Seafood Stuffed Shrimp Bake (Print Version)
# Ingredients:
→ Shrimp
01 -
2 pounds jumbo shrimp (16-20 count), peeled and deveined with tails on
02 -
1 tablespoon olive oil
03 -
Salt and freshly ground black pepper, to taste
→ Stuffing
04 -
1 cup plain breadcrumbs
05 -
1/2 cup butter, melted
06 -
4 cloves garlic, minced
07 -
2 tablespoons fresh parsley, chopped
08 -
1 tablespoon fresh lemon juice
09 -
1 teaspoon lemon zest
10 -
1/2 teaspoon dried oregano
11 -
1/4 teaspoon red pepper flakes (optional)
12 -
1/4 cup grated Parmesan cheese
13 -
Salt and freshly ground black pepper, to taste
→ For Serving
14 -
Lemon wedges
15 -
Fresh parsley, chopped
# Instructions:
01 -
Preheat oven to 425°F (220°C). Lightly grease a 9x13 inch baking dish.
02 -
Butterfly the shrimp by cutting along the back of each shrimp, being careful not to cut all the way through. Open the shrimp like a book. Place the butterflied shrimp in the prepared baking dish, cut side up. Brush with olive oil and season lightly with salt and pepper.
03 -
In a medium bowl, combine the breadcrumbs, melted butter, minced garlic, parsley, lemon juice, lemon zest, oregano, red pepper flakes (if using), and Parmesan cheese. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.
04 -
Spoon the stuffing mixture evenly over each butterflied shrimp, pressing gently to adhere the stuffing.
05 -
Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque and the stuffing is golden brown.
06 -
Remove from the oven and let rest for 5 minutes. Garnish with additional chopped parsley and serve with lemon wedges.
# Notes:
01 -
For the best flavor, use fresh shrimp rather than previously frozen if possible.
02 -
Be careful not to overcook the shrimp as they can become tough and rubbery.
03 -
If you prefer a moister stuffing, you can add 2 tablespoons of white wine to the breadcrumb mixture.