Baked stuffed shrimp is a classic dish that feels special enough for company but is simple enough for a weeknight dinner. Jumbo shrimp are topped with a savory, buttery cracker stuffing and baked until tender.
This recipe comes together in about 35 minutes. The stuffing is quick to mix, and the shrimp bake in a short time, making it a great option when you want an elegant meal without a lot of fuss.
Why is Baked Stuffed Shrimp a Must-Try?
Butterflying the shrimp creates a wide, flat surface, which provides the ideal base for holding a generous amount of stuffing.
Using crushed crackers instead of fine breadcrumbs gives the stuffing a light, crispy texture that contrasts with the tender shrimp.
Finishing the dish under the broiler for a minute gives the topping a beautiful golden-brown color and extra crispness.
Ingredients for Baked Stuffed Shrimp
• Shrimp: Look for jumbo or colossal shrimp (16-20 count per pound or larger). Buying them already peeled and deveined will save you preparation time.
• Ritz Crackers: These crackers provide a distinct buttery flavor and flaky texture. Other buttery, round crackers can be used if needed.
• Marsala Wine: This adds a subtle, rich background note. If you prefer not to use alcohol, an equal amount of chicken or vegetable broth works well.
• Butter: Using unsalted butter allows you to control the saltiness of the dish, as the crackers already contain salt.
Exact quantities are in the recipe card below.
How to Make Baked Stuffed Shrimp
Step 1: Prepare the Stuffing
First, preheat your oven to 375°F (190°C). Cook the diced celery in a little butter until it’s soft. In a separate bowl, mix the crushed crackers with melted butter, the cooked celery, fresh parsley, lemon juice, and Marsala wine or broth.
Step 2: Butterfly and Stuff the Shrimp
Prepare the shrimp by cutting down the back to open them up like a book. Arrange them cut-side up in a greased baking dish. Mound the cracker stuffing onto each butterflied shrimp.
Step 3: Bake and Serve
Sprinkle a little paprika over the stuffed shrimp for color. Bake for 12-14 minutes, until the shrimp are pink and cooked through. For a crispier topping, place them under the broiler for a minute before serving hot with lemon wedges.
What to Serve with Baked Stuffed Shrimp
Serve this as a main course with a simple green salad or steamed asparagus. It also works well over a bed of rice pilaf to soak up any extra butter.
Expert Tips for Baked Stuffed Shrimp
Food Safety: To confirm doneness, check that the shrimp are opaque and have reached a safe internal temperature of 145°F (63°C) with an instant-read thermometer.
Stuffing Consistency: The stuffing should be moist but not soggy. If it seems too dry, add a teaspoon more broth. If it’s too wet, mix in a few more crushed crackers.
Shrimp Size: This recipe works best with jumbo (16-20 per pound) or colossal (U-15) shrimp, as they are large enough to hold the stuffing well.
Crushing Crackers: Place crackers in a zip-top bag and crush them with your hands or a rolling pin. Aim for coarse crumbs with some larger pieces for texture.
How to Store and Freeze Baked Stuffed Shrimp
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven until warmed through. Freezing is not recommended as it can change the texture of the shrimp and stuffing.
Baked Stuffed Shrimp Recipe FAQs
Can I make baked stuffed shrimp ahead of time?
You can prepare the components ahead. The stuffing can be made and refrigerated for up to a day, and the shrimp can be butterflied. For best results, assemble just before baking.
What size shrimp should I use?
Jumbo (16-20 per pound) or colossal (U-15) shrimp are best. They are large enough to hold a good amount of stuffing and are less likely to overcook.
My stuffing seems too wet or too dry. What should I do?
The consistency should be like wet sand, able to be mounded. If it’s too dry, add a teaspoon of chicken broth or water. If it’s too wet, stir in a few more crushed crackers until it holds its shape.
Baked Stuffed Shrimp
Ingredients
- 1 1/2 lbs jumbo shrimp peeled and deveined, tails on, 680 g
- 1 tbsp unsalted butter 15 g
- 1 celery stalk finely diced
- 1/2 cup unsalted butter melted, 113 g
- 2 sleeves Ritz crackers coarsely crushed, about 60
- 2 tbsp fresh parsley chopped, 8 g
- 2 tbsp dry Marsala wine or chicken broth 30 ml
- 2 tbsp fresh lemon juice 30 ml
- 1/4 tsp black pepper freshly ground
- Paprika for sprinkling
- Lemon wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a large pie plate.
- In a small skillet over medium-low heat, melt 1 tablespoon of butter. Add the diced celery and cook until softened, about 3-4 minutes. Take care not to brown it.
- In a medium bowl, combine the crushed crackers, cooked celery, the melted 1/2 cup of butter, parsley, Marsala wine or broth, lemon juice, and black pepper. Stir until the mixture is just moist enough to clump together.
- To prepare the shrimp, make a deep incision along the back where it was deveined, cutting almost all the way through to open it like a book (butterflying).
- Arrange the butterflied shrimp in a single layer, cut-side up, in the prepared baking dish. The tails should point upwards.
- Divide the stuffing mixture evenly among the shrimp, mounding it gently on top of each one.
- Lightly sprinkle the tops with paprika.
- Bake for 12-14 minutes, or until the shrimp are pink and opaque. The shrimp are done when they reach an internal temperature of 145°F (63°C).
- For a browner topping, you can switch the oven to broil and cook for 1-2 minutes. Watch it very carefully to prevent burning. Serve immediately with lemon wedges.
Notes
