Stuffed Shrimp Recipe

Name: Stuffed Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium to colossal shrimp; 1 cup crabmeat; 2 large garlic cloves, finely chopped; 1/4 onion, finely chopped; 1/4 bell pepper, finely chopped; 1/4 cup parsley, finely chopped; 1 teaspoon red pepper flakes; 1/4 teaspoon cayenne pepper; 1/2 teaspoon sea salt; 3/4 teaspoon black pepper; 4 tablespoons butter (NOT margarine); 1/2 cup heavy cream; 2 cups plain bread crumbs; 3 eggs; 1 teaspoon seasoning salt; 3 cups cooking oil

Servings: persons

12 medium to colossal shrimp
1 cup crabmeat
2 large garlic cloves, finely chopped
1/4 onion, finely chopped
1/4 bell pepper, finely chopped
1/4 cup parsley, finely chopped
1 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
3/4 teaspoon black pepper
4 tablespoons butter (NOT margarine)
1/2 cup heavy cream
2 cups plain bread crumbs
3 eggs
1 teaspoon seasoning salt
3 cups cooking oil

1
Peel shrimp, leaving tails on. Wash, de-vein and cut shrimp down back until they almost lay flat, being careful not to cut completely through. Set aside on paper towels.
2
In 12-inch skillet over medium heat saute onion, bell pepper, garlic and parsley in 4 tablespoons butter until vegetables are soft and fragrant (not brown) - about 5 minutes.
3
Add cream, stirring for 3-5 minutes until bubbling. Add crabmeat and mix thoroughly. Add pepper flakes, cayenne, sea salt, 1/2 teaspoon black pepper and 1 cup of bread crumbs and mix thoroughly until cream is completely absorbed. Remove from heat and set aside.
4
Beat eggs, adding seasoning salt and 1/4 teaspoon black pepper. Spread 1 cup of bread crumbs in flat plate or platter. Working with one at a time, dip shrimp into egg mixture, drain excess, then dip in bread crumbs coating both sides well. Holding shrimp flat in hand, spoon crab mixture into shrimp and pack mixture firmly. Sprinkle top with bread crumbs. Set aside until all shrimp are stuffed.
5
Heat cooking oil in deep fryer on medium-high until hot. Using a slotted spoon, gently lower 3-4 shrimp into hot oil and cook until shrimp turn pink and top is browned. Set on paper towels to drain excess oil.

2224

kcal

Calories

210

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 12 medium to colossal shrimp, 1 cup crabmeat, 2 large garlic cloves, finely chopped, 1/4 onion, finely chopped, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions