Article By: Joshua Houghton
Contributing Writer

[fusion_dropcap class="fusion-content-tb-dropcap"]H[/fusion_dropcap]oliday baked Stuffed Shrimp (serves 4)

Baked stuffed shrimp is a beloved classic that blends the natural sweetness of shrimp with
buttery, savory stuffing. This dish’s roots trace back to New England’s coastal traditions, where
fresh seafood is a staple, and Portuguese and Italian-American cuisines influenced local flavors.
It’s a versatile recipe that feels luxurious yet is easy to make, ideal for impressing dinner guests
or elevating a weeknight meal.

Ingredients:
For the Shrimp:
12 large shrimp (peeled and deveined, tails left on)
3⁄4 cup breadcrumbs (panko or seasoned Italian)
3 tbsp butter, melted
1 tbsp olive oil
1 garlic clove, minced
2 tbsp parsley, finely chopped
1 tbsp lemon juice
1 tsp Worcestershire sauce
1⁄2 tsp paprika
Salt and pepper, to taste
2 scallions, thinly sliced, for garnish
For the Cocktail Sauce:
1⁄2 cup ketchup
2 tbsp prepared horseradish (adjust to taste)
1 tbsp lemon juice
1 tsp Worcestershire sauce
1⁄2 tsp hot sauce (optional, for heat)
Lemon Wedges for Serving
Equipment:
Cutting board and sharp knife
Mixing bowl (two)
Spoon or small scoop
Baking dish
Measuring spoons and cups
Oven

Start by preparing the shrimp. Peel the shrimp, leaving the tails intact for a neat presentation
and ease of handling while eating. After peeling, use a small knife to devein each shrimp by
making a shallow cut along the back and removing the dark vein. Now, carefully butterfly the
shrimp by cutting along the back without slicing all the way through, creating a pocket for the
stuffing to sit. Lay the shrimp flat, tail-side up, in a baking dish. Make sure they are arranged in a
single layer to allow even cooking.
Next, prepare the stuffing. In a mixing bowl, combine the breadcrumbs with the melted butter,
olive oil, garlic, parsley, lemon juice, Worcestershire sauce, paprika, salt, and pepper. Stir the
mixture together until everything is well incorporated and slightly moist. The stuffing should hold
together when pressed, but not be too wet. If it feels dry, you can add a touch more olive oil or
butter to reach the right consistency.
Spoon the stuffing generously into the back of each butterflied shrimp. Press the stuffing gently
to ensure it sticks but be careful not to overstuff—there should be a small mound of stuffing, but
it shouldn’t overwhelm the shrimp. Arrange the stuffed shrimp in the baking dish, making sure
they’re evenly spaced for proper heat circulation.
Preheat your oven to 375°F (190°C) and once it’s heated, place the baking dish in the center of
the oven. Bake for 12 to 15 minutes, or until the shrimp are opaque and the stuffing is golden
and slightly crispy on top. Since shrimp cook quickly, keep an eye on them to avoid overcooking.
If you prefer a crispier top, switch your oven to broil for the last 1 to 2 minutes—just be sure to
watch them carefully as they can burn quickly under the broiler.
While the shrimp are baking, prepare the cocktail sauce. In a small bowl, mix the ketchup,
horseradish, lemon juice, Worcestershire sauce, and hot sauce if desired. Adjust the
horseradish to taste, depending on how spicy you want the sauce. Stir everything together and
refrigerate until the shrimp are ready to serve.
Once the shrimp are finished baking, remove them from the oven and immediately sprinkle the
sliced scallions over the top for a fresh, crunchy garnish. The green onions add a pop of color
and a mild sharpness that balances the richness of the shrimp and stuffing. Serve the shrimp
with lemon wedges on the side and a generous portion of cocktail sauce for dipping.
Cooking Science Highlights:
Moisture Balance in Stuffing: The fat from the butter and olive oil helps to lock in moisture, while
the breadcrumbs absorb any excess juices, ensuring the stuffing remains light yet flavorful.
Shrimp Cooking Science: Shrimp cook quickly due to their low fat and high water content, so it’s
essential to bake them at the right temperature to ensure they remain tender and juicy.
Overcooking can make them rubbery, so the shrimp should change to an opaque color and
have a firm texture without being tough.

Citrus Acidity: The lemon juice in both the stuffing and the cocktail sauce enhances the shrimp’s
natural sweetness while balancing the rich, savory elements of the dish. The acidity brightens
up the overall flavor profile, making each bite refreshing.
Variations for the Filling:
Crab-Stuffed Delight: For a richer, more decadent filling, add finely chopped crab meat to the
stuffing mixture. This brings a sweet, briny flavor that complements the shrimp perfectly.
Herb Explosion: Replace the parsley with fresh basil, dill, or tarragon for a different herbal profile
that adds freshness and depth to the stuffing.
Spicy Cajun: Stir in Cajun seasoning and a dash of cayenne pepper to create a spicy, bold
version of stuffed shrimp that packs a punch.
Cheese Lover’s Option: Add shredded Parmesan, Asiago, or Gruyère to the stuffing for a
creamy, savory flavor that melts beautifully into the breadcrumb base.
Mediterranean Twist: Mix in chopped sun-dried tomatoes and crumbled feta for a tangy,
Mediterranean-inspired stuffing that pairs wonderfully with the shrimp’s natural sweetness.