Stuffed shrimp make a quick and easy appetizer perfect for holiday parties. The trick to great stuffed shrimp? Make sure your shrimp are large enough to hold the filling. We recommend jumbo shrimp, which easily encase the savory filling of scallions, breadcrumbs and bacon with just a hint of spice from cayenne pepper.

Liz Mervosh
Source:, November 2019


Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Position a rack in top third of oven; preheat to 375 degrees F. Line a rimmed baking sheet with foil. Using a paring knife, cut along the outside curve of each shrimp, from bottom of neck to tail, almost all the way through. Arrange the shrimp on the prepared pan, laying them open, cut-sides down, pressing gently to flatten.

  • Combine scallions, mayonnaise, celery, panko, bacon, lemon juice, salt and cayenne in a small bowl. Spoon 2 teaspoons of stuffing onto each shrimp. Fold the tail over the filling and press gently. Bake until the shrimp are opaque and the stuffing is warmed through, 5 to 8 minutes. Transfer to a serving platter and serve immediately.

Nutrition Facts

104 calories; protein 3.7g 8% DV; carbohydrates 2.6g 1% DV; exchange other carbs; dietary fiber 0.5g 2% DV; sugars 0.3g; fat 8.7g 13% DV; saturated fat 1.5g 8% DV; cholesterol 29.4mg 10% DV; vitamin a iu 128.7IU 3% DV; vitamin c 1.7mg 3% DV; folate 8.6mcg 2% DV; calcium 16.9mg 2% DV; iron 0.3mg 2% DV; magnesium 6.4mg 2% DV; potassium 57.2mg 2% DV; sodium 277.5mg 11% DV; thiaminmg 2% DV.

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Rating: 5 stars
These remind me of the stuffed shrimp I've had in South Louisiana. Use Gulf shrimp if you can get them -- they are the best! Read More