Baked Stuffed Shrimp
Jumbo baked shrimp stuffed with buttery crab and breadcrumb filling, golden for a Christmas appetizer or dinner.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 50 minutes.
- Serves 6 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
Ready in 50 minutes, this baked Stuffed Shrimp serves 6. Baked stuffed shrimp pairs jumbo shrimp with a buttery crab and breadcrumb filling for a Christmas dish that works as appetizer or main course.
Helpful guides
Instructions
Heat the oven to 375 degrees Fahrenheit and grease a 9 by 13 inch glass baking dish. Peel and devein the shrimp, leaving tails on, then butterfly each one by cutting almost through the back and pressing flat. Patting dry helps the filling stick during baking.
Toss the crab, cracker crumbs, 4 tablespoons melted butter, lemon juice, zest, garlic, parsley, Old Bay, and salt in a bowl until the mix holds together when squeezed. Pick through the crab for shell bits so the filling stays smooth. Do not wash raw shrimp; rinsing if needed, pat dry.
Spoon about 1 tablespoon of filling onto each butterflied shrimp and press gently so it mounds without falling off. Arrange the shrimp tail side up in the dish with space between pieces for even heat. Drizzle the remaining 2 tablespoons of melted butter over the tops.
Bake 14 to 18 minutes until the filling turns golden at the edges and shrimp are pink, firm, and 145 degrees inside at the thickest point. Avoid extra baking time, since shrimp toughen quickly once they curl tightly. The stuffing should steam in the center.
Rest the dish 3 minutes so the filling firms enough to lift cleanly with a spatula. Serve warm with lemon wedges and cocktail sauce plus green beans or salad. Three to four shrimp per person makes six servings.
Refrigerate leftovers promptly in covered containers and reheat at 350 degrees until steaming and 165 degrees inside. Keep raw prep tools and boards washed before they touch the finished dish. Each serving has about 380 kilocalories.
Troubleshooting — fixes, not repeats
- If filling slides off, the shrimp were wet or the mix was too loose; pat shrimp fully dry and add 2 more tablespoons of crumbs. Pressing the mound firmly also helps it grip.
- If shrimp curl tightly and toughen, they overbaked; pull the dish as soon as shrimp turn pink and the thickest reads 145 degrees. Carryover heat finishes the centers during the short rest.
- If crab has shell bits, spread the meat on a plate and check carefully before mixing. Even small fragments ruin the texture of an otherwise smooth stuffing.
- If the tops brown unevenly, rotate the dish halfway through baking and spoon melted butter over pale spots. Crowded pieces steam instead of browning, so keep space between shrimp.
Make it your way
- Spicier version: For a spicy version, add 1 minced jalapeno and half a teaspoon of cayenne to the crab mix.
- Old Dhaka style: Bake either style at 375 degrees to the same golden finish and 145 degree seafood temperature.
- For a large dawat: For a scallop version, replace shrimp with 2 pounds of large dry sea scallops and press filling on top of each one.
- Serving with rice or naan: Serve with roasted asparagus and wild rice for a full holiday plate.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat covered at 350 degrees with a spoonful of water until steaming and 165 degrees throughout.
Do not freeze stuffed shrimp, since the crumb filling turns soggy and shrimp toughen on thawing.
FAQ
What size shrimp works best?
Jumbo shrimp labeled 16 to 20 count per pound hold a full tablespoon of stuffing without tearing. Smaller shrimp split under the filling and overcook before the topping browns. Buy shell-on shrimp and peel them yourself for the firmest texture.
Can I use imitation crab?
Real lump crab gives the sweetest flavor, but chopped cooked salad shrimp can substitute in equal amount. Avoid imitation crab, which releases water and loosens the filling. Keep butter, crumbs, and seasonings unchanged so the mix still binds.
Can I assemble ahead?
Yes. Mix the filling and butterfly the shrimp up to one day ahead, storing each covered in the refrigerator. Assemble just before baking so crumbs stay crisp. Bake straight from cold, adding 2 to 3 minutes until the centers steam and shrimp reach 145 degrees.