to feel a little fancy without the fuss.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/4 cup fresh basil, finely chopped
- 2 tbsp cream cheese, softened
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Prep the shrimp: Make a deep slit along the back of each shrimp to create a pocket for stuffing.
- Mix the filling: In a small bowl, combine sun-dried tomatoes, basil, cream cheese, garlic powder, salt, and pepper until well blended.
- Stuff the shrimp: Carefully spoon about 1 tsp of the filling into each shrimp’s pocket. Press gently to close.
- Heat the oil: In a large skillet, heat olive oil over medium heat until shimmering, about 2 minutes.
- Cook the shrimp: Place shrimp in the skillet and cook for 2-3 minutes per side, until pink and opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
- Serve immediately: Transfer to a plate and let rest for a minute. Tip: They’re great over a bed of greens or with a squeeze of lemon for extra zing.
The shrimp come out juicy with a punch of flavor from the sun-dried tomatoes and basil, and that cream cheese? It melts into this dreamy, rich filling. Try serving them on skewers for a fun appetizer at your next gathering.
Chipotle and Cheddar Stuffed Shrimp
Look, I know what you’re thinking—shrimp stuffed with chipotle and cheddar? Yes, it’s as indulgent and delicious as it sounds, and yes, you’re about to make it your new favorite appetizer. Let’s dive right in.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 1/2 cup shredded sharp cheddar cheese
- 2 tbsp chipotle peppers in adobo sauce, finely chopped
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare shrimp: Make a deep slit along the back of each shrimp, being careful not to cut all the way through, to create a pocket for the stuffing.
- Mix stuffing: In a small bowl, combine the shredded cheddar, chopped chipotle peppers, garlic powder, salt, and black pepper. The chipotle adds a smoky heat, so adjust the amount if you’re sensitive to spice.
- Stuff shrimp: Gently stuff each shrimp with about a teaspoon of the cheese mixture, pressing the edges to seal as much as possible.
- Drizzle with oil: Place the stuffed shrimp on the prepared baking sheet and lightly drizzle with olive oil to help them get golden and crispy.
- Bake to perfection: Bake for 12-15 minutes, or until the shrimp are pink and opaque and the cheese is bubbly and slightly browned. Don’t overcook, or the shrimp will become rubbery.
The result? Succulent shrimp with a gooey, spicy center that’s got just the right amount of kick. Serve these bad boys on a platter with lime wedges for squeezing, or pile them on a bed of greens for a fancy-looking but easy salad topper.
Shrimp and Chorizo Stuffed Shrimp
Picture this: plump, juicy shrimp stuffed with a spicy, smoky chorizo mixture that’s going to make your taste buds do a happy dance. It’s the kind of dish that looks fancy but is secretly easy to pull off, perfect for impressing your friends or treating yourself to something special.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 1/2 cup chorizo, finely chopped
- 1/4 cup cream cheese, softened
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
Instructions
- Prep the shrimp: 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.
- Mix the filling: In a bowl, combine the chorizo, cream cheese, smoked paprika, garlic powder, salt, and black pepper. Mix until well blended.
- Stuff the shrimp: Carefully spoon about a teaspoon of the chorizo mixture into each shrimp’s pocket. Press gently to close.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the stuffed shrimp and cook for 2-3 minutes per side, until the shrimp are pink and the filling is heated through.
- Garnish and serve: Sprinkle with fresh parsley and serve immediately. Tip: For an extra kick, drizzle with a little hot sauce or serve with a side of aioli.
The shrimp are tender and succulent, with the chorizo adding a bold, spicy contrast that’s irresistible. Serve them atop a bed of creamy polenta or with a crisp green salad for a meal that’s as beautiful as it is delicious.
Pesto and Mozzarella Stuffed Shrimp
Alright, let’s dive into making these Pesto and Mozzarella Stuffed Shrimp that are gonna blow your mind. Imagine juicy shrimp stuffed with gooey mozzarella and herby pesto, then baked to perfection. Yeah, it’s as good as it sounds.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
- Prep shrimp: Make a deep slit along the back of each shrimp to create a pocket for stuffing.
- Stuff shrimp: Spoon about 1 tsp of pesto into each shrimp, then top with a pinch of mozzarella. Don’t overstuff, or the cheese will ooze out.
- Season: Drizzle olive oil over the stuffed shrimp, then sprinkle with garlic powder, salt, and pepper.
