Description
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.
Ingredients
Scale
- 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
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!