18 Delicious Baked Stuffed Shrimp Recipes Gourmet

Venture into a world of culinary delight with our roundup of 18 Delicious Baked Stuffed Shrimp Recipes Gourmet. Perfect for home cooks looking to impress or simply treat themselves, these recipes blend ease with elegance. Whether it’s a cozy family dinner or a special occasion, each dish promises a burst of flavor. Dive in and discover your next favorite shrimp masterpiece!

Crab Stuffed Shrimp with Garlic Butter Sauce

My kitchen smelled like the ocean last weekend, and I couldn’t be happier about it. There’s something about combining seafood with rich, garlicky butter that feels like a special occasion, even on a random Sunday.

Ingredients

• Shrimp – 12 large
• Crab meat – 1 cup
• Breadcrumbs – ½ cup
• Garlic – 3 cloves, minced
• Butter – ½ cup
• Lemon juice – 1 tbsp
• Parsley – 2 tbsp, chopped
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Butterfly the shrimp by making a deep cut along the back, being careful not to cut all the way through. Tip: Use kitchen shears for precision.
3. In a bowl, mix crab meat, breadcrumbs, half the minced garlic, lemon juice, parsley, salt, and pepper until well combined.
4. Stuff each shrimp with the crab mixture, pressing gently to adhere. Tip: Overstuffing can cause the filling to fall out during baking.
5. Place the stuffed shrimp in a baking dish. Tip: For easier cleanup, line the dish with parchment paper.
6. In a small saucepan, melt butter over low heat and add the remaining garlic, cooking for 1 minute until fragrant.
7. Pour the garlic butter sauce over the shrimp, ensuring each one is lightly coated.
8. Bake for 12-15 minutes, or until the shrimp are pink and opaque.

Zesty and luxurious, these crab stuffed shrimp are a testament to the magic of simple ingredients. Serve them over a bed of rice to soak up all that garlic butter sauce, or alongside a crisp salad for contrast.

Cheesy Spinach and Artichoke Stuffed Shrimp

Finally, a dish that combines my love for seafood and cheesy goodness in one bite! I remember the first time I tried making Cheesy Spinach and Artichoke Stuffed Shrimp; it was a game-changer for my dinner parties. Now, it’s a staple that never fails to impress.

Ingredients

• Large shrimp – 12, peeled and deveined
• Spinach – 1 cup, chopped
• Artichoke hearts – ½ cup, chopped
• Cream cheese – 4 oz, softened
• Parmesan cheese – ¼ cup, grated
• Garlic – 1 clove, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the spinach, artichoke hearts, cream cheese, Parmesan cheese, garlic, salt, and black pepper until well blended.
3. Carefully make a deep slit along the back of each shrimp to create a pocket for the stuffing.
4. Stuff each shrimp with about 1 tablespoon of the spinach and artichoke mixture, pressing gently to close.
5. Place the stuffed shrimp on the prepared baking sheet and drizzle with olive oil.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque and the stuffing is lightly golden.
7. Let the shrimp rest for 2 minutes before serving to allow the flavors to meld together beautifully.

The contrast between the juicy shrimp and the creamy, flavorful stuffing is simply irresistible. Serve these beauties on a bed of lemon-infused rice or alongside a crisp salad for a meal that’s as visually appealing as it is delicious.

Bacon Wrapped Stuffed Shrimp with Cream Cheese

Finally, a dish that combines the best of both worlds—succulent shrimp and crispy bacon, all wrapped up in a creamy, cheesy embrace. I remember the first time I tried this at a friend’s dinner party; it was love at first bite, and I’ve been tweaking the recipe ever since to get it just right.

