No reason not to enjoy Baked Stuffed Shrimp at home and get a whole lot more for your money!
It bakes up fast, you just need some extra time to prepare it.
Prepare it A DAY AHEAD and then just bake it before serving! That’s what I do!
Do not be tempted to cut corners and use the precooked shrimp, you will be disappointed with tougher shrimp.
I think the RITZ CRACKERS make a much tastier stuffing than panko or bread crumbs.
This is a great dish to prepare for special holidays and occasions!
My recipe is for a large group! It fills two 13 x 9-inch pans or one large baking sheet pan. You can divide the recipe in half to serve 6, or to serve 2 with leftovers!!
To change the number of servings, Use the RECIPE ADJUSTER CALCULATOR before you print to easily scale the ingredients up or down to adjust the servings you want.
See pictures how I make it in the slideshow below.
Baked Stuffed Shrimp
- 3 tablespoons butter
- 1 cup celery minced
- 3 cloves garlic minced
- 180 Ritz crackers salted, crushed
- ¾ cup Romano cheese or Parmesan cheese, grated
- 1 ½ cups butter melted
- 1 tablespoon lemon juice
- 3 tablespoons parsley fresh
- ½ cup white wine
- 1 teaspoon black pepper
- 3 pounds shrimp raw, extra-large
- 1/2 teaspoon paprika for garnish, optional
- fresh parsley sprigs for garnish, optional
- lemon wedges for garnish, optional
- Preheat the oven to 375º.
- Line two 13x9x2 inch pans with baking liners or grease or spray them. Add 1 or 2 tablespoons of water to the bottom of the pan.
- In a small fry pan, sauté the 3 tablespoons of butter, celery, and garlic until soft but not browned. Then pour it into a large mixing bowl. Set aside.
- Crush the Ritz crackers by hand or with a food processor and add them to the bowl, along with the grated cheese.
- Stir in the melted butter, lemon juice, parsley, white wine, and black pepper. The mixture will be dry and will just hold together. Set aside.
- Remove the shells from the shrimp but leave the tails on. Turn the shrimp with the inside face up and butterfly the shrimp (run a sharp knife down the length of the inside, but not all the way through). Remove the black vein.
- Flatten the shrimp at the cut and place them in the prepared pans cut-side up and the tails turned up.
- Mound about 1 tablespoon of the filling inside the cut of each shrimp.
- Lightly sprinkle the stuffed shrimp with paprika if you wish.
- Bake at 375º for 15-20 minutes or until the shrimp is cooked and the stuffing is lightly browned on top.
- Serve with lemon wedges and extra sprigs of fresh parsley to the dish.
First posted in January, 2015 and updated to my new format in July, 2022.