Baked Stuffed Shrimp with Salsa and Guacamole Recipe

Name: Baked Stuffed Shrimp with Salsa and Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large shrimp, peeled and deveined, tail left intact; 1 teaspoon olive oil; Kosher salt and freshly ground black pepper; 1/2 cup chopped scallops; 1/2 cup chopped shrimp; 1/2 cup Panko bread crumbs; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh basil; Kosher salt and freshly ground black pepper; 3 cups tomatoes, diced; 1/3 cup chopped fresh cilantro leaves; 1/4 cup diced red bell pepper; 1/4 cup diced yellow bell pepper; 2 cloves garlic, minced; 1/4 cup fresh lime juice; 1/4 cup fresh lemon juice; 1 teaspoon olive oil; Kosher salt; For the guacamole; 3 Hass avocados, halved, pit removed, and peeled; 1/4 cup chopped fresh cilantro leaves; 1/4 cup fresh lime juice; Kosher salt

Servings: persons

1 pound large shrimp, peeled and deveined, tail left intact
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1/2 cup chopped scallops
1/2 cup chopped shrimp
1/2 cup Panko bread crumbs
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
Kosher salt and freshly ground black pepper
3 cups tomatoes, diced
1/3 cup chopped fresh cilantro leaves
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
2 cloves garlic, minced
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 teaspoon olive oil
Kosher salt
For the guacamole
3 Hass avocados, halved, pit removed, and peeled
1/4 cup chopped fresh cilantro leaves
1/4 cup fresh lime juice
Kosher salt

1
Preheat the oven to 375 degrees F.
2
To make the shrimp: Butterfly the large shrimp keeping the tail on, drizzle with olive oil and season with salt and pepper.
3
Place on a baking sheet.
4
To make the stuffing: In a large bowl, combine the scallops, shrimp, bread crumbs, rosemary, thyme, basil, salt, and black pepper and stir until the mixture is combined.
5
Divide the mixture evenly to fill each shrimp.
6
Press 1 piece of stuffing onto each sliced shrimp.
7
Place the shrimp stuffing side up on the baking sheet.
8
Bake in the oven for 8 minutes.
9
To make the salsa: In a medium bowl, combine the tomatoes, cilantro, red bell pepper, yellow bell pepper, garlic, lime juice, lemon juice, and olive oil.
10
Gently stir the mixture until well combined.
11
Season the salsa with salt, to taste.
12
Set aside.
13
To make the guacamole: In a medium bowl, coarsely mash the avocado with a fork and mix with the chopped cilantro and fresh lime juice.
14
Season the mixture with salt, to taste.
15
Remove the stuffed shrimp from the oven and serve with the fresh salsa and guacamole on the side.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 pound large shrimp, peeled and deveined, tail left intact, 1 teaspoon olive oil, Kosher salt and freshly ground black pepper, 1/2 cup chopped scallops, and more.

Yes, Baked Stuffed Shrimp with Salsa and Guacamole falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Stuffed Shrimp with Salsa and Guacamole

How did you like this recipe?

Frequently Asked Questions