Name: Baked Stuffed Shrimp recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 12 U-10 shrimp (under 10 per pound, colossal or extra-colossal); 4 tablespoons melted butter, unsalted; 2 tablespoons extra-virgin olive oil; 1-1/2 teaspoons minced garlic, about 2 medium cloves; 1/3 cup dry white wine (see notes for substitutions); 2 cups fresh breadcrumbs (see notes for instructions); 3 tablespoons grated Parmesan cheese; 1-1/2 tablespoons chopped fresh parsley; 1 teaspoon dried oregano; 1/4 teaspoon crushed red pepper; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 tablespoon lemon juice, freshly squeezed if possible

Baked Stuffed Shrimp is one of those dishes that instantly brings a sense of occasion to the table — it feels classic, a little indulgent, and surprisingly easy to pull off at home. I first made this recipe during the holidays as part of our Christmas Eve dinner, and it quickly became a tradition. There’s something special about buttery, garlicky breadcrumbs nestled into juicy shrimp that always makes people go back for seconds.

Why We Love These Baked Stuffed Shrimp

There’s a nostalgic, almost retro charm to baked stuffed shrimp that reminds me of old-school steakhouse dinners. The kind where everyone got dressed up and meals came with white tablecloths and little forks for the seafood. But even now, in our casual home kitchen, this dish holds up beautifully.

I love it because it’s equal parts elegant and simple. It looks like you fussed — but you didn’t. You just layered flavors the right way. The breadcrumbs soak up all that garlic butter and white wine, and the shrimp stay tender and juicy underneath. It’s the kind of recipe I turn to for dinner guests or when I want to treat the family to something a little more special than the usual weeknight fare.

Key Ingredients (and a Few Tips)

Colossal Shrimp: The bigger the better here — I look for U/10s if I can find them. They’re juicy and hold the stuffing well without drying out. I’ve used smaller shrimp in a pinch, but it takes a more careful eye during baking to avoid overcooking.

Fresh Breadcrumbs: Skip the boxed stuff for this one. I usually buy a loaf of Italian bread a day or two ahead and let it go slightly stale. Then I toast the slices low and slow in the oven before pulsing them into breadcrumbs. You want soft but structured crumbs that hold moisture.

Garlic and Butter: This combo is the heart of the flavor. I use fresh garlic and gently sauté it in butter and olive oil. The trick is not to let it brown — you’re aiming for fragrant and soft, not crispy or bitter.

White Wine: I usually grab a bottle of Pinot Grigio from the fridge. If you’re not using wine, chicken broth with a squeeze of lemon works surprisingly well. It gives the stuffing that same brightness without the alcohol.

Parmesan and Herbs: A bit of grated Parmesan adds salt and richness, while fresh parsley and oregano keep it light and herby. If I’m serving this in winter, I sometimes use a bit of dried thyme or rosemary for a cozier feel.

How to Make Baked Stuffed Shrimp

Here’s the flow I’ve found works best:

Prep the Shrimp: I like to do this part earlier in the day if I have time. Butterflying them isn’t hard — just slice along the back and gently press them open. Laying them flat helps create a perfect base for the stuffing.

Make the Stuffing: I always make the breadcrumb mixture fresh. After melting the butter and olive oil with garlic, I let it cool slightly before adding in the breadcrumbs, herbs, cheese, and seasonings. If I’m prepping ahead, I keep this mixture chilled until it’s time to stuff.

Assemble and Bake: Gently pack each shrimp with a mound of the breadcrumb mix. I’ve found that using my fingers gives better control than a spoon — just don’t press too hard or the shrimp will flatten. Once baked, a quick drizzle of lemon juice right out of the oven brightens everything up.

How to Make Fresh Breadcrumbs

This is one of those little steps that makes a big difference. Here’s how I do it:

I start with a loaf of Italian bread — something soft in the middle with a slightly chewy crust. If it’s fresh, I toast slices in the oven at 275°F until dry but not browned. After cooling, I tear them into chunks and pulse in the food processor until I get a medium crumb.

Tip: Don’t over-process. A little texture in the crumbs actually makes the topping better — you want it to crisp and brown in the oven, not turn into paste.

Any extras go into a zip-top bag and straight into the freezer. I use them later for breading chicken or topping pasta bakes.

Serving Suggestions

This dish feels like a celebration, so I usually build a meal around it that’s simple but elegant.

For sides: Roasted baby potatoes, green beans sautéed in garlic butter, or a big Caesar salad are go-tos in my house. I’ve also served these shrimp with buttered pasta or even risotto if I’m going all out.

For wine: A chilled glass of Sauvignon Blanc or a crisp Pinot Grigio is perfect. That lemony, citrus edge complements the garlic and parsley so well.

And if you’re hosting, don’t forget some crusty bread to mop up the garlic butter — it’s too good to waste.

Storage and Reheating

These shrimp are best fresh from the oven, but here’s how I handle leftovers:

Fridge: I store them in an airtight container for up to 2 days. Any longer and the shrimp tend to get rubbery.

Reheat: I rewarm them in the oven at 300°F for about 8–10 minutes, just until heated through. Microwaving works in a pinch, but the stuffing loses its crispness. Sometimes I even eat a leftover shrimp or two cold over a salad with lemon vinaigrette — it’s actually really good.

Final Thought

Baked Stuffed Shrimp is one of those timeless recipes that makes you feel like you’re dining out — even if you’re just in your slippers at home. It’s rich without being heavy, classic without feeling old-fashioned. Whether you’re planning a holiday meal or just want to treat yourself on a Tuesday night, this dish delivers every time. And once you get comfortable with the method, it’s a recipe you’ll keep coming back to — because it’s elegant, approachable, and downright delicious.

Yield: 4