Baked Stuffed Shrimp

Baked Stuffed Shrimp

1 Review
From: EatingWell.com, November 2019

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 16 jumbo raw shrimp, peeled, deveined and tail-on (about 1 pound)
  • ½ cup thinly sliced scallions
  • 6 tablespoons mayonnaise
  • ¼ cup finely chopped celery
  • ¼ cup whole-wheat panko breadcrumbs
  • ¼ cup finely chopped cooked bacon
  • 1½ teaspoons lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper

Preparation

  • Prep

  • Ready In

  1. Position a rack in top third of oven; preheat to 375°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.
  2. 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 information

  • Serving size: 2 shrimp
  • Per serving: 104 calories; 9 g fat(2 g sat); 0 g fiber; 3 g carbohydrates; 4 g protein; 9 mcg folate; 29 mg cholesterol; 0 g sugars; 0 g added sugars; 129 IU vitamin A; 2 mg vitamin C; 17 mg calcium; 0 mg iron; 277 mg sodium; 57 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1½ fat, ½ lean protein

Reviews 1

November 26, 2019
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By: MeganOS
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!
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