Description

This Baked Jumbo Stuffed Shrimp Recipe with Crabmeat delivers elegant, restaurant-quality flavor with sweet crabmeat, buttery breadcrumbs, and tender shrimp baked to perfection.

Ingredients

12 jumbo shrimp (U-12 or U-15), peeled and deveined, tails on
8 oz lump crabmeat
1/2 cup breadcrumbs (Italian-style or panko)
3 tbsp butter, melted (plus extra for drizzling)
2 tbsp fresh parsley, chopped
1 lemon (zest and juice)
2 cloves garlic, minced
1 egg, beaten
1 tsp Old Bay Seasoning
Salt and black pepper, to taste

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Butterfly each shrimp by slicing down the back, being careful not to cut all the way through. Arrange curved side down on the baking tray.
In a bowl, gently combine crabmeat, breadcrumbs, melted butter, parsley, lemon zest and juice, garlic, beaten egg, Old Bay, salt, and pepper. Mix just until combined—don’t overwork.
Scoop crab stuffing onto the back of each shrimp, pressing lightly to secure. Curl shrimp tail over top for presentation.
Drizzle with a bit more melted butter and bake for 15–18 minutes, until shrimp are opaque and stuffing is golden brown.
Garnish with extra parsley and a squeeze of lemon before serving.

Notes

Substitute gluten-free breadcrumbs for a gluten-free version.
Stuffing can be made a day ahead and refrigerated until ready to use.
Freeze assembled, unbaked shrimp for up to 1 month—bake straight from frozen.
Reheat leftovers in a 300°F oven for 10 minutes to preserve texture.
Serve on rice pilaf, creamy risotto, or with roasted vegetables for a complete meal.