Baked Stuffed Shrimp

It's summer time right now and for my family, summer means seafood and lots of it! Unfortunately since moving from the Southeast Coast of Massachusetts to Northern Vermont, fresh Seafood is far to come by.  Lately I have been purchasing it frozen but a girl has to do what a girl has to do! The only real downfall to frozen seafood is not only does it have a more mild flavor but it also tends to shrink during the freezing process.

This can make it difficult to make things like stuffed shrimp because it doesn't give you a lot of room to work with but I did it! The one thing I won't budge on is that you need a fresh lemon for this recipe, trust me it's going to make all the difference vs. bottled lemon juice!
I especially enjoy this recipe because it can be served as an appetizer or with a simple butter and garlic pasta like angel hair! 

Not only do I love it but my kids gobble them down as well. For something so simple, it's packed with flavor.

To jump into this, preheat your oven to 400 degrees Fahrenheit. You need the shrimp Thawed (if frozen), Peeled and deveined. You can buy them this way or do it yourself. The tails don't really matter. You will have more room to work if you get them with the tails on but I've done them with the tails off and it worked just fine. 

Once your shrimp is prepared, pat them dry really well. This is a crucial step as it will prevent them from sliding around in your dish when preparing them all.

After you dried them all you want to butterfly each one, this will help support the stuffing when it's being baked.

This of it like a little table for the stuffing to sit on.

Do this by using a small knife or a paring knife to make slits on the inside of each shrimp about 1-1.5 inches from the fattest inside working your way towards the tail. Be careful not to cut all the way through the shrimp! This is tricky but take your time and you will get the hang of it.

Now begin making your stuffing mixture. In a medium sized bowl combine 2 cups of stuffing (I used chicken stove top), 1 egg, 1 cup of hot water, 3 tablespoons of mayonnaise, 1/2 tsp of garlic powder, 1/4 tsp Old Bay Seasoning, 1.5 tbs of melted butter, 1 tbs of Worcestershire Sauce and salt to taste. Optionally you can add some Cajun seasoning to make them spicy!

Mix the stuffing and other ingredients well to combine then set aside.

Next you want to start stuffing your shrimp. If you find that the stuffing mix is too wet and slides out of the shrimp, don't panic. Add a little more stuffing or bread crumbs to thicken it up. Continue stuffing each one then placing them tail side up on a greased cast iron skillet. 

Once they are all filled, bake for 20-25 minutes or until stuffing has a nice golden brown color then enjoy! 



  • 1 lb Raw Jumbo Shrimp peeled & deveined, tails on or off
  • 3 tbsp Mayonnaise
  • 2 cups Chicken stuffing mix
  • 1/4 tsp old bay seasoning 
  • 1 egg
  • 1/2 tsp Garlic powder
  • 1 tbsp Worcestershire sauce
  • 1 cup water
  • 1 large Lemon
  • 3 tbsp butter melted


  1. Combine the stuffing, mayonnaise, old bay seasoning, worestshire sauce, garlic powder, egg, half of the melted butter and water in a medium sized bowl. Stir to combine and set aside.
  2. Butterfly the shrimps by making light incisions in the inner part of the shrimps starting from the tail down. Remove any veins. Don't slice too deep in.
  3. Preheat the oven to 400 degrees F.
  4. Place about 1 tablespoon of the stuffing mixture in each shrimp then place stuffed shrimp into a lightly greased Cast iron Skillet or another oven safe skillet then continue with the rest of the shrimp place each one side by side.
  5. Drizzle shrimp with remaining melted butter and bake for 20-25 minutes or until shrimp is pink and stuffing begins to brown.
  6. Garnish with fresh parsley and enjoy!
Thanks so much for reading! I hope you all enjoy this recipe! Be sure to check out my store from the links at the top of the page!

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