Ingredients

• Large shrimp – 12, peeled and deveined
• Bacon slices – 6, cut in half
• Cream cheese – 4 oz, softened
• Green onions – 2 tbsp, finely chopped
• Garlic powder – ½ tsp
• Salt – ¼ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix the softened cream cheese, green onions, garlic powder, salt, and black pepper until well combined.
3. Carefully make a small slit along the back of each shrimp to create a pocket for the filling.
4. Spoon about 1 tsp of the cream cheese mixture into each shrimp’s pocket, ensuring it’s well stuffed but not overflowing.
5. Wrap each stuffed shrimp with a half slice of bacon, securing the ends with a toothpick if necessary.
6. Arrange the bacon-wrapped shrimp on the prepared baking sheet, making sure they’re not touching.
7. Bake for 20-25 minutes, or until the bacon is crispy and the shrimp are pink and opaque.
8. For an extra crispy finish, broil for the last 2-3 minutes, watching closely to prevent burning.

Absolutely irresistible, these bacon-wrapped stuffed shrimp offer a perfect balance of textures—crispy bacon, tender shrimp, and creamy filling. Serve them as a fancy appetizer at your next gathering or enjoy them as a decadent treat for yourself.

Lobster Stuffed Shrimp with Lemon Herb Butter

Believe it or not, the first time I tried making Lobster Stuffed Shrimp, it was a complete disaster. But after a few tweaks and a lot of butter, I’ve perfected a recipe that’s as impressive as it is delicious.

Ingredients

• Large shrimp – 12, peeled and deveined
• Lobster meat – 1 cup, cooked and chopped
• Butter – ½ cup, softened
• Lemon juice – 2 tbsp
• Garlic – 2 cloves, minced
• Parsley – 2 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, mix the lobster meat, ¼ cup of butter, lemon juice, garlic, parsley, salt, and pepper until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before stuffing the shrimp.
3. Carefully make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Tip: Use a sharp knife to avoid tearing the shrimp.
4. Stuff each shrimp with the lobster mixture, pressing gently to close the slit.
5. Place the stuffed shrimp in a baking dish and dot with the remaining butter. Tip: For a golden finish, broil for the last 2 minutes of baking.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque.

Just out of the oven, these shrimp are a masterpiece of textures—tender shrimp hugging a rich, buttery lobster filling. Serve them over a bed of saffron rice or alongside a crisp green salad for a meal that’s as beautiful as it is tasty.

Jalapeno Popper Stuffed Shrimp

Very few things get my taste buds excited like the perfect blend of spicy and creamy, and that’s exactly what you’ll find in this Jalapeno Popper Stuffed Shrimp recipe. It’s a dish that brings back memories of summer barbecues and the joy of sharing good food with great friends.

Ingredients

• Large shrimp – 12, peeled and deveined
• Cream cheese – 4 oz, softened
• Jalapenos – 2, finely diced
• Bacon – 6 slices, cooked and crumbled
• Shredded cheddar cheese – 1/2 cup
• Garlic powder – 1/2 tsp
• Salt – 1/4 tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cream cheese, diced jalapenos, crumbled bacon, shredded cheddar cheese, garlic powder, and salt until well blended. Tip: For an extra kick, leave some jalapeno seeds in the mix.
3. Carefully make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Tip: Use a sharp paring knife for precision to avoid cutting through the shrimp.
4. Stuff each shrimp with about 1 tablespoon of the cream cheese mixture, pressing the edges to seal. Tip: If the mixture is too soft, chill it in the fridge for 10 minutes to firm up.
5. Arrange the stuffed shrimp on the prepared baking sheet and bake for 12-15 minutes, or until the shrimp are pink and opaque.

You’ll love the contrast between the crispy bacon and the tender, juicy shrimp, with the creamy filling bringing it all together. Serve these beauties on a platter with a side of cool ranch or blue cheese dressing for dipping, and watch them disappear before your eyes.

Parmesan and Breadcrumb Stuffed Shrimp

Diving into the world of seafood has always been a thrilling adventure for me, especially when it involves a bit of creativity in the kitchen. Today, I’m excited to share a recipe that’s become a staple in my home for its simplicity and elegance—Parmesan and Breadcrumb Stuffed Shrimp. It’s a dish that never fails to impress, whether it’s a quiet dinner at home or a gathering with friends.

Ingredients

• Large shrimp – 12, peeled and deveined
• Parmesan cheese – 1/2 cup, grated
• Breadcrumbs – 1/2 cup
• Garlic – 2 cloves, minced
• Butter – 2 tbsp, melted
• Lemon juice – 1 tbsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the grated Parmesan, breadcrumbs, minced garlic, melted butter, lemon juice, salt, and black pepper. Tip: For an extra crunch, you can toast the breadcrumbs lightly before mixing.
3. Make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Be careful not to cut all the way through.
4. Stuff each shrimp with the Parmesan and breadcrumb mixture, pressing gently to ensure it sticks. Tip: Use a small spoon or your fingers to stuff the shrimp for easier handling.
5. Arrange the stuffed shrimp on the prepared baking sheet, ensuring they’re not touching each other.
6. Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque, and the stuffing is golden brown. Tip: For a more golden top, broil for the last 2 minutes of cooking, but watch closely to prevent burning.

Every bite of these stuffed shrimp offers a delightful contrast between the juicy, tender shrimp and the crispy, cheesy topping. Serve them over a bed of fresh greens or alongside a creamy risotto for a meal that’s sure to dazzle.

Cajun Stuffed Shrimp with Remoulade Sauce

Today, I’m thrilled to share a recipe that’s become a staple in my kitchen, especially when I’m craving something with a bit of a kick. Cajun Stuffed Shrimp with Remoulade Sauce is not just a dish; it’s an experience that brings the vibrant flavors of Louisiana right to your table.

Ingredients

• Large shrimp – 12, peeled and deveined
• Cajun seasoning – 2 tbsp
• Cream cheese – 4 oz, softened
• Green onions – 2, finely chopped
• Breadcrumbs – 1/2 cup
• Butter – 2 tbsp, melted
• Mayonnaise – 1/2 cup
• Dijon mustard – 1 tbsp
• Garlic powder – 1/2 tsp
• Paprika – 1/2 tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the cream cheese, green onions, and 1 tbsp of Cajun seasoning until well combined.
3. Carefully make a slit along the back of each shrimp to create a pocket, then stuff each with the cream cheese mixture.
4. In another bowl, combine the breadcrumbs, melted butter, and remaining Cajun seasoning. Press each stuffed shrimp into the breadcrumb mixture to coat.
5. Place the coated shrimp on the prepared baking sheet and bake for 12-15 minutes, or until the shrimp are pink and the breadcrumbs are golden.
6. While the shrimp bake, whisk together the mayonnaise, Dijon mustard, garlic powder, and paprika to make the remoulade sauce.
7. Serve the shrimp hot with the remoulade sauce on the side.

Perfectly crispy on the outside with a creamy, spicy filling, these shrimp are a crowd-pleaser. Pair them with a crisp salad or over a bed of rice for a complete meal that’s sure to impress.

Greek Style Feta and Olive Stuffed Shrimp

Wondering how to bring a taste of the Mediterranean to your dinner table tonight? I’ve got just the thing—Greek Style Feta and Olive Stuffed Shrimp. This dish is a personal favorite of mine, especially when I’m craving something that’s both elegant and easy to whip up. It reminds me of my trip to Santorini, where the flavors of the sea and the richness of feta cheese come together in perfect harmony.

Ingredients

• Large shrimp – 12, peeled and deveined
• Feta cheese – ½ cup, crumbled
• Kalamata olives – ¼ cup, chopped
• Olive oil – 2 tbsp
• Garlic – 1 clove, minced
• Lemon – 1, juiced
• Dried oregano – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a mixing bowl, combine the crumbled feta cheese, chopped Kalamata olives, minced garlic, and dried oregano. Tip: The quality of feta cheese can make or break this dish, so opt for a good quality block and crumble it yourself.
3. Carefully make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Be careful not to cut all the way through.
4. Stuff each shrimp with about a teaspoon of the feta and olive mixture. Tip: If the mixture is too dry, a drizzle of olive oil can help bind it together.
5. Arrange the stuffed shrimp in a baking dish, drizzle with olive oil, and sprinkle with lemon juice. Tip: For an extra flavor boost, let the shrimp marinate in this mixture for 10 minutes before baking.
6. Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque.

Last but not least, the moment you’ve been waiting for—the first bite. The shrimp should be juicy and tender, with the salty tang of feta and olives shining through. Serve these beauties over a bed of orzo or with a crisp Greek salad for a meal that transports you straight to the Aegean coast.

Asian Inspired Stuffed Shrimp with Sweet Chili Sauce

Unbelievably, the first time I tried making Asian Inspired Stuffed Shrimp with Sweet Chili Sauce, it was a happy accident. I had some leftover ingredients from a dinner party and decided to get creative. Now, it’s a go-to recipe when I want to impress guests or treat myself to something special.

Ingredients

• Shrimp – 12 large
• Cream cheese – 4 oz
• Green onions – 2 tbsp, finely chopped
• Garlic – 1 clove, minced
• Sweet chili sauce – ½ cup
• Panko breadcrumbs – ¼ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Butterfly the shrimp by making a deep cut along the back, ensuring not to cut all the way through.
3. In a small bowl, mix together the cream cheese, green onions, and garlic until well combined.
4. Stuff each shrimp with about 1 teaspoon of the cream cheese mixture.
5. Dip the stuffed side of each shrimp into the sweet chili sauce, then coat with panko breadcrumbs.
6. Place the shrimp on the prepared baking sheet, stuffed side up.
7. Bake for 12-15 minutes, or until the shrimp are pink and the breadcrumbs are golden brown.
8. While baking, warm the remaining sweet chili sauce in a small saucepan over low heat for serving.

Kicking off the meal with these shrimp sets a vibrant tone. The crispy panko contrasts beautifully with the creamy filling, and the sweet chili sauce adds a tangy kick. Serve them atop a bed of greens for an elegant appetizer or alongside steamed rice for a more substantial dish.

Garlic Herb Butter Stuffed Shrimp

Sometimes, the simplest ingredients come together to create something truly spectacular. That’s exactly what happened when I first tried making Garlic Herb Butter Stuffed Shrimp. It was a lazy Sunday afternoon, and I was craving something indulgent yet easy to whip up. This dish was the answer to my cravings, and I’m excited to share it with you.

Ingredients

• Large shrimp – 12, peeled and deveined
• Butter – ½ cup, softened
• Garlic – 3 cloves, minced
• Fresh parsley – 2 tbsp, finely chopped
• Lemon zest – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the softened butter, minced garlic, chopped parsley, lemon zest, salt, and black pepper until well combined.
3. Using a small knife, make a deep slit along the back of each shrimp, creating a pocket for the butter mixture.
4. Stuff each shrimp with about 1 teaspoon of the garlic herb butter mixture, pressing gently to close the slit.
5. Arrange the stuffed shrimp on the prepared baking sheet, ensuring they’re not touching each other.
6. Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque, and the butter is bubbly.
7. For a golden top, broil the shrimp for an additional 1-2 minutes, watching closely to prevent burning.

Absolutely irresistible, these Garlic Herb Butter Stuffed Shrimp are a perfect blend of juicy, tender shrimp and rich, flavorful butter. Serve them over a bed of creamy polenta or alongside a crisp green salad for a meal that’s sure to impress.

Mushroom and Swiss Cheese Stuffed Shrimp

Unbelievably, the first time I tried making Mushroom and Swiss Cheese Stuffed Shrimp, it was a happy accident. I had some leftover mushrooms and Swiss cheese from a fondue night, and the rest, as they say, is history. Now, it’s a go-to when I want to impress without the stress.

Ingredients

• Large shrimp – 12, peeled and deveined
• Mushrooms – 1 cup, finely chopped
• Swiss cheese – 1/2 cup, shredded
• Butter – 2 tbsp
• Garlic – 1 clove, minced
• Breadcrumbs – 1/4 cup
• Salt – 1/4 tsp
• Black pepper – 1/8 tsp

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a skillet over medium heat, melt 1 tbsp of butter and sauté the mushrooms and garlic until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Remove from heat and stir in the Swiss cheese, breadcrumbs, salt, and pepper. Let it cool slightly.
4. Carefully make a deep slit along the back of each shrimp to create a pocket for the stuffing. Tip: Use a sharp paring knife for precision.
5. Stuff each shrimp with the mushroom and cheese mixture, pressing gently to close.
6. Arrange the stuffed shrimp in the prepared baking dish. Melt the remaining 1 tbsp of butter and drizzle over the shrimp.
7. Bake for 12-15 minutes, or until the shrimp are pink and opaque. Tip: For a golden top, broil for the last 2 minutes.

Absolutely, the combination of juicy shrimp, earthy mushrooms, and melted Swiss cheese is a match made in heaven. Serve these beauties over a bed of greens or with a side of garlic butter pasta for a meal that’s as elegant as it is effortless.

Sun-Dried Tomato and Basil Stuffed Shrimp

Last weekend, I found myself staring at a bag of sun-dried tomatoes in my pantry, wondering how to give them the spotlight they deserve. That’s when the idea of stuffing them into juicy shrimp hit me, and let me tell you, the result was nothing short of spectacular.

Ingredients

• Large shrimp – 12, peeled and deveined
• Sun-dried tomatoes – ¼ cup, finely chopped
• Fresh basil – 2 tbsp, finely chopped
• Garlic – 1 clove, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the sun-dried tomatoes, basil, garlic, olive oil, salt, and black pepper.
3. Using a small knife, make a deep slit along the back of each shrimp to create a pocket for the stuffing.
4. Stuff each shrimp with about 1 teaspoon of the sun-dried tomato mixture, pressing gently to close.
5. Arrange the stuffed shrimp on the prepared baking sheet, ensuring they’re not touching.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque.
7. Tip: For an extra crispy top, broil the shrimp for the last 2 minutes of cooking.
8. Tip: If you’re using wooden skewers, soak them in water for 30 minutes before baking to prevent burning.
9. Tip: Serve immediately for the best texture, as the shrimp can become rubbery if left to sit.

Great for a fancy appetizer or a light main, these shrimp boast a perfect balance of sweet and savory, with a delightful chew from the sun-dried tomatoes. Try serving them over a bed of arugula for a peppery contrast that’ll make your taste buds sing.

Buffalo Style Blue Cheese Stuffed Shrimp

How many times have I found myself staring into the fridge, craving something bold and cheesy yet light enough not to weigh me down? That’s how this Buffalo Style Blue Cheese Stuffed Shrimp came to life in my kitchen—a perfect blend of spicy, tangy, and creamy that’s surprisingly simple to whip up.

Ingredients

• Large shrimp – 12, peeled and deveined
• Blue cheese – 1/2 cup, crumbled
• Buffalo sauce – 1/4 cup
• Butter – 2 tbsp, melted
• Garlic powder – 1/2 tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, mix the blue cheese crumbles with 1 tbsp of buffalo sauce. This will be your stuffing.
3. Carefully make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Tip: Don’t cut all the way through.
4. Stuff each shrimp with about 1 tsp of the blue cheese mixture. Press gently to close.
5. Arrange the stuffed shrimp on the prepared baking sheet. Tip: Leave a little space between each for even cooking.
6. In another bowl, combine the melted butter, remaining buffalo sauce, and garlic powder. Brush this mixture over each shrimp.
7. Bake for 12-15 minutes, or until the shrimp are pink and opaque. Tip: The cheese will be bubbly and slightly golden.

Velvety with a kick, these shrimp are a dream when served over a crisp salad or alongside celery sticks for that classic buffalo wing feel. The blue cheese melts into a luscious filling that contrasts beautifully with the spicy, buttery glaze.

Pesto and Mozzarella Stuffed Shrimp

Kicking off the summer with a bang, I stumbled upon this delightful dish that combines the freshness of pesto with the creamy goodness of mozzarella, all wrapped up in succulent shrimp. It’s become a staple at my backyard BBQs, and I’m thrilled to share how you can whip it up in no time.

Ingredients

• Large shrimp – 12, peeled and deveined
• Pesto – 1/4 cup
• Mozzarella cheese – 1/2 cup, shredded
• Olive oil – 2 tbsp
• Salt – 1/2 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a small knife, carefully make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Tip: Avoid cutting all the way through to keep the stuffing intact.
3. In a small bowl, mix the pesto and shredded mozzarella cheese until well combined.
4. Stuff each shrimp with about 1 teaspoon of the pesto and mozzarella mixture, pressing the edges gently to seal. Tip: Don’t overstuff to prevent leakage during baking.
5. Arrange the stuffed shrimp on a baking sheet, drizzle with olive oil, and sprinkle with salt.
6. Bake in the preheated oven for 12-15 minutes, or until the shrimp turn pink and the cheese is bubbly. Tip: Keep an eye on them after the 10-minute mark to avoid overcooking.

Just out of the oven, these shrimp are a juicy, cheesy delight with a hint of basil from the pesto. Serve them atop a bed of arugula for a light meal or as an appetizer that’ll disappear in minutes.

Spicy Sausage Stuffed Shrimp

Goodness, have I got a treat for you today! Picture this: plump shrimp stuffed with spicy sausage, a dish that’s as fun to make as it is to eat. I stumbled upon this combo during a summer BBQ mishap, and let’s just say, it was a happy accident.

Ingredients

• Large shrimp – 12, peeled and deveined
• Spicy sausage – ½ lb, casing removed
• Cream cheese – ¼ cup, softened
• Garlic powder – 1 tsp
• Paprika – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the spicy sausage, cream cheese, garlic powder, and paprika until well combined. Tip: Letting the cream cheese soften at room temperature makes mixing a breeze.
3. Carefully slice each shrimp down the back to create a pocket, being careful not to cut all the way through.
4. Stuff each shrimp with about 1 teaspoon of the sausage mixture, pressing gently to close. Tip: A small spoon or your fingers work great for stuffing.
5. Arrange the stuffed shrimp on the prepared baking sheet and drizzle with olive oil.
6. Bake for 12-15 minutes, or until the shrimp are pink and the sausage is cooked through. Tip: For an extra crispy top, broil for the last 2 minutes.

What you’ll love about these is the juicy shrimp paired with the kick of spicy sausage, all melded together with creamy cheese. Serve them atop a bed of greens or with a side of zesty aioli for dipping, and watch them disappear.

Avocado and Corn Stuffed Shrimp with Lime Crema

Now, let me tell you about a dish that’s as fun to make as it is to eat. I stumbled upon this recipe during a summer picnic, and it’s been a hit ever since. The combination of creamy avocado and sweet corn stuffed into succulent shrimp, topped with a zesty lime crema, is nothing short of magical.

Ingredients

• Shrimp – 12 large
• Avocado – 1, diced
• Corn – 1/2 cup, cooked
• Lime – 1, juiced
• Sour cream – 1/4 cup
• Salt – 1/2 tsp
• Pepper – 1/4 tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the diced avocado and cooked corn. Season with salt and pepper.
3. Carefully butterfly each shrimp, leaving the tail intact, and stuff with the avocado-corn mixture.
4. Place the stuffed shrimp on the prepared baking sheet and drizzle with olive oil.
5. Bake for 12-15 minutes, or until the shrimp are pink and opaque.
6. While the shrimp bake, whisk together the lime juice and sour cream in a small bowl to make the lime crema.
7. Once the shrimp are done, let them rest for 2 minutes before serving.
8. Drizzle the lime crema over the shrimp or serve it on the side for dipping.

Just imagine the crunch of the corn, the creaminess of the avocado, and the tangy lime crema all in one bite. Serve these shrimp over a bed of greens for a light meal or as an appetizer at your next gathering.

Shrimp Scampi Stuffed Shrimp

Every time I think about making something special for dinner that feels both luxurious and approachable, shrimp scampi stuffed shrimp comes to mind. It’s a dish that turns the classic flavors of shrimp scampi into an impressive, bite-sized appetizer or main course that’s perfect for sharing—or not, I won’t judge.

Ingredients

• Large shrimp – 12, peeled and deveined with tails on
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• White wine – 1/4 cup
• Lemon juice – 2 tbsp
• Parsley – 2 tbsp, chopped
• Breadcrumbs – 1/4 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Butterfly each shrimp by making a deep cut along the back, being careful not to cut all the way through.
3. In a skillet over medium heat, melt 2 tbsp of butter and sauté the garlic until fragrant, about 1 minute.
4. Add the white wine and lemon juice to the skillet, bring to a simmer, and cook for 2 minutes to reduce slightly.
5. Remove from heat and stir in the remaining butter, parsley, breadcrumbs, salt, and pepper to form a stuffing mixture.
6. Carefully stuff each butterflied shrimp with the mixture, pressing gently to adhere.
7. Arrange the stuffed shrimp in the prepared baking dish and bake for 12-15 minutes, until the shrimp are pink and opaque.
8. For a golden top, broil for an additional 1-2 minutes, watching closely to prevent burning.

Here’s the thing about these shrimp scampi stuffed shrimp—they’re irresistibly juicy with a crispy, buttery topping that’s packed with flavor. Serve them over a bed of angel hair pasta tossed in the pan juices, or alongside a crisp green salad for a lighter option.

Truffle Oil and Parmesan Stuffed Shrimp

After a long day of experimenting in the kitchen, I stumbled upon a combination that’s too good not to share. Imagine succulent shrimp, each one a little parcel of flavor, stuffed with the earthy aroma of truffle oil and the sharp, nutty taste of Parmesan. It’s a dish that feels fancy but is surprisingly simple to make, perfect for those nights when you want to treat yourself without spending hours cooking.

Ingredients

• Large shrimp – 12, peeled and deveined
• Truffle oil – 2 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the grated Parmesan, truffle oil, salt, and black pepper until well combined. Tip: For an extra flavor boost, let the mixture sit for 5 minutes before stuffing the shrimp.
3. Carefully make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Be careful not to cut all the way through.
4. Stuff each shrimp with about 1 teaspoon of the Parmesan mixture, pressing gently to close the slit. Tip: If the mixture is too crumbly, a tiny bit more truffle oil can help bind it.
5. Arrange the stuffed shrimp on the prepared baking sheet, ensuring they’re not touching. Tip: For even cooking, make sure all shrimp are of similar size.
6. Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque and the cheese is golden and bubbly.

Fresh out of the oven, these shrimp are a delightful contrast of textures—crispy on the outside, tender and juicy inside. The truffle oil infuses each bite with its distinctive aroma, while the Parmesan adds a salty crunch. Serve them atop a bed of arugula for a light meal or alongside a creamy risotto for something more indulgent.

Conclusion

Whether you’re a seasoned chef or a curious beginner, these 18 delicious baked stuffed shrimp recipes offer something for everyone to savor. From classic flavors to gourmet twists, each dish promises a delightful dining experience. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!

Bella Bacinos