- Bake: Arrange shrimp on a baking sheet and bake for 12-15 minutes, until the shrimp are pink and the cheese is bubbly.
- Serve hot: Let them cool for a minute, then serve. The cheese will be stretchy, the shrimp tender, and the pesto adds a fresh kick.
These shrimp are a perfect mix of creamy, cheesy, and herby, with a slight crunch from baking. 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
Picture this: plump, juicy shrimp stuffed with a zesty avocado and lime mixture that’s so good, you’ll want to make it your entire personality. It’s the perfect blend of creamy, tangy, and a little bit fancy without trying too hard.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 1 ripe avocado, mashed
- 1 tbsp fresh lime juice
- 1/2 tsp lime zest
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
Instructions
- Prep the shrimp: Make a deep slit along the back of each shrimp to create a pocket for stuffing.
- Mix the filling: In a bowl, combine mashed avocado, lime juice, lime zest, salt, black pepper, and garlic powder until smooth.
- Stuff the shrimp: Carefully spoon about 1 tsp of the avocado mixture into each shrimp’s pocket. Don’t overstuff, or it’ll spill out during cooking.
- Heat the pan: Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Cook the shrimp: Place shrimp in the skillet and cook for 2 minutes per side, or until the shrimp turn pink and the filling is slightly golden.
- Season and serve: Sprinkle with smoked paprika right before serving for an extra smoky flavor.
The shrimp come out tender with a creamy, bright filling that’s a total game-changer. Try serving them over a bed of cilantro lime rice or with a side of mango salsa for a tropical twist.
Curried Coconut Stuffed Shrimp
Dang, have you ever had one of those days where you’re craving something that’s a little fancy but also totally doable on a weeknight? That’s where these Curried Coconut Stuffed Shrimp come in — they’re like a tropical vacation on a plate, minus the airfare.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 1/2 cup shredded coconut
- 1/4 cup panko breadcrumbs
- 2 tbsp curry powder
- 1 tbsp olive oil
- 1/4 cup coconut milk
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prep the shrimp: Make a deep slit along the back of each shrimp to create a pocket for stuffing.
- Mix the stuffing: In a bowl, combine shredded coconut, panko, curry powder, olive oil, coconut milk, lime juice, salt, and pepper. Tip: The mixture should be moist but not soggy; add a bit more coconut milk if it’s too dry.
- Stuff the shrimp: Carefully spoon the coconut mixture into each shrimp’s pocket. Don’t overstuff, or it’ll spill out during cooking.
- Bake to perfection: Preheat your oven to 375°F and bake the shrimp on a lined baking sheet for 12-15 minutes, until the shrimp are pink and the stuffing is golden. Tip: For extra crunch, broil for the last 2 minutes.
- Serve hot: Let them rest for a minute before serving to avoid burning your mouth. Tip: Serve over a bed of greens with extra lime wedges for a zesty finish.
The shrimp come out juicy with a crispy, flavorful topping that’s got just the right amount of kick from the curry. Try skewering them with pineapple chunks for a fun, shareable appetizer that’ll disappear in seconds.
Sweet Chili Glazed Stuffed Shrimp
Man, have I got a treat for you today! Imagine plump, juicy shrimp stuffed with a creamy, cheesy filling, all glazed with a sweet and spicy chili sauce that’ll have you licking your fingers. It’s the kind of dish that looks fancy but is secretly easy to pull off, perfect for impressing your friends or treating yourself.
Ingredients
- 12 large shrimp, peeled and deveined with tails on
- 1/2 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1 tbsp finely chopped green onions
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sweet chili sauce
- 1 tbsp olive oil
- 1 tbsp chopped cilantro for garnish
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
- Prepare filling: In a bowl, mix together the cream cheese, mozzarella, green onions, garlic powder, salt, and pepper until well combined.
- Stuff shrimp: Carefully stuff each shrimp with the cheese mixture, pressing the edges to seal.
- Arrange and glaze: Place the stuffed shrimp on a baking sheet lined with parchment paper. Brush each shrimp with sweet chili sauce.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque.
- Garnish and serve: Drizzle with a bit more sweet chili sauce if desired and sprinkle with chopped cilantro before serving.
The contrast between the creamy, cheesy center and the sticky, sweet-spicy glaze is downright addictive. Serve these bad boys over a bed of rice to soak up all that extra sauce, or as a fancy appetizer that’ll disappear in seconds.
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!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
