Lemony Garlic Baked Stuffed Shrimp

Why You’ll Love This Recipe

• Bright lemon and garlic balance a buttery, cracker-crisp topping—classic coastal comfort.
• Jumbo shrimp stay juicy, with a golden, herby crown that looks dinner-party fancy.
• Pantry-friendly and quick: on the table in under 40 minutes.
• Make-ahead friendly—assemble earlier, then bake right before serving.

Grocery List

• Produce: 1 lemon (plus extra for wedges), fresh parsley, 1 small rib celery, 3 garlic cloves
• Dairy: Unsalted butter
• Pantry: Jumbo shrimp, olive oil, buttery crackers, Old Bay seasoning, sweet paprika, crushed red pepper (optional), dry white wine or seafood stock (optional), kosher salt, black pepper

Full Ingredients

Shrimp

• 12 jumbo shrimp (U-12 to 16/20), shell-on, tail-on (about 1.5 lb), butterflied
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sweet paprika

Lemony Garlic–Cracker Stuffing

• 1 1/2 cups (90 g) crushed buttery crackers (crumbs slightly coarse)
• 6 tbsp unsalted butter, melted and divided (5 tbsp for stuffing, 1 tbsp for drizzling)
• 1/3 cup very finely minced celery (about 1 small rib)
• 3 garlic cloves, very finely minced
• 1/4 cup finely chopped flat-leaf parsley
• Zest of 1 lemon (about 2 tsp)
• 2 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning
• 2 tbsp dry white wine or seafood stock (optional, for moisture)
• Pinch crushed red pepper flakes (optional)
• Pinch kosher salt to taste (Old Bay is salty; add only if needed)

For Finishing & Serving

• Lemon wedges
• Extra chopped parsley

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Heat the oven to 425°F (220°C) with a rack in the middle. Lightly butter a 9×13-inch baking dish or line a rimmed sheet pan with parchment. A lightly greased surface helps the shrimp release easily and prevents the stuffing from sticking.

Step 2: Mix the lemony garlic–cracker stuffing

In a medium bowl, combine the crushed crackers, celery, garlic, parsley, lemon zest, Old Bay, and red pepper flakes (if using). Stir in 5 tablespoons melted butter, lemon juice, and the wine or stock (if using). The mixture should look like damp sand and hold together when pressed—add a teaspoon more liquid if dry, or a tablespoon more crumbs if wet. Taste; add a tiny pinch of salt only if needed.

Step 3: Butterfly and season the shrimp

Using kitchen shears, cut along the back of each shrimp from the head end to the tail tip. Remove the vein and gently press the shrimp open like a book (tail left intact). Pat very dry with paper towels—dry shrimp sear and bake better. Toss with olive oil, kosher salt, black pepper, and paprika.

Step 4: Arrange shrimp for easy stuffing

Set the shrimp on the prepared pan cut-side up so they sit flat, tails pointing upward for a dramatic presentation. This position creates a natural “pocket” for the stuffing and helps it stay put as the shrimp roast.

Step 5: Mound on the stuffing

Using a tablespoon or small scoop, portion about 2 tablespoons of stuffing onto each shrimp, pressing gently to adhere and shaping a neat dome. Use up all the stuffing. Drizzle the remaining 1 tablespoon melted butter evenly over the tops for extra browning.

Step 6: Roast just until opaque (and optional broil)

Bake for 10–12 minutes, until the shrimp are pink and just opaque and the stuffing is lightly golden. An instant-read thermometer inserted into the thickest part of a shrimp should read 120–125°F (49–52°C). For deeper color, broil for 30–60 seconds, watching closely to avoid burning.

Step 7: Finish and serve

Sprinkle with extra parsley and serve immediately with lemon wedges for squeezing over the hot, buttery crumbs. Spoon any pan juices over the shrimp just before serving to keep them extra juicy.

Pro Tips

• Use truly jumbo shrimp (U-12 to 16/20); smaller sizes cook too quickly and can dry out.
• Crumbs should be slightly coarse—this gives a crisp top and a tender interior. A zip-top bag and rolling pin work great.
• The stuffing should be moist but not greasy; think “damp sand” that clumps when pressed.
• Chill stuffed shrimp for 10–15 minutes before baking if your kitchen is warm—this helps the mounds set.
• Pull them early: shrimp go from perfect to overdone fast. Look for barely opaque centers and a gentle spring when pressed.

Variations

• Crab-Boosted: Fold 4 oz lump crab into the stuffing and reduce cracker crumbs to 1 cup; season gently to protect the crab’s sweetness.
• Gluten-Free: Use your favorite gluten-free buttery crackers or GF panko; add an extra teaspoon of melted butter if crumbs seem dry.
• Herby Lemon–Caper: Add 1 tbsp chopped capers and 1 tsp extra lemon zest; swap Old Bay for 1/2 tsp garlic powder + 1/4 tsp dried thyme.

Storage & Make-Ahead

Make the stuffing up to 2 days ahead; store covered in the refrigerator. Butterfly shrimp up to 1 day ahead; keep tightly covered and cold. Assemble up to 6 hours ahead; cover and refrigerate—bake straight from the fridge, adding 1–2 minutes as needed. Leftovers keep 2 days in the refrigerator; reheat at 325°F (165°C) for 8–10 minutes until warmed through. Freezing raw stuffed shrimp is not recommended (texture suffers); you can freeze the stuffing alone for up to 2 months.

Nutrition (per serving)

Approx. 460 calories; 33 g protein; 24 g fat; 13 g carbohydrates; 1 g fiber; 950 mg sodium. Values are estimates and will vary based on exact products and seasoning.