Baked Jumbo Stuffed Shrimp with Crabmeat
Sweet jumbo shrimp are butterflied and piled high with a buttery, savory crabmeat stuffing, then baked until golden. An elegant seafood dinner that rivals your favorite restaurant.
A Restaurant Favorite You Can Make at Home
There is something about stuffed jumbo shrimp that feels instantly special. Maybe it is the way the sweet, briny shrimp curls around a mound of golden, buttery crab filling, or maybe it is just that this dish tastes like a night out without the reservation. If you have ever searched new restaurants near me hoping to find a great seafood platter, this recipe brings that same experience straight to your own kitchen table.
This version of crab stuffed jumbo shrimp leans into simple, honest ingredients: real lump crabmeat, buttery cracker crumbs, garlic, lemon, and just enough Old Bay to remind you this is a proper seafood dinner. It is easier than it looks, and it is the kind of recipe that makes people think you spent all day in the kitchen when really you spent about forty minutes.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp paring knife makes butterflying the shrimp fast and clean, and a good quality lump crabmeat (rather than imitation) is what really sets a seafood stuffed jumbo shrimp recipe apart from an average one. A reliable baking sheet with a light rim also helps the butter drizzle stay put instead of pooling everywhere.
Choosing the Right Shrimp
Not all shrimp are created equal, and size truly matters for this recipe. Look for jumbo prawns labeled 16/20 count or larger, meaning 16 to 20 shrimp per pound. Anything smaller and you simply will not have enough surface area to hold a generous scoop of crab filling.
- Buy shrimp with the shell off but tail on, for that classic presentation
- Pat them very dry before butterflying so the filling adheres properly
- Keep them chilled until the moment you are ready to stuff them
Chef's Tip: When butterflying, cut deep enough that the shrimp lies almost flat, but stop just before slicing all the way through. This creates the perfect little "boat" for holding the crab filling.
The Secret to a Great Crab Filling
The filling is really what makes this large crab stuffed shrimp recipe shine. Buttery round crackers add richness and a bit of structure without turning gummy, while a touch of mayonnaise and egg bind everything together so it stays put during baking. Fresh lemon zest and parsley keep the mixture bright, so the crab flavor never gets weighed down.
The biggest mistake home cooks make is overmixing the filling, which breaks up those beautiful crab lumps you are paying for. Fold everything together gently, almost like you are folding batter, just until it holds its shape when you scoop it.
Ready to make it? Here is the full step by step recipe:
Baked Jumbo Stuffed Shrimp with Crabmeat
Sweet jumbo shrimp are butterflied and piled high with a buttery, savory crabmeat stuffing, then baked until golden. An elegant seafood dinner that rivals your favorite restaurant.
Ingredients
- 12 jumbo shrimp, peeled, deveined, tail-on, butterflied (16/20 count)
- 8 oz lump crabmeat, picked over for shells
- 20 buttery round crackers, crushed into fine crumbs, such as Ritz
- 4 tbsp unsalted butter, melted, plus extra for drizzling
- 2 tbsp mayonnaise
- 1 egg, lightly beaten
- 1 1/2 tsp Old Bay seasoning, divided
- 2 tbsp fresh parsley, finely chopped
- 2 clove garlic, minced
- 1 lemon, juiced and zested, plus wedges for serving
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika, for garnish
- 1/4 tsp kosher salt, or to taste
Instruction
Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a baking sheet or shallow baking dish.
Butterfly each shrimp by slicing along the back, cutting almost all the way through so it opens like a book, keeping the tail intact. Pat dry and arrange cut-side up on the prepared baking sheet.
In a large bowl, gently combine the crabmeat, crushed crackers, 2 tablespoons melted butter, mayonnaise, egg, 1 teaspoon Old Bay, parsley, garlic, lemon juice, lemon zest, and Worcestershire sauce. Mix just until the filling holds together, being careful not to overmix and break up the crab lumps.
Season the shrimp lightly with the remaining 1/2 teaspoon Old Bay and a pinch of kosher salt.
Mound about 2 tablespoons of the crab filling onto each butterflied shrimp, pressing gently so it sits securely.
Drizzle the stuffed shrimp with the remaining 2 tablespoons melted butter and sprinkle the tops with paprika.
Bake for 15 to 18 minutes, until the shrimp are opaque and pink and the filling is golden on top. Broil for the final 1 to 2 minutes if you want extra color.
Remove from the oven and let rest for 2 minutes. Serve hot with lemon wedges.
Equipment
- Baking sheet or shallow baking dish
- Sharp paring knife
- Mixing bowls
- Zester or microplane
- Broiler (optional)
Notes
Serving, Storing, and Make-Ahead Tips
This baked stuffed jumbo shrimp dish pairs beautifully with something simple on the side, since the shrimp themselves are the star. A crisp green salad, garlic butter rice, or roasted asparagus all work wonderfully. A squeeze of fresh lemon right before serving brightens every bite.
If you are planning ahead for a dinner party, this is a fantastic make-ahead option. Assemble the stuffed shrimp up to a day in advance, cover them tightly, and refrigerate until you are ready to bake. This makes hosting so much easier, since all you have to do at serving time is slide the tray into the oven.
- Leftovers keep well in the fridge for up to two days
- Reheat gently in a low oven to preserve the texture of the filling
- Avoid the microwave, which can make the shrimp rubbery
Chef's Tip: If you want a golden, slightly crisp top, finish the shrimp under the broiler for the last minute or two of cooking. Just watch closely, since cracker crumbs can go from golden to burnt quickly.
However you serve it, this stuffed jumbo shrimp recipe is proof that a truly impressive seafood dinner does not require a fancy night out. It just requires good shrimp, good crab, and a little bit of butter.
