Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Pat the peeled and deveined jumbo shrimp thoroughly dry with paper towels. This is crucial for ensuring the stuffing adheres well and the shrimp cook up nicely.2 pounds jumbo shrimp
- In a medium bowl, gently combine the lump crabmeat, Panko breadcrumbs, mayonnaise, finely chopped celery, finely chopped green bell pepper, finely chopped red onion, fresh lemon juice, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and black pepper. Mix until just combined, being careful not to overwork the crabmeat, which can break up the lumps. We want to maintain that lovely lump texture.1 pound lump crabmeat, 1 cup Panko breadcrumbs, 1/2 cup mayonnaise, 1/4 cup celery, 1/4 cup green bell pepper, 2 tablespoons red onion, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon Old Bay seasoning, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon black pepper
- You have a couple of options here for stuffing the shrimp.
- Butterfly Method: For a more aesthetically pleasing presentation and easier stuffing, you can butterfly the shrimp. Make a shallow cut lengthwise down the back of each shrimp, without cutting all the way through. This opens up the shrimp like a book. Spoon a generous amount of the crabmeat stuffing into the opened cavity of each shrimp, pressing it gently to secure.
- Simple Spoon Method: If you prefer simplicity, you can place a good portion of the crabmeat stuffing onto the curve of the deveined side of each shrimp, where the tail end is still attached. Press gently to adhere.
2 pounds jumbo shrimp - Place the stuffed shrimp onto the prepared baking sheet, ensuring they are not overcrowded. Leave a little space between each shrimp to allow for even cooking.
- Drizzle or brush the melted butter evenly over the crabmeat stuffing of each shrimp. This helps the stuffing develop a beautiful golden-brown crust as it bakes.2 tablespoons unsalted butter
- Bake the stuffed shrimp for 15-20 minutes, or until the shrimp are pink and opaque, and the stuffing is heated through and lightly golden. The exact baking time will depend on the size of your jumbo shrimp. Keep an eye on them to prevent overcooking.
- Once baked, remove the baking sheet from the oven. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve immediately with lemon wedges on the side for an extra squeeze of bright flavor.Fresh parsley, Lemon wedges
Notes
Allow to cool completely before storing. Refrigerate for up to 2 days or freeze for up to 1 month. Reheat refrigerated shrimp at 350°F for 8-10 minutes. Reheat frozen shrimp from frozen at 350°F for 15-20 minutes.
