Ina Garten’s Stuffed Shrimp is an elegant and flavorful dish that’s perfect for special occasions or as a gourmet appetizer. This recipe features large, succulent shrimp stuffed with a rich and savory mixture of breadcrumbs, herbs, and Parmesan cheese. Baked to perfection, these stuffed shrimp are sure to impress your guests with their beautiful presentation and delicious flavor.

What is Ina Garten Stuffed Shrimp?

Ina Garten’s Stuffed Shrimp is a classic dish where large shrimp are butterflied and filled with a mixture of breadcrumbs, fresh herbs, Parmesan cheese, and butter. The shrimp are then baked until golden and served as an impressive appetizer or main course. The stuffing adds a crunchy, flavorful contrast to the tender, juicy shrimp.

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Why You Should Try This Recipe

Elegant Presentation: These stuffed shrimp make for an eye-catching dish that’s perfect for dinner parties or special occasions.
Rich and Flavorful: The combination of buttery breadcrumbs, Parmesan, and herbs adds a burst of flavor that complements the sweetness of the shrimp.
Simple to Prepare: Despite the fancy appearance, this dish is easy to prepare and can be ready in under an hour.

Versatile Dish: Serve it as an appetizer, side dish, or even as a main course.

Ingredients Needed to Make Ina Garten Stuffed Shrimp

12 large shrimp (jumbo or extra-large, peeled and deveined)
1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese
3 tablespoons unsalted butter, melted
2 cloves garlic, minced

2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
1 tablespoon olive oil

Salt and pepper to taste
Lemon wedges for serving

Instructions to Make Ina Garten Stuffed Shrimp

Step 1: Prepare the Shrimp

Preheat the oven: Set your oven to 375°F (190°C).

Butterfly the shrimp: Using a sharp knife, cut along the back of each shrimp to butterfly them, making sure not to cut all the way through. Lay the shrimp flat on a baking sheet lined with parchment paper, tails up.

Step 2: Make the Stuffing

Mix the stuffing ingredients: In a bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter, minced garlic, parsley, lemon juice, olive oil, salt, and pepper. Stir until the mixture is well combined and has a crumbly texture.

Step 3: Stuff the Shrimp

Fill the shrimp: Using a spoon or your hands, carefully press the breadcrumb mixture onto the butterflied shrimp, filling the opening. Pack the stuffing gently but firmly to ensure it stays in place.

Step 4: Bake the Shrimp

Bake: Place the stuffed shrimp in the preheated oven and bake for 12-15 minutes, or until the shrimp are pink and opaque and the stuffing is golden brown and crispy.

Step 5: Serve and Garnish

Garnish and serve: Remove the shrimp from the oven and let them cool for a couple of minutes. Serve with lemon wedges on the side for an extra burst of citrus flavor. Enjoy as an appetizer or a main course!

What Goes Well with Ina Garten Stuffed Shrimp

Garlic Butter Pasta: Serve with a simple garlic butter pasta for a delicious and complementary main course.

Roasted Vegetables: Roasted asparagus, zucchini, or bell peppers are great sides to balance the richness of the stuffed shrimp.
Mixed Green Salad: A crisp green salad with a light vinaigrette pairs perfectly with the savory shrimp.
Rice Pilaf: A fluffy rice pilaf adds a nice texture and flavor to round out the meal.

Essential Tips for Perfecting Ina Garten Stuffed Shrimp

Use large shrimp: Jumbo or extra-large shrimp are best for stuffing because they hold the breadcrumb mixture well and provide a nice balance between shrimp and stuffing.
Don’t overstuff: Be gentle when stuffing the shrimp to avoid the filling spilling out during baking.
Watch the baking time: Shrimp cook quickly, so keep an eye on them to avoid overcooking. They should turn pink and opaque, and the stuffing should be golden brown.

Serve immediately: Stuffed shrimp are best enjoyed fresh out of the oven while they’re still hot and the stuffing is crispy.

Variations of Ina Garten Stuffed Shrimp

Crab-Stuffed Shrimp: Add lump crab meat to the breadcrumb mixture for a luxurious twist on this dish.
Spicy Stuffed Shrimp: Add a pinch of red pepper flakes or finely chopped jalapeño to the stuffing for a spicy kick.

Herb Butter Shrimp: Replace the breadcrumb mixture with herb butter made from softened butter, garlic, parsley, and thyme for a rich, buttery flavor.
Cheese Variations: Swap out the Parmesan for Pecorino Romano or Gruyère cheese for a different cheesy flavor.

Storing Ina Garten Stuffed Shrimp: Best Practices

Refrigerate leftovers: Store any leftover stuffed shrimp in an airtight container in the refrigerator for up to 2 days.

Freeze for later: You can freeze the stuffed shrimp before baking. Arrange them on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
Label and date: Always label your frozen shrimp with the date to track freshness.

Reheating Ina Garten Stuffed Shrimp: Best Practices

Oven method: Reheat the shrimp in a 350°F (175°C) oven for about 5-7 minutes, or until warmed through.

Microwave option: Avoid using the microwave, as it may make the shrimp rubbery and the stuffing soggy.
Toaster oven method: Reheat individual portions in a toaster oven for 5-7 minutes at 350°F for the best texture.

How Can I Make Ina Garten Stuffed Shrimp Healthier?

To make Ina Garten’s Stuffed Shrimp healthier, consider the following adjustments:

Use whole-wheat breadcrumbs: Replace panko with whole-wheat breadcrumbs for added fiber.
Reduce the butter: Use less butter or replace it with olive oil for a lighter option.
Increase the herbs: Add more fresh herbs like thyme or basil to enhance flavor without extra calories.

Use reduced-fat cheese: Opt for a lighter version of Parmesan cheese or reduce the amount used in the stuffing.

Nutrition Value (Per Serving)

Calories: 210
Protein: 24g

Carbohydrates: 8g
Fat: 10g
Saturated Fat: 4g

Cholesterol: 170mg
Sodium: 450mg
Fiber: 1g

Sugar: 1g

FAQs

Can I make stuffed shrimp ahead of time?

Yes, you can prepare stuffed shrimp ahead of time. Assemble the shrimp with the stuffing and place them on a baking sheet, then cover and refrigerate for up to 24 hours. When ready to cook, simply bake as directed.

Can I freeze stuffed shrimp before baking?

Yes, stuffed shrimp can be frozen before baking. Arrange them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer the shrimp to a freezer-safe bag. When ready to bake, cook them directly from frozen, adding a few extra minutes to the baking time.

How do I keep the stuffing from falling out of the shrimp?

To keep the stuffing in place, make sure to butterfly the shrimp deeply enough to create a pocket for the stuffing. Pack the stuffing gently but firmly and press it down so it adheres to the shrimp. Using jumbo or extra-large shrimp also helps hold the stuffing better.

What type of shrimp is best for stuffing?

Jumbo or extra-large shrimp are best for stuffing because they have enough size to hold the stuffing securely while baking. Their larger size also balances the filling with the natural sweetness of the shrimp.

Final Words

Ina Garten’s Stuffed Shrimp is an elegant and easy-to-make dish that is perfect for impressing guests or elevating a weeknight meal. With its crunchy, flavorful stuffing and tender shrimp, this recipe offers a gourmet twist on classic seafood.